I don’t know about you, but by this point in July I’m usually growing pretty tired of summer and longing for the crispness of fall. But I know that come February, I’ll be wishing I had done a better job of appreciating summer and all its balmy delights.
I found a way to merge summer and my fall lust this week: zucchini spice bread.
I grow zucchinis in my garden, and they are blowing up this season! Check this guy out (teaspoon included for size reference):
I searched Martha’s site for zucchini recipes and came across the zucchini spice bread recipe from the September 2003 issue of Everyday Food. It looked like it would help make use of my immense zucchini supply while also indulging my fall craving with spices like nutmeg, cinnamon, ginger and cloves.
I followed the directions on the site, except that I shredded my zucchini in the food processor (much easier than grating) and I added a few handfuls of regular and golden raisins.
The recipe did not disappoint! The bread is moist and delicious, marrying the fresh veggies of summer with the spiciness of fall. It’s actually much better on day two, once everything has fully cooled and the moisture has set in.
Next time I might try substituting some of the oil with unsweetened applesauce or canned pumpkin. Two-thirds of a cup of oil seemed like a lot to me, but the bread sure is moist!
Are your summer veggie gardens producing? How are you making use of your harvest? And am I the only one wishing it was fall already?!! Let me know in the comments.
