Our gardens are doing really well this year for the most part. The only disappointments are my peppers, both the bell and jalapeno’ peppers are just not growing or producing. We have had a bumper crop of zucchini, summer squash and cucumbers. We have been getting a ton of cherry tomatoes and plenty of roma; I fear all of my beef steaks will all turn red at once. That will be another weekend of processing. I am not complaining I am actually very grateful we are having a great year. My favorite, for 20+ years, supermarket is on strike here on the East coast.
Fortunately I was able to harvest some garlic this year, the bulbs are much smaller than I would like but there were around 70 of them; I had planted 120 bulbs in the fall but I will take whatever I can get considering the last two years I lost all of it.
Today was pickling cucumbers and baking zucchini bread day. I pickled 8 jars of kosher dill and 34 loaves of various sized zucchini bread – I doubled the recipe below 3 times to get the 34 loaves. So far so good!
I started blogging a little over a year ago; a few of you, since there were just few of you at the start; may remember me posting this zucchini bread recipe around the same time last year however SO many more people have come on board with me since. Technology is a pretty amazing tool. I was just looking at some of my blog stats and just today I had 3 people from 3 different countries check me out. Colombia, Brazil and Italy I find that SUPER cool. Also I had barely started my first paragraph tonight when my daughter faced time me from the Philippines; she is there vacationing with a friend of hers from Japan. The world is getting smaller and smaller.
Zucchini Bread – bake 350’ 45 minutes or so – depends on what size the pan is. The recipe easily doubles and freezes well
2 large eggs
½ cup vegetable oil
½ cup apple sauce
2 cups sugar
2 tsp vanilla
2 tsp cinnamon
1 package vanilla pudding mix
1 tsp baking soda
1 tsp baking powder
3 cups AP flour
2 cups shredded zucchini that you have squeezed out most of the liquid – I put it all in a colander, place a plate and something heavy on it in the fridge few a couple of hours. I still had to go to the store so it worked out great.
In a stand mixer add the first 8 ingredients and mix well, add the flour till combined and then add the zucchini. Spray grease whatever you are using and fill to about ¾ full. Bake for about 40-50 minutes and let cool for a bit, remove from your dish and wrap or bag. These freeze really well. We literally just ate our last loaf from last year just the other day.
If you are using a kitchen-aid with their 5 quart sized bowl you can double this recipe, however it will be very close to the top, so heed my instructions on when to add ingredients, it helps make sure all the ingredients get mixed well.
Thanks for listening