So you may have heard by now about the humongous zucchini.

Grown by a coworker (who may or may not live near a nuclear plant – I can’t tell if he was joking), the larger of the two weighed in at 4.5 pounds. As a writerly friend on Twitter said, “It has murderous intention.” Really, it was a rather large vegetable (although, according to Wikipedia, a zucchini is a fruit, “being the swollen ovary of the zucchini flower.” Um.). I kind of wanted to play baseball and use it as a bat.

Instead, though, I set about grating that sucker for bread.

After several rounds of grating, I ended up with something like 12 cups of grated squash. I’ll know more after I finish baking my way through it this weekend – I made 2 loaves of bread, then had to step out to the market for more supplies (running into an old writing friend in the process).

After several more hours of baking, I finished cleaning up the kitchen at around 11:15 p.m.. and had 6 loaves (5 for sharing, 1 for Casa Buneke).

There will definitely be more baking this weekend – muffins, I think. I have promised Jacob something with chocolate chips.

I’m starting to feel like I should skip the lit degree and open a bakery.

ETA: I forgot to say – I used the recipe over at Smitten Kitchen!

6 thoughts on “omnomnom”

  1. “Animal, Vegetable, Miracle” by Barbara Kingsolver has a recipe for chocolate chip zucchini cookies. I bet it’s awesome… I haven’t tried it yet as I just finished that chapter, but could email it to you. LMK!

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