This summer, I've had plenty of sauteed zucchini (this is how I prefer it as a side dish) and I've given some away, but now it's getting hard to keep up with my plant's output. To use a bunch up at once, this weekend I made a double batch of Martha's Zucchini Spice Bread.
I made a regular size loaf for the TMI household. Note: the recipe calls for baking it 1 hour and 10 minutes, but I burnt the sides with that amount of time...my point is: start watching it at the 50 minute mark. I also made four mini-loaves for friends and neighbors.
Then, because I still had grated zucchini left, I made Martha's chocolate-zucchini cupcakes. Yum!
Of course, even though I only have one zucchini plant, I am still swimming in it. There's a huge zucchini waiting for me at home, and here's what I plan to do with it:
This is Martha's Salmon and Zucchini Baked in Parchment. My plan is to modify the recipe a bit by wrapping it in foil so it can go on the grill.
And, with any leftover zucchini I might have, I'll give these Zucchini Nut Bread Cookie Sandwiches a try:
I'm guessing those two recipes can be done with the ginourmous specimen that's on my kitchen counter right now. But for tomorrow's zucchini, and the zucchini from the day after that, I'm going to give these Sweet Zucchini Cupcakes....
...and Judy's Zucchini Pickles a try.
With all this zucchini on my hands, you might wonder if I'm tiring of it. Not all all! In fact, next year's garden plans call for THREE zucchini plants. Zucchini for everyone!