Monday, August 06, 2007

Sunday baking

What do you do when, in your gardening ignorance, you find you planted too many zucchini plants in your garden and you have dozens of these behemoth zucchini's just waiting to be used?

Why, you make triple batches of zucchini bread, of course.

This is how I spent my Sunday afternoon. This is the second triple batch of bread since the zucchini's have come in. When I snapped this photo, I still had one loaf and 6 more muffins in the oven. Yikes!

I plan to continue baking triple batches and freezing the resulting loafs and muffins. My family just loves this bread and during the school year, it will be nice to have some sweet treats available without additional effort.

Unfortunately, the zucchinis are still coming and I'm going to need to find more uses soon, because there just won't be enough room in my freezer for that much bread.

Any suggestions?


trek said...

I haven't any suggestions, sorry. Wish my zucchinis had done so well. We had blossoms and not one squash :o(

Sheepish Annie said...

Zuchinni is the vegetable that will take over given the least little chance! Gah!! Mommy Sheep used to make a chocolate cake with it just to sneak it into my diet. It loves the chocolate! It makes for a super-moist cake and you don't even see the vegetable part.

Daddy Sheep was sometimes in charge of dinner and went the breading and deep frying route to get it onto my plate. With enough ketchup, I'll eat anything!

Rani said...

Instead of fried green tomatoes, try the same recipe with thick slices of zucchini. Yum Yum! The bread looks delicious! Want some yellow zukes? tee hee hee. I've got some extra.

Carissa said...

This recipe was shared on the Christian Artisans list yesterday and I thought of you! I'll be making it next week after I get zucchini from my mom's garden!

1 tablespoon red wine vinegar
1 tablespoon olive oil
coarse salt and ground pepper
1/2 small red onion, very thinly sliced
4 small zucchini

In a medium bowl, whisk the vinegar and oil; season with the salt and
pepper. Stir in the onion and let stand 15 minutes. Meanwhile,
using a vegetable peeler, slice the zucchini into paper-thin ribbons
(lengthwise). Add to the bowl with the dressing and onions, add
more salt and pepper if desired; toss to combine.