I suppose I could continue along with the unofficial theme this week (and official theme of my life) and discuss food here. Let me tell you one thing about summer. Zucchini. Do you like it? I don’t care if you don’t. Zucchini is the greatest vegetable to ever grow. My mother grows zucchini the size of baseball bats in her garden. Do you know why it is so great and what is made with zucchini? ZUCCHINI BREAD. The greatest food in the world. It makes me giddy. I love zucchini bread. I would make it all day every day if I could. I could literally eat an entire loaf in five minutes (let’s be real, probably less than that). I take my zucchini bread very seriously.
When I was old enough and actually felt like being a decent enough human being to help out, I would be her assistant and shred the zuke. I then got to the point where I would make it on my own. When my sister decided to become a vegan, my mom found a recipe because my sister is obsessed with it as well and needed her own. After some experimenting, we’ve come to enjoy the “vegan” version better. With this recipe, I don’t consider it a disgusting, sketchy vegan version because there’s not really anything super weird about it. It tastes a lot better and stays more moist (I cringe at that word, but it’s an accurate description…sorry) when refrigerated. And when I make it, I “follow” this recipe…which is more or less me flinging things and scooping things without real measurement…and it somehow still comes out delectable. So here you go. Try it. Eat it. Love it.