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I’m proud of us – we grew a zucchini.

Nevermind that zucchini is often touted as the easiest crop to grow.  Nevermind that so far only one squash has actually grown.  We thought the plant was on its way out just a few weeks ago, and now it’s thriving and producing.  And we still have two more unidentified squash plants growing strong in our garden (they could be anything from watermelon to yellow squash to acorn squash or more zucchini – we have no idea.)  Who knows, we may have a bumper crop of zucchini after all.

If that’s the case, we’ll be eating a lot more of this zucchini bread.  It is very light, not too sweet, and easy to make.  I think I cooked mine a little too long and dried it out a bit, but it’s still tasty.  If you’ve also grown a zucchini, I suggest putting it to use in your loaf pan :)

  • 2 eggs, beaten
  • 2/3 plus 1/4 cup agave nectar
  • 2 teaspoons vanilla
  • 3 cups grated zucchini
  • 2/3 cup melted butter
  • 2 teaspoons baking soda
  • 2  cups whole wheat flour
  • 1 cup white flour
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  1. Preheat the oven to 325°F . In a large bowl, mix together the agave nectar, eggs, and vanilla. Next mix in the zucchini and melted butter. Add baking soda, cinnamon, and nutmeg. Mix well. Add the flour, a cup at a time.
  2. Divide the batter equally between 2 non-stick sprayed loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Source:  Adapted from CleanWholeDelicious

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