And now, the saddest line I might ever type: I’m really excited about my zucchini board on Pinterest!

Just kidding. I’m not that excited about the board. Right now, it’s only got seven recipes. (I’m way more proud of my crockpot recipe board: 64 pins and counting!) This, then, is for real the saddest line I might ever type: I spent yesterday evening taking cellphone pictures of my zucchini.

The zucchini thing started innocently enough, with a harmless-looking little plant from Home Depot. Next thing you know, the zucchinis have taken over my garden, my breakfast, my dinner, my mind! In college, I appeared in “Little Shop of Horrors,” a musical about a man-eating plant intent on world domination. My zucchini plant is kind of like that, except for the man-eating part.

I’ve made zucchini fritters. Zucchini casserole. Zucchini tater tots. Zucchini fries. I’ve added shredded zucchini to spaghetti sauce and pancakes. And still: the squash grows faster than I can cook it. We both know who’s in charge. Today, for the first time, I threw a week-old zucchini into the trash. It will come for me when I’m sleeping. Until then, here’s an old family recipe.

ZUCCHINI BREAD (makes 2 loaves)

Beat:

  • 3 eggs

 Add:

  • 1 cup sugar
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 2 cups zucchini, peeled and grated
  • 1 Tbsp. vanilla

 Sift together & add to wet mixture:

  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 Tbsp. cinnamon
  • 3 cups flour

If desired, add:

  • 2 cups chopped walnuts

Pour into two greased pans and bake at 350 degrees for 1 hour.