If you’ve ever planted zucchini, you know what happens about now . . they won’t stop producing. Last night I made Zucchini Blueberry Bread. The only thing I changed was that I added a crumb topping and it is delicious – moist and good!
For the relish, I used the recipe in Ball’s Blue Book and the only thing I changed was adding 1 chopped jalapeno pepper to each batch. I made 24 half pints and this is one of the best relishes I’ve ever made. I used the Pickle Crisp, which was optional and which I’d never used before. I’m not sure if that’s what made the zucchini chunks so crunchy but they’re crunchy and sweet and tangy – really good!