Wins & Losses in the Round Garden | Zucchini Bread

Thank you for joining me ‪@TinyBarnFarm‬ for a garden tour! I'll be checking out how things are growing in the garden gone wild with a big harvest of what feels like a million zucchinis!!. This season we have seen some great success with some things and some massive failures with others... but that's how it goes sometimes. Either way, it's always so fun to have a garden and I'm so happy that you can join me on this adventure.

After the harvest of way too many zucchinis, hahaha, I'll be making 2 loaves of Zucchini Bread (Recipe Below)... an absolute favourite in our household.

Thank you so much for watching. Please like, share and subscribe for more garden updates, wildlife sightings and adventures here @TinyBarnFarm.

ZUCCHINI BREAD RECIPE (1 Loaf):
Note: In the video I doubled the recipe to make 2 loaves.

Dry Ingredients:
1-1/2 cups white flour (I use Anita's Organic Flour)
1-1/4 tspn baking powder
1/2 tspn ground cinnamon
1/2 tspn salt

Wet Ingredients:
1/2 cup white sugar (I combine white sugar & maple syrup)
1/3 cup olive oil
2 eggs
1-1/2 cups shredded zucchini (approx. 1 medium zucchini)
1/2 cup walnut pieces (optional)
1/2 tspn grated orange peel

Preheat oven to 350ºF

Stir wet & dry ingredients separately, then combine together.
Pour batter into oiled and floured pan.
Bake for 1 hour and 10 minutes.
Let cool for 10 minutes.
Carefully remove from pan with rubber spatula.
Cool completely.

Enjoy with a great cup of coffee or tea!