Edible Berkshires

edible gardening: ZUCCHINI, A TO Z

How to grow and enjoy summer’s most versatile veggie

When I think of summer in the Berkshires I think of my mom’s flourishing garden in the backyard and the tons of zucchini growing there. It’s like we had zucchini coming out of our ears, and I know we weren’t the only ones.

If you have a garden or if you visit the local farmers markets you’re bound to happen upon an abundance of zucchini, but have you ever thought about how good zucchini is for you? Or how about the seemingly endless possibilities of what to do with it? Well, as a nutritionist and self-proclaimed foodie, I sure have.

The zucchini is related to both the melon and cucumber and is actually considered both a fruit and a vegetable. Biologically, the zucchini is a fruit because it is the ripened ovary of a seed-bearing plant, but in the kitchen … Read the rest


Makes 18 servings

1 cup whole-wheat flour
1 cup all-purpose flour
½ cup sugar
½ cup brown sugar
1 teaspoon salt
1½ teaspoons baking soda
¼ cup cocoa
½ cup chocolate chips
½ cup walnuts
3 cups grated or diced zucchini
1 egg
2 teaspoon vanilla
¼ stick butter (2 ounces), melted
4 tablespoons applesauce

Preheat oven to 350°.

Mix dry ingredients with a fork. Add grated or diced zucchini.

Beat egg; add vanilla and melted butter. Add wet to dry.

Pour into a 9- by 13-inch baking pan. Bake for 45 minutes at 350°; Rotate dish 180° after 25 minutes.

In 1 serving:

170 calories
6 grams fat
30 grams carbohydrate
18 grams sugar
3 grams protein