The Black Beauty zucchini plant in my garden is officially the largest one I have ever grown. I’m thinking the record number of consecutive 90 degree days we had this summer is the reason for such a booming season. The squash plant is currently filled with 4 extremely large squash (and 1 normal size squash) and if I don’t pick them soon, they will be ruined by the weather that is quickly turning ugly.
My new puppy, Luca, was more than happy to follow me out to the garden to hunt for squash. Such a good little helper.
When I said these beauties were huge, I wasn’t kidding. Look at the size of this thing, it’s bigger than my head (which is pretty large). I brought it inside, washed it up real nice, and prepared to grate my little heart out.
This monster easily gave me 2 cups of grated squash. I was also able to freeze two – 2 cup Ziploc bags full of squash, gave another 2 cup bag to a friend, and my guinea pig enjoyed the leftovers.
My families absolute favorite way to eat zucchini is in my mom’s (aka: Grandma’s) zucchini bread. A slightly crispy crust, deliciously moist bread, and just the right amount of cinnamon to make your taste buds soar. I guarantee it will be impossible to eat just 1 piece. As a result, zucchini bread goes fast around here, and I have squash coming out of my nose, so I always make 2 loaves.
Making the bread takes no time at all. Throw your squash, eggs, oil & sugar in a mixer and start mixing.
Add the dry ingredients and incorporate until you get a nice thick, gooey dough.
Divide it between a couple of loaf pans and bake them at 350 degrees.
In no time, the house will smell incredible and the bread will be ready for an after school, or after work, snack. It also makes a delicious breakfast when paired with fruit, juice, and coffee. Here is our family recipe to zucchini heaven:
Grandma’s Zucchini Bread
2 cups grated zucchini (skins & all)
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon baking powder
1 cup nuts and/or raisins (optional)
Preheat the oven to 350 degrees.
Grease and lightly flour 2 bread loaf pans.
In a mixing bowl, stir together squash, eggs, oil, sugar, and vanilla.
Slowly add half the flour, the salt, baking soda, cinnamon, and baking powder. As it comes together, add the last half of the flour. Incorporate ingredients until it forms a thick, gooey dough. If desired, add nuts or raisins.
Divide the dough in half between the 2 loaf pans. Bake for 40-45 minutes. Allow to cool for 5 minutes before removing from pan.
Slice, add accoutrements, and enjoy. Happy bread baking!