Tuesday, May 1, 2018

Garden to Kitchen ~ Zucchini Breads

If there's one thing I can grow, it's zucchini!
It's actually a no brainer and will grow itself.  Once the plants start producing, you'll have zucchini coming out of your ears in no time.  One day they're little two inch stubs and the next day they're the size of baseball bats.  I'll never understand how they grow so fast! 

 If you get "baseball bats" in your garden, 
I have the perfect solution for you.  
Make zucchini bread!
I make this all summer long and the kids never get tired of it. 
 It's a dangerous thing, though.  
I've been known to eat an entire loaf by myself.


2 cups all purpose flour 
2 tsp baking powder 
½ tsp salt 
2 eggs 
½ cup canola oil 
⅔ cup sugar 
½ cup buttermilk 
2 TBS lemon juice 
zest of 1 lemon 
1 cup grated zucchini 
Lemon Glaze: 1 cup powdered sugar and juice from 1 lemon

Combine all the dry ingredients in a bowl.
In a separate bowl, combine all the wet ingredients.
Mix the wet ingredients into the dry.
Spray or butter a loaf pan and fill with batter.
Bake at 350 for 55 minutes.
While still warm, pour lemon glaze over loaf.


1 and 1/2 cups shredded zucchini 
1 cup all-purpose flour 
1/2 cup unsweetened cocoa powder 
3/4 teaspoon baking soda 
1/4 teaspoon baking powder 
1/4 teaspoon salt 
1 teaspoon instant coffee  
3/4 cup semi-sweet or dark chocolate chips
2 large eggs 
1/4 cup vegetable oil 
1 small container plain Greek yogurt 
1/2 cup sugar
1 teaspoon vanilla

Same song, second verse...
Combine the wet, combine the dry.
Mix together and put into greased loaf pan.
Bake at 350 for 45-55 minutes.

And here's a little tip about making these breads...
(Trust me, one will be devoured right out of the oven)



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