Our ridiculously bountiful garden has already yielded basil for pesto sauce, cucumbers for snacking and a couple of zucchini for sauteing. Today I came home from work and hubby had harvested some zucchini from the garden and apparently some are on steroids...
As you can see they are bigger than the egg box. I can't even begin to describe how big they are but to quote the hubby when he was harvesting, "Who's limb is that?"
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What does one do with an abundance of zucchini?
The hubby requested zucchini bread! I made my mother-in-law's recipe and doubled the batch for a lot zucchini bread which is cooling as I type this.
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Here's the recipe...
3 eggs beaten (I used 5 egg whites)
1 cup oil
2 cups sugar
2 cups flour
2 tsp vanilla
1/2 tsp baking powder
3 tsp cinnamon
1 tsp salt
1 tbsp baking soda
2 cups grated zucchini (I pulverized it in the food
processor)
Optional: 1/2 cup coarsely chopped nuts, and/or raisins (used both)
Mix together all ingredients. Divide between 2 loaf pans. Bake at 325 degrees for about 1 hour.