As the warm days of summer keep coming, our campers have been busy exploring the many seasonal foods we grow in our garden. This year, zucchini has taken center stage, becoming a camp favorite. Not only is it versatile and nutritious, but it’s also a fantastic way to introduce young palates to fresh veggies. Try out this recipe and bring a taste of camp to your kitchen with this kid-approved dish!

Yields 24 Servings
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Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 3 large eggs
  • 2 cups grated zucchini about 2 small
  • ¾ cup vegetable oil
  • 1 tablespoon vanilla
  • 1 ½ cups walnuts chopped, or pecans

Directions:

  1. Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.
  2. In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
  3. In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
  4. Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
  5. Divide the batter evenly over the prepared pans and bake for 50-60 minutes (30 minutes for muffins) or until a toothpick comes out clean.
  6. Cool in the pan for 5 minutes, remove from the pan, and cool on a wire rack.