Gardeners are a strange bunch. (I can say this because I am one myself.) Every year our family gets produce from neighbors, friends, even strangers who grew more than they could possible use.

There are certain vegetables that are like the ugly dog in the pound: no one wants to take them home. When we wander our local farmers market near closing, the vendors are giving away crates of zucchini, squash, and beets.

“Oh, I’ll just take one.”

“No! You’ve got a big family there, take them all!”

Well, then.

Last year we were running out of room in our kitchen. Zucchini lay everywhere: in cupboards, counter tops, on the washer and dryer. They are timeless. They seem to never rot or go bad. In fact, they seemed to be reproducing. Hmmmm…

Thankfully we found a great recipe several years ago that helps thin the flock of zucchini roaming my kitchen. Even my ultra-picky eater Rosa loves it.

We usually keep a container of grated zucchini in the refrigerator so we can quickly make up a batch of bread. Often the bread never fully cools before it is devoured. Sounds good, right? Here is the recipe:

Zucchini Bread

ingredients:

  • 3 eggs
  • 1 cup veggie or canola oil (we use 1/3 cup oil and 2/3 cup applesauce)
  • 2 cups sugar
  • 2 cups grated zucchini
  • 2 tsp vanilla
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 3 cups flour
  • 3 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 bag mini-chocolate chips

heat oven to 325 F

grease/ non-stick spray 2 loaf pans

In a large bowl, beat eggs until light and frothy.

 mix in oil and sugar

stir in zucchini and vanilla

combine the rest together and add to the mixture

stir in chocolate chips

Bake about 1 hour to 1 hour 15 minutes, or until toothpick comes out mostly clean.

a freshly sliced loaf



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