Summertime gardens usually produce an abundance of easily-grown zucchini that can be baked into casseroles, fried with onions and cheese, or turned into an assortment of mouth-watering cakes or breads. Try our homeschool family's favorite zucchini recipes soon.

Zucchini Bread

Cooking Hint: This bread freezes well, so make a double batch!

Ingredients
4 eggs
½ tsp. baking soda
2 cups white sugar
¾ tsp. baking powder
1 cup vegetable oil
1 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
3 ½ cups white flour
2 cups of zucchini (peeled and grated without seeds)
Optional: ½ cup chopped walnuts or raisins

Loaf Pan Directions
Mix ingredients in the order given. Pour into greased loaf pans and fill 2/3 full. Bake at 325° for 30-40 minutes or until the center is done. Let cool 5 minutes and remove from pan.

Aluminum Can Directions
If you do not have a loaf pan, use a 15 oz. aluminum can without any plastic coating. The round shape will make easy-to-eat slices of bread for you and your guests to enjoy.

Grease and fill half full with bread dough. Reduce temperature and baking time slightly. Let baked bread cool 5-10 minutes and remove it from the can by gently shaking.

Chocolate Zucchini Cake

1) Mix the following ingredients in the order given and set aside.

½ cup margarine
½ cup vegetable oil
1¾ cups white sugar
2 eggs
1 tsp. vanilla
½ cup sour milk (add 1 tsp. of apple cider vinegar to regular milk)

2) Mix dry ingredients in the order given before adding it to the first mixture.

2½ cups white flour
4 tbsp. of cocoa (rounded)
½ tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. cloves
2 cups of zucchini (peeled and grated without seeds)

3) Pour batter into 9" x 13" greased cake pan. Bake at 325° for 40-45 minutes. Spread 1-1 ½ cups of semi-sweet chocolate chips over cake batter the last 10 minutes of cooking time, so no frosting is needed!