June means the beginning of zucchini season! To take full advantage of that great deal at the farmer’s market, you may be like me and buy more than you can handle (or maybe you grow your own and know what you’re in for). Opening the fridge, I just stand there and wonder what I’m going to do with it all before it goes bad. Who wants to eat sautéed squash at every meal? Maybe some do, but not me.
After finding this gem on Pinterest, a zoodles (zucchini noodles) recipe with shrimp by Kelly Senyei at Just a Taste, I just knew I had to give it a try. Let me tell you, I think it’s my new favorite staple meal. But… I did go a little overboard and overestimate the amount of produce I actually needed.
Of course, my grandma, MeeMee, always comes to the rescue when leftovers are concerned. She has all the tricks up her sleeve. Grandmas usually know these things, and I’m glad she’s passing that knowledge along to me.
Zucchini bread is the unexpected answer! A great, local alternative to banana bread, with a little veggies thrown in, makes it a win-win! Sounds a little strange if you’re not familiar with it, but trust me, you only have to make it once, and it’ll be a new family staple like ours!
Recipe: Zucchini Bread
3 eggs, beaten
1 cup vegetable oil
1 1/2 cups sugar
*3 cups flour, divided
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
3 cups zucchini, grated
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup chopped nuts
1 cup raisins, dusted with flour
Preheat oven to 350°F. Mix eggs, oil, sugar, zucchini and vanilla in a large bowl. Stir in cinnamon, salt, and flour mixed with baking soda and baking powder. Stir in nuts and raisins.
Divide batter into two prepared loaf pans or muffin tins. Bake muffins at 350 degrees for 18 minutes or until tests done. Bake loaf for one hour or until done.
* Use a small amount of the flour to dust the raisins before adding to batter. This will keep all the raisins from sinking to the bottom of the batter while baking.
MeeMee remarked that freezing a loaf is great for when you have unexpected company. The mentality of always being prepared still eludes me somehow, but at least I know I have some years of practice to get it down. First step, put some zucchini bread in the freezer…
Let me know your questions and comments below! What are some ways you use up your zucchini hoard?