Yummy in My Tummy: Golden Harvest Bread

I found this amazing recipe in a magazine last summer.  In the magazine, they call it a cake but I think it is more like a bread.  The star of this recipe is the zucchini!  I love planting zucchini in my garden.  They are so versatile; they can grilled, roasted or baked, and they are wonderful in desserts.  My momma always made zucchini bread in the summer.  Actually to be more specific, she made Chocolate Chip Zucchini Bread (we wouldn't eat it as well without the chocolate chips). 

So here is my take on an old favorite...

I started off with these gorgeous zucchinis.

I love any recipe that allows me to break out the food processor! Well it just so happens that the grating tool on my food processor is perfect for grating zucchini for bread.

Time to work on the dry ingredients!  Mix the flour, sugar, cinnamon, baking soda, and salt in a mixing bowl.

Add the shredded zucchini.  I sometimes add half carrots and half zucchini for a spin (not today).

Now lets focus on the wet ingredients. Mix together buttermilk, vegetable oil, and eggs.  (I happen to use the same trick that they do over at the pig pen.  I mix together regular milk and a teaspoon of lemon juice or vinegar to make buttermilk).

Now it is time to mix the wet and the dry ingredients together.

Now, it's the time you have all been waiting for!  Lets add the chocolate chips.  I mix mine in flour to prevent them from sinking from the bottom of the pan.

I made a triple batch this time.  That way, there is plenty to share.  I'm sure our white trash hillbilly neighbors would enjoy some! I like to use both regular loaf pans and mini loaf pans. Be sure to spray them with cooking spray!

Bake at 350 degrees for approximately 30-35 minutes for the mini loaves and 45 minutes for a regular loaf.

Bon Appetite!

Golden Harvest Bread

1 cup flour

3/4 cup sugar

2 t. cinnamon

1 t. baking soda

1/4 t. salt

1 1/2 cups zucchini

1/4 cup canola oil

1/4 cup buttermilk

2 eggs