A Cowboy's Point of View
Some of you may remember Fred Engel's COWBOY POINT OF VIEW for making Baked Potatoes and Pinto Beans Over the Fire. Well Fred has blessed us with another of his fine recipe poems, this time for Zucchini Bread. Hope you enjoy it as much as I do. If you are interested in a non-poetic version, check out my recipe for Zucchini Bread.
Zucchini Bread
Now, you've got your plain white bread, brown bread,
raisin bread, French bread, and cracked wheat
You've got corn bread, nut bread, banana bread, 7 grain
In fact, there's all kind o' breads that you can eat
And it seems that it just doesn't matter
What the ingredients are that you want to use
Because you can make bread out of almost anything
Whatever you might pick and choose
Now, I eat 'em all
And I enjoy every bite
I especially enjoy the loaves baked at home
That you can smell from the oven in the morning or at night
Now zucchini, in the summer, as we all know
Is a very popular crop
And usually by the end of September, most folks say
"Enough with the zucchini recipes, please, it's time to stop!"
Although, when you mash up that little squash
And pour it the pan, all mixed up in the batter
By the time it comes out of the oven
The fact that it's zucchini doesn't seem to matter
So, when talkin' about breads, take it from me
With a cowboy point of view
Zucchini bread is down right delicious
So grab some out o' the garden and bake a loaf or two!And that's my point of view, FRED
Fred Engel's Zucchini Bread Recipe Without the Rhyme
📖 Recipe
Zucchini Bread
Ingredients
Instructions
- Combine oil, eggs, sugar, zucchini and vanilla in a large mixing bowl and blend well.
- Stir in flour, soda, baking powder, salt and cinnamon. Stir in nuts.
- Spoon batter in 2 well greased 8 ½ x 4 x 2 ⅝ inch loaf pans.
- Bake at 325° F for 1½ hours or until done.
Kitty lang
I use essentially the same recipie as above. I use 2 1/2 C sugar, 1 tsp vanilla, 1/2 tsp baking powder, 1 tsp Cinnamin. However, every time I cook it any more it sinks in the middle so badly that there is about 1/4 to 1/2 inch oh bread on all sides of the loaf pan and the rest sorta conceals in the bottom. I should say I have had this happen at 5,000 ft and at 7500 ft elevation. When I first started with the bread years ago it did not happen. Now it happens with every batch. I've tried leaving all the fluid in and draining different proportions of the fluid out. Can you tell me what in the world I am doing wrong? Sometimes I use fresh ground zuchini and sometimes frozen.