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Day 17: Spiced Zucchini Bread

In early spring, when the ground is just warm and we’re planting our summer garden, I can’t wait to start harvesting delicious zucchini squash.

Come late summer I‘m nearly sick of the stuff (along with my family, friends, neighbors, and anyone else I can pass them off to). This year, along with the two zucchini we planted, we had two volunteers -- zucchini plants sprouted from last summer’s crop.

We make quiches, pasta, stir fry and casserole. We steam it, grill it, and eat it raw. I freeze as much as possible, and sneak it into any meal I can.

July always finds me baking zucchini bread. It’s delicious but, in the heat of summer, bread hot from the oven just isn’t that appealing.

I must admit, though, I was a bit sad yesterday to go out into the garden and find my zucchini plants dying back. I picked a squash that most likely will be the last of this season.

This one will be put to good use, because October just begs for spiced zucchini bread. It makes the house smell just like it should for autumn, and is a family favorite around here. It’s also a great way to use those extra squash.

Spiced Zucchini Bread Recipe

3 eggs
3/4 cup vegetable oil
1 cup granulated sugar
1 cup brown sugar

2 cups grated zucchini
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon nutmeg

Mix first six ingredients in a bowl. Add remaining ingredients. Pour into two loaf pans, and bake at 325 degrees for one hour.

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