I never would have thought that I would plant zucchini's in my garden. Never. I don't like squash at all. To me they are tasteless and their texture is found wanting. Something happened. I turned into a gardening crack addict. When I first started my garden I was really really picky but once the little seedlings started growing bigger the gardening monster seemed to take over my body and I was left with huge zucchini plants. Why did I even grow zucchini if I don't like it? I stared at the behemoth plant sighing. I knew it was because I could grow it. Because I could dammit! Now while most people donate stuff they don't like (i.e. canned green beans) to food pantries I didn't feel it was appropriate to give them my unwanted vegetables. A week prior I had taken the summer squash (ick) and used tempura on them along with some fried green tomatoes with wasabi mayo. It was pretty good. I still didn't really like it though which is exactly why you didn't see it on this blog. It's like putting lipstick on a pig know what I mean? The fried green tomatoes were awesome but man...why does something like squash which is good for you have to taste so bad?
|Monster Zucchini Plants|
I know there are die hard squash lovers out there. My stepson Josh is one of them. He loves to eat the summer squash raw *gags*. I decided to try my hand at zucchini bread. I've never made it before so I went by a recipe I found in Food & Wine magazine for Yogurt-Zucchini Bread with a couple of ingredient changes but also quadrupling the recipe because I had a lot of zucchinis to use up. Even with all that done I still have zucchini's left over! It doesn't matter though because I LOVE ZUCCHINI BREAD!!!! Especially with cream cheese slathered on it. Everyone loved it except Madeline. The only reason being she doesn't like walnuts due its texture. So next time I'll make it without so she can have some. Natalie gobbled it up. I was really surprised because she doesn't like certain textures. I think with the addition of a couple teaspoons of pumpkin pie spice and pineapple Greek yogurt instead of plain (I used Chobani) it really sent Food & Wine's recipe over the top.