Our zucchini plant has started flowering with abandon, and, while it’s only produced 3 good size zucchinis so far, I feel like this is the beginning of an abundance. Growing up, my dad never had the heart to thin out his zucchini plants when they all seemed to be flourishing, so we always ended up with more zucchini than my mom knew what to do with. She would use up as much as she could in muffins, loaves, and cake, stock the freezer for the year with grated zucchini, and still bring a bucket of it to church to give away!
Here are a few of my favourite ways to use this versatile ingredient…I’ve already made 4 of these and the season has only just begun :)
3) Zucchini Banana Flax Muffins (healthy!)
4) Zucchini Banana Chocolate Muffins (healthy!)
Six of the eight are recipes I grew up eating and am carrying on with my family, and I love every single one! Which one will you try first? Or do you just throw it into soups and sauces? If so, may I add one more recipe, despite the heat? Minestrone soup is a perfect place to add zucchini on a cool day :)
May all our zucchini plants prosper :)