What to do? What to do? You’ve grown a massive zucchini. How does this happen? Either you purposely grew the monster to enter it into the fair (like my mom) or it was hiding under your towering tomato plant. Regardless, it resembles more of a pumpkin than anything else. Before you get too excited thinking you have hit the zucchini mother-load, read on.
Let’s get down to business. An overgrown zucchini should be treated like a squash. The skin is thick and tough and the seeds are huge!. Your best option? Get out your food processor, peeler, spoon, freezer bags, sharpie marker, and get to work. Peel the zucchini as best as you can. Use your sharpest knife and cut it in half long-ways. Scoop the guts out like it was Halloween and shred it in your food processor. If you don’t have a food processor – just throw the zucchini in the compost. It’s too tough and too much work to do by hand.
Look at your favorite zucchini recipes and freeze the appropriate quantity in bags for use later in the year. Mark with a sharpie. Don’t fool yourself thinking you will remember if it’s one cup or two when you have a hankering for zucchini bread in February.
This is my favorite recipe: Chocolate Zucchini Bread
1/4 cup unsweetened cocoa powder
2c. white sugar
1c. veg oil
2c. grated zucchini
1ts. vanilla extract
1ts. baking soda
1ts ground cinnamon
1 cup semisweet chocolate chips
350 degree oven. Grease 2 loaf pans (do not forget this step or you’ll be sorry). Combine eggs, sugar, oil, grated zucchini, vanilla, and cocoa powder in mixer (mix it, duh). Once mixed, add flour, baking soda, salt, and cinnamon. Use a spatula to fold in chips. Bake for about 50ish minutes. Do not trust my time instruction because my oven is terrible. I would suggest setting your timer for 40 minutes and keep checking it every 5 after that point with a knife. If the knife comes out clean, it’s done.