Zucchini's, zucchini's, zucchini's!!! What to do with a bounty of zucchini's? I know many of you out there are in the same boat. First you share them with friends and family and then you try to use them in every meal you make. Then there's dessert, zucchini cake or bread. YUM!!! I used
the recipe from
The Joy of Vegan Baking. This cake is super moist! I've made it now a couple of times and it makes two loaves or in this case 2 mini bundt cakes. Of course I did make some changes. The recipe calls for 1C. oil, so in a liquid measuring cup I added 1/3c.oil and filled the rest with applesauce. For the sugar instead of 2 cups, I added 1C. sugar and 1/2C. brown sugar and then added an extra 1/3C. more zucchini to the batter. You can also use half wheat and half white flour. I just restocked on my nut supply so there aren't any in here, I guess that will be in my next batch! Now I'm looking into making a gluten-free zucchini recipe
I decided to use up the rest of my peaches from our tree and make a peach cobbler. It was delicious!!! It still doesn't compare to my grandmothers. Growing up my grandmother used to make peach cobbler and sometimes she added apricots to it, ahhhhhhhhh, so good! 
Here is the birthday cake I made for my mother-in-law last month. She just sent me over the photo, I forgot my camera so I had to use hers. The cake was a vanilla cake, flecked with lemon zest, the filling was a lemon custard with some blackberries and topped with lemon buttercream and mixed berries. The blackberries were from our vine. 
