When carrots are abundant, I like to shred them, measure out 2 cups and vacuum seal them using my FoodSaver vacuum sealer. Then I pop the shredded carrots into the freezer so I have them on hand for when the baking mood hits me. We really like this recipe for carrot muffins. They make a great, quick breakfast and after-dinner snack.
We get to enjoy treats like these when our farm fresh eggs are plentiful. Turn everyday ingredients like eggs, whipping cream and sugar into a classic custard with make-ahead qualities.
Give this chocolate zucchini cake recipe a try. It’s incredibly moist and rich. I prefer to bake it in a Bundt pan, but it also works well in a 9 by 13 baking dish. Nobody will ever know there’s zucchini in it unless you tell them!