Cinnamon Zucchini Bread

Cinnamon Zucchini Bread - From the Garden TableOne last zucchini recipe before the season officially ends.

Well, it kind of has for us anyway.  Most of our squash plants have been visited and hosted the Squash Vine Borer. 

It started with our blue hubbard plants and before we knew what was happening (we have never had a Borer before, thought the plants were just dying because of other factors) they now have gotten our zucchini, summer squash and acorn squash that were just beginning to set some beautiful fruits)

At least it’s at the end of the season for the zucchini and summer squash anyway and we really did have a good crop from both this summer.

So I had to share this recipe with you because it’s a special one for our family.  This is Gramp’s Zucchini bread recipe (my father-in-law) that we got from him before he passed away in 2008 and it truly is the best zucchini bread recipe that I have ever had.

It boasts both white and brown sugar, some nutmeg and a healthy dose of cinnamon. Oh so yummy!

As a matter of fact when I am at that point of the season when I am totally inundated with zucchini, to use it up, I will make a whole bunch of batches of this and stick them in the freezer to enjoy over the winter. It’s always a treat to pull it out to have with a late winter meal.

Enjoy!

Cinnamon Zucchini Bread
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Ingredients
  1. 3 eggs
  2. 1 cup canola oil
  3. 1 cup white sugar
  4. 1 cup brown sugar
  5. 2 cups zucchini, shredded
  6. 1 teaspoon vanilla
  7. 3 cups flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 1 teaspoon salt
  11. 2 teaspoons cinnamon
  12. 1/2 teaspoon nutmeg
  13. 1/2 cup walnuts or raisins (optional)
Instructions
  1. Preheat oven to 350 degrees
  2. Spray 2 9x5 loaf pans with non-stick cooking spray
  3. Beat eggs.
  4. Add oil, sugars, zucchini and vanilla. Mix well.
  5. In separate bowl blend together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add into wet ingredients.
  6. Add nuts or raisins, if using.
  7. Divide batter evenly between the 2 loaf pans.
  8. Bake for 1 hour or until toothpick inserted in center comes out clean.
Notes
  1. This can also be made into 5 mini loaves, baking for appx. 35-40 minutes.
From the Garden Table http://fromthegardentable.com/
 

Creamy Summer Squash Soup

Creamy Summer Squash SoupI mentioned in an earlier post that one of the mistakes I made in the garden this summer is that in the bed I usually plant with half zucchini and half summer squash, I have no idea how, but I planted about 3/4 summer squash and only 1/4 zucchini.

I usually get more creative with my zucchini and stick to sautéing or grilling summer squash. But this summer I was forced to get more creative with the summer squash. I guess that’s one of the positives of my mistake, I had to explore more summer squash recipes.

I am so glad I did because I discovered this recipe from That’s Some Good Cookin’. The thing that really attracted me to the recipe, besides the word “Creamy”, was that it used 8 cups of summer squash. Woohoo! I definitely needed help using up some of this stuff.

Next, I noticed both bacon and cheese on the recipe… ok you totally have me, lets get this soup made!

The original recipe was pretty heavy on the saltiness though, so I lowered the added salt and amount of sharp cheddar used and that made a big difference.

I am so happy to have this recipe on hand now for those future summer squash emergencies.

Enjoy!

*This soup can be made with any type of “Summer Squash” like Zucchini and Patty Pan as well!

Creamy Summer Squash Soup
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Ingredients
  1. 6 slices bacon
  2. 1/3 cup basil, chopped (do not substitute dried)
  3. 8 cup summer squash, cut into large chunks
  4. 1 1/2 cups chicken stock
  5. 1 large onion, diced
  6. 1 teaspoon fresh thyme, or 1/2 teaspoon dried
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 1/2 teaspoon paprika
  10. 1/3 cup light sour cream
  11. 4 ounces sharp cheddar, shredded
Instructions
  1. Fry bacon until crisp. Remove from pan to cool.
  2. Reserve 2 tablespoons drippings.
  3. Crumble bacon, once cool enough to handle.
  4. In large soup pot, add reserved bacon drippings.
  5. Cook onion until translucent.
  6. Add chicken stock and squash to the onions
  7. Simmer until squash is tender.
  8. Remove from heat and add basil.
  9. Working in batches, process in food processor or blender until fairly smooth.
  10. Return soup to pot and stir in thyme, salt, pepper, paprika and sour cream.
  11. Bring soup to a simmer and add cheese. Stir until melted.
  12. Once soup is in bowls, garnish with crumbled bacon.
Adapted from That's Some Good Cookin
From the Garden Table http://fromthegardentable.com/
 

 

Peach & Tomato Salsa

Canning on Sundays

 

Welcome to my second “Canning on Sundays” post!

This week, since my plum tomatoes are finally beginning to ripen and the first peaches are hitting the farm stand shelves here in NH, I am going to share with you my favorite Salsa recipe.Peach Tomato Salsa

A number of years ago, when the first fruit based salsas started appearing in grocery stores, my husband and I decided to give them a try (before I started canning my own).  We instantly fell in love with a mango/tomato salsa.  Ever since then we have always opted for the sweeter fruit based salsa, for our nachos and any recipe that has called for the use of salsa.

Once I started canning and hit tomato season, salsa was high on the list of things to make, what’s a better way to enjoy your tomatoes all winter long? With our love of  fruit salsa, I had to find something that came close. Mangos aren’t local, but peaches are in season and local when the tomatoes are ripe. It was only natural to try a peach salsa.

The results were fantastic! The only downside was that we didn’t make enough that first year to make through all the way to the next tomato season.

We have now learned our lesson and always make sure to make a lot to get us just about all the way through!

Enjoy!

Peach Tomato Salsa
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Ingredients
  1. 5 cups tomatoes, skinned and seeded
  2. 9 cups peaches, skinned and pitted
  3. 2 cups onions, chopped
  4. 3 bell peppers (any color), chopped
  5. 2 jalapenos, diced
  6. 1 cup white wine vinegar
  7. 1/2 cup fresh cilantro, chopped
  8. 1/3 cup honey
  9. juice of 3 limes
  10. 6 cloves garlic, crushed and minced
  11. 2 teaspoons cayenne pepper
  12. 3 teaspoons cumin
  13. salt to taste
Instructions
  1. Prepare canner, jars and lids.
  2. Add all ingredients to a large pot.
  3. Bring to a boil and continue to boil for 8-10 minutes.
  4. Adjust seasonings (add more cayenne, cumin or salt, if desired)
  5. Remove jars from water and fill, leaving 1/2 headspace.
  6. Remove air bubbles, wipe rims and affix lids.
  7. Process in a boiling water bath for 10 minutes.
  8. Remove from canner and allow to cool.
Notes
  1. *Makes appx. 8 pints
From the Garden Table http://fromthegardentable.com/