Who would write about Zucchini Squash? Me! My kitchen counter is full of them and I’m deep into canning, freezing, baking and frying these awesome vege”s. But guess what? If you want to get technical, Zucchini’s are considered a fruit. They are classified by biologists as a type of botanical berry. Go figure. In South Africa the Zucchini is known as baby marrow. When it is peeled the squash appears marrow-like.
We have a saying in our neck-of-the-woods that you can tell someone who hasn’t any friends if they are buying zucchini in the store during zucchini season. Ha! We also warn that during the peak of this season you had better not leave your unattended car windows down. You’ll come back with a seat full of these green or yellow vegetables/fruit. They are very prolific and one plant will take over your garden and produce…lots.
All joking aside, they are a tasty eat. One zucchini has only 35 calories. They can be cooked or baked into delicious zucchini bread–our favorite. In Bulgaria the zucchini is fried and served with a dip made of yogurt, garlic, and dill. In Egypt, it is cooked with tomato sauce, garlic, and onions. In France it becomes the key ingredient in ratatouille. But in the Yorkie’s and my kitchen, it is usually dipped in beaten egg, cracker crumbs, then fried in butter. (Gone are the 35 calories.) We also gobble up the Zuchinni bread. The Yorkie kids love the bites of bread I sneak them. They also enjoy them peeled, cubed, cooked then mixed in their kibbles.
Stormy, Eli, and Peyton (the three Yorkie kids) asked me to include this recipe for you to try. I’ve written it this way to save space.
ZUCCHINI BREAD: 3 beaten eggs, 2 cups sugar, 3 tsp. vanilla, 1 cup oil, 2 cups grated zucchini, (I peel mine, but if the zucchini is young and tender you can grate skin and all), 3 cups flour, 1 tsp. salt, 1 tsp. soda, 1 tsp. baking powder, 3 tsp. cinnamon, 1/2 tsp. nutmeg, 1 cup nuts (optional) and occasionally I add a cup of pineapple but you don’t have to. I just toss this in a mixing bowl and mix well. Bake in 2 oiled and greased bread pans at 350. You can tell when its done if a toothpick inserted in the middle comes out clean. Takes about an hour.
I have to close now. Like I said, I have a counter of these long green vegetable/fruits just waiting for me to whip them into something delicious. I’ll be sure to shred and freeze enough for several loaves of bread baked and eaten warm on a cold winter day.