On Saturday, Nathan and I walked a couple blocks to our local farmer's market to buy produce. At one of the vendor's we were given this giant zucchini squash for free!
I don't think I've ever seen a zucchini this big!
Considering that I have a husband who has a sweet tooth like no other, the best use for this giant squash was zucchini bread, of course!
(originally found online here)
3 cups flour (I used half wheat and half white)
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3 teaspoons ground cinnamon
1 cup oil
2 cups sugar (I used half brown and half turbinado, but any kind would work)
3 tsp. vanilla
2 cups grated zucchini
Preheat oven to 325.
Combine eggs, oil, sugar, and vanilla in a large mixing bowl.
Mix together dry ingredients on top of wet and stir to combine.
Add grated zucchini and mix well.
Pour batter into 2 greased bread pans.
Bake for 40-60 minutes or until a knife inserted in the middle comes out clean.
And while we're on the subject of food, I've come across several delicious dinner recipes lately that I thought I would pass on. Just click on the links for the recipes!
(Katrina's note: I like these better without the nutmeg, and we have yet to try them with scallions/green onions, so we can attest to the fact that these are just as good without them.)
(Katrina's Note: I made this recipe with green bell peppers instead of red, since that is what I had on hand, and I omitted the spinach. We both really liked it! Thanks, Katelin, for passing the recipe along!)