Every year, I plant one zucchini plant. One. Mainly so that I can have zucchini blossoms to make Fried Stuffed Zucchini Blossoms for my daughter, the engineer, who happens to love ’em.
When I was at my sister’s house in Oregon, I picked these blossoms thinking they were from a zucchini plant. Turns out they were pumpkin plant blossoms. They look identical to zucchini blossoms, but I noticed they were a little bit more prickly. They still made excellent Fried Stuffed (not Zucchini) Blossoms. Even my nephew liked the ones that I made for him without the cheese filling.
Last year, our one zucchini plant was ravaged by a Springtime storm and produced very little fruit. This year, however, it is a different story. Our one (ONE) zucchini plant produced an abundance of zucchini. We were giving it away as fast as we could. We had grilled zucchini. A lot of grilled zucchini. And there’s always zucchini bread (see the recipe for Kim V’s Zucchini Bread , a version that makes two loaves and has a nice streusel topping).
But, seriously, one can only eat so much zucchini bread.
This “little” guy was the last of the zucchini harvested this year. It somehow remained hidden under the enormous leaves of the zucchini plant.
So, while I was away on my Freaky Family Fun adventure with my sister and her two teenagers, my husband harvested the last of the zucchini and pulled the plant right out of the garden. I’m not really sure if it was done producing, but he is not a fan of zucchini so I suspect that had something to do with it.
I decided to shred the giant zucchini to be used in various recipes with enough left over to be frozen for later use.
I had to decide. Use the box shredder or use the Cuisinart. Not a tough choice. I would have been shredding zucchini for an hour with the box shredder. Took more time to prep the zucchini than it did to shred it – about 5 minutes using the Cuisinart.
This one zucchini resulted in 13 cups of finely shredded zucchini.
In the meantime, I’ve been bookmarking various recipes that contain zucchini, and I thought I would try them out and share them with you so that you can have something to do with all of that zucchini out there besides making zucchini bread.
The first recipe I found to share is one for zucchini bread. What? Okay, it’s different from your run-of-the-mill zucchini bread recipe. It’s Double Chocolate Zucchini Bread from the King Arthur Flour website. They have about 2 dozen recipes that include zucchini in them (click on the link here).
I am not going to re-type the recipe for Double Chocolate Zucchini Bread, since you can go to the site yourself and print out a copy. It’s worth it. Trust me.
Double Chocolate Zucchini Bread ingredients.
Follow the regular steps to make this quick bread. Combine your dry ingredients in one bowl. Combine your wet ingredients in another, larger bowl. Add the dry to the wet and stir just until combined. Add the zucchini and chocolate chips and fold in lightly just until combined. Pour into a bread pan that has been coated with cooking spray. Bake in an oven preheated to 350° F for 65 to 75 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and allow to cool on a rack for 10 to 15 minutes. Turn the loaf of bread out onto the rack to finish cooling completely. Slice and serve. Store in a tightly sealed bag or container.