Zucchini Bread

The Ever-Prolific Zucchini

We learned a lesson from zucchini over the years. We always grew 3-4 plants each year and you probably can guess the rest of the story.  We ate zucchini. We cooked with zucchini. We froze zucchini. We gave away zucchini. We now grow 2 plants and that seems to plenty to fit our needs and we do not feel as if we are being wasteful.

We like baked goods with zucchini the most. Zucchini bread and other baked items are very easy to make. Grating the zucchini is a snap if you have a food processor with a grating feature.  (It really saves the knuckles.) A hand grater works fine as well although the texture seems to be better with a food processor. I have used both. When I grate zucchini for recipes I usually grate several and then freeze it for later.

Zucchini is 90-95% water so I place my shredded zucchini in a colander to drain then use the back of a large spoon and press additional water out. You can also put it in a clean towel and squeeze it out. The accumulated water makes a difference in recipes. Even after you do this there will still be some water at the bottom of the bowl so just drain it before you add to any batter.

Below is the recipe my family likes most.

[amd-zlrecipe-recipe:5]

“It was such a pleasure to sink one’s hands into the warm earth, to feel at one’s fingertips the possibilities of the new season. ” Kate Morton