Okay, maybe it was crazy to start a blog and start writing about my homestead right in the middle of summer. I mean, gesh, as though I’m not busy enough with my 8 kids, summer camps, having family come to visit, agreeing to take care of the neighbour’s flowers (and I’m not talking about a few pots, they are everywhere, but don’t get me side-tracked) as well as hosting a long weekend family re-union (which was amazing and so worth every moment…I have to write about that in another post)….all while I’m trying to stay on top of my garden and the harvest.
Recently, I went out to check on what was growing and was absolutely shocked to find, not a few zucchinis ready but a basket of them and more ready only a day or two behind. (What do you do when you have a dozen zucchini in a few days time? This past spring I worked at a wonderful garden center as a garden consultant, where I kind of got known as the veggie lady because I was imparting my gardening knowledge with gusto (often would get hungry just talking about growing veggies) to those who wanted to grow things they could eat.
Early in the season we had single zucchini’s for sale and those got snapped up….smart people, or not. Later, our growers provided zucchini’s in a 6 pack. Each time a customer came in and asked where our zucchinis were, they would moan and groan when they saw our lovely, healthy 6 pack of zucchinis. They didn’t know a good thing when they saw it.
I told them I would give them a few great recipes to go along with the 6 pack and they just smiled. Most people left with the beautiful zucchini 6 pack but said they were going to find me and drop the extras on MY doorstep. Ooohhhh that made me want to sell them all the more…..or so I thought at the time. The way I look at food though is you can always do something with the extra bounty and if not, there are always people looking for food. Even zucchini.
As I write this post though, I wonder what was I thinking to plant 6 zucchini plants in “my” garden and don’t get me started on the butternut squash or the pumpkins growing right next to them.
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| “One” of the pumpkin growing on our homestead |
But again, I transgress. What I intented this blog post to be about was sharing a couple of great recipes if you too are blessed with a summer’s bounty of zucchini.
After I brought a few of the green giants into my kitchen, I started by grating them with my food processor. Then I pulled out my recipes. Yes, I still have them in old fashioned recipe cards.
I thought I’d make some loaves for eating right now, freeze some, and make a delicious chocolate zucchini cake that I could also throw in the freezer for our upcoming family re-union. I was also able to fill several large freezer bags with grated zucchini so in the middle of winter I could remember the blessings of summer. I just love the smell of zucchini leaves, don’t you?
Here’s a few picks./pics from my garden…..I hope you In JOY!
Zucchini Bread
Preheat Oven to 325 degrees
Spray 2 loaf pans with a non stick vegetable oil spray
Ingredients:
3 eggs
2 cups of sugar (1 white/1 brown or you can use honey)
1 cup of vegetable oil….lately we use a lot of coconut oil but I used a sunflower oil this time)
2 cups of grated, glorious, under appreciated zucchini
1/2 tsp vanilla
3 cups of flour (I like to use 2 white unbleached white to 1 cup of whole wheat)
2-3 tsp cinnamon
1 tsp sea salt
1 tsp baking soda
1 tsp baking powder
opt….we love nuts…so we add 1/2 cup walnuts to our bread
Beat eggs until frothy, stir in sugars, oil, zucchini, and vanilla
Mix dry ingredients really well….then add to the wet ingredients. Mix until all combined.
Pour into prepared loaf pans
Bake for 50-60 minutes, until the toothpick comes out clean.
Let sit for 10 minutes, run a knife around the edge of the pan and then turn out on cooling rack.
We like to eat it warm from the oven and I put the second one in the freezer or share with a friend.
And here is the finished product….yummy.
Now I also wanted to share another recipe we made but sadly I didn’t take any pictures of the results as my kids ate it so fast that I didn’t even have a crumb to show you but oh my gosh, this was a delicious, moist cake so here is the recipe for our chocolate zucchini cake.
Hope’s Chocolate Zucchini Cake
Ingredient
2 cups of flour (again….I prefer 1 cup of whole wheat flour and 1 cup of unbleached white)
2 cups of sugar (1 cup brown, 1 cup white)
3/4 of cocoa powder
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
pinch of salt
4 eggs
11/2 cup of vegetable oil….(and again you can use coconut oil if you prefer)
3 cups of grated, glorious zucchini
3/4 cup chopped nuts…we use walnuts
Preheat oven to 350 degree F.
Grease and flour a 9×13 baking pan
In a medium bowl, stir together flour, sugar, cocoa, baking soda, baking powder, cinnamon and a pinch of salt.
Add eggs, one at a time and oil. Mix well, then fold in the zucchini and nuts until they are well distributed.
Pour into pan.
Bake for 50 to 60 minutes and done when the toothpick comes out clean.
Cool and eat…or spread with a chocolate glaze.
We made a chocolate glaze for icing. Some icing sugar, cocoa, and coconut oil…oh yummy. In Joy!
If you are blessed to have a bounty of zucchini, like us, I hope you try these recipes. If not visit your local Farmer’s market and I’m sure you will find them plentiful at this time of year.
You can also grill your zucchini or do what we do, just cut thinly sliced pieces, drizzle some olive oil on top, add some garlic, fresh basil and oregano…(I have to blog about my herbs another time) and garlic, and of course some parmesan cheese, All my kids love this and it goes with so many other foods, make some quinoa, wild rice, a green salad and you have a complete meal……and gosh anything that is easy, healthy and stretches our budget is what I love so I can spend more time with family or my garden.
Stay tuned as I want to share my sun ice tea recipe next. It goes great with my zucchini bread and is a perfect choice when family or friends pop over for a summer visit.
Until I see you again, may you be well, happy and peaceful.
Blessings from Hope