Garden is doing OK, or maybe you should ask the deer I bet they have a better feel for how it is going grrrrr. My dog is not doing his job as well as my last dog. We have noticed a definite decline in us enjoying our garden that we spend time money and effort on. The deer and bunnies seem to LOVE it. Where it is located is not really a place where we can put a fence. I have been wanting to move it to the fields and fence it in but I think that would take a considerable amount of time and money and I don’t think we are there. So the battle continues.

What we have been able to harvest is zucchini, tomatoes and cucumbers. So I have made some garden salsa. Garden Salsa I have a couple of stuffed zucchini Stuffed Zucchini that I will be baking later for dinner. I don’t know if I have ever made it the same way twice. Zucchini Chips and Zucchini Boats so if you wanted to make your own, then do just that, make it your own with what you have on hand. I don’t think you can go wrong as long as you add cheese, meat and marinara sauce, in my opinion anyway.

Later today I have a large zucchini that I am going to make into some lasagna which I haven’t blogged about, I will be sure to share how I made it, maybe next week. I haven’t made this recipe this year and I will be sure to do so because I love pulling out a small loaf throughout the winter for breakfast or a quick snack. Plus it’s great to share with your friends and family.  If you are local we have been putting some of out excess veggies out by the mail box on a little table. If you see one of the large zucchini’s out there, grab it and make some loaves for your freezer.

If you wanted a couple of other dessert recipes I love to make this zucchini lemon bread is Devine Zucchini Lemon Cake

And the lemon zucchini tea cake is SO good I noticed I shared the blog 3 times already so here is a fourth for ya 😉

Lemon Zucchini Tea Cake

Zucchini Bread

a fantastic way to use those over grown zucchini that you swear you harvested them all and then the next day you find a hidden ginormous one.

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Ingredients

  

• 2 large eggs
• 1 cup vegetable oil
• 2 cups sugar
• 2 teaspoon cinnamon
• 2 teaspoon vanilla
• 1 package vanilla pudding mix
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 2 cups shredded zucchini squeeze out as much liquid as you can

Instructions

 

• pre-heat oven to 350℉ grease whatever pan you are using

  Depending on the size bread or muffins adjust your time

  A full size loaf takes about 45-55 minutes. Smaller loaves or muffins take around 30 minutes.
• In a stand mixer add the first 8 ingredients and mix well, then add the flour till combined and finally add the zucchini. 
• Fill your prepared pan(s) about ¾ of the way full and bake 40 and check them. Once completely cooked remove from the oven and let cool for a bit before removing from your pan around 5 minutes.

Notes

• 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
• I have substituted the vegetable oil with apple sauce and while it does change the texture of the bread. If you want to go this route I would still add ½ cup oil to ½ cup apple sauce.
• You could also change this up a bit and replace the vanilla pudding with chocolate pudding.