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<\/p>\nSo. We have a garden.\u00a0 Matthew has planted a plethora of vegetables in said garden, one class of which was zucchini.\u00a0 We have harvested two batches of three zucchinis each.\u00a0 Sounds minimal, no?<\/p>\n
LET ME SHOW YOU THE ZUCCHINI.<\/p>\n
<\/p>\n
Need perspective?\u00a0 I placed a pop can next to the legumes.<\/p>\n
![\"\"](\"http:\/\/dutchblitz.net\/recipes\/wp-content\/uploads\/2008\/08\/img_2994wmsm.jpg\")
<\/p>\n
So yeah.\u00a0 LOTS OF ZUCCHINI.<\/p>\n
The good news is, you can grate it and freeze it for up to six months.\u00a0 I spent two hours (!) grating zucchini and placing 2-cup portions into Ziploc bags.<\/p>\n
I also made some zucchini bread and muffins.<\/p>\n
![\"\"](\"http:\/\/dutchblitz.net\/recipes\/wp-content\/uploads\/2008\/08\/img_5565wmsm1.jpg\")
<\/p>\n
My original recipe is this one:<\/p>\n
Ingredients:
\n3 eggs
\n1 cup oil
\n2 cups sugar
\n2 cups peeled and grated zucchini
\n3 tsp. vanilla
\n2 tsp. cinnamon
\n1\/2 cup nuts or chocolate chips
\n3 cups flour
\n1 tsp. baking soda
\n1 tsp. salt
\n1\/4 tsp. baking powder<\/p>\n
Directions:
\nStir together eggs, oil, sugar, zucchini.<\/p>\n
Sift together flour, baking soda, salt, cinnamon, and baking powder. Add to zucchini mixture.<\/p>\n
Stir in vanilla and nuts or chocolate chips.<\/p>\n
*** Bake at 325 degrees for 1 hour, but it may take longer.\u00a0 Check with a knife.<\/p>\n