If all vegetables could taste this good. . .

For the last 8 years or so Larry and I have had a vegetable garden. There is something so satisfying about being able to go into your yard and pick parts of your dinner. We have been very blessed to have "green thumbs" and usually have more than we could ever eat. After you find yourself with an over abundance of produce you start to get creative with ways to prepare it. As a general rule, we only grow what we eat the most of or what can be canned so we don't waste too much. One crop we never have any problem with is zucchini. This particular plant seems to be more hardy than any other. It also seems to be the most bountiful! Pardon me while I have a Forest Gump moment here, but we like to grill it, cook it in dishes, slice it into spaghetti, stuff it, or eat it raw. But the most undisputed family favorite has to be zucchini bread.

3 Cups zucchini
2 Cups Sugar
1 Cup oil
3 large eggs
3 Cups flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp vanilla
3 tsp cinnamon
1 cup walnuts (optional)

Mix wet ingredients and then add dry. Mix well bake at 325 for about an hour.

First you need zucchini, if we even go one day without harvesting, these little darlings get so big they only thing they are really good for is bread. But here is a good harvest from a few weeks ago


Using a shredder, I used my food processor (I have also done this by hand, which is NOT fun) shred your zucchini



You will need 3 cups zucchini


Add sugar, oil, eggs, mix well


Add dry ingredients, mix well



Pour into loaf pans or muffin pans. If your loaf pans are smaller this recipe will make three loaves, if they are larger, it will make two.


Bake at 325 for about an hour or until a tooth pick comes out clean


Remove from pans onto cooling rack, enjoy!


I like to eat it plain the day it's baked so the crust is still kind of crunchy. Larry likes his best with butter. You could also make a light glaze or top with cream cheese for a different flavor.