Kid you not. A real national day (or night, actually). I don’t know about other places in the country, but here in the Pacific Northwest zucchini grows like weeds. I mean, at first, who isn’t delighted to see those tender sweet little green veggies (marrows, if you live across the pond) become ripe?
But then, one morning you wake up and that 8 inch little thing from the day before has become roughly the size of a club-like weapon (just ask my boys) overnight, and you just can’t keep up with plucking them at their best.
Here’s a yummy recipe I got from my sister recently. Thanks Miisa!
- ½ c butter
- ½ c vegetable oil
- 1 ¾ c sugar
- 1 tsp. vanilla
- ½ c buttermilk
- 2 eggs
- 2 c peeled and shredded zucchini
Combine and add:
- 2 ½ c flour
- 4 T cocoa
- 1 t baking soda
- ½ t cinnamon
- ½ t cloves (I don’t love cloves, so I’ll probably leave them out next time.)
- ½ t salt
Pour into a greased 9” x 13” pan. Sprinkle with 1 cup chocolate chips. Bake at 325° for one hour.
Cool and serve like brownies, though the texture will be like cake. Or serve with vanilla ice cream and fudge sauce!
-posted by Miss Analiisa, who actually is requesting that some zucchini be snuck onto her porch tonight. The wet spring has only produced squash plants with flowers so far. Go on. I’ll cover my eyes and pretend not to see you.