How does your garden grow?

My garden grows very well, in case you were wondering. This month we have had tons of zucchini and cherry tomatoes, and I just picked our first cucumber! We've been super excited for cucumbers.

The tomatoes don't usually get put into anything special, because Lance and I like to snack on them too much, but I've put my cooking skills to work with my zucchini. We also like to snack on raw zucchini dipped in ranch. It's a good treat if you're not in the mood to cook. It's kind of like a cucumber, but with a different texture.

Something we have had a LOT of lately is zucchini bread. How do you make a zucchini into bread, you may ask? Well, here is the recipe: (it came from the Better Homes and Gardens 75th anniversary edition cookbook) I hope you like it!




Zucchini Bread
1 1/2 cups flour 1 beaten egg
1 teaspoon cinnamon 1 cup sugar
1/2 teaspoon baking soda 1 cup shredded, unpeeled zucchini
1/2 teaspoon salt 1/4 cup cooking oil
1/4 teaspoon baking powder 1/2 cup chopped walnuts or pecans (optional)
1/4 teaspoon nutmeg

Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan: set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
In another medium bowl combine egg, sugar, zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
Bake in a 350 degree oven for 50-55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.