July 25, 2008

The beans, beets & lettuce sown on July 18 have already begun to pop up! I put a board over the carrots today to make sure they don’t dry out before they germinate.

I’m getting more zucchini. I’ve made zucchini bread, fried zucchini, zucchini-potato pancakes, zucchini pie and sautéed zucchini with onions and green beans. Now I’m searching for more recipes!

Zucchini Bread
2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup white sugar
1 cup brown sugar, packed
1 teaspoon salt
1 teaspoon baking soda
1 Tbsp. baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1 cup unsweetened applesauce
3 teaspoons vanilla extract
3 cups grated zucchini, do not drain
1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Combine flours, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, applesauce and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.
Pour batter into prepared pans.

Bake for 40 to 60 minutes (mine takes 45 minutes), or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Or eat it while warm!

I made a zucchini pie, but it didn't have much taste so I deleted the recipe.


  1. This looks good... kind of like a quiche.

  2. Toni, we weren't all that impressed with it, it was rather bland tasting. I never made it a second time, even though it looked terrific!