Tuesday, August 23, 2011

Garden Harvest........


It is once again Harvest Time in the Midwest!!!! Gardens are plentiful and blessing us with everything you can imagine and enjoy from melon to fresh Peaches-n-Cream Sweet Corn. Weekly trips to the Farmer's Market remind me of how great it is to live in the Midwest where local vegetables are easy to come by. The ability to enjoy what is the best part of summer is always an exciting time and one I take full advantage of.  

One of these time occurred last week when I was having dinner with a friend. They happily graced me with a wonderful gift of zucchini from a family garden.  Being a veggie lover, I am not one to pass up any gift of vegetables. While there are so many choices when cooking zucchini, I of course had to find a way to make it into something sweet. So...I thought it was time for a visit to a classic.

While the work week started out busy with no time to bake, I was left to daydream of what to do with this gift sitting on my counter. Chocolate Zucchini??? Zucchini with Raisins and Nuts??? Muffins?? Pancakes??? It kept taunting me every night when I came home to do something with it (if vegetables can taunt..lol).

So here it is......Oatmeal Cinnamon Chip Zucchini Bread. I chose to make several small loaves allowing me to freeze them individually and pull them out for occasions down the road. I hope you enjoy this recipe now or from your freezer in the future.

Oatmeal Cinnamon Chip Zucchini Bread

3 C Zucchini, grated
3/4 C Brown Sugar, packed
3/4 C White Sugar
2/3 C Vegetable Oil
2 Tsp Vanilla
4 Eggs
3 C Unbleached Whole Wheat Flour
2 Tsp Baking Soda
1/2 Tsp Baking Powder
1 Tsp Salt
1 Tsp Cinnamon
1/2 Tsp Ground Cloves
1 C Cinnamon Chips
1 C Oatmeal

Turn on oven to 350 degrees. Grease bottom of loaf pans and set aside.

In a large bowl, grate zucchini.  Mix in brown sugar, white sugar, oil, vanilla and eggs. Add in flour, baking soda, baking powder, salt, cinnamon, and ground cloves until combined. By hand, mix in oatmeal and cinnamon chips.

Pour into pans. Bake 8 inch loaf pans about 55 minutes or until toothpick comes out clean in center. (I used a pan with space for 8 small loaves and baked for 22 minutes.) Cool on wire rack and store wrapped at room temperature or freeze.

This photo shows the left half with the oatmeal and cinnamon chips and the right side without. 

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