12 August

APPLE ZUCCHINI BREAD

inchworm, inchworm,

counting the marigolds

seems to me you'd stop and see

how beautiful they are

Yesterday was a very blustery day 

-as Winnie-the-Pooh would say-

it was gray, and rainy and windy

all over our rather tiny island

all day long

I had turkey in the crock pot

apple zucchini bread in the oven much of the afternoon

I roasted various vegetables that I picked up at the community gardens

 It certainly was a touch of autumn 

there are no words to describe the tantalizing aroma

of baked goods, turkey, and the ocean breeze blowing rain through the windows

I wish you all were here.....

 this recipe makes rather A LOT of bread....

there will be enough to gift

APPLE ZUCCHINI BREAD

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon baking soda
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 5 eggs
• 1-1/2 cups vegetable oil
• 2 cups sugar
• 1 cup packed brown sugar
• 1 tablespoon vanilla extract
• 2 cups shredded unpeeled zucchini
• 1 cup shredded peeled apples
• 1-1/2 cups chopped pecans

Directions

• In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely. Yield: 3 loaves.

I omitted the pecans because I didn't have any,

 and also because the boys are not so crazy about nuts in their food