The Greenhouse At Morgan Lane Blog

Georgia’s Famous Zucchini Bread Recipe.
June 21, 2010, 2:22 pm
Filed under: Recipes in General, Squash, Zucchini

Georgia’s Famous Zucchini Bread:

These breads have been given out as gifts in hospitals and medical offices in Pennsylvania, Massachusetts, Iowa, Tennessee, West Virginia, Vermont, and soon, New York…

It is terrific sliced with cream cheese for breakfast, lunch, tea, or anytime.

The bread freezes well, and reheats great.  Wrap in heavy duty aluminum foil and freezer zip bags. If you slice it prior to freezing, and wrap and freeze individual slices, reheat them in a piece of paper towel or wax paper.

When you have an excess of Zucchini, and not much time, or it is too hot to bake: You can shred the zucchini and package it in amounts for the recipe, and just defrost when needed.  The recipe calls for peeled Zucchini. You only need to peel it if the Zuke is large and the skin is tough.  Which are usually the ones that I utilize.  Seeds are ok to grate and use. Tiny, baby Zucchini, I use or freeze. 

The recipe can be doubled.  Or even halved again. I prefer to make it in regular loaf size pans. But the batter does fine in mini-loaf pans also. The recipe, as is, makes 1 regular loaf pan, plus a bit of extra batter.

This recipe can be made by stirring the ingredients in to a bowl.  So, little ones can easily help make the batter.

I accidentally left out the 1 cup of regular sugar, and it turned out fine…so, if you want to reduce the sugar, it seems ok to leave it out.

Georgia’s Famous Zucchini Bread:

3 eggs, beaten

1 cup, corn oil

1 cup, white sugar

1 cup, brown sugar

2 cups, grated, peeled zucchini

2 teaspoons vanilla

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 ½ teaspoons cinnamon

½ – 1 cup chopped nuts (optional) I do not usually use these.

Grease and flour 1 regular sized loaf pan.  Makes a bit more batter than 1 loaf’s worth.

In a large bowl: Mix together eggs, corn oil, sugars, zucchini and vanilla.

In a large measuring container or medium sized bowl: Mix the dry ingredients together.  Add the dry ingredients to the wet ingredients.  Stir until you are sure that there are no clumps of dry ingredients.

Pour in to loaf pan(s) and bake at 350° about 45-50 minutes.

Insert a toothpick or cake tester.  Done when comes out clean. Let cool prior to cutting.


Peppers, Squash, Tomatoes, and more
June 18, 2010, 4:24 pm
Filed under: Peppers - MILD to HOT, Produce, Squash, Tomatoes, Vegetable Plants


John had his first tomato sandwich of the season last night.  Michael had picked the first really red tomato from the garden yesterday. 

It was a German Johnson.  This is a variety that we added to our growing list for the first time.  If you look at the list, you’ll see that we say at the end: some other varieties possibly added.  We are always tinkering with our growing list.  Adding something new, or a customer request.

German Johnson is an Amish heritage old-timer. Portions of my family were “Pennsylvania Dutch” and early in our marriage we lived not far from the “Pennsylvania Dutch” region of PA.  German Johnson is a large, pinkish-red beefsteak type tomato that can be over a pound in weight. It is thought to be one of the parents of the old hybrid “Mortgage Lifter” which we also grow.

We are beginning to harvest off our early crop.  We also have gotten some Black cherry tomatoes and some Sungolds, Caitrin and Scooter’s favorite. And we are still tucking plants in the ground here and there.  It is not too late to still put a few plants in the ground or in containers.

We have found a community garden to donate some vegetable and herb plants to.  But we still have some tomato plants available, if you know of a community garden that could use some.  Tell them to give us a call.

The squash are starting to produce baby to giant veggies.  All are organically raised.  I’ll attempt to get my “famous” Zucchini bread recipe on the blog today.  I have been making it for years and it is always a FAVORITE!  Very moist. Great with cream cheese for breakfast, lunch or “tea”.

We also have white scalloped “flying saucer” bush squash available.  They are very good either cut in wedges and steamed like zucchini, or stuffed and baked.  I make an onion, tomato, mushroom and herb stuffing.

Last, but not least, we are harvesting peppers.  I’ve been pleased with our Purple Jalapenos.  I used to like a really HOT pepper. But as I have gotten older, my taste buds have changed.  So far the Purple Jalapenos have been tasty, but not with too much of a kick.  We grow pepper plants with peppers that are from mild to SUPER-HOT in taste though.  There are several compact ornamental varieties that look great in containers or among the flower beds.  Plus the peppers are edible too!

Many types of organically raised squash


The produce is starting to be available here at the farm.

We have yellow crookneck and straight neck; Raven and Delicata Zucchini; and white scalloped bush squash available.

They are all organically – raised.

We are beginning to have some peppers ready too.  From MILD to HOT.  We also have Pepper plants available. For rows or containers or specimen plants.

Today, we had a customer come for good old-fashioned spearmint.

We also had a customer come to buy some Rhubarb plants that we found for him.  They were raised here in TN, so they are accustomed to our climate.  I’ve been told that the problem with growing Rhubarb here in SoEast TN is that it does not cold enough for the plants over the Winter.

We’ve had mixed results with our planting/transplanting.  I’ve tried bringing plants down from WAY UP NORTH; from several states north of us; and from the immediate area.  Some make it…some do not.  Some only live a few years.  We’ve also had several years of drought.  So, I am not sure that one can blame the number of consecutive days of freezing in the Winter,or not.

Back to the squash.  I’ll post my “famous” zucchini bread recipe.