These Zucchinis are too big and have gotten too firm for use in other culinary applications.
Only you can solve the Zucchini Epidemic. Click on the “Read the rest of this entry” link below for more.
If you’ve molested your zucchinis properly, chances are that around this time of the summer you are experiencing something of a Zucchini Epidemic. If you’ve had a lot of rain like we’ve had in New Jersey recently, and a lot of sun, and you neglect your garden for several days, you may find that you have a zucchini or two (or three) that has become frighteningly large. The problem with frighteningly large zucchinis is they are impractical for use in things like pastas and ratatouille and they are somewhat tougher in texture. They have big nasty seeds inside and the flesh, while still moist, is more pumpkin-like than zucchini like. Other than throwing them straight in the garbage, what to do with them?
1 cup olive oil
2 cups sugar
1 tsp molasses
3 teaspoons vanilla
1 teaspoon salt
1/8 teaspoon nutmeg
3 teaspoons cinnamon
2 cups grated zucchini
Dry Ingredients (Combine in a large bowl)
3 cups flour
1 teaspoons baking soda
3/4 teaspoons baking powder
1 cup of Nuts, Raisins, Currants, Craisins, Chocolate Chips or a combination thereof
(Makes 2 loaves)
What I am about to show you is a tripled recipe of the above, because yesterday I discovered a zucchini the size of a caveman’s club in our garden. Zucchini Bread is very easy to make, it’s a quick bread, and if you are inclined to give away zucchinis, this is a much better gift to your neighbors and family than just dropping off zucchinis at their front door — they’ll actually eat it and probably ask you to make more.
First you are going to want to shred your zucchini with a box grater or with the grating blade of your food processor. This one zucchini yielded six cups of shredded vegetable matter. If its a big zucchini, cut it open first and remove the stringy center and the pumpkin-like seeds, because that stuff tastes nasty.
Next, grease your loaf pans by brushing on some vegetable oil. This is a mini-loaf pan, which is great for making small gifts of zucchini bread for your co-workers, or if you want to freeze zucchini bread in smaller amounts. Zucchini bread keeps nice in the freezer when wrapped up and thaws out and toasts up very nice.
Next, flour up the loaf pans. Tumble the flour around in the pan, and then pour the excess flour from the pan into the next one, and so on, until all your loaf pans are floured up.
Crack your eggs into a mixing bowl, and then whisk thoroughly to integrate yolks.
Add the wet ingredients — Olive Oil, Sugar, Molasses, Vanilla, and mix well.
Dump in the Zucchini, mix well. In another large bowl, sift together flour, baking soda and powder.
Pour the wet ingredients into the blended dry ingredients. Fold until it is just mixed.
Add your Nuts, Craisins, Raisins, Sultanas, Blackcurrants, Chocolate Chips etc at this point. Here I’ve separated my batter into smaller batches so I can have loaves with different flavors in them. Mix well, and then pour into loaf pans.
Bake in a pre-heated 350 degree oven for one hour.
Mini-Loaves fresh from the oven
Zucchini Bread Cross-Section