I have a love-hate relationship with this time of year. . .
My husband loves to plant a garden and I do love the vegetables, but why, oh why, do they all have to come at the same time! I have made 10 loaves of zucchini bread, 5 casseroles (in the freezer), sliced zucchini for soup later and froze bags of shredded zucchini for more bread.
Now, here come the cucumbers! I really must find an easy pickle recipe before they take over my kitchen.
I am about to start frying green tomatoes because there are so many on the vine that if they all start ripening at the same time I will have to give them away. (I don’t mind sharing our bounty, but I LOVE tomatoes.)
And figs – I don’t even want to go there. Our tree is heavy with half-ripe figs and we don’t even like them. Now those, I would happily give to a new home.
We do love this zucchini bread recipe though so I thought I’d share it. It makes 2 loves and freezes well.
2 cups sugar
1 cup oil
1 tsp. each baking soda, baking powder, cinnamon, salt
3 cups flour
3 cups grated zucchini
1 tsp. vanilla
1 cup coconut
1 cup chopped nuts (optional)
Preheat oven to 350. Spray two 5 x 8 loaf pans with cooking spray. Beat together eggs, sugar and oil. Sift together baking soda, baking powder, salt, cinnamon and flour. Mix flour mixture together with egg mixture and add zucchini, vanilla, coconut (and nuts). Mix well. Bake for 1 hour.
(I mix all of this by hand.)