My Saturday morning in the kitchen.  Why was I in the kitchen on a perfectly beautiful, sunny
weekend day?  Because my neighbor and my friend, each gifted me with zucchinis from their
gardens, and I knew I could not keep those big  guys in the refrigerator forever:).  Every time
I opened the refrigerator, there they were, staring at me, begging to be used for something special.

In the last few weeks, I had perused the internet, and found two good looking recipes that
I saved, thinking I would purchase some zucchini and try the recipes.  Maybe you do that too,
but then, even better, I was gifted with zucchinis, and did not have to purchase them.

The first recipe I saved, was "Lemon Zucchini Cake with Lemon Cream Cheese Frost"  by
Doreen Fish.  You too, can find this really good recipe here;

www.justapinch.com/search/recipes?k=lemon+zucchini+cake+with+lemon+crea

You will need a lemon cake mix and instant vanilla pudding.  I never partnered zucchini with
these two products.  What a delicious combination! 

One recipe made six little bundt cakes for me.  I will wrap them and freeze them until
I need them.  The frosting is simple to make and adds the best taste to the little cakes.  I
wished that I had some lemon curls and a tea leaf to add the pizazz that is a part of my
baking:)

If you like the taste of lemon, I am sure you will enjoy this recipe.  The zucchini makes
it so light and so moist.  Thank you Doreen, for sharing this keeper recipe with us. Here is
what she says about this recipe;  "I love lemon and zucchini...and together...delicious!!!
Easy, fast and nutritious...somewhat!...LOL"  Now, I agree with her, and this recipe
will go right into my recipe file.

The next recipe I tried, was "Chocolate Chip Zucchini Bread", courtesy of Paula Deen.
It was rated every bit as scrumptious as the lemon recipe by my husband.  Seriously,
he said, "he could not choose which bread tasted the best."
Chocolate Chip Zucchini Bread

Ingredients

3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans (I used chopped walnuts)
1 cup semi-sweet chocolate chips(I used white chocolate chips)
1 tablespoon orange zest

Directions;

Preheat oven at 350 degrees F.  Grease (2) 9x5-inch loaf pans(I used smaller loaf pans and
muffin tins).

Sift together flour, baking powder, salt, spices, and baking soda.

In a large bowl, beat eggs until light and fluffy.  Add sugar, and continue beating until well
blended.  Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest.  Stir in sifted
ingredients.  Pour into prepared loaf or muffin pans.

Bake 50 minutes(I baked the smaller loaves and muffins for 25 mins.), or until skewer inserted in the middle comes out clean.  Remove
loaves from the pans and cool.  Chill before slicing.  Serve with whipped cream.


Thank you Paula for sharing your recipe with us, too.  She advises serving this bread with
a dollop of whipped cream:)  I like that idea!

I used up all three zucchinis, with these two recipes, and now I can open my refrigerator
without being troubled.

As for me, I lit my tiny coffee candle, cut a small slice of chocolate chip bread, along with
my big mug of hot coffee.  Happy me!

In our part of the country, we have had one of the perfect growing seasons this summer. 
I am so thankful for that gift from God!

Thanks for stopping by.  I do hope you take a few moments to stop and relax this
weekend.  After all, we all need a break or two, just to enjoy the fruits of our labors...right?