Zucchini Harvest

Our zucchini yield this year is plentiful. I'm trying to use all of what we've grown by baking, cooking, freezing and preserving in any way that I can. My friend Susan Foster's Chocolate Zucchini Bread has been our favorite, although Burl would rather try to feed his to the dogs.

Chocolate Almond Zucchini Bread

3 eggs, 3 c. flour

2 c. sugar 1 tsp. salt

1 c. oil 1 tsp. cinnamon

2 squares unsweetened chocolate ¼ tsp. baking powder

1 tsp. vanilla 1 tsp. baking soda

2 c. grated/shredded zucchini 1 c. almonds, chopped

Mix eggs, sugar & oil. Melt chocolate over hot water & blend into egg mixture. Add vanilla and zucchini. Sift all dry ingredients together then add into zucchini mixture. Add almonds. Spray two bread pans & bake 1 hour at 350. Makes two large loaves.

Next on our list to make, Curried Zucchini soup, Zucchini muffins, and Zucchini Creole. And we still have plenty shredded and chopped in the freezer for use during this winter.

1 comment:

Anonymous said...

Oh so yummy! You will find ways to make use of all that zucchini : )