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When taking the photo for this - Bend wanted to model the zucchini pretty bad. I figured I'd post one photo of him trying to be a vegetable model.
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The garden is starting to kick with veggies and the question of what to do with loads of zucchini always comes up. Thanks to Courtney for planting these seeds - she was helping out in my garden this spring and she is the actual person that pushed the seeds into the ground.
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This is a modified recipes from another blogger. I love putting ginger into my sweet breads and have used it with zucchini and banana before. Here is a wonderful bread recipe for your Monday work day -- I hope you enjoy. I like to make these loaves of bread all summer long and freeze them for the winter.
2 cups unbleached flour
1 cup mix of wheat flour and rolled oats
1 teaspoon salt, baking powder and baking soda
1 cup vegetable oil
3 eggs
2 1/4 cups sugar
1 tablespoon vanilla extract
2 cups grated zucchini (roll in a paper towel to dry off some). The single zucchini in the photo was the perfect amount.
1 lemon zested up
1 cup candied ginger - diced
Preheat the oven to 350 degrees. Grease two 8 1/2 x 4-inch bread pans. Mix all the ingredients and pour into pans. Bake 60-70 minutes or until a toothpick comes out clean from the center.