Our First Harvest (and Zucchini Bread, of course!)

Each of our zucchini plants has at least one zucchini growing. We have four zucchini plants and some are definitely doing better than others. We have two plants that have produced giant zucchini--10-12 inches long! Today we harvested one of our big zucchinis to make zucchini bread. Yummmm! We are saving the next one for when Jessica's grandmother comes to stay at the end of this week. So, as an incentive for anyone coming to stay, we will bake you zucchini bread/cake/or anything else you may want. We also have tomatoes that are starting to turn red, so we can do salsa too. We are definitely excited to see how creative we can get once the zucchini plants really go crazy. Fortunately, other wonderful people have filled the internet with delicious recipes. We'll probably have a few more recipes to post as the summer goes on. Here are some pictures of our successful wrangling of a giant zucchini:

 It was 10 inches long!

Unfortunately, Matt has his eyes closed in this one. In his defense, it seems to be a family trait.

Here is the delicious recipe we made this afternoon. It is a favorite recipe from Matt's family.

3 eggs

1 c. sugar

1 c. brown sugar

1 c. oil

3 c. grated zucchini

2 tsp. vanilla

3 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

3 tsp. cinnamon

1 c. coconut

½ c. nuts (We left these out. Nuts are expensive!)

Mix in order given. Bake in 2 large loaf pans. Bake at 350 for 1 hour. We greased the pans, just to make life easier.

This recipe is really easy and super moist. Definitely recommended!

 Pouring batter into the bread pans.