Editor’s note: This column appeared in the OBSERVER in the summer of 2003.

I dusted off my food processor on Wednesday morning to prepare for the baking of my first two loaves of zucchini bread for the season. The arrival of rain, coupled with the dip in temperature made for a perfect baking day.

Although I have a list of favorite recipes, there is something special about making the first loaf of zucchini bread. I’m sure my husband would say that sightings of zucchini bread loaves signal one thing and one thing only – the impending arrival of football season. The flavors of fall recipes, including homemade soup and chili, are already starting to tickle the taste buds.

I must say that I learned the most about cooking from my Home Ec teacher when I was in Junior High in West Seneca. Her name was Mrs. O. I don’t remember what the O stands for, but I do remember that she said she didn’t have very desirable initials because her first name was Barb. It took us seventh-graders about 30 seconds to get the joke. To this day, I never plug in a mixer before attaching the beaters because Mrs. O once told a story about a woman who lost a finger because the mixer suddenly started while she was attaching the beaters. I don’t know if that story is true, but she sure made an impressionable point after telling it.

The other habit I’ve developed over the years has to do with cooking preparation and clean up. I measure out all of my ingredients before mixing anything, put all of the ingredients away and clean the counters before putting anything into the oven. If you haven’t tried this before, do it just once. The advantage is that you won’t be left with a mess after “finishing” your recipe. It might seem like more work in the beginning, but the payoff is quite worth the earlier effort. Trust me.

Before I give you the new, simple zucchini recipe I tried, I have to tell you my only zucchini story. When my 3-year old daughter, Brooke, was holding the zucchini, she said, “Oh my gosh! This is the biggest bikini I’ve ever seen.” Now that’s just plain cute.

BROOKE’S BIKINI BREAD

Preheat oven to 325 degrees.

Grease bottoms only of two bread pans.

1 cup vegetable oil

2 cups brown sugar

3 eggs

1 tbsp vanilla

2-3 cups grated zucchini

3 cups flour

1 tsp cinnamon

1 tsp salt

1 tsp baking soda

1 tsp baking powder

In a large bowl, mix oil and sugar. Add eggs one at a time. Mix in vanilla and zucchini. In a small bowl, mix dry ingredients. Stir dry ingredients into oil and sugar mixture. Mix until just moistened. Add 1/2 cup raisins and/or nuts, if desired. Bake at 325 degrees for 1 hour. Yield: 2 loaves.

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