Zucchini Season

The generous zucchini...  if only we could all be so generous with our life.  

It must have been a bit to wet this season because the zucchini in my garden has caught a cold (powdery mildew) and has just about retired to the great zucchini heaven in the sky -- but not before it offered up some tasty meals.   Grilled, fried, boiled, added to soups, and made into breads.  I use a favorite Zucchini Bread recipe in the 2001 Zion Lutheran Church cookbook -- contributed by Ople Jorgensen.  If you still have some zucchini give it a try.   Just so you know -- the bread is like a very dense cake.   I bake mine in a bread pan.  I also leave out the raisins and nuts sometimes.   It is very good either way.

  

ZUCCHINI BREAD

3 eggs 1 tsp. baking soda

2 c. sugar 1 tsp. baking powder

1 c. vegetable oil 1 T cinnamon (I use 2  or 3 T - I like lots of cinnamon)

1 T. vanilla 1 tsp. nutmeg ( I grate mine fresh)

2 c. grated zucchini 1 c. raisins

2 c. flour 1 c. chopped nuts

Beat eggs until light and fluffy.  Add sugar, then oil and continue beating until smooth.  Add vanilla and zucchini, stir to mix. Sift together flour, soda, baking powder, cinnamon and nutmeg; add to creamed mixture.  Stir in raisins and nuts.  Divide batter between 2 gresed 8x4-inch   loaf pans.  Bake at 350 for 1 hour (may take longer) or until toothpick inserted in center is clean.   Remove from pan; cool on rack.  Store wrapped in refrigerator or freezer.   Yield 2 loaves.

Please post your favorite zucchini recipe or story.