Um, thanks, but we're full here. Our zucchini plants are one of the few things that produce in the garden. Then we got a whole row from family on Monday night. "We'd better leave a note, so they know they're zucchinis of love." said Bulk. Betz agreed.
Then today we just got the equivalent of a CSA box from our neighbors who are going out of town.
They're probably leaving so that they can eat something besides squash.
vent celebrate, here are some of the zucchini recipes that work for this household:
Zucchini Wheat Bread from Nedra
Beat until foamy & thick:
3 eggs, beaten
1 c. oil
1 c. sugar
1/3 c. molasses
2 t. vanilla
2 c. flour
½ c. wheat flour
2 t. cinnamon
1 t. salt
1 t. soda
½ t. baking powder
Stir wet and dry ingredients just till blended.
Gently stir in:
2 c. coarsely grated zucchini
1 c. raisins
1 c. nuts
Pour into 2 5x9” loaf pans. Bake 1 hour at 350 till pick in center comes out clean.
Here's a new recipe from a friend. I love the flavors which are much more summery than the usual: Sweet Ginger Zucchini Cake with Lemon-Ginger Cream Cheese Frosting
Then there are two from Barbara Kingsolver's Animal Vegetable, Miracle: Disappearing Zucchini Orzo and Zucchini Chocolate Chip Cookies. The former really does take up three large zucchini, and the latter is a big hit with the kids. Even the kids who helped to shred the zucchini.
Finally, when you and your family can take no more zucchini, teach the kids how to use the food processor and shred the rest. Measure into ziploc bags in two-cup increments and freeze for later. Once it turns cool, we love to make Golden Cheddar Cheese Soup from the Moosewood Cooks at Home cookbook (page 27 of this link) and I dump in a bag of the frozen stuff.