One more thing you need to do: make this zucchini bread. It’s quick and tasty, it lasts a long time, and it’s way more useful (and relaxing) than trying to tape all of your windows.
Stay safe, Red Hook.
(Recipe after the jump.)
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2/3 cup vegetable oil
- 1 1/2 cup grated zucchini
- 1 cup flour
- 1 tsp sugar (for topping)
Preheat oven to 325. Grease and flour a loaf pan, set aside.
In a large bowl stir together sugar, cinnamon, nutmeg, baking soda and salt.
Mix in eggs, then slowly add oil, stirring as you go.
Stir in the grated zucchini, making sure all shreds are coated in batter.
Fold in the flour.
Pour batter into loaf pan and sprinkle with 1tsp sugar. Bake 45-50 minutes, until a toothpick comes out mostly clean.
Cool 10 minutes in the pan, then gently turn the loaf onto a rack to cool further. Zucchini bread keeps well refrigerated at least a week, and can be frozen for a few months.
You can substitute grated carrot or parsnip or mashed banana for the zucchini.