Zucchini Overload

It was August when Trevor and I moved to Portland. The sun was shining in a way that made me doubt Portland could ever be cloudy and drizzly for a good eight months out of the year. And it was peak zucchini season. We walked by a bus bench on the way to explore our new neighborhood and noticed a plastic grocery bag sitting on the bench. When we returned home, the bag was still sitting there. Curiosity got the best of us and we opened it up to discover a bag full of gorgeous green zucchini. And a desperate note: Please take. So we did.

When we got home, I searched through my Cooking Light magazines for some recipes to use up the gift squash and found Chocolate Chip Zucchini Bread. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1809024 I thought, “Perfect!” It’s been a favorite ever since.

Summer squash season is still going strong at Persephone Farm, so we had a large selection this week. I grabbed a few extra to make this wonderful snack bread. I did “unlighten” it though. I didn’t have applesauce on hand so I increased the grated zucchini to 2 cups, upped the oil to 1/3 cup and added 3 tablespoons of light sour cream. I also swapped 1 cup of all-purpose flour for 1 cup of Bob’s Red Mill Whole Wheat Pastry Flour. It still was moist and delicious

I’ve still got more squash in my fridge, so later this week I’ll post my Zucchini Slaw recipe that I developed after tasting a wonderful salad at a bakery in Corvallis, Ore.