Skip to content

When life hands you vegetables as big as your dog…

August 2, 2009

shred the bajeezus out of it!

IMGP5115You 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
2 eggs
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped walnuts
Cooking spray

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.


5 Comments leave one →
  1. August 2, 2009 10:06 am

    I can’t get over the size of that zucchini! The bread looks delicious, and I love the shape too!

  2. August 2, 2009 12:02 pm

    Oh wow, good thing it freezes ok! I love this lightened up version with flax!

  3. Melissa permalink
    August 3, 2009 12:40 pm

    Oh my gosh! That is the biggest zucchini I have ever seen! Your dog, however, does not look impressed! 🙂

  4. August 4, 2009 6:29 pm

    Haha, I had the same exact thing happen while I was on vacation. I also made zucchini bread. I love your pretty bread pan too 🙂

  5. August 8, 2009 11:01 am

    this zucchini is THE ZUCCHINI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: