The sun is bright, the breeze cool, the cicadas loud outside my window. Late summer. The harvest is ramping up as the season winds down. Each week it takes us a little longer to complete our CSA harvests. This week’s shares include cherry, plum and slicing tomatoes (including heirloom varieties); snap beans; green and golden zucchini; patty pan squash; cucumbers; sweet peppers; jalapenos; basil; melons; and a small sample of edamame.
Diane arrived at the farm at 7:45 this morning with a loaf of buckwheat banana zucchini bread and now at quarter to four there is only one slice left. She’s promised to write down the recipe so that I can share it on the blog, but in the meantime, here is my favorite of my mom’s zucchini bread recipes:
Coconut, Walnut, Raisin Zucchini Bread
Ingredients: 3 eggs, 2 cups grated zucchini, 1 cup sugar, 1 cup vegetable oil, 2 tsp. vanilla, 3 cups flour, 1 tsp. salt, 1 tsp. baking powder, 2 tsp. cinnamon, 1 cup chopped walnuts, 1 cup raisins, 1 cup coconut
Beat eggs. Add grated zucchini, sugar, oil, and vanilla to eggs and mix well. In a separate bowl, stir together flour, salt, baking powder, and cinnamon. Combine with wet ingredients, then mix in nuts, raisins and coconut.
Pour into greased loaf pans and bake at 350 degrees F for 45 minutes.