Wednesday, June 30, 2010

Zucchini, zucchini everywhere....way too much to eat

The problem with zucchini is that once it starts coming in, it doesn't stop. I have found myself adding zucchini to everything....pasta, bread, muffins, salsa (thank you Trestin for that idea), waffles, sauteed zucchini, zucchini casserole......

I spent half a Sunday making zucchini bread and muffins.

Since I love y'all, here is the recipe:
Mom's Zucchini Bread
  • 3 c Flour
  • 3/4 t baking soda
  • 2 t baking powder
  • 2 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t salt
  • 1/2 t allspice
  • 1 c oil
  • 4 eggs
  • 2 c sugar
  • 1 t vanilla
  • 2 T grated lemon rind
  • 1 jar cherries sliced
  • 1 c pecans or walnuts
  • 3 c shredded zucchini
  • 1/2 c raisins
Preheat oven to 350. Blend dry ingredients. Beat eggs til light. Beat in sugar til fluffy. Add oil. Blend in dry ingredients then vanilla, peel, nuts, fruit and zucchini. Divide between 2 large loaf pans. Bake approx 1 hr.

I still had a mountain of zucchini after all that. I want to thank one of my readers for inspiring me to grate and freeze it all. I ended up with 9 bags of 3 cups each.


  1. Good idea to freeze it!! Now you can have some for Thanksgiving, Christmas, New Year's Eve, MLK Day, Valentine's Day, Easter, and any random Tuesday that you just have a taste for it.

  2. I'm afraid everything is going to have zucchini "filler". It's still coming in fast and furiously.

  3. Heres a thought, donate some to a local food bank or maybe a small family in need.

    If and when we have or come across more than we need we donate the food to the Capuchin "Kitchen" here in the Detroit area as the Capuchin Friars work with the needy. I am sure there are similar outfits near you.

  4. Beauty of a bounty! I wish I had enough dirt in the back to plant vegetables. A few herbs in containers is the best I can do.

  5. Ain't it the truth, Kristin! We've got enough eggplant on the vines to feed the neighborhood, and peppers galore, and more 'maters than the folks that make Campbell Soup can use in this decade.

    And, enough okra is coming in to clean out the very bowels of hell itself!

    And, aren't we thankful to God for the bounty of His earth? We'll find sumpin' to do with it all...

    Seriously, this is the best year we've had with our garden in I don't know when.

  6. This reminds me of my first boss. He did a "Bubba" imitation from Forest Gump. Where Bubba talked about shrimp, my boss talked about zucchini. It was hilarious.

    Thanks for helping me remember a really funny 15 year old joke.

  7. Matt, we all need something to make us chuckle these days.

    Andy, awesome comment! I don't believe in wasting the product of all our hard work and God's bounty. We'll sure find some way to eat it or store it. This is my 5th year on this garden and the soil is finally getting nice enough to grow anything. It's been a lot of work. Thank you for dropping by.

  8. Mom's cake recipe is divine! Makes we happy for the surplus.

  9. I just picked a bunch today out of the garden. I plan on making bread today with it. Thanks for the recipe and the ideas for freezing.