Fresh warm uchinni bread

Fresh warm zucchini bread

Izuchinni

Blue Ribbon from the county fair

 

One thing I like about late summer is the food that is available now. Zucchini is a favorite and I am proud to say that I got a blue ribbon on the zucchini bread I entered in the county fair this year. I will share the recipe below. I have a friend who gifted me with several zucchini over the course of the summer, we have never had success growing them up here in the mountains.

bread and butter

Yummm

I hadn’t made zucchini jam before but it is a treat! This is zucchini strawberry.

jam

Strawberry Zucchini Jam

We love to eat fresh apples this time of year, but applesauce is another favorite and I make quarts of it. We look for farmers selling Gravenstein apples. They originated in Denmark in the sixteen hundreds and have great flavor. But they don’t keep well, so you seldom see them for sale.

Applesauce cooking

apple sauce

The trees in town have been loaded this year and Ted is not shy about asking owners if they are planning to use their apples and if not, well, he keeps a box handy. He has several boxes ready to make into cider with our old fashion cedar press. Can’t wait for this treat, we usually have it for Halloween.

apples for cidar

Boxes of apples Ted has collected

cider press

The old fashion cider press Ted rebuilt. With this we can make gallons pretty easily

And now for the Zucchini Bread Recipe:

Merrily’s Blue Ribbon Zucchini Bread
Ingredients

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.