Fruitful summer harvests encourage our campers to create delicious snacks in the kitchen during camp. A camp tradition is Zucchini Bread for the Redwood Hike, campers make it during the week and enjoy it beneath the towering trees. A fan favorite this summer is Kale Chips – making an almost weekly appearance at Family Social on Friday.

Zucchini Bread

Ingredients:

  • 3 cups flour (any kind – all purpose, almond, coconut, rice, oat)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon or to taste
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups honey, maple or date syrup
  • 3 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts (optional)

Instructions:

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl. Beat eggs, oil, honey, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in shredded zucchini and chopped walnuts until well combined. Pour batter into the prepared pans and bake for 45-60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

Store in fridge up to 5 days

Kale Chips

Ingredients:

  • 2 bunches fresh kale
  • 5-6 cloves garlic , minced or 2 tsp garlic poweder
  • sea salt to taste
  • 3 teaspoons olive oil
  • optional: 1/4 cup freshly grated parmesan cheese or nutritional yeast

Instructions:

Remove large stems from kale. Chop into chunks and wash well. Dry really well! This will make all the difference in allowing the kale to bake up crispy, instead of “steaming” because of water droplets.

Place kale in a large bowl. Toss with olive oil, sea salt, and garlic.

Lay flat on a large baking sheet. For best results, don’t overcrowd the baking sheet. (Make these in two batches if necessary).

Bake at 300 degrees F for 10 minutes, then rotate the pan and bake for an additional 10-15 minutes or until crisp. Allow to cool for a few minutes on the baking sheet. Optionally, sprinkle with parmesan cheese or nutritional yeast.

Store in an airtight container up to 3 days