Although our vegetable garden bears fruit, it seems to be on the slow bus to China in it's production. Sunday I was overjoyed to find near 10 cucumbers. They seemingly popped up overnight. They were about pickle size when I found them. I even have photographic proof.
This afternoon I went out to check on them and found only two. There was no sign of tampering. So one has to wonder where they went.
a) neighbor make off with them?
b) stray cat take them for his tossed salad?
c) strapping squirrel scale the fence with one strapped to his back?
Since we don't have zucchini yet, a friend was kind enough to share from his surplus.
I'm having fun trying new baking recipes from the Junior League cookbook. A chocolate zucchini cake just came out of the oven.
Sunday I made some delicious (and somewhat healthy) Whole Wheat Zucchini Bread. I'd like to share the recipe with you.
2 cups sugar
1 cup vegetable oil
2 cups grated peeled zucchini
1 tbsp vanilla extract
3 cups whole wheat flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 tbsp cinnamon
1 cup coarsely chopped hazelnuts or walnuts
Preheat the oven to 350 degrees. Whisk the eggs in a large bowl until light and foamy. Add the sugar, oil, zucchini and vanilla and mix well. Sift ttogether the flour, salt, baking soda, baking powder and cinnamon. Add to the zucchini mixture and mix well. Stir in the nuts.
Pour into 2 lightly greased 9 inch loaf pans. Bake for 60 minutes (I recommend you check it at 45 minutes, because mine was done a lot earlier than the recipe calls for). Remove to a wire rack to cool completely. Store, wrapped in plastic wrap, at room temperature for up to 1 week.
I'd love to have you send me your favorite zucchini recipe!