Enjoying the Results of Our Garden

We planted our garden this year over Mother's Day weekend, and this week has been the first that we have been able to eat some of the vegetables!

The eggplants are going strong - I guess we will be having Eggplant Parmesan this week!
And the tomatoes always do well.
This was our first year trying zucchini, and so far so good!
I have been trying to come up with things to make that use up the veggies. We had a HUGE zucchini, so I decided to make zucchini bread. Seriously, it was massive!
I'll post the recipe below, but first you need to mix 3 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3 teaspoons cinnamon in a large bowl. Set aside.
Grate zucchini until you have approximately 2 cups.
Mix together 3 eggs, 1 cup vegetable oil, 2 1/4 cups sugar, and 3 teaspoons vanilla extract in a bowl. Sift the dry ingredients into the mixture and beat well. Stir in zucchini and walnuts (optional) until well combined.
Pour batter into prepared pans.
Bake and enjoy!

Zucchini Bread

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)

Directions:
1. Grease and flour two 8x4 inch pans. Preheat oven to 325 degrees F
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and walnuts until well combined. Pour into prepared pans.
4. Bake for 40 to 60 minutes, or until knife inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.