Summer staple

So I noticed that I claim to be this girl that is “not average” but so far everything looks fairly normal for a girl my age. Well this is where my killer gardening skills come into play. Below you will see the zucchini and squash that Matt and I grew in our garden recently. Your average girl does not grow squash that are longer than her finger tip to her elbow. These things are on steroids! On Tuesday night we grilled the veggies on the BBQ and then I also made some zucchini bread for us and the neighbors. I used a low calorie recipe that is posted below. Enjoy! 

 our zucchini and squash that grew out of control while we were in SLO

 ok so i know they aren't supposed to grow this big because they taste better smaller, but it's still an accomplishment!

 grillin'

 you would think we had a family to feed... nope! just the two of us! I took that extra sandwich to lunch with me the next day. yummy!

 two of the ingredients for my zucchini bread

does zucchini bread count as a vegetable? btw i suck...forgot to take a picture of the bread. tomorrow i will get on top of that. (and no, i haven't eaten all of it yet!)

 Zucchini Bread (Low Calorie Recipe)

Ingredients:

1 ½ cup unbleached flour

1 cup granulated sugar

2 teaspoons cinnamon

½ teaspoon baking soda

½ teaspoon nutmeg

¼ teaspoon baking powder

1 cup zucchini, unpeeled, grated

¼ cup fat-free sour cream

1 egg white

Directions: Preheat oven at 350 degrees. Prepare pan 8x4x2 inch pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, sugar, cinnamon, baking soda, nutmeg, and baking powder. In another mixing bowl, combine zucchini, sour cream, and egg white. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake 60 minutes.

Calories: 92

Fat< 1g

Protein: 2g

Carbs: 22 g

PS…do you have any other ways to prepare zucchini and squash? I’m going to need some help getting creative… recipes please!