Sibling Cutlery

This is a recipe I found printed on an index card in a geocache on the Ballantine Trail off of highway 87 in Arizona. For those of you unaware, geocaching is an activity in which participants use GPS receivers hide and seek containers (caches) in various locations around the world. This particular cache was in the location pictured below (up and to the right of the Clif bar).

Now normally I wouldn’t recommend eating something you find under a rock in the desert (unless you are Bear Grylls), but in this case I couldn’t resist combining my two (who am I kidding, two of my many) nerdy hobbies: geocaching and food blogging. Plus I really like zucchini bread, and, as I mentioned in the last post, I had a surplus of zucchini at the time. So really it all worked out quite nicely. Thanks to scow for the recipe, and to Frieza, TFTC.

First, drive north up the Beeline Highway from Mesa to the Ballantine Trailhead. Hike about 3 miles, and locate the recipe.

This rock sort of looks like Michigan’s lower peninsula, with the nice parts enlarged to show detail.

Ingredients.

Beat eggs and sugar together with oil and vanilla.

Stir in salt, baking soda, baking powder, and cinnamon.

Slowly mix in flour.

Add nuts and zucchini.

Pour into two loaf pans…

… And bake at 350° for 55 minutes.

scow recommends eating this with all natural peanut butter. I can’t say I approve of this, but to each their own. Either way, it’s delicious fresh out of the oven (Disclaimer: Foods too fresh out of the oven are hot, and may cause burns, lacerations, boils, night terrors,  instant yet excruciating death, or dry mouth. gbdub and all others associated with siblingcutlery.com shall not be held liable for these or any other ill effects of your poor choices).

scow’s Famous Zucchini Bread

Ingredients:

1. 3 eggs
2. 2 cups sugar
3. 1 cup vegetable oil
4. 3 cups flour
5. 1 tsp salt
6. 1 1/2 tsp baking soda
7. 3/4 tsp baking powder
8. 3 tsp cinnamon
9. 1 tbsp vanilla
10. 2 cups shredded zucchini
11. 1 cup chopped walnuts

Preheat oven to 350°. Beat together eggs, sugar, oil, and vanilla. Stir in salt, baking soda, baking powder, and cinnamon. Slowly mix in flour. Stir in zucchini and chopped nuts. Pour into 2 greased loaf pans and bake for 55 minutes.