If there is one thing our garden is producing with enthusiasm, it’s zucchini! But isn’t that the way of zucchini. They should come with the warning – If you don’t love ’em, don’t plant ’em.
Well, I’m not sure we needed so many of them, but I am glad we planted them. It’s just that, one minute they could use another day or two on the vine, and the next you almost need a wheel barrow to bring them in from the garden!
We’ve been eating the small ones as they have been growing, putting them in our meals at supper. But this weekend we had to start finding more uses for them. I’d already made a banana-zucchini loaves which were a big hit. Really moist and delicious. Certainly another double batch for the freezer would be great. I like making loaves in mini pans. A small loaf is much less commitment to eat! And I can send small ones over to Dorothy too. Got another double batch done – baked, bagged and frozen!
Next on the list – zucchini jelly to go with cheese and crackers. Wow, what a surprizingly pretty jar of jelly. I wasn’t expecting that. The red and the green bits suspended in a pretty amber jelly – love it!
And STILL more zukes! I must admit I got a bit lazy as the day rolled on. I opted to chop and blanch one very large zucchini just to put in the freezer for more loaves throughout the year. Hey, that was easy! 6 bags portioned and frozen for making more bread later.
That left me with one last giant zucchini to go, sigh. If only I hadn’t started the canning season with making so much of Pop Collin’s Hot Dog relish! Well, maybe I could use some zucchini relish too …
This was an excellent recipe. I topped mine with a pecan crumble topping before baking.
For the topping, in a small bowl combine:
1/2 c all purpose flour
1/4 cup demerara sugar
1/4 cup cold butter, cubed
3 tbsp chopped walnuts or pecans
Sprinkle over top of loaf and bake.
1 1/2 cups shredded zucchini
1 red chili, sliced thin (no seeds)
3 cups sugar
1 cup apple cider vinegar
1 package pectin
In a large pot combine zucchini, pepper, sugar, and vinegar. Bring to a boil over medium heat and boil until thermometer reaches 220 degrees. Remove from heat and stir in pectin. Allow to cool for 2 minutes and stir jam for 1 minute. Pour into warm sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly. Process in water bath as per manufacturer’s directions – good info on the Bernardin site