Zucchini Summers

This has certainly been a zucchini summer. In recent weeks, our farm-fresh zucchinis have been used in two zucchini bread recipes, served for dinner as zucchini ribbons, tagged as the secret ingredient in an Iron Chef cook-off, and zucchini relish is being made as I write this blog right now.

The following zucchini bread recipe was a major hit around the house. For those of you feeling experimental:

Preheat the oven to 350 degrees, and mix together 3 cups of sugar, 1 cup of cooking oil and 4 whisked eggs. Set aside the mixture.

In a separate bowl, mix together 3 and 1/3 cups of white flour, 2 cups grated zucchini, 2 teaspoons of baking soda, 1 teaspoon of salt, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, and 1.5 teaspoons of pumpkin pie spice.

When combining the two mixtures, feel free to add some water if the batter isn't as liquidy as it should be (it should be rather smooth looking). Spoon the batter into some buttered pans - this recipe makes about two loaves of bread - and garnish the top of your bread with walnut pieces and coconut shavings. Bake until you can stick a butter knife through each loaf and have it come back out clean; it usually takes our bread about an hour to bake before it's ready to take out of the oven. And...congratulations! Your zucchini bread should be ready! Although it's important to let it cool, we understand any lack of patience in doing so.

It even tastes better than it looks!

Zucchini is available for sale at our farm stand, so come on down and pick them up while they're still in abundance!