This weekends produce total!

7/14/2012

2 pickle cucumbers
1 zucchini
2 crook neck yellow summer squash
1 head of broccoli
1 butter cup squash

6 lbs (actual)

7/15/2012

2 pickle cucumbers
3 zucchini
4 crook neck yellow summer squash
12 hot peppers

9 lbs (actual)

Year to date total:

16 heads of lettuce
12 snap pea
16 pickle cucumber
12 zucchini
6 crook neck yellow summer squash
2 baking pumpkins
1 head of broccoli
1 butter cup squash
12 hot peppers

Total: 34 lbs


One of our favorite recipes this time of year is zucchini bread!!

Zucchini Bread
Adapted from several sources
Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (optional)
1 cup raisins  (optional)

Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts,  and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake more quickly, approximately 20 to 25 minutes.