Bizarro-Zucchini (aka Zucchini Bread)

By: Brady Evans

Brady Evans

Did you used to watch Seinfeld?  My husband and I did.  Not together.  We were far from being together when that show was on TV.  I sometimes try to get him to watch a rerun with me on TBS, but it just never sticks.  If you are ever lucky enough to meet my husband, do ask him for his Kramer impression – it is the best you’ll ever see.

Anyway, there was one Seinfeld episode where the concept of “bizarro personalities” was addressed.  A bizarro-Brady would be someone who, in an alternate universe, would look like me (or, more simply put, someone that, at a glance, looks just like I do).

My husband and I use the bizarro terminology so often that when we re-tell stories, we don’t even bother using a person’s true name, we just refer to them by their bizarro personality.

So, at work last week, Bizarro-Whitney asked me if I ever made zucchini bread.  She wasn’t asking me to make her zucchini bread, but my husband doesn’t like quick breads and I was feeling up for the “chore” so I went home to whip up a batch and save a few slices for my bizarro-friend.

The problem was, however, I only had bizarro-zucchini.  You don’t know what that is?  Yellow squash.  It looks just like zucchini, cooks up just like zucchini, but it is yellow.  So in an alternate universe, the zucchini would be the squash.

So I went ahead and made the zucchini bread and subbed in yellow squash with only wonderful results.

Zucchini Bread (adapted from Simply Recipes)


  • 2 eggs, beaten
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini or yellow squash
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • pinch cloves
  • pinch allspice


  1. Preheat the oven to 350°F.
  2. In a large bowl, mix together the sugar, eggs, and vanilla.
  3. Mix in the grated zucchini and then the melted butter.
  4. In a separate bowl, combine baking soda, flour, cinnamon, nutmeg, cloves, salt and allspice.
  5. Add the flour mixture, 1 cup at a time, stirring to incorporate.
  6. Divide the batter equally between 2 buttered 5 by 9 inch loaf pans.
  7. Bake for 1 hour, checking for doneness at 50 minutes, or until a wooden pick inserted in to the center comes out clean.
  8. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
  9. Makes 2 loaves.

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