Having a vegetable garden is pretty awesome. I say “vegetable” garden because we also planted strawberries, raspberries and blueberries that have been completely pathetic. We got maybe 10 strawberries each about the size of my pinky nail, no raspberries, no blueberries. I’m hoping the plants come back next year, but they look about 90 percent dead right now so I’m not very hopeful.
Our vegetables on the other hand have been great. We’ve got 2 boxes of tomatoes, a box of squash, a pumpkin box and a pepper box. So far we’ve only reaped the benefit of our squash plants. But we are very hopeful for the others as we can see little green baby vegetables on almost all of our plants (the peppers are a little slow though).
Since this year is our first time with our garden it is completely experimental for both Nate and I. I mean, yes, of course I grew up with a garden in the yard at my parents house, but besides a little weeding and picking the fruits and vegetables I don’t remember anything else from the experience. So since this year is experimental we didn’t really know how many of each seed to plant (we ended up doing about 90 percent from seed and buying a few tomato and pepper plants at the store for the seeds that didn’t survive).
So in our squash box, we have 2 rows. A row of 3 zucchini squash plants, and a row of 3 yellow squash plants. The yellow squash has been much more fruitful, which is kind of a bummer. We love eating squash steamed, or grilled, or sautéed and when cooked this way we don’t discriminate on the color of the squash. But of course with all the stories I’d heard of getting buckets upon buckets of squash I was hoping for a few extra zucchini squash plants to shred and freeze and to make zucchini breads, muffins, brownies and cookies.
We’ve only got about 5 yellow squash from each plant and about 3 zucchini from each plant. Definitely not as much as I expected (granted we still have 2 or 3 of each in the fridge right now to use). Now, I know the season isn’t over, I can see a few more blossoms and a few more baby vegetables on the plants, but I had heard we would get 15 or so squash from each plant. I guess I’m not complaining, cause I don’t know what we would do if we had more of them, but still a little disappointed. Maybe we planted too many plants too close together, so they couldn’t grow to their full potential? Next year I think we will only do 2 of each plant, and I think we want to find a different kind of yellow squash plant because no matter what size we pick them at, huge or small, they have really large seeds and taste a little pumpkinny. Does anyone know what kind of yellow squash they sell in the grocery store?
Well, luckily we do have a couple extra zucchini squash and also luckily one large zucchini makes about 2 cups of shredded zucchini. So I was still able to make some zucchini bread, and I’m hoping I will have enough more that I can experiment with a few more sweet treat zucchini recipes. For now, I made a basic zucchini bread recipe.
- 2 cups flour
- 1 cup white sugar
- ½ cup brown sugar
- 1 tsp cinnamon
- 1 tsp all spice
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup butter, softened
- 2 eggs
- 1 tsp lemon
- 1½ cups shredded zucchini (cut your zucchini in slices and scoop out the seeds, if the zucchini is really large, before shredding)
- Preheat oven to 350 degrees.
- Put flour, white sugar, brown sugar, cinnamon, all spice, salt, baking soda and baking powder in a large bowl. Mix until combined.
- Add eggs, one at a time, mixing in between.
- Add butter and lemon juice. Stir well.
- Add shredded zucchini and mix in.
- Grease and flour a bread pan.
- Pour dough mixture into the prepared bread pan.
- Place in preheated oven and bake for about 45 minutes.
My favorite way to eat zucchini bread is slightly warmed with a lot of margarine on top. What is your favorite way?
I think you’ll like these other zucchini bread recipes too: