🌱50 Ways To Leave Your (Zucchini ) or How to Use Up Zucchini, and Actually Enjoy it!🌱

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While this isn't the end of the zucchini harvest, and I am sure neighbors will be silently depositing baseball bat sized zucchini on porches in the dead of night, it will be the last of my zucchini newsletters this summer.  (One note though - pick your zucchini before they get baseball-bat sized - seriously 😊)

To help you during the remaining few months of Zucchini Overload Season, I've created a video on 50 ways to use zucchini, which will give you many ideas for this versatile veggie.

I'm also including a special recipe for Zucchini Banana Bread, which I was given by a neighbor a long time ago.  She had received this special zucchini bread recipe from one of her neighbors in Kennebunk, Maine - former first lady Barbara Bush.  I made one change - I added chocolate chips - but other than that, it's exactly the recipe that Kathy gave to me years ago.  Whatever your politics, you'll love this sweet way to use up zucchini.  It freezes really well, so bake a few extra loaves to have on hand all year.

Best,

Susan

Ingredients:

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teasponn cinnamon

1 1/2 teaspoon baking powder

1 cup vegetable oil

3 eggs

2 cups sugar

1 Tablespoon vanilla

1 teaspoon banana extract

2 cups mashed banana

2 cups grated zucchini

2 cups semi-sweet chocolate chips

Directions:

• Preheat the oven to 350 degrees F (165 degrees C). Grease and flour two 9x5-inch pans.

• Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.

• Beat eggs, oil, sugar, banana extract, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Blend in the mashed banana.  Stir in zucchini and chocolate chips until well combined. Pour batter into the prepared pans.

• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

• Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.  Freeze for longer storage

Save 20% on Cestari's Bench Knife which is an essential tool for every baker!  It makes nice neat slices of the Zucchini Bread recipe in this newsletter. Save 20% with code ZUNANABREAD through July 30 at the Cestari store on Amazon

Sarah from Boston suggests, "For extra moisture, add a small amount of Greek yogurt to the batter."

Jack from Denver shares, "Try adding a handful of chopped walnuts or pecans for a delightful crunch."

Maggie from Portland notes, "Mix in some shredded carrots with the zucchini for added flavor and nutrients."

Lucas from Atlanta recommends, "Sprinkle a bit of cinnamon sugar on top of the batter before baking for a sweet, crunchy crust."

Lily from Houston advises, "Replace half of the oil with applesauce to make the bread a bit healthier without sacrificing moisture."

The winner of this week's Free Cestari Product is Harvey Fineberg. Please select your product from the Cestari Store on Amazon, and send us an email at [email protected] letting us know what you'd like, and where we should ship it.

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