How much zucchini does one plant yield - well let me tell you - a lot, a f’ing lot. I’ve not had amazing luck with zucchini in the past, which if you know anything about it you know it can grow in a crack on the sidewalk so having issues with it can only be interpreted by my incompetence.
This year I found an article that gave some great suggestions for keeping zucchini in a confined space - so I decided to give it a shot and well I guess that was the ticket. We’ve had zucchini every night for the past week, today I am baking a loaf of double chocolate zucchini bread, tomorrow morning glory muffins and tonight lemon artichoke pasta with you guessed it zucchini.
We’ve also been enjoying greens, cucumbers, kale, swiss chard, green beans, sugar snap peas and so far 2 tomatoes. On the horizon; eggplant, peppers, more tomatoes, beets, cabbage, and squash. My only disappointment this year - the spinach - a few leaves but nothing to write home about.
My favorite way to make zucchini is to simply grill it with a little olive oil and spices of course no meal would be complete at our house without onions so they seem to come pairs. While not vegetarian we did grill a nice piece of salmon to go with our zucchini and onions and added a green salad to round it out. Dan says the salmon is in the shape of the state of Minnesota - I’ll let you be the judge of that!
It’s still in the oven - photos to come soon!
Double Chocolate Zucchini Bread
Ingredients
1 1/2 cups shredded zucchini
1 cup flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon optional
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup chocolate chips
Instructions:
Preheat oven to 350. Grease loaf pan(s). Squeeze excess moisture from zucchini.
In mixing bowl, combine oil, sugars, and vanilla. Mix in eggs and zucchini.
In a separate bowl, combine flour, cocoa, baking soda, baking powder, salt, and cinnamon.
Add dry ingredients to wet ingredients. Mix until just combined. Fold in chocolate chips.
Pour batter into a loaf pan. Bake 45 minutes or until a knife comes out clean.
