I absolutely love the resurgence of local farming and we are blessed to have a wonderful farmer’s market within minutes of our house. These days, I’m planning all my meals for the week around what’s available at the market, and there is simply nothing like the taste of truly fresh food. There has been an abundance of zucchini these past couple of weeks, so I knew it was time for this quick and easy family favorite. My boys love this so much that I had to divide the leftovers into plastic bags with everyone’s name on them so that there would be some left for breakfast the next day! They seriously LOVE it! So while the zucchini is plentiful and local, I plan to shred some extra and freeze it in 2 cup portions so that we can have a little taste of summer in the cool winter months. Hope you all are finding the farmer’s markets in your area and supporting your local farmers. I am very grateful for their time, effort, and passion for farming and real, unprocessed food.
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped pecans (if desired and safe for your family)
2 cups shredded zucchini (about 1 large zucchini)
2 large eggs, lightly beaten
1 cup sugar (The original recipe calls for 1 and 1/2 cups sugar, but that is way too much for my taste, so I reduce it to either 3/4 or 1 cup)
3/4 cup honey
1 cup vegetable oil
2 teaspoons vanilla extract
Combine the dry ingredients (first 6) in a large bowl, stirring well. In another bowl, combine the zucchini and remaining 5 ingredients, stirring well. Add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into 2 greased and floured loaf pans (I use Baker’s Joy). Bake at 350 degrees for 1 hour or until a toothpick inserted in the center comes to clean. Cool in pans on a wire rack for 10 minutes; remove from pans and cool completely or serve warm. Also freezes well and is perfect for a snack or breakfast on the road.
Adapted from The Ultimate Southern Living Cookbook, 1999