How to Use Up 8 Pounds of Zucchini

Last week, our fabulous CSA share from Sunrise Farms included an 8 pound zucchini. 8 POUNDS!


I was in disbelief as I saw it laying on the table there ready to be chosen for a bag. And, the other zucchinis on the table weren’t lagging behind in weight. I chatted with Rako about it and Sunrise does absolutely nothing to promote the growth of their vegetables (except for some good old TLC), so he was attributing it to the ridiculous amounts of rain we have been having on the East Coast. Of course we jinxed ourselves because since we had that conversation it has been a massive heat wave and we haven’t seen a droplet.

I came home and put the gigantic thing on my counter, pondering what to do with all 8 pounds of it. It took me all week, but I finally used it all and here is what I did with it along with some other ideas I had for it. I am keeping these in my back pocket since I imagine our zucchini days are far from over this summer:)



What to do with 8+ pounds of zucchini…

Zucchini Bread and Muffins- Yep, I made 2 large batches of zucchini bread that we have been enjoying all week long! Here is the recipe I use. It is super basic and some alterations that I make are that I substitute applesauce for the oil, don’t put walnuts in it, and use a little extra shredded zucchini (for good measure:).

Shredded Zucchini – I decided that I would use this monster of a zucchini to get started on preservation for this winter’s zucchini bread. I shredded a large amount and put them in 2 cup portions in a freezer bag (2 cups is the amount my Zucchini Bread recipe calls for). I let all of the air out and away they went (until I see them this winter). Here is a good reference for Storing Summer Produce for Winter:)

Pasta Sauce/Topping – Pasta with summer vegetable toppings is my favorite go to meal. I cut the zucchini in large cubes and sauteed it along with some garlic, onion, green pepper, and mixed cherry tomatoes (all from our CSA shares). Then I tossed this mixture with some fresh Basil Pesto Pasta from Papperdelle’s Pasta. A perfect breakfast, lunch, or dinner!


Chocolate Zucchini Bread – Words can’t even describe to you how I feel about this bread. I took this to a friend’s house for dessert and of course her first question to me is “What did you do to it?”. She knows me too well:) Skepticism came over her face as she took the first bite but then…she caved. It was awesome! Seriously better than chocolate cake on its own. The only change I made was adding a thin chocolate glaze to it.

 –  chocolate-zucchini

So that was it, the story of 8 pounds of zucchini. But like I said before, there will be more zucchini to come this summer and I am fully prepared with an entire virtual recipe box full of recipes to make!

Here are some of my favorites that I can’t wait to try:

Stuffed Zucchini – I can’t wait to try this for one of our meatless meals during the week!

Baked Zucchini Chips – These look great for snacking!

Egg and Veggie Zucchini Boats – A light meal, perfect for summer breakfasts, lunches, or dinners!

Kale and Zucchini Lasagna – Okay, we have tried this one already, but it is a great dinner and a great way to use up that zucchini!

Make sure to check out my other spring/summer veggie round-up like 9 Bangin’ Beet Recipes!

About Lauryn Blakesley

A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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  1. wow, this is great- so many good looking recipes! I made my dad a chocolate sauerkraut cake once – in response to a family joke – and it was awesome! I think the sour part acted like sour cream would (and sour cream + chocolate is pretty darn good), and the moisture did what carrots do in a carrot cake. So I am excited to try the zucchini chocolate cake. Much less weird sounding.

    • That is fabulous Wendy! I love when recipes you never think will be good turn out to be the best! You are right though, the zucchini chocolate cake is much less weird sounding and it is delicious!

  2. Oh wow!!!! I’ve been meaning to try a zucchini bread for the kids (ok, and me!), and that zucchini chocolate cake recipe sounds divine as well!
    Stephanie recently posted…Sponsored: Headfirst! Expert Advice on Lice – A New Head Lice Resource for ParentsMy Profile

  3. I really want to give baked zucchini chips a try. And my MIL makes great zucchini bread but I’d like to try the chocolate version!
    Beth recently posted…Christmas in July: Elf Outfitters GiveawayMy Profile

  4. YUM! Zucchini is one of my favorite and I enjoy eating it as a lasagna noddle sub!
    Noelle (@singerinkitchen) recently posted…The “Cleanest” Frozen Burrito —- Red’s All Natural {Review + Giveaway}My Profile

  5. That is a huge zucchini. I love seeing all these vegetables and knowing that you is supporitng a great family!
    Aida Ingram recently posted…TRASH That To-Do List And Try This Instead – How To FINALLY Start Getting Things Done!My Profile

  6. Thanks for this, I have a feeling our CSA has LOTS of zucchini in our future!
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  7. Great ideas – and wow is that a LOT of zucchini!
    Jessica @FoundtheMarbles recently posted…QVC’s Super Saturday Raises Funds for Cancer ResearchMy Profile

  8. Wow the Lord is good to me. We have a zucchini plant that is producing 4 lb zucchinis at an astonishing rate and faster than what I know what to do with them! I’m so glad I came across this post!

  9. Zucchini Relish! So good with meats (have to have it with pot roast!) and can be used in place of pickle relish too. Takes 12 cups of shredded/ground zucchini.

    • That sounds like a fabulous idea! Where do you get your recipe Jevena?

      • My mom has always been in charge of making it but this year she had to have surgery on her finger so I am going to make it for the first time! There are similar recipes on the internet (which is where I got the 12 cups measure-sorry) but this the one we have always used:
        10 cups zucchini squash
        4 cups mild onion
        Grind or shred zucchini and onion, drain if watery.
        5 tablespoons sea salt – sprinkle over zucchini and onion mixture and let stand for 7-10 hours.
        After standing period rinse with cold water and drain thoroughly, letting drain about 30 minutes.
        Mix vinegar and following spices, add to squash mixture.
        2 1/2 cups vinegar
        6 cups sugar
        1 green pepper (ground up)
        1 tablespoon nutmeg
        1 tablespoon dry mustard
        1 tablespoon turmeric
        1 tablespoon corn starch
        2 tablespoons celery seed
        1/2 teaspoon pepper
        Cook slowly 30 minutes. Seal in jars hot. Goes with any meats!
        (Since I’m doing the making this year I may not add so much sugar. Shhhhh…don’t tell my family)

  10. My Mom just gave me *3* about that size, so this post came just in time :)

  11. Christine says:

    I Julienne the zucchini and use it as a pasta substitute after sauteeing it in some olive oil.

  12. Here is a link to my delicious, if I do say so myself, savory zucchini pancakes adapted from zucchini flower pancakes. I adore them and actually buy zucchini to make these.


  1. […] and the zucchini, man oh man the zucchini. Here is how we used our 8 pounds of it the other week. My personal favorite…Chocolate Zucchini […]

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