Zucchini Bread

I didn't end up getting to plant my own garden this year, but I was gifted to full-on, all out access to someone else's - and it was a big one at that. Just as I remember from my childhood in my grandparent's and mother's gardens, zucchini was everywhere. Even in years where it seems as though nothing else grows as it should, zucchini seems to bound enthusiastically all over the place, producing gobs of beautiful green veggies. It's an abundance that seems to overwhelm gardeners across the country from July to September as regularly as the seasons themselves.

Matter of fact, August 8th has been designated National Sneak Some Zuchinni onto your Neighbor's Porch Day - which tickles me to death. For the first time in my life, not only did I have more than I could quite handle, I was also being gifted with the overflow from the gardens of friends. Which led me to compile a master list of everything I knew of that could be done with it. I actually managed to put together quite a list.

At the top of the list is my kids' favorite - zucchini bread. I adore quick breads anyway - they're my favorite way to throw together something quick and wonderful for an after school snack or a fast side dish. Check out Bladen's Raisin Bran Banana Muffins, or Orange Quick Bread. (Most quick breads can be done as muffins as easily as a loaf). The sweet thing (pun intended) about this bread is you can either freeze the loaves themselves, tightly wrapped for up to two months).You can also grate the zucchini ahead of time and freeze that in two cup portions - which will last longer in the freezer. I've kept it for up to six months this way - just pulling it out and defrosting it when I was ready to use it. This is awesome for preserving the harvest far into the winter months, and maximizing that summer abundance.

Give this great recipe a try - you can always use store bought zuchinni. Don't wait for next year's harvest or for someone to sneak some on your porch if you don't already have more than you know what to do with. Sweet, moist and delicious warm or cold, this one will be a favorite in your house too.

The Recipe!

You'll Need:

•3 cups all-purpose flour (or half all purpose and half whole wheat)

•1 teaspoon salt

•1 teaspoon baking soda

•1 teaspoon baking powder

•1 Tbl cinnamon

•3 eggs

•1 cup vegetable oil (or half oil and half applesauce)

•2 1/2 cups sugar

•1 Tbl vanilla extract

•2 cups grated zucchini

•1 cup chopped pecans

1.Grease and flour two small loaf pans. 8 x 4 inch pans. Preheat oven to 325F.

2.In a medium mixing bowl, whisk together flour, salt, baking powder, soda, and cinnamon.

3.In a large bowl, beat eggs, oil, vanilla, and sugar together in a large bowl. Add flour mixture to the sugar and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4.Bake for 1 hour, or until a tester inserted in the center comes out clean. Allow bread to cool in the pans on a wire rack for 20 minutes. Turn loaves out onto rack, and serve warm or at room temperature. Bread can be wrapped and stored in the refrigerator. It's great toasted with a little butter. Or a lot of butter.