And I do mean a bumper crop. I have a freakin’ boat load of zucchini over here.
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-
- Zucchini Latkes. Works great with sweet potato too.
- Breaded Zucchini Sandwich.
- Grilled Shrimp with Orzo and Zucchini. Courtesy of What She Said.
- Zucchini Bread. (recipe below)
- Grate it, portion into 1 cup and freeze for a less zucchini prolific day.
- 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 – adapted 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.