Zucchini - It's the season!

Zucchini is one of my favorite things of the summer season! I love zucchini for lots of  reasons! Fried Zucchini, Zucchini Bread, Zucchini Relish and all the dishes that I can add it to!

          Zucchini is not one of the easiest vegetables to spell. I have to concentrate “Is it spelled with two C’s, two N’s or two of both?” However, it is one of the easiest vegetables to grow. The seeds can be planted as soon as the soil has properly warmed and replanted up to six weeks before frost. It is said the zucchini plant will produce as long as you pick. Once producing, there is always a bumper crop. People claim they even have zucchini growing out their ears. (okay, maybe not literally).

Zucchini can be added to a wide range of dishes without anyone even noticing it. The zucchini takes on the flavor of everything around it, and offers a mild pleasant flavor of its own. The zucchini is a great choice for those attempting to add more vegetables to their diet. Zucchini can be frozen to be used in breads and soups later. Zucchini can be blended in a blender with a any sauce.  Zucchini can be added to any bread recipes, enchiladas, Italian dishes, soups, just about anything.

       Today I made 5 small loaves of Zucchini bread. The small loaves are perfect for sharing and gifting. The bread seems to stay fresher when wrapped in smaller loaves. The loaves are easily frozen to use at a later date. The loaves thaw quickly and can be taken out when unexpected company arrive on a moments notice.

       It is still early in the season. Plant some zucchini seeds and enjoy.

Zucchini Bread Recipe

Ingredients

ü    3 eggs

ü    1 cup vegetable oil

ü    2 cups white sugar

ü    2 cups grated zucchini

ü    2 teaspoons vanilla extract

ü    3 cups all-purpose flour

ü    3 teaspoons ground cinnamon

ü    1 teaspoon baking soda

ü    1/4 teaspoon baking powder

ü    1 teaspoon salt

ü    1/2 cup chopped walnuts

 

Directions

1.           Preheat oven to 325 degrees. Grease and flour five 6 x 3½ inch loaf pans.

2.           In a large bowl, beat eggs until well. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.

3.           Bake for 40 to 50 minutes, or until done.