The Fate of the Ginormous Zucchini

Have I ever mentioned that we have a garden in our back yard? And when I say we, I really mean Mark. Mark has a garden and Mark actually does more of the gardening work than I do. He plants the garden. He waters the garden. He … makes the kids weed the garden. He harvests the crops.

I eat things that come out of the garden. Unless those things are green beans. So that’s my contribution to the gardening. Eating. I’m helpful that way.

This year I requested that Mark plant some zucchini. I like to slice it up and grill it with a little olive oil and seasoning salt. So Mark planted zucchini for me. Last week, he suggested that I go pick my zucchini because he thought it was probably ready for picking. I said I would. But I didn’t.

A few days later, Kacey suggested I go pick my zucchini because she thought it was ready for picking. She said it was getting big. I said I would pick it, but I didn’t.

A few days after that, I came home to find that they had grown tired of waiting for me to pick my zucchini and they did it for me. And when they said it was getting big …

Cherry tomatoes added for perspective's sake!

“Big” may have been a slight understatement. I wasn’t even sure it was edible anymore, so I consulted the all-knowing Google and as it turns out, you can eat ginormous zucchini. It’s recommended that once your zucchini attains the circumference of a football, it is best used for baking.

We like baked goods!

Interesting fact about zucchini … once peeled, it sweats!

Ginormous zucchini, glistening with zucchini sweat

I perused my vast collection of church cookbooks for a zucchini bread recipe and found one that would make two good-sized loaves.

Delicious zucchini baked goodness!

And as it turns out, Google was right! Ginormous zucchini does make delicious baked goods. It was spectacular, sliced while still warm and served with a generous amount of real butter.


I’ll share the recipe with you, but if you’re not into doing your own baking, you’re going to have to find your own 18 year-old kid who loves to bake to do it for you. Mine is not available.

Zucchini Bread

  • 4 C shredded zucchini
  • 2 1/2 C sugar
  • 4 eggs, beaten
  • 1 tbsp ground cinnamon
  • 1 1/2 tsp baking soda
  • 3 C all-purpose flour
  • 1 1/4 C vegetable oil
  • 1 tbsp + 1 tsp vanilla
  • 1 1/2 tsp salt
  • 1/2 tsp baking powder

Blend all ingredients on low speed mixer for 1 minute. Beat on medium for 1 minute. Bake for 50 minutes to an hour at 325 degrees. Cool for 10 minutes. Remove from pans. Makes 2 large loaves.

Happy eating!