Zucchini! Bane or Blessing?
“The best place to seek God is in a garden. You can dig for him there.” George Bernard Shaw
“Fer-til-iz-er: A substance which makes soil more fertile.” (Webster)
When last we chatted, I waxed rhapsodic about home grown tomatoes. Now I've moved on in the garden to zucchini...bane or blessing?
Having grown zucchini and pumpkins, fertilizer
is a superfluous frill as far as they are concerned. Put a couple of seeds in the ground, go away for the weekend, and be astonished when you return to find that their vines have cascaded all over the geraniums, the Dutch Iris and zinnias are fighting for
their lives and those greedy little tendrils are eyeing the garage. Zucchini is delicious when it’s small and tender but neglect to pick it and a day later, it has metamorphosed into a club the size of a baseball bat. You can grate one all day to make
zucchini bread and never finish it. Neighbors see you coming with that bag of zucchini and won’t answer the door. The zucchini phenomenon is sort of like Mickey Mouse as the Sorcerer’s Apprentice in Fantasia! with his enchanted broom
and buckets of water. The zucchini inexorably keep coming and coming!
Anyway, when the zucchini overwhelm you, chop up some in your salad, sauté some in olive oil with tomatoes and lots of onions, drain and stir in some sour cream and top with a little parmesan cheese for a really great veggie dish. Or get out your Cuisinart and grate some for bread. This one is particularly good. This recipe is originally from Dorothy Reinhold’s column in the Pasadena Star News in 2011. In it, she described her son’s ecstasy about the zucchini bread that his 3rd grade Webster Elementary School instructional aide, Mrs. Corinne Le, had baked and brought to share. “It’s soooooo good,” he said, “and she gave me the recipe. It’s really really good!” And it is, too! So, thanks Dorothy and Mrs. Le. This is the best zucchini bread I’ve ever had. It’s neat to think that these third graders got to taste something fabulous that a teacher wanted to share. Teachers ARE exceptional people!
Preheat oven to 350 degrees. Grease 8” x 4” loaf pan.
1-1/2 cups all purpose flour
1 tsp. ground cinnamon
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
¼ tsp. ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
¼ cup vegetable oil
tsp. grated lemon peel (or more if you've got it)
½ cup chopped pecans (optional), dried cranberries are good in here, too, and maybe a little chopped apple.
In a medium bowl combine first 6 ingredients.
In another medium bowl combine sugar, zucchini, oil, egg and lemon peel. Mix well.
Add dry mixture to zucchini mixture, stir just till moistened (batter will be lumpy)
Add nuts and/or cranberries, and apples.
Spoon batter into greased pan. Bake for 55-60 minutes or until a wooden toothpick inserted near the center comes
out clean. Cool in the pan or on a wire rack for 10 minutes. When your bread has cooled off a little, cut yourself a slice and sit down and enjoy it with a cup of coffee. You deserve a break after all that planting, fertilizing, harvesting, distributing
and baking! This freezes well, too, so you can double the recipe, which just happens to be in my book, “A Tablespoon of Love, A Tablespoon of Laughter.”
“In simple humility, let our Gardener, God, landscape you with the Word, making a salvation garden of your life.” James 1:21
“I grow plants for many reasons: to please my eye or to please my soul, to challenge the elements or to challenge my patience, for novelty or for nostalgia, but mostly for the joy in seeing them grow.” David Hobson