A NEW ZUCCHINI BREAD RECIPE

We belong to a CSA and receive a farm share every other Monday. They have a "free" box which usually includes a vegetable that they have in surplus. You guessed it....plenty of zucchini in that box. Also plenty of green beans, but we had to pick those ourselves. More about the Dilly Beans I made in the next post.

This zucchini bread recipe came from Kitty's Kozy Kitchen, and it was given to her from a friend in Ohio years ago. She changed it up slightly by reducing the sugar and changing the spice measurements a bit. It is so good! 

I have used three different zucchini bread recipes in the last few weeks, and brought a loaf of each into the office. Kitty's bread was voted #1. And five stars! They all mentioned how good the topping was. 

 3 cups flour

 1 t. salt 

1 t. baking powder 

 1 t. baking soda 

3 t. cinnamon 

1/4 t. ground cloves 

1/4 t. ground allspice

 Some freshly grated nutmeg 

 3 eggs 

1 cup vegetable oil

 1 1/2 cups sugar

 2 cups grated zucchini (if your zucchini is very large, scoop out the seeds and grate the rest)

 2 t. vanilla

 3/4 cup chopped nuts or golden raisins, optional (I used walnuts)

Topping: 

 2 T. white sugar 

2 T. brown sugar 

1/2 t. cinnamon 

Mix together the first eight ingredients with a whisk and set aside. Beat the eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Add the dry ingredients and mix. Stir in the nuts or raisins, if using. Mix the topping ingredients together. Pour into 2 greased and floured 9 x 5 x 3" loaf pans. Sprinkle on the topping, if using. Bake at 325 degrees for 1 hour. Let cool in pan for about 5 minutes and then turn out to finish cooling on a cooling rack.

Thank you for stopping by! I will be joining the wonderful hosts at Rattlebridge Farm for Foodie Friday. 

xo

Debbie

FALLING FOR AUTUMN

The bright and beautiful hues of crimson, copper, bronze, burgundy, scarlet, goldenrod, pumpkin, mustard and canary are contrasting with the evergreens at the lake, and  I love baking bread at this time of the year. Life really slows down at our camp in the Adirondacks, so I tried a new recipe for Zucchini Bread from the Penzeys catalog. It's different from any zucchini bread that I have had, and includes bananas, brown sugar, some wheat flour, applesauce and only 1/2 cup of oil. My family and friends gave it five stars.

I've been adding little hints of  fall to my garden and deck. The potted rosemary is now sharing its space with a gourd to dress it up for fall. 

The bird bath is now being used for hubbard squash and decorative gourds. I added some azalea leaves and branches. The azalea and dogwood are showing their fall colors. 

Potted plants are being adorned with pumpkins.

The purples in the garden are still thriving, and give a nice burst of color to the fall display.

This old wooden box was hiding in the garage, and is a great container for pansies, bittersweet and azalea branches. 

Thank you for stopping by! I'm joining Alison at The Polo House for Favorites on the First and the theme is Fall Decor.

xxoo

Debbie