Rudders at Home

And these days, you’ll even hear me call them courgettes once in a while. But that’s only when I slip up.

When I was home, it only took me a day to discover these monsters on the back porch. These are home grown in our family’s garden, and I just had to take a picture because I haven’t seen any zucchini this big in quite a long time. Also, it’s nice to have these weird little pictures from home – the zucchini table.

For scale, I reckon those blocks on the table are about a foot, or just over a foot long. And I don’t know what the story of the cabbage is, so don’t ask.

Later that week, mom and I peeled and grated a number of these. It was fun (I really mean entertaining) activity for us once we had our electricity restored to us. While she froze a a good amount of grated zucchini (I mean at least four or five bags with 2 or 3 cups each bag, maybe more – I’m not sure), she also held back four cups and made some zucchini bread for us.

Mom’s zucchini bread was, simply put, gorgeous. And while I munched it all up with the family, I couldn’t get it out of my head these past couple weeks. So, I guess you could say I was inspired when I returned to London. I’ve had my mind set on making some of my own since, and plenty to share with others.

Here are the fruits of my labor. I added in a broken up dark chocolate bar, because I’m saving my Nestle chocolate chips for something else.

Mom’s Zucchini Bread (makes two loaves)

3 eggs

2 cups sugar

1 cup vegetable oil

1 tbsp vanilla

2 cups grated zucchini

2 cups flour

1 tbsp cinnamon

2 tsps baking soda

1 tsp salt

1/4 tsp baking powder

Mix together and add nuts, raisins or chocolate chips as desired.

Bake 350 degrees fahrenheit (180 C) for about 40 minutes or until done.

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