Breakfast at the Crop

Now that the majority of the work is done and the clean-up is well underway, I have a chance to look back and go over some of the details of the day starting with Breakfast. We pride ourselves in making all the food ourselves and serving only fresh items. Because I like to bake the majority of it is done by me and I like to do it the day before so nothing has to go in the freezer. Here's a look at what was served....

Unfortunately, by the time I remembered to take a photo, the Lemon Poppyseed cake was almost gone. We also had delicious fresh fruit.
We served banana bread (front), Lemon Blueberry muffins, Bran Raisin muffins, Lemon Poppyseed cake, Sour Cream Poppyseed Streusel muffins and Zucchini Bread. I'll be sharing some of these recipes over the next few days starting with Zucchini Bread.

I'm terrible at making loaves. They were always raw in the middle and overcooked on the edges until I started using these sweet little loaf pans. Now, my loaves always turn out great, especially when I use THIS recipe.

Zucchini Bread

2 cups sugar
2 cups shredded zucchini
2 eggs
Mix and set aside

1/2 cup vegetable oil
1/2 tsp. lemon peel
Mix with above

3 cups flour
2 tsp cinnamon
1 tsp soda
1 tsp salt
1 tsp nutmeg
1/2 tsp baking powder
1 cup pecans or walnuts, if desired
Mix all ingredients together. Bake at 350 for about 30 minutes.
I made 6 mini loaves from this recipe.