Food Friday

I posted a story here about my adventures (or misadventures!) with growing things and about planting a garden this spring.  I am happy to say that I have not killed anything (yet) and we are starting to enjoy some fresh veggies from our garden!  The zucchini has really taken off so I’ve been on the lookout for different ways to use them.  My first try was some zucchini bread which I have to say was pretty tasty!  Here’s the recipe if you want to give it a try. 

Zucchini Bread

• 1 1/2 c all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp ground nutmeg
• 1 c sugar
• 1 cup finely shredded unpeeled zucchini
• 1/4 c vegetable oil
• 1 egg
• 1/2 tsp finely shredded lemon peel

In mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.  In another bowl, combine sugar, shredded zucchini, oil, egg, and lemon peel; mix well.  Add flour mixture; stir just until combined.  Pour batter into greased loaf pan.  Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.  Cool for ten minutes and remove bread from pan.  Cool completely on a wire rack.  Enjoy!