This spring/summer, we tried our hand at our own garden. I’ve been quite surprised that it has been so plentiful – given the dry conditions we’ve been facing. One of the items we decided to grow was zucchini. Just check out this photo above! Yes – this is a sampling of what we harvested from our own garden!!
We love to slice it, drizzle with olive oil, sea salt and pepper and throw it onto the grill. We also love to make zucchini bread. We had such a bountiful harvest that we were able to make six loaves! We shared it with our neighbors, because what fun is it to keep such goodies all to yourself.
I mentioned how tasty this was on the Facebook page and had many of you asking (and some begging) for the recipe. Well, here it is, in all it’s glory! We actually found this one a long time ago on All Recipes, and it has become our family’s favorite!
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
Grease and flour two 8 x 4 inch pans. Preheat oven to 325. Mix flour, salt, baking powder, baking soda and cinnamon together. In a separate bowl, mix the eggs, vanilla, oil and sugar. Add the dry ingredients and beat well. Stir in the zucchini and walnuts until combine. Pour into prepared pans.
Bake for 40 to 60 minutes (we find it is usually closer to 60) — or until tester inserted into the center of the bread comes out clean. Cool for 20 minutes on a rack and then remove from the pan and cool completely.
You can store in the refrigerator or freeze it. I recommend foil first and then freezer bags for optimal freshness — and make sure you note what it is on the outside and the date you placed it into the freezer.
Slice, eat, enjoy!