Our recipe began peacefully enough, as morning crept into the Parton kitchen and I crept in there, too - never suspecting the horror that lay in wait.
Zucchini Loaf. Or Loaves. Be Warned.
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tbsp. cinnamon
1 c. canola oil
2-1/4 c. granulated sugar
2-to-3 tsp. vanilla extract
1 medium zucchini, peeled, grated, and loosely packed to equal 2 c.
1 c. coarsely chopped walnuts, toasted (see Note)
|It all started with one medium zucchini.|
|Combine flour, baking powder, baking soda, yada-yada-yada.|
|Grate zucchini. After which everything went sideways.|
|My baked loaf sagged in the center.|
|It spilled over the sides of the pan.|
|It was misshapen.|
|It was moist in the middle. Too moist, if you ask,|
which you actually didn’t, but who cares? It was.
Bake 1-1/4 hr., or until skewer inserted at center of loaf comes out clean. Loaf will resemble Hunchback of Notre Dame. Carry on and keep calm. Swig scotch, if you must. Resist urge to commit hari-kari with bread knife. Cool loaf pan on wire rack for 20 min. Turn loaf from pan to cool completely. Yields one. Consider yourself warned.