#sweet bread

Lughnasadh Recipes

Zucchini Bread

Ingredients:

1 c sugar

1c brown sugar

3 eggs

1 c oil (you can use applesauce for 1/2 of the oil)

3 tsp vanilla

3 c flour

1 tsp nutmeg

3 tsp cinnamon

1 tsp baking powder

2 tsp salt

1 tsp baking soda

2 c grated zucchini

1 c chopped walnuts

Preparation:

Grease two bread pans. Preheat oven to 325 degrees.

Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.

In a separate large bowl, beat eggs, oil, vanilla, and sugar together. (Add a few spoonfuls of flax to make it 'healthier'!) Add dry ingredients to the creamed mixture and beat well.

Grate zucchini. Squeeze out as much water as you can. The longer you spend squeezing the water out, the better your bread gets. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40-60 minutes or until the tester comes out clean. (Mini loaf pans 25-35 min; large sized loves 55 min)

Cool in pan for 20 minutes. Remove the bread from the pan and completely cool.

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Original Recipe Credit:

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Ima tell yall about that one time my Spanish tour guide decided that I intentionally said a vulgar word instead of thinking of literally any other translation.

So for context, I think the tour guide might’ve been Argentinian or Uruguayan or something, because most commonly this word isn’t inappropriate. And the word,

Drum roll pleaseeeee

Concha.

Yeah, the pastry I mentioned at the top. Almost all the translations mean “shell” or “hard outer casing” like a turtle shell or sea shell.

One is slang for nerve/audacity,

And the one I was referring to is the Mexican pastry shaped like a sea shell.

But for some reason, despite all these different ways he could’ve taken my writing down “concha” as

He chose the vulgar slang for a woman’s genitalia, most commonly used in Argentina and Uruguay, and proceeded to call me out (without knowing it was me, we were playing an anonymous vocab game)

So yeah anyways, yippieeeee I found a concha!!!!

I made Peach Bread from the recipe below