By Teri Cayton
The Parsons Advocate
When God said, “Go forth and multiply”, I don’t think he was talking to the lowly zucchini, but that is exactly what this vegetable does. And it amazes me at how fast it grows. I think if you had the time, you could actually stand and watch it grow. When you go to the greenhouse in the spring, you must buy zucchini in a four pack of plants, WHY! You only need one plant to feed the whole neighborhood.
And if you have neighbors like I do, every day or so you will find a bag of zucchini on your doorstep. They just appear out of nowhere. Momma Said, “I grow my own zucchini I don’t need anymore, so please find someone else to give yours to.”
The neighborhood needs to get together in the spring and split the four pack so everyone only has one plant.
I love my garden and can’t wait for the first green beans to come on. It is a lot of hard work canning all of the produce from the garden, but it sure tastes a lot better than the stuff you buy in the store. Fresh tomatoes, squash, peppers, beans and fresh basil, this year I am going to make pesto for my brother and salsa for me. The hot peppers are ready and I am just waiting for the tomatoes.
But, back to the zucchini, please don’t waste it. Momma Said, “For those of you that have’em… use’em, so here are some uses for all that excess zucchini.” There are so many ways to use it, for instance, slice it, coat with flour and fry it up all crispy and brown. You can slice it dip in batter and deep fry. It makes great pickles too just use the same recipe for making pickles only substitute zucchini for cukes. And my favorite, zucchini bread, the same as banana bread just replace the mashed banana with shredded zucchini.
Momma Said, “Here is a way to use up the zucchini and enjoy a wholesome snack.”
2 cups whole wheat flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup sugar free applesauce
¾ cup honey
2 eggs, beaten
2 cups shredded zucchini (or 3 mashed bananas)
1 cup dried cranberries or raisins
Preheat oven to 350 degrees and lightly grease a 9×5 loaf pan. Combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and zucchini or bananas until well blended. Stir zucchini mixture into flour mixture, stir just until moisten. Pour batter into prepared pan and bake for 60 to 65 minutes, until toothpick inserted into center of loaf comes out clean. Let bread cool in pan for 10 minutes then turn out on wire rack.