~ recipe courtesy of Simply in Season cookbook ~
Zucchini is not growing in my garden, nor are neighbors leaving bags of it on my porch because they are overrun with it. I did, however, have two in the fridge that were getting a bit past their prime. Having recently stumbled upon a recipe for zucchini cookies, I decided to give them a try.
Since I had twice the amount of grated zucchini I needed, some will go into the freezer for future baking.
As long as I had the oven on I settled in for an afternoon of baking.
The granola jar is filled again. My granola recipe also came from the Simply in Season cookbook. Our local peaches have been so sweet and delicious. Tomorrow's breakfast will be Greek yogurt topped with fresh peaches and granola. Brett is off to the produce stand to pick up another bag. Last weeks are nearly gone. We are doing our best to savor the peach season while it lasts. Come to think of it, we've been savoring the tomato season too. What a wonderful time of year this is when the local produce stands are bursting with tempting fruits and vegetables.
While the cookies and granola were taking turns in the oven, I got a loaf of English muffin bread going in the bread machine. It will be another nice breakfast choice this week toasted with butter. Or, maybe we'll work some of those tomatoes into a BLT and toast up a few slices to use as sandwich bread.
Have you ever had zucchini cookies?
This was a first for us. I added walnuts and chocolate chips instead of raisins. They have a soft, pillowy texture with a nice moistness to them. Quite different from the chocolate chip cookies I normally make, but still very good.
How is your weekend going? Are you up to anything fun?
Hope so :).
