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Why I don’t plant zucchini

By Carol Clark

"August... the month when everybody drives with their windows up for fear someone will sneak a zucchini in" — Amy Stewart,"From the Ground Up"

The word "holiday" actually derives from the words "Holy Day's" — days to mark special religious celebrations. Well, as Americans, we will use any excuse to celebrate. Did you know there's a national holiday for zucchini? August 8th was "National Sneak Some Zucchini On Your Neighbor's Porch Night." I knew I was forgetting something.

Truth be known, I actually don't grow zucchini. Not because I don't like it, but because we're always given so much. I have already received enough zucchini this summer to make four loaves of zucchini bread and I have frozen shredded zucchini to bake several more for winter. Why should I go to all the trouble and take up precious space in my garden to grow something I know I am going to get anyway?

I appreciate all of you zucchini benefactors out there and would like to share my favorite zucchini bread recipe with you. What's your favorite way to use zucchini? (Email the Let's Get Dirty bloggers at letsgetdirty@gjsentinel.com)

Oh, anybody need summer squash?

Carol's Zucchini Bread

  • 3 eggs
  • 3/4 C vegetable oil (you can substitute half of the oil with applesauce)
  • 1 2/3 cups brown sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla
  • 3 cups flour
  • 3 tsp cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup walnuts
  • 1 cup coconut

Beat eggs, add oil, sugar, zucchini and vanilla, stir. Blend in flour, cinnamon, baking powder, soda and salt. Stir in nuts and coconut. Pour into two greased loaf pans and bake at 325 for one hour.

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