3 Ways to Use Your Zucchini Harvest

Hey there, fellow gardeners! If you’ve got a zucchini plant, you know how crazy the harvest can get. But don’t worry, I’ve got three tasty ideas for you to use up all those zucchinis!

First up, we’ve got zucchini bread. This classic treat is perfect for breakfast, dessert, or just a snack. Grate up your zucchini and mix it with flour, sugar, eggs, oil, and some spices like cinnamon and nutmeg. Pop it in a loaf pan and bake until it passes the toothpick test. (recipe below)

Next, we’ve got zucchini noodles, or “zoodles” for short. These gluten-free and low-carb noodles are a great alternative to traditional pasta. Use a spiralizer or veggie peeler to create thin, noodle-like strips from your zucchinis. Sauté them up in a pan with some garlic, olive oil, and salt and pepper until they’re nice and tender. Add your favorite sauce or toss in some other veggies for a healthy and satisfying meal.

And last but not least, we’ve got fried zucchini. This snack is crispy, crunchy, and so easy to make. Slice up your zucchinis into thin rounds, dip them in some beaten eggs, and coat them in seasoned breadcrumbs. Fry ’em up in some hot oil until they’re perfectly golden brown. Serve with some marinara or ranch dressing for dipping.

What is your favorite way to eat zucchini? Let me know in the comments!

Zucchini Bread Recipe

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 1 3/4 cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup chopped walnuts and/or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (180°C) and grease or line two 9×5 inch (23×13 cm) loaf pans.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
3. In a separate large bowl, beat the eggs, sugar, vegetable oil, and vanilla extract together until well combined.
4. Add the grated zucchini to the wet ingredients and mix well.
5. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chopped walnuts (if using) until evenly distributed throughout the batter.
7. Pour the batter evenly into the prepared loaf pans.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
9. Let the loaves cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
10. Slice, serve and enjoy!