Lemon-Poppy Seed Zucchini Bread
A friend of mine gave me the lastest issue of Southern Living. The first thing that caught my eye was on page 10, the Lemon-Poppy Seed Zucchini Bread recipe. So yummy sounding and what a great way to use up some zucchini.
Note: I shred my zucchini with my cheese grater and place in freezer containers (2 cups each) for later use.
The recipe is available on-line at http://www.myrecipes.com/recipe/poppy-seed-zucchini-bread-50400000122595/
Today I showed a picture of my strange round zucchini to a elderly friend. She pulled out her seed catalog so we could look for a variety that looked like my squash. We found a squash called Eight Ball Zucchini. Here’s a pic from the web.
Here’s some info at the Burpee website. BTW, Burpee also created a squash called Roly Poly.
I bought last yrs Regular long zucchini as starter plants. These just came up from last years zucchini that was tilled up in the garden. I am greatful to Kelly at Birds Blooms and Bugs for her comment about my strange zucchini being from a Hybrid.
“Your volunteer seed was possibly from a hybrid zucchini. The seed from hybrids won’t produce a zucchini like its parent, but like one of its “grandparents.” So you may have some type of heirloom throwback. Very likely good to eat though!”
Here is some info from Specialty Produce.
Eight ball squash are a hybrid zucchini variety, with a round shape reminiscent of a billiard ball.
The eight ball squash is similar in color and taste to the longer, Italian zucchini. The squash have a shiny, speckled, green skin, and creamy, white flesh. They are firm and very mild-tasting.
Eight ball squash may be substituted for zucchini in most recipes. The size and shape of this summer squash variety are ideal for stuffing; slice off the top stem end, scoop out some of the interior and fill with meats, cheeses or nuts and grains. Eight ball quash may also be steamed, baked, roasted or grilled as you would other summer squash. Dice and stir-fry or saute with garlic, onions, fresh herbs and spices. Slice thinly, layer with other sliced summer vegetables and bake. Keep dry and refrigerate until ready to use.
These cute round things came off of the volunteer plants in the garden that I guessed in a eariler post are squash. They look more like zucchini pumpkins. Has anyone had this happen before?
Oh and, those are my first Sweet Banana Peppers of the season.