Grab Your Apron It's Time for Zucchini Bread

With summer in full swing around our place, we have zucchini's the size of small mountains at our property. These are Suzi's plants, mine are not so impressive yet. So I took pictures of hers since they're kicked into high gear. Mine are a month behind in size, but are making squash so I can't complain.


I think zucchini squash is the one garden vegetable that EVERYBODY can grow so long as they water their plants. Here is the view from the deep and dark interior of the crook-neck squash zucchini! In about three days we are going to be inundated with approximately 57 fruit for which something must be done.


Oh and here's the ubiquitous green zucchini squash which is notorious for going from an ity bitty fruit to something vulgar over night. Now have you ever put a bunch of overgrown squash on somebody's porch, rang the doorbell, and ran away as a joke? Me either, but it sure would be funny to have a hidden camera to get the poor recipients reaction.


And the pile of resultant squash on my kitchen counter. Guess what we ate for our veggie tonight. Yep, steamed and lightly seasoned squash is now mandatory eating. Gathering these little squash in your apron skirt is a nice way to carry these veggies back to the house.


And for dessert the universally loved zucchini bread. I could almost eat a loaf my self. I won't pretend to have reinvented the wheel with this recipe. There are so many good variations out there an apron wearing chef could easily find on one the internet. I found mine here.


And can you see the healthy little specks of green in here? Mmmm good. I make the bread with either yellow or green zucs. No one is the wiser. Now since I know more than half of you must have zucchini squash plants growing in your back yard, don't you think it's time to get your apron on and baked something?


And don't forget to enter the apron giveaways! They are posted in the upper right column...