In honor of the Eat Local Challenge this month and its focus on food preparation, here is a video by mom on what to do with the giant squash that got away from you in your garden. She has recipe ideas but also describes how to process it and freeze it. Below you’ll find a zucchini cornbread recipe, a long-time family favorite.
To view the video, click on the “play button” in the image below or go directly to YouTube to watch Zucchini.
Zucchini Corn Bread
Behold, a great way to sneak more vegetable fiber into the family diet! Years ago I found this recipe in a small book I picked up at a yard sale: Zucchini Cookery by Wilderness House. The recipe has stood the test of time. The addition of the zucchini keeps the corn bread moist long after traditional corn bread would be brick-hard. Honey helps as well. We make this bread with fresh-ground spelt – it adds flavor, body, and is nutrient-dense.
1 1/2 cups whole wheat flour or freshly ground spelt flour
1 1/2 cups organic corn meal
1 tablespoon baking powder
1 teaspoon sea salt
2 tablespoons honey
2 eggs, beaten
4 tablespoons of coconut oil
1 1/2 cups organic milk
1 1/2 cups ground zucchini(use yellow zucchini to fully disguise its presence in the bread)
1. Combine the dry ingredients in a large bowl.
2. In a smaller bowl mix all the wet ingredients. If the honey is not runny, warm it a bit to bring it to that point. Otherwise, it will not mix adequately with the other wet ingredients.
3. Add the zucchini and wet mixture to the dry ingredients and mix well, but don’t over beat.
4. Pour batter into an oiled 9×13 oiled pan and bake at 350 for about 45 minutes. When the bread is browned around the edges and the middle is puffed and browning, it is probably cooked. Check with a long toothpick or sharp knife. Either should come out free of dough.
5. Serve immediately although this bread does reheat well.
Add more honey for the “desert” type of corn bread that many people are accustomed to.
You can find mom on her website, Pray the Scriptures.