What to do with all the zucchini and kale? (Recipes!)

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We are pretty much swimming in kale and zucchini, and I am trying not to waste a thing….so apart from freezing (my least favorite way to preserve veggies) we have found some fun recipes….first:

Chocolate zucchini and kale bread: (makes 2 loaves)

1 cup olive oil
4 beaten eggs
1.5 cups sugar
3 cups shredded zucchini or squash
About a pound of kale, with ribs removed, and chopped

3 cups whole wheat flour
1.5 tsp baking powder
1.5 tsp baking soda
1 tsp salt
1tbl vanilla extract
8 (heaping) tabl unsweetened cocoa powder

I blended the oil with the chopped kale, then mixed with eggs, sugar, and zucchini, and vanilla….pour into the dry ingredients (already mixed)
Mix, pour into bread pan, and cook at 350 degrees for 55 minutes…

Turned out GREAT!

Zucchini blueberry bread (or muffins): (makes 2 loaves, or many many muffins)

1 cup oil
4 eggs
1.5 cups sugar
3 cups shredded zucchini
1.5 -2 cups blueberries

3 cups flour
1.5 tsp baking powder
1.5 tsp baking soda
1 tsp salt
1.5 tsp cinnamon powder

Mix wet ingredients, pour into a mixture of the dry…when well mixed, gently incorporate the blueberries, and pour into bread pan or muffin tins. Bake at 350 degrees for 55 minutes for bread, 27 minutes for muffins.

Great way to use up zucchini, and will give you a good excuse to go blueberry picking!
Oh, and the lovely jar of green stuff is dehydrated kale…we just have so much, I am experimenting with dehydrating….hoping to use it in winter soups, sauces, and perhaps omelettes!

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