Garden, Recipe

Cooking from the Garden

When I came in this morning from chores, I had a basket full of goodies. Eggs, blueberries, summer squash, basil, tomatoes and raspberries. I had a couple of very large zucchini, and that made me think of zucchini bread. I wanted to kick up the standard Zucchini bread recipe a little, so I threw in a cup of crushed pineapple and the blueberries (there were about a cup from my home bushes).

The morning's eggs. Four different colors, four hens.

Zucchini Bread

  • 6 c all-purpose flour
  • 2 tsp salt
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 3 tsp ground cinnamon
  • 6 eggs
  • 2 c vegetable oil
  • 4 c white sugar
  • 2 tbsp vanilla extract
  • 4 c grated zucchini
  • 1 c crushed pineapple
  • 1 c fresh blueberries
Ready to go into the oven!
I put all the dry ingredients in a bowl, then mixed in the wet ones until all the flour was wet and integrated into the batter. I worked gently to not break the blueberries. Heat the oven to 325 degrees. Grease five loaf pans. Fill them about a third full and put in the oven for an hour. Test with a toothpick or bamboo skewer. When it comes out clean they are done. Cool on a rack before removing from pans to keep the loaves intact. Loaves may be double wrapped in saran wrap when cool, and frozen, where they will keep for months.
Golden brown and smelling so yummy!


The blueberries and pineapple added a nice tanginess.

3 thoughts on “Cooking from the Garden

  1. I did! We froze two, one came with me to work at the library, and one went to family while the last one vanished before I came home. LOL – four kids means I cook in large lots.

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