Cindee Hoberg’s Chocolate Zucchini Bread

A favorite at the Hoberg house and a great way to use the prolific zucchini. We had a straw bale garden this year with one zucchini plant among the other vegetables.  Suffice it to say, we have lots of frozen zucchini.  The recipe is called bread only to make you feel less guilty about eating it.  Enjoy.

1 cup oil
3 cups sugar
4 eggs
2 teaspoons vanilla
mix together and add the following:
3 cups flour
3 cups shredded zucchini
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 cup broken walnuts
Pour batter into greased loaf pans. Bake at 350d. for one hour. Test with tooth pick.

Jim’s note… 2012 was a bad year for zucchini.  I had 10 plants which only produced about 25% of what we normally get.
I’ll be testing this recipe out on December 26 and reporting on how good it is.  If anyone wants to stop by and see how it tastes, feel free.

Kathie’s Breakfast Casserole

1/4 chopped onion
1 tbsp margarine
1 cup diced ham
1,8 oz tube of crescent rolls
4 eggs
Pepper to taste
1/2 cup milk
1 cup shredded cheese
1 tbsp chives

Put crescents in 9 x 13 pan, sealing seams. Sprinkle the ham and cheese over
crescents. Mix rest of ingredients with beaten eggs and milk. Pour over ham and
cheese. Bake at 350 for 30 minutes. Make sure the eggs are set!

Refrigerator Pickles

Refrigerator Pickles
6 cups thinly sliced pickling cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
Continue reading Refrigerator Pickles