Hope all of your gardens are doing well! We have yellow summer squash and zucchini coming out our ears already. Tomatoes & cucumbers are really starting to come in well also.

I believe we are going to have enough zucchini and squash to feed a small city!!!

If you grow zucchini and want something different following is a recipe that ROCKS!!

Zucchini Bread

INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
½ cup vegetable oil
¾ cup apple sauce
1 cup white granulated sugar
1 ¼ cups light brown sugar
3 teaspoons vanilla extract
3 – 4 cups grated zucchini*
1 cup chopped walnut or pecans [optional]
DIRECTIONS:
Prep time approximately 40 minutes; Cook time, 40 – 60 minutes,

1. Grease and flour two 8x4 inch pans. Preheat oven to 325 degrees Fahrenheit.
2. Sift flour, salt, baking powder, baking soda and cinnamon together in a bowl.
3. Beat eggs, oil, applesauce and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in grated zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 – 60 minutes, or until tester (tooth pick) inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and completely cool.

*I am liberal with the grated zucchini and never use less than three cups. It just melts into the bread when it cooks. There is no need to squeeze out excess moisture, that only adds to the flavor and moistness of the bread.

When you mix the creamed mixture with the sifted ingredients, the batter is initially a little stiff but it loosens up quickly as the ingredients meld together. You can also use smaller tin pans by varying your cook time, making sure your tester comes out clean. However, do not overcook or your bread will be dry.