Zu makin’ me-a crazy!

Because I didn’t already have enough to do this weekend, I decided to buy a bunch of zucchini at the Edmond Farmers’ Market.

I bought about 3 pounds at $1.59/pound. This zucchini was from Harrah, Oklahoma, about 50 miles from me.

At a big box grocer, zucchini was $1.99/pound and I have no idea where it came from.

Thanks to a recent post at Farmgirl Fare, I knew that I could grate zucchini and freeze it. So, that’s what I did. I packed it into muffin tins, froze it, popped ’em out, and stored them in a freezer bag. The zucchini cubes are about 1/3 cup, so I can easily use them in recipes over winter.

Shredded zucchiniMuffin tinCubes

I still had some shredded zucchini left and the freezer is about to capacity, so I made some chocolate zucchini bread, which really doesn’t resemble zucchini at all. This recipe is from Taste of Home
magazine, and makes two loaves. I like to add chocolate chips to the batter for a little more texture. Just pour them during the last few strokes of your mixer or spoon.

:: 3 eggs
:: 1 c vegetable oil
:: 2 c sugar
:: 1 T vanilla extract
:: 2 c shredded, peeled zucchini (about 1 medium)
:: 2-1/2 c all-purpose flour
:: 1/2 c baking cocoa
:: 1 t salt
:: 1 t baking soda
:: 1 t ground cinnamon
:: 1/4 t baking powder
:: 2 cups chocolate chips

In a mixing bowl, beat eggs, oil, sugar, and vanilla. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well. Pour into two greased 8-inch x 4-inch loaf pans. Bake at 350° for 1 hour or until bread tests done.
Mixing it up
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