What to Do with the Fruits of the Harvest

Yes, that is a very large zucchini. More than a foot long and about 6" diameter at its widest point.   While we like a bit of young (small) zucchini sauteed with other vegetables, the whole family loves when I use the larger ones for baking.  

My husband didn't think he'd like zucchini bread so I developed the following recipe to suit his tastes.  It's always a hit.  I make several loaves, slice them and freeze the slices to add to lunchboxes throughout the year.  

Spiced Zucchini Raisin Quick Bread

• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp pumpkin pie spice
• 1 3/4 tsp cinnamon
• 1 tsp salt

• 1/2 cup brown sugar
• 1 cup sugar (I use splenda and I've often reduced this to 1/2 cup without any complaints)
• 2 eggs
• 1/2 cup oil
• 1 tsp vanilla

• 2 cups shredded zucchini (you can add up to 3 cups without distorting the flavour or texture.  It just gets more moist! Leave the peels on when you shred it.)
• 1/2 cup raisins
• 1/2 cup milk

1. Sift the first 6 ingredients together in a bowl.  
2. Mix the next 5 ingredients in a separate, large bowl.  
3. Add the dry ingredients to the large bowl slowly, alternating with the milk until fully mixed.
4. Stir in the zucchini and raisins. Pour into one large or four small loaf pans.
5. Bake in a 350 oven for 30 minutes (four small loaf pans) or one hour (a single, large loaf pan.) 
6. Cool for 10 minutes in the pans, then remove from pans to wire rack to cool completely before slicing. 

I'll be posting more recipes in the coming days.  Afterall, what do we garden for if not to enjoy the fruits of our labours?