Zucchinipalooza

Due largely in part to the generosity of neighbors I have a lot of zucchini and by a lot I mean 10 or so zucchinis, some of which rival my 1 year old in size.  Up until this new shipment I have been eating them roasted in the oven kind of like potato chips or cut up and fried in my morning omelets.  However things have hit critical mass. I could eat zucchini morning, noon and night and not finish these things before they go south so I had to get creative.  I googled zucchini recipes and came back with zucchini bread.  My aunt made zucchini bread a lot as a child and yet somehow it had completely slipped my mind.  So I set to work, 5 hours later 4 batches of zucchini bread later (and I only burned one!) I've made it through a whopping... three zucchini's and they weren't even the big ones.

So tomorrow I will continue on with project 'Cook the Zucchini' and hopefully get through most of them.

My Recipe :

3 cups of flour
2 cups of grated zucchini
2 eggs
1 cup of grated carrots
1 cup of sugar
3/4 cup of apple sauce
1/3 cup of vegetable oil
1 tbsp of vanilla
1 tsp of baking soda
1 tsp of salt
1 tsp of cinnamon
1/4 tsp of  baking powder

Preheat oven to 350. Mix it all together (I'm not fancy enough to separate dry's and wets and so on) with a wooden or plastic spoon.  Pour or spoon into greased pans.  Makes 16 serving's.  Muffin tins makes 16-18, pie plates makes 2, 13 X 9 cake pan makes 1.  The muffins cook for about 35 - 45, the cake pan took 1 hour 20 minutes and the pie plates took 50 - 60.  They're done when the toothpick comes out clean.

I also made spaghetti and meatballs for dinner and did 1 pound of beef and about a cup of grated zucchini.  I could barely tell the difference, they were maybe a little sweeter if anything, so it makes for good filler.

I'm switching my weigh in days to Wednesday's so tomorrow will be my next weigh in, wish me luck!

- Kate

Week 7 : 23 lbs down, 157 lbs to go
Current Weight : 302 lbs
Start Weight : 327 lbs
Goal Weight : 145 lbs