This is what happens...

[Jared77]

When you till the garden, it rains that night, the next day its sunny, 83 degrees and I go work a 24hr shift.

My wife was canning blueberry/honey jam when I was working so she never got out to the garden either.

Yes the can is there for reference, and when she saw them I humbly asked "bread?" Yep we're gonna have a lot of it, but that's ok between my young daughter and I we love our zucchini bread.

 

[thistlebloom]

Jared, I guess we'll have to take your word for it that you didn't purposely let them get big so you could have lots of zucchini bread!

 

[Kassaundra]

I love it when I go out and find those huge zuch's. I am gluten sensitive so I take my jullienne peeler to them and freeze the long thin strips as my spaghetti for the coming year.

I also work 24 hr shifts.

 

[Jared77]

Jared, I guess we'll have to take your word for it that you didn't purposely let them get big so you could have lots of zucchini bread!

No I'd NEVER do that

 

[jojo54]

Zuc have a way about them - one minute they are the size of your thumb, the next time you look at them, they are the size of a small animal and if you don't pick it then you could probably use it for a canoe. LOL!

 

[Carol Dee]

We are getting so many I have been baking lots of Choc. zucchini bread, here is the reciepe:

Chocolate Zucchini Bread

3 C. all-purpose flour
C. unsweetened cocoa powder
1 T. ground cinnamon (I use a little less)
1 t. baking soda
t. baking powder
1 t. salt
2 C. white sugar
3 eggs
1 C. Vegetable oil
2 t. vanilla
2 C. shredded zucchini
1 C. chopped walnuts
1 C. semi-sweet chocolate chips

1. Preheat oven to 350 F. degrees. Lightly grease two 9X5 loaf pans

2. In a large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt. Mix well. In a separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla, mix well. Stir in zucchini. Add flour mixture, stir until just moistened. Stir in nuts and chocolate chips. Spoon into loaf pans.

3. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, Remove from pans, cool completely on wire rack.

ENJOY !!! J

 

[jojo54]

I've been letting my zucs get big so I can make zuc candy.

 

[momofdrew]

zuk relish found a great recipe on Allrecipe.com... DH loves it

 

[calypso985]

Those overgrown zukes -- the ones almost as big as a small submarine -- are GREAT for stuffing! Use your imagination when it comes to what to put in them. Cut them in half lengthwise, scoop out the seeds, then stuff and bake. Ground beef mixed with garlic, onions, basil, oregano, diced tomatoes, and maybe some bread crumbs or cooked rice works well. Top the stuffed halves with a liberal coating of parmesan cheese, or any combination of cheeses (mozzarella?) that tickles your fancy. Bake in a shallow baking dish at 350F -- covered -- for about 30 minutes. Remove the cover and bake an additional 30 minutes, or until the squash is tender. If the skin is tough, just scoop out the cooked flesh with the filling when serving. A single 12-incher (about 1.5 lbs) will feed 2 hungry people. Don't be stingy with the filling!

 

[Chickie'sMomaInNH]

i have an old bisquick recipe for making a zucchini quiche that does not use a crust. just eggs, the grated zukes, grated Parmesan cheese, bisquick mix, granulated garlic, veggie or olive oil, oregano and parsley. i like them both hot or chilled. they make a good breakfast on the go since they tend to hold their shape after cooking!