I decided to take the gigantic zucchini home this weekend. One, I wanted to show the kids how out of control it was (and how small our own home-grown zucchini were) and two, I wanted some extra helpers shredding the thing!
After we realized our food processor did NOT have the right “shredding” attachment, we decided the easiest way to go about hand shredding it, was to cut it in half so it was more manageable.
In doing so, we noticed how LARGE the seeds were! Check this out –
The largest ones were as large as my thumb nail! I know this sounds absurd… GIANT Zucchini, GIANT seeds, right?! But, I guess I just hadn’t thought that far. We started to scrape the inside out after we realized how soft it was. It was very similar to scraping out the inside of a pumpkin. Again, SHOCKER! Pumpkin = squash Zucchini = squash. But I am telling you, we just were not prepared for all the findings of such a large vegetable!
Here you can see the end result after we hollowed it out. Once we got the zucchini prepared we went back to shredding…and shredding…and SHREDDING! After taking turns (for a gal that doesn’t work out – my arm did get a little sore.) for twenty minutes, we had shredded zucchini!
Want to guess how many total cups it made? To help you out – a normal sized zucchini usually yields about 1/3 to 1/2 a cup.
EIGHT cups! 8! Can you believe it? That means EIGHT loaves of bread…oh boy!
So, once it was all shredded everything else went much more quickly. In no time I had a double recipe of batter, greased pans and a HOT oven!
There was just one problem I had run into… I could NOT find my NUTMEG! So, I rummaged through cabinets until I came across some premium, spiced pecans I had picked up in Chicago last year. I decided to see what kind of flavor they would give to my zucchini bread. So, I chopped up a cup and tossed them in!
I found these flavor packed pecans from a cute chocolate boutique in the O’Hare airport. Vosges Boutique!
They had an amazing Chocolate selection and everything looked so chic. The variety was endless, so I wound up with these Red Fire Pecans and a chocolate library:)
Cute, huh? So back to the giant zucchini bread batch. I folded in the nuts and poured the batter in the pans!
50 minutes later we had moist, delicious bread! The nuts wound up being a good call too. They added some of the missing flavor profiles from the nutmeg. All in all, I would say we did good! However, I still have 6 cups of shredded zucchini if anyone would like it… or post a recipe (other than bread) I could use it in!