Are you going to do it? The holiday (which is an actual holiday in the sense that people actually celebrate it) was created by Tom and Ruth Roy and is held annually on August 8th. You can probably figure this out, but this is the time of year when zucchini is harvested and depending on your garden you can sometimes have zucchini in abundance. I have read in blogs that some people actually deliberately plant excess zucchini in their gardens for the purpose of celebrating this day.
There are some very creative ways that have been suggested to go about sneaking zucchini into your loved ones lives. You could stuff a large black garbage bag with your excess harvest and then top that with unwanted clothing and donate it to Goodwill. Politely refuse the receipt and leave as quickly as possible.
You could simply leave zucchini in a box on a neighbor’s porch, ring the door bell and run.
Or you could even host a zucchini bake off where the guests are invited to bake their favorite zucchini dish. Similar to a cookie exchange. . .everyone goes home with one or two pieces of something.
I challenge you to come up with the most creative way to celebrate this astute holiday and to post your comments and stories online in the forum! The winner can be crowed the Zucchini queen or king.
I can’t tell you yet how I am celebrating this Sneaky holiday but to get you in the zucchini harvesting and sneaking kind of mood, here is a new recipe for zucchini bars with cinnamon frosting that I’ve recently discovered:
You will need:
3/4 cup butter softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1 3/4 cups of flour
2 cups coarsely shredded zucchini
1 cup flaked coconut
3/4 cup chopped walnuts
Directions for the bars:
Preheat an oven to 350 degrees. Grease a 15 x 10 x 1 inch baking pan and set aside. In a large mixing bowl, beat butter with an electric mixer for about 30 seconds to soften it up. Add the sugars and baking soda and beat until fluffy. Add the eggs and vanilla until combined. Add flour and beat again until combined.
Stir in zucchini and coconut and walnuts. Spread mixture into prepared pan and bake for about 25 to 30 minutes until it passes the toothpick test.
For the cinnamon icing stir together 1 cup of sifted powdered sugar with 1 tbsp of butter, 1 tsp vanilla, ½ tsp of cinnamon and enough milk to make it of drizzling consistency!
Looking for other ways to celebrate your harvest bounty? Check out the new cookbook for Winter of 06! More to come soon!
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