The zucchini is here. I don’t have much experience with this plant. A couple years ago I think we had a plant or two in our backyard garden but nothing like now where we must have close to 300 plants. The thing about zucchini is once they start producing they do it prolifically. We picked on Wednesday for our larger CSA account. We thought we picked everything available but today low and behold there were already close to 50 more ready to go.
This was the first week zucchini appeared in our CSA’s box as well and I think it will be a presence for many weeks to come. In the Doeun household our favorite way to eat them is sliced thick, drizzled with olive oil and sprinkled with salt then roasted at 400 degrees until just tender. I have eaten them at least once a day for 3-4 days now. So this afternoon Mavis and I tried something else,
Dell’s Zucchini Brownies from my favorite vegan cookbook– “The Best of Veggies.”
Here’s the recipe.
1/3 cup olive oil
1/2 cup sucanat
1 1/2 tsp vanilla
1 3/4 cup whole wheat flour
1 tsp cardamon or cinamon
1/2 tsp salt
1/2 chopped nuts (optional)
1/2 cup carob chips
1 cup grated zucchini
Combine all ingredients. Add baking powder last (I didn’t see it on the ingredient list so I added 1 tsp) Pour batter into well oiled 9 x 9inch pan. Bake at 350 degrees for 30-35 minutes.
The batter was really thick and I had to mix it with my hands and it definitely didn’t pour. I think it came out more like bread but with a nice flavor.
I have more creative zucchini recipes to share and I think I’ll have lots of zucchini to practice on. We did get that gopher on his way to another plant, now we just have to make sure there aren’t anymore with a taste for zucchini.
Here is the newsletter for this week with my favorite zucchini recipe “Zucchini Chocolate Chip Cookies.”