Zucchini!

Still figuring out what to do with eight giant zucchini? Here’s my two go-to ideas.

1) Procrastinate!

• Wash the zucchini and chop of the ends.
• Using a food processor with a grating blade, shred the squash.
• Measure into large freezer bags (4 cups is good for zucchini bread, 6-10 cups good for varying amounts of soup)
• Freeze!
• Remove and use at will. If using for baking, put it right in frozen (if you can – it may form a block in the freezer bag), or thaw and use some of the liquid to make your batter look the right consistency.

2) Chocolate Zucchini Bread (makes 1 tray of muffins or 1 big loaf pan)

INGREDIENTS

• 3 cups shredded zucchini
• 2 1/4 C flour (whole wheat or all-purpose)
• 1/3 C unsweetened cocoa
• 1 t baking soda
• 1/2 t salt
• 1 C sugar
• 1/2 t instant coffee (optional, deepens the chocolate flavor)
• 1 large egg or two small ones
• 1/2 C melted butter or oil
• 1/2 C plain yogurt
• 2 t vanilla

DIRECTIONS

1. Preheat the oven to 350′ and grease up your pans
2. In a medium bowl, whisk together the flour, cocoa, salt and soda
3. In a large bowl, beat together the sugar and eggs, then add the butter, yogurt and vanilla
4. Stir in the zucchini to the wet mix
5. Mix the dry ingredients into the wet until mixed.
6. Bake for ~35-40 mins or until a toothpick comes out clean.

NOTES/VARIATIONS

• If your zucchini is very wet or very dry, you may need to alter the amount of flour.
• The baking soda and yogurt are part of what helps this rise, so don’t let the mixed batter sit too long!
• Adding chocolate chips or dried fruit or nuts at the end of the mixing phase makes this even better.
• Add spices you like – cinnamon, ginger, etc. Don’t be afraid to experiment!
• Remove the cocoa and coffee and add oats (to keep the liquid/dry balance right).
• Use honey instead of sugar, but remember how that will affect the acidity (and therefore the rising).