Even if you pick them small and toss the imperfect ones, there is a lot out there. Time to make zucchini bread.
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The plants are HUGE and healthy with no signs of disease or pests.
For the first time in a few years I have actual honey bees working on the blooms.
Gary planted yellow squash instead of zucchini....just when I found the best recipe!
ReplyDeleteI'm being overrun as we speak! Zucchini bread to the rescue!!
ReplyDelete--Melanie
My fav, been making for past 40 years and family not much for cooking or baking so would love to have others enjoy. Came from aunt on my father's side. Zucchini Oatmeal Muffins: 2 1/2 c. flour, 1 1/2 c. sugar, 1/2 c. oatmeal, 1Tbs. baking powder, 1 tsp. salt, 1 tsp. cinnamon (I like cinnamon so more of a rounded tsp), 4 eggs - beaten together, 3/4 c. oil (I use veg) and 2 c. finely shredded zucchini. Mix dry ingredients, add oil and zucchini to eggs. Mix wet and dry well. Grease muffin tins/I use foil cupcake cups. Bake at 350 for @ 25 min, check at 20. Muffins do not get very dark in color, spring back or toothpick test. Yields 2 doz.
ReplyDeleteZucchini are growing profusely in Georgia now too! I ran across this recipe that we love and use can use the zucchini up quite well-especially if you have company to help. "Baked Zucchini Chips" 2 med. zucchini sliced 1/4". Coat slices in olive oil. Prepare the following mix- 1/3 c parmeson cheese, 3/4 c Panko bread crumbs, 1/4 c packed fresh basil leaves (I just sprinkled dry basil from a jar), 1/4 tsp garlic powder, 1/8 tsp salt, 1/8 tsp pepper. Mix it all well and press the oiled zucchini slices on both sides into the mix. Arrange in 1 layer on parchment paper on a cookie sheet, touching each other. Bake 30 minutes at 425. I make a double mix so it's easy to make a batch whenever I want.
ReplyDelete