Zucchini Season!

And the invasion of the zucchini has begun!! I'm so excited! It's always fun when my shopping cart doesn't need to be filled with veggies because my garden is filling my fridge instead. But anyone who has harvested zucchini knows that they seem to multiply! It really can be a challenge to keep up with it, but it's adventure at the same time. I never knew that you could do more with zucchini than fry it up or make bread with it. But over the last few summers I've found some yuuummy ways to use it!

Some people would probably be appalled at the some of the things Elia eats. But it's such a good feeling knowing that your child is getting good nutritious food...even if it sounds strange. Last summer I shredded up zucchini and yellow squash and would put it in her oatmeal. With the cinnamon in it she didn't even notice! I've shredded it up in chili and again...extra nutrition and you couldn't even tell! It hides well in scrambled eggs too! I found a recipe for zucchini cobbler and it tasted like apple. Who knew?! This week's menu includes Veggie Lasagna, Zucchini Pancakes, (with a dab of sour cream or Greek yogurt they're just amazing!) and last but not least, Zucchini Bread!

I decided to include some photos as well as the recipe of my zucchini bread recipe. I'll add in my adaptions for a healthy version too! 

Sour Cream Zucchini Bread

3 c. flour (I use whole wheat)

3 eggs

2 c. sugar (I cut it in half and use only 1 c.)

1 c. oil (I do 1/2 c. oil and 1/2 c. applesause)

1 tsp. vanilla

1 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

1/2 c. sour cream (I've used plain yogurt instead)

2 c. grated zucchini

1 c. nuts or raisins (optional)

Grease and flour 2 loaf pans. Beat the eggs and add all of the ingredients  to the flour. Pour into the loaf pans  and bake at 350 for 1 hour. (You can do them in muffin tins and cut back the bake time to 18 minutes.)

Shredding the zucchini

the batter

in the oven

ready to eat!

Enjoy!