Bumper crop of zucchinis?

Yep, that means zucchinis for breakfast, lunch and tea.

Raiding recipe books, looking for things to do with my massive mutant courgettes, I stumbled upon this goodie from Across the Creek Organics, back when the organic potato farmers were pioneering CSA harvest boxes.

Bruce and Brenda Miller of Across the Creek Organics. Photo by Maureen Douglas.

Across the Creek Organics’ Zucchini Bread

3 eggs, beaten

1 cup vegetable or canola oil

2 cups brown sugar

2 cups grated zucchini

2 tbs vanilla (I use vanilla from Pemby Distillery, natch. Available at the distillery, Farmers Market and Mile One Eating House.)

1 tsp salt

Mix all ingredients in a bowl.

3 cups whole wheat flour

1 tsp baking soda

1/4 tsp baking powder

1 tbs cinnamon

1/2 cup chopped walnuts (optional)

Add these ingredients to the dry and mix.

Pour into two 5×8 oiled loaf pans.

Bake at 375 degrees for 20-25 minutes or until cooked through.

For more ideas on things to do with zucchinis, follow the jump to Rootdown Organics’ blog, where they’ve compiled a few recipes, too. (Their zucchini bread recipe has chocolate chips. Just saying.)