With zucchini beginning to come from the garden, the dance of trying to use them is ramping up! I attempted a new recipe for zucchini fritters that was delicious, but the texture was awful (and I had to take them to dinner at our neighbors). So yesterday, with a brand new large one picked fresh the day before my son and I set out to make zucchini bread…Yummmm…
I used a recipe from my old trusty Better Homes and Gardens cookbook (you know the one with red and white plaid) handed down from my grandmother. But there are many good recipes online too. Check out these links that are close to the recipe I used:
Like the Paula Deen recipe, I used nutmeg and lemon juice. Like the Smitten Kitchen recipe, I used chocolate chips in one of my loaves. I used whole wheat flour.
The point of this post is to simply celebrate the abundant zucchini that promises to take over my kitchen soon enough. Right now though, my family can’t get enough zucchini bread! We’ve just about polished off two loaves since yesterday afternoon, and we plan to make a few more loaves today. One for us, one for Grandma, and one for the neighbor that keeps bringing tomatoes to our porch. He’s taken pity on us and our tomato plant planted late and not doing very well in our garden.