Welcome Zucchini Lovers. Celebrate with us!
You are just in time for National Zucchini Bread Day! If you included zucchini in last summer’s garden then there’s a good chance that your freezer is well stocked with leftovers from last year’s harvest. This easy to grow squash is notorious for producing more crop than gardeners know what to do with. If you still have a ziplock bag, or two, of frozen zucchini hanging around then you’re in luck! Now is the perfect time to defrost your zucchini leftovers because April 25th is National Zucchini Bread Day.
Who doesn’t love an excuse to celebrate a national food day? With zucchini bread you have a way to satisfy your craving for warm carbohydrates while also getting in a serving of vegetables. Not to mention fiber! It’s always a plus when your fiber comes in the form of delicious bread. As an added bonus you’ll be able to either use up freezer leftovers or have an excellent excuse for finally starting your garden.
If you don’t already have zucchini in your freezer, don’t panic. Pick up the produce at your local store and use fresh zucchini in your bread recipe. Then head to the garden center for seeds and celebrate National Zucchini Bread Day by planting something that you will enjoy both in a few months time and at next year’s celebration!
Mid May happens to be an excellent time to plant zucchini seeds because the ground has begun to warm up. You can also begin your seeds indoors, but if you want to direct-seed and avoid transplanting then it’s best to wait until the soil temperature measures around 60-degrees. Check with your local independent garden center to know when it is ideal for planting your seeds. In Utah along the Wasatch Front, gardeners remember Mother’s Day as the time when the rest of the garden can be planted. Cold crops can be planted as early as March. Zucchini is definitely not a cold crop.
In the fall, if your plants have done well, you will most likely find yourself giving away zucchini. To friends, neighbors, coworkers, maybe even strangers. Even after all that generosity you should still have plenty of zucchini left to freeze for the following year. Preserving the squash is easily done. Wash the zucchini in cold water, pat it dry, then cut off both ends. Use a cheese grater to grate the plant and then store the grated zucchini in a well-labeled ziplock bag in the freezer. The vegetable should keep in the freezer for approximately eight months. Which means you’ll be prepared and ready to bake when National Zucchini Bread Day comes around again!
Click next for a simple delicious Banana Zucchini Chocolate Chip bread recipe. It will please everyone!