I’m pretty sure I’ve mentioned our vegetable garden here before – we’ve lived in our house for just over three years now, and we had zero luck with our garden until this year.  We decided, finally, to try raised beds and we’ve had some fantastic results this time around!  I think raising the beds provides better drainage, and allowed us to start our beds earlier because the ground wasn’t as wet.  We have six raised beds right now, but I have big plans to double that next spring (shhh…don’t tell my husband…).

  

I have to say that I am most excited about pumpkins, watermelon and my SIX varieties of tomatoes that we planted.  Hands down, my favorite meal EVER is a homegrown beefsteak tomato sandwich with mayo, salt and pepper on white bread.  Heaven, as far as I’m concerned; so my abundant crop of tomatoes is going me make me a very happy girl in a few weeks!

In the meantime, we’ve discovered that we are pretty darn good at growing monster-sized zucchini.  I swear, those things quadruple in size overnight!  My husband plopped an ENORMOUS zucchini down on my countertop a couple of days ago and since then I’ve been itching to make this recipe.  I love good zucchini bread, it’s so warm, moist and flavorful.  My aunt Janet was the first person to ever make it for me (well, not for me but for a family event – but I’m sure I probably ate most of it because it was DELISH.)  Since that time many years ago, I find myself craving it come summertime.  This is my favorite recipe, and I’ve tried a lot of them. 

My favorite way to serve this is at room temperature, about 24 hours after it comes out of the oven.  Spread with a little butter and a glass of cold milk makes a yummy summer breakfast!  And, my girls love it too, another tricky way to get some veggies in them!

I hope you enjoy this one! 

Ingredients:
3 eggs