When life hands you vegetables as big as your dog…
shred the bajeezus out of it!
You are not supposed to let your zucchini grow this large. At this size, they get firm, the seeds get large, and they just lose their zucchini-identity. But we couldn’t help it.
Apparently, while on vacation, our neighbors spiked our garden with Miracle Grow (or maybe it rained a lot?). We came home to a couple of doozies like this one.
The worst part about this situation is that the Omnivore does not like zucchini.
Therefore, I had to investigate the best way to preserve this bumper crop so that I could enjoy the fruits of the Omnivore’s gardening labor (and the neighbor’s miracle grow). Research (ie: google searching) suggests that shreddeng, freezing, and using later in baked goods, sauces, and casseroles is the best option.
So here is the first in potentially many shredded-zucchini-containing recipes.
Zucchini-Pecan-Flaxseed Bread (two 9×5″ loaves)
adapted from here
2 1/2 cups whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
2 cups shredded zucchini (about 2 medium zucchini)
1 cup plain yogurt
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped walnuts
Preheat oven to 350°. Combine flour, granulated sugar, and next 7 ingredients (through salt) in a large bowl. Mix well. Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid. Combine yogurt, eggs, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini. Add zucchini mixture and 1/4 cup walnuts to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.