Well, its that time of year again. “What time” you ask? My favorite time. The time when my grandparents start to harvest a too-much-to-handle amount of vegetables from their farm. And who gets all their excess? ME [slash our entire family]! So far we’ve gotten green beans, asparagus, green onions, vidalia onions, garlic, an entire thyme plant, rhubarb, tomatoes, and squash.
I have to admit- I’m a little upset with them this year though. Silly grandma didn’t plant any zucchini! Normally we’re getting zucchinis by the bag-full because those suckers grow like crazy. Considering I can only make so many stir-frys and zucchini-mozzarella-tomato sauce bakes [another college leftover recipe], I make zucchini bread. Like a lot. I bake batches of whole loves, and then batches of 4 small loaves [perfect size if you’re cooking for two]. We keep one fresh loaf out, freeze the rest, and milk ’em well into winter pulling a loaf out for random dinners that aren’t quite complete. Or just because I feel like it. My favorite time to eat the once-frozen loaf is when its still a little bit cold from the freezer, but then again I’m also the one who eats cold leftovers for breakfast so that may not be for you.
So what’s a girl to do with no zucchini from the g-parents? [gasp] Buy zucchini…or improvise. I made squash bread. I know, I know, it sounds really gross. Actually zucchini bread sounds pretty wrong too, but really its just a spice bread with shredded zucchini/squash in it. You can’t even taste the vegetables, but you can tell yourself its healthy because there’s vegetables in it. See? Its genius!
Our family has a favorite recipe thats its been through plenty of trial and error so I think its safe to say its pretty freakin good:
Zucchini/Squash Bread, yield: 1 loaf
1 zucchini, shredded, about 1 1/2 cups
1/2 cup sugar [I don’t like it incredibly sweet, but you could add up to 1 cup sugar if you do]
2 eggs, lightly beaten
1/2 cup vegetable oil
1 1/2 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla extract
1/2 tsp salt
1 cup chopped walnuts
Combine all ingredients in a large bowl. Mix well. Pour into ungreased pan. Bake at 350 for 1 hour 15 minutes. If making the four smaller loaves- bake 40 minutes.