This is our third summer participating in a CSA {Community Supported Agriculture} and WE. LOVE. IT.
But. Our first time belonging to the CSA we received one of our weekly shares in August containing some zucchini and squash. I love the aforementioned vegetables {or are they technically fruit?}, so we threw them in a skillet and gobbled them up.
Nom. Nom. Nom.
Then. There was zucchini and squash in the next week’s share {OK, let’s try a casserole} . . . and the next week’s {OK, let’s make a soup} . . . and the next week’s {OK, um . . .} . . . and the next week’s {really??} . . . and . . . DEAR GOD, WHY DO SO MANY OF THESE FLIPPING THINGS EXIST!?!?!?! PLEASE MAKE IT STOP!!!
I started just giving them away at school . . .
Me: “Congratulations to the seven students who earned the highest score on the Macbeth test. I have a special treat for y’all! So special, in fact, I bet no one has ever given you anything of the sort as a reward before.”
{Proceeds to throw green and yellow zuks at the children}.
A year went by and after some counseling {I kid} I was now mentally ready to tackle the onslaught of another season full of the cucubita pepo with some new recipes in mind.
One of my favorites is my CHOCOLATE CHIP SQUASH BREAD. That’s right. You’ve probably heard of zucchini bread before. Did you know you can change it out for yellow summer squash? They’re basically the same thing and both taste just as yummy as the other. This weekend, I had a hankerin’ for this bread and opted to make it with yellow summer squash {since it was, of course, in the CSA box this past week}.
P.S. I was salivating while taking the picture above. I couldn’t wait to dig in.
INGREDIENTS:
- PAM cooking spray
- 2 eggs {beaten}
- 3/4 cup white sugar
- 1 cup + 3 tablespoons applesauce
- 2 cups whole wheat flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups finely grated squash {or zucchini}
- 3/4 cup mini semisweet chocolate chips {optional, but why wouldn’t you?}
- 1/4 teaspoon vanilla
INSTRUCTIONS
- Preheat oven to 350 degrees
- Bring together beaten eggs, sugar, and applesauce in a KitchenAid Mixer and mix on medium speed for one minute or until creamy {if you don’t own a mixer, mix by hand with a spatula}
- Add flour, baking soda, cinnamon, and salt and mix on medium speed until blended thoroughly
- Add in the grated squash {or zucchini}, chocolate chips, and vanilla and mix on medium speed until blended thoroughly
- Using a spatula, scrape blended ingredients into a greased 9×5 bread pan.
- Bake in the oven at 350 degrees for 1 hour. The middle tends to be pretty moist, so I usually end up baking it for an additional 15 minutes.
Let cool for about 30 minutes. Then slice it up and enjoy. YUMS.
What are some of your favorite squash and zucchini recipes? I may need some more ideas. {Wink}.
Love,
For other fun recipes, check out http://www.skiptomylou.org.
alltheeverythings.com 