What To Do With A Bumper Crop Of Zucchini

And I do mean a bumper crop. I have a freakin’ boat load of zucchini over here.

zucchini plant

Do you see that bumply yellow summer squash? To the best of my knowledge I planted 1 zucchini plant and 1 patty pan plant. I do not know where it came from. I’m thinking of fashioning a table arrangement with it.

UPDATE: That bumply summer squash is in a gourd. Our fall decorations were composted into the garden, an errant seed must of grown. So my decoration idea was spot on.

But the rest, how on earth to use up that many zucchinis? I searched out the best ways-

  1. Zucchini Latkes. Works great with sweet potato too.
  2. Breaded Zucchini Sandwich.
  3. Grilled Shrimp with Orzo and Zucchini. Courtesy of What She Said.
  4.  Zucchini Bread. (recipe below)
  5. Grate it, portion into 1 cup and freeze for a less zucchini prolific day.
  6. Throw a party, send home zucchini loot bags. Do not take no for an answer. Who wants to come over?


If after all that you still have zucchini leftover go to the source, stuff, bread and eat the flowers. That’ll take care of those zucchinis. Next week, this is my mission.

 Zucchini Bread Рadapted from Muffins and Quick Breads by Joie Warner

1 1/2 cups of flour (half white, half whole wheat), 3/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon and ground ginger.

Mix together in a small bowl.

Beat 2 eggs, 1/2 cup of vegetable oil together in a large bowl. Mix in 1 1/2 cup of grated zucchini.

Add dry ingredients to wet ingredients, mix, add 1 cup of chocolate chips and mix until just combined.

Bake in a 9 x 5 x 3 loaf pan lined with parchment paper. Bake at 350 for 50 minutes or until tester comes out clean. This recipe doubles and freezes very well.


  1. Love zucchini, breaded, grilled, baked…it’s all welcome here :)

  2. I wish I was still down the road. I love zucchini. I would have done my best to help you out too.

  3. I only planted one plant this year (plain old regular zucchini). I already have two beautiful ones and lots more coming. I love chocolate zucchini muffins or cake. And I usually freeze one cup portions of grated to add to meat loaf during the year. Especially when I make my meat loaf with ground chicken or turkey, as it can be a bit dry on its own.

    Next year I will plant a patty pan plant for sure. Those are so adorable!

    • They are adorable when they are little, not so much when they are larger than the dog. We have lots of little ones that I should pick pronto!
      Good idea to add to meatloaf. Pasta sauce would be good too. I’ve already frozen one batch, but I’m going to keep going.

  4. This year, for the first year, I don’t have a bumper crop! I only planted ONE plant (learned from past years), and only have ONE zucchini growing so far – is that a record??? I actually WANT some zucchini (never thought I’d say that!). Here is one of my favorite zucchini pasta recipes: http://kristinsveranda.com/victuals/2011/03/24/pasta-with-courgettes-rosemary-and-lemon/

    • Some years are better than others, I don’t have any cucumbers so far. You might get a bummer crop yet. Your pasta recipe looks great, thanks for posting the link.

  5. I just came across this recipe!! http://www.skinnytaste.com/2011/03/cheesy-zucchini-enchiladas.html Cheesy Zucchini Enchiladas… and thought of this post. :)
    What I need are TOMATO recipes!

    • Thanks Kelly, those look fantastic. I’m betting a can of refried beans would be a delicious addition. Might give them a try next week.

      Right, tomatoes, coming right up. I do not have a single red one in my garden sadly. But the market- they have lots!

      • Our summer has been early & HOT this year – SO many tomatoes! I didn’t plant zucchinis this year. We went for Cucumbers, but they aren’t happy. 2nd year trying them… I think we don’t get enough sun. But the tomatoes are very happy. :) Thank you for the recipe on Twitter!

  6. Mmmmmm, zucchini bread.

    And thanks for the shout-out! :)

  7. That’s not the gluten-free recipe! I want that one.

    • Kristin says:

      Are you sure? You’ll have to go to the bulk barn.
      Your best bet is to find a gluten free baking mix and use that but it will taste the same with 1/2 all purpose flour and 1/2 spelt flour.

  8. Plus they make great photos!

  9. Again, my black thumb and I have no zucchini. I love zucchini bread. Sigh.

  10. Lula Lola says:

    I love zucchini. This bread looks really good. And so do the stuffed blossoms. I wish I had some right now! Do you not have to blanch the zucchini to freeze it? I’ve never thought about freezing it for some reason. And I love it in pasta, grated and sauteed with garlic and then tossed with cheese and a little yogurt.
    Enjoy using up your bumper crop. And decorating with your hybrid!

    • Isn’t that hybrid odd? I can’t figure out how it got there, unless one plant can grow different kinds. Seems a bit genetically advanced for summer squash.
      I just grate it and freeze it, scoop it into 1 cup heaps, freeze on a sheet then wrap and put in a freezer bag.
      Like the sauteed with cheese and yoghurt idea. Good thinking.

  11. A friend just gave me a HUGE zuc. I usually slice them into rounds and grill or roast. Otherwise, they’re pretty good stuffed. Little ones I like to grill whole. If I’m inundated, I’ll dice them small and freeze for soups. Decisions, decisions!

    • Kristin says:

      Good idea to freeze them diced, I will try that. And I’ve never stuffed a zucchini, I really should give that a try.
      We’ve got one of those patty pans on the grill tonight.
      Excellent ideas!

  12. I love zucchini bread. My boys used to call it “bikini” bread. So funny.
    And I am totally intrigued by the breaded zucchini sandwich. I want to make that!
    I love freezing it for zucchini bread and pasta later in the year.

    • Kristin says:

      I haven’t made the sandwich in a few years but it is very good. We are on loaf #6 of the zucchini bread- still loving it.

  13. I love zucchini bread and grilled zucchini. And you can’t beat fried zucchini sticks with a garlicky dip :)

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