It's that time of year...IT'S ZUCCHINI SEASON!!
I'm lucky to have the best zucchini supplier in the area - my Baka (grandma). My Baka's garden is one for the books. Each year she grows a huge array of delicious veggies like tomatoes, lettuce, flat beans, rapini, kale, potatoes (which we enjoy at Thanksgiving), and of course, zucchinis.
You may recall me talking about a massive zucchini from her garden a couple years ago in my Zoodle Salad with Orange Peanut Dressing:
Despite it's impressive size, large zucchinis are actually not a great choice when baking your favourite zucchini breads, brownies, and muffins. They tend to be on the dry side. Small or medium size zucchinis are moist and are the perfect choice for your baking needs.
These look super good! Recipe lists "1/2 vegetable oil" -- is this supposed to be a half cup or a half tablespoon? Thanks ^^