While most of you are busy creating deliciously crazy desserts with some of my most favorite summer fruits, I’ve been busying myself in the kitchen trying to make good use of our garden veggies.
So far, we’ve had fresh spinach salads, I have packaged frenched yellow beans, grated zucchini, and diced green and purple peppers for the freezer. I’ve made sweet refrigerator pickles and preserved 4 quarts and 2 pints of dill pickles, and I still have a quart of sweet banana peppers that I have to do something with. And if that’s not enough, I made a chocolate zucchini cake, and of course, this deliciously moist zucchini bread. Our garden is bountiful and I’m thankful.
This bread is awesome. It’s not overly sweet and it’s super moist. The oatmeal in it makes it slightly hearty and will leave you wanting just one more slice. If you have an abundance of zucchini and you’re asking yourself what to do with it; this is the answer!
Quick Zucchini Oatmeal Bread
2 c. grated zucchini
1/2 c. brown sugar
1/2 c. granulated sugar
2/3 c. olive oil
2 eggs, beaten
1/2 tbsp. vanilla extract
1 tsp. cinnamon
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
1 1/2 c. all-purpose flour
1/2 c. old-fashioned oatmeal
(Makes 4 mini loaves)
Grease mini loaf pans. Preheat oven to 325 degrees.
In a large bowl, add all ingredients except flour and oatmeal; mix with electric mixer. Stir in flour and oatmeal and beat on medium speed until all ingredients are completely blended. Pour batter into prepared pans. Bake for about 30 minutes, or until toothpick inserted into the center comes out clean.
Cool completely in pans before removing.
Do you have a garden? Or, do you give the farmers market your business?
THE JOY OF CAKING 