The Spoils of Summer

As summer starts to wind down, I can't help but think about the impending winter and how dreadful it will be without the glorious berries and warm weather vegetables that I have grown accustomed to.  All I can do now is enjoy every last morsel so that is exactly what I plan to do.  This past Sunday, I collected wild raspberries along the train tracks.  They were tiny, delicate and juicy...nothing like the mushy behemoths from the grocery store.  I paired the delectable little berries with chocolate zucchini cupcakes that were the best use of my vegetable bounty to date. (thank you 101 Cookbooks) Maybe I can find a way to make brussel sprouts and root vegetables as delicious as the spoils of summer.  Wish me luck.

Project Zucchini - Part 3

Ok, so I've grown them, harvested them, and now I am cooking them. I've made zucchini lasagna, sauteed zucchini, grilled zucchini, baked zucchini, and I've even tossed it in my spaghetti.  This weekend, I tried my hand at zucchini bread. Aside from the tiny flecks of green in the loaf, you would never even know about the veggies in this deliciously moist bread.  Everyone has their own way of making this standard but since I am a rookie, I started with the internet and pieced together my favorite elements from different recipes.  I took the basic ingredients from AllRecipes.com and then added lemon zest and a crumb topping after reading several different iterations.

I left out the walnuts in the bread but added chopped pecans to the crumb topping.  I think my next experiment will be chocolate zucchini cupcakes, thanks to 101 Cookbooks. Hmmmm, could I count a cupcake as a serving of vegetables?  I think so.