What to do with zucchini’s as big as your leg?

Make zucchini bread, of course! I love my Pampered Chef stoneware. Last year, I purchased a mini-loaf stone and a bundt stone, which I’m still finding creative uses for. It’s hotter than heck right now and I might be crazy for using an oven in a mobile home, but hey, we have an overabundant amount of zucchini’s that begged to be made into warm, moist zucchini bread.

Using my Pampered Chef julienne peeler, I shredded two large zucchini’s the size of my leg. The scraps went to my worm bin, but I have enough shreds to make a dozen or more mini-loaves. If you’ve ever grown your own zucchini, you might be familiar with how much one plant produces. We have two (one yellow and one green). We are in TROUBLE. If you don’t check the plants every day, you end up with monsters…like this one. I’ve seen bigger. MUCH bigger.

Here’s my recipe:

Mix:
3 cups of all-purpose flour (I used unbleached)
1 tsp each of baking soda and baking powder
1 tsp each of ground cinnamon and ground allspice
1/2 tsp ginger powder
1 tsp salt

Add in:
1 cup mayo
2 cups sugar
1 tablespoon of vanilla extract

Add in:
2 cups shredded zucchini

Fold in:
Chopped walnuts (the more the better, in my opinion!)

Resist the urge to add any moisture in the form of eggs, oil, water, milk, etc. The moisture from the zucchini will be released while cooking. Trust me on this one.

Bake at 325F until it passes the toothpick test (40 minutes to over an hour, depending on the type of pan used) and cool. Best served warm!

Witness the perfection.

My next project? Zucchini brownies!