Midwest Gardening 2024: The last of the Zuchinni!

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This post got stuck in the drafts...and I forgot to post it.

Roughly a month ago, late September, we pulled all our tomatoe vines and brought in all the hidden huge SUBMARINE Zuchinnis that were lurking where you couldn't see them.

There is nothing wrong with large Zucchini and they make the best bread and muffins when shredded.

I had this nice clean kitchen, so I just had to mess it up!

We love fresh baked breads and muffins, mostly because I can control the sugar and fat in them and add more spices for flavor instead of fat and sugar.

Our Christmas gift last year was a new chopper---and boy does it do a great job on Zuchinni, I pushed in large pieces of cleaned and seeded zuchinni in the hopper.

And this is what we ended up with. That's like a  quart and a half of shredded 

zuchinni.

Here you can see the process. I had 5 big zuchinnis to shred. The bowl in the middle is the waste which will go into the compost pile.

I bag my zuchinni into 4 cup bags---Most of my recipe's call for 3 cups---but when it thaws there is so much water, that the 4 cups become 3 drained.

Garden waste for the compost pile. We compost everything but meats, oil waste and banana peels. I also avoid strawberries and other berries because you can't control berry plants once they get going.

Now for my favorite Zucchini recipes:

These were super nummy!

I've made these with corn/canola oil instead of butter..and still delicious, also milk, 

 I've used almond milk for those who are dairy free.

These are quite sweet, I use a simple powder sugar glaze instead of frosting.

I've substituted 1/3 of the sugar with unsweetened apple sauce, which brings down the sugar in these and add 1 cup of slow cooking oats to it also. I've used this recipe for muffins also! 

Apologies to anyone I stole these recipe's from. Sorry I just clip and file them and I usually change them anyway. 

Hugs and Happy Zucchini Baking!

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 Sandi Magle

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