My Garden and a Zucchini Bread Recipe

I'm growing some zucchini in my garden this summer. Along with some cherry tomatoes, and regular tomatoes.

They're actually not doing as good as I had hoped. Because we have had a lot of rain where I live (NH.) I heard on my local news the other night that in the months of June, July, August, here in NH we have had about 14 1/2 inches of rain. Usually we would have about 7 inches in those months. We have had about 7 1/2 inches over the normal amount! I'm sick of the rain.

But anyway, I've been able to get about 4 or 5 zucchini out of my garden. And I've made some zucchini bread with them. You only need one medium sized zucchini to make two loaves of bread. If you aren't growing any in your garden, of course you can buy one at either a farm stand or the supermarket. But I get a kick out of the fact that I grew them myself.

Here is the recipe that I use:

This recipe makes two loaves of bread. Preheat the oven to 350 degrees. Grease two 1 1/2 quart loaf pans.

Ingredients:

3 eggs
1 2/3 cups sugar
1 cup oil
1 1/2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
3/4 cup chopped walnuts
2 cups lightly packed coarsely shredded zucchini

Beat the eggs slightly in a large mixing bowl, then beat in the sugar, oil and vanilla until very well mixed. Sift the flour, baking powder, baking soda, cinnamon, and nutmeg together and beat into the first mixture until smooth. Stir in the nuts and zucchini. This batter is very thick, but the zucchini provides moisture. Place in the prepared pans and bake at 350 degrees for approximately one hour.

This bread is delicious! I never get sick of it. Here's a picture of one of the loaves I made. Enjoy!