Last summer (like so many others) the Frog & PenguINN mini-farm produced a zucchini overflow, courtesy of Grenville’s ambitious planting. Thankfully, he has since learned that a household of two people doesn’t require six zucchini plants in addition to patty pan, butternut and yellow squash and other veggies.
Aside from using it in lots of summer dishes, including pasta, sautés, and salads, there was STILL a lot of zucchini left over. After awhile, the neighbors would hide when Grenville tried to give them some. Then, he ever tried leaving it on back porches – even OURS. Soon, folks starting claiming they didn’t like zucchini. IMAGINE THAT!
Just as Grenville found out we had too much zucchini, I learned that zucchini does not freeze well – something about all that water content. OK, zucchini bread is always an option, but let’s be honest, it gets tiresome fast. Popular belief (mine too) holds that everything (yes, even zucchini) tastes better when - CHOCOLATE is involved. Since it’s almost THAT time to think about zucchini, and what to do with any excess produce — here’s a favorite F&P recipe posted last January for Chocolate Zucchini Bread. This loaf was baked and frozen last fall. We’re going to enjoy some later today with ice coffee (cold milk is also good).