Thank goodness, we're finally finished renovating the bathroom! We have had such a learning experience with this little project, as it seemed like as soon as we thought we were in the home stretch, one problem after another kept popping up. From stripping two layers of wallpaper (that's right, two), to replacing drywall, mudding, re-mudding, caulking, priming and painting, and then finally replacing light fixtures, I think we can now tackle any other room in the house with the complete confidence of a professional. Just the fact that the family was able to agree on the right shade of paint is a miracle in and of itself. Will and Spencer did a wonderful job working through the difficulties, especially since they've never done this kind of work before, and I applaud them. The next project is the laundry room, which our dogs tore up when they were puppies.
I've baked four loaves of zucchini bread over the past two days, and surprisingly the family is not sick of it. That's a blessing, considering that two loaves only use about two zucchini, and we harvest about six every day! Don't ask me why, but for some reason Richard refuses to call it zucchini bread, and instead calls it bikini bread. I modified my Oma's recipe and made it with whole foods, and it's absolutely delicious. I love the fact that I can whip up a batch without having to pull out the mixer.
Zucchini Bikini Bread
3 free-range eggs, well beaten
1 1/2 c. Rapadura or sucanat
1/2 c. virgin coconut oil
2 c. grated zucchini, squeeze out excess liquid
3 tsp. vanilla
3 c. freshly ground whole wheat pastry flour
1 tsp. baking soda
1 tsp. RealSalt
1/4 tsp. baking powder
3 tsp. cinnamon
1 c. chopped pecans
In a mixing bowl, beat the eggs and add and mix in order, sugar, oil, zucchini, and vanilla. Sift the dry ingredients together and add to the zucchini mixture. Fold in pecans. Pour into two greased and floured loaf pans. Bake at 350 for about an hour, or until toothpick comes out clean. This is best served warm or toasted with butter.