I love summer squash - especially zucchini - but recently have gotten hooked on yellow summer squash as well. In planning my garden this season, I left room for 2 yellow squash plants, and 2 zukes, as well as 2 melons (cantaloupe - yummy). (Small garden - so I plan things out pretty tightly).
Unfortunately the bugs/borers decided my garden looked mighty tasty, and all I have left is one lone zucchini plant. One producing delicious, small, tender squash. Yummy - but about one per week - far less than I had anticipated.
We supplement of course - the Saturday AM farmer's market is great for more small squash, and co-workers and other daycare parents have been more than generous with the large ones.
You know - the 'bigger than a baseball bat' ones?
The 'whoa how did it get that big' ones?
The "awesome for zucchini bread" ones?
Yeah - we've had some of those. They've been shredded and frozen, and will be made up into this (as copied by my sister from Mom's cookbook - verbatim)
1 1/2 cups sugar
3 tsp vanilla
1 cup oil
2 cups blended peeled zucchini (until juicy)
* Beat together *
3 cups flour
1 tsp salt
1/2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon (or substitute 1/2 tsp clove, 1/2 tsp ginger & 1 tsp cinnamon)
1 cup chopped walnuts
* Mix well *
Pour into 2 loaf pans.
Bake at 325 F for 1 hour.
Any questions? Let me know.
Any samples? Send them this way!
Any extra squash? You are on your own!