I had no idea summer could be so busy.  I thought this was our time to relax? My own memories about summers as a kid are usually filled with spending my days walking from my grandmother’s house to the public pool in the morning and returning home later in the afternoon; always carefree and always beyond low key.  I don’t however believe my own children’s summer memories will be quite so simple as it feels like we are the go-go-go train every day.

There are areas of life that suffer most from our daily busy and besides the laundry pile and lack of vacuuming, the garden often has to stand on its own for days at a time.  Along with large weeds, tons of Japanese Beatles and what was once a tiny not so intimidating snake, our garden is working hard producing those monster zucchinis that just aren’t as sweet as their younger smaller fruits.

Our Garden Gone Wild!

Of course we made the yearly batches of zucchini bread, some with added carob chips and some without.  We also made a loaf of zucchini cheese bread that was really dense, but also delicious.  Trouble is that each year I try to make zucchini cakes with the giant zucchini’s and each year we don’t end up eating our cakes.  They either taste greasy or don’t stick together well enough to be considered a meal.  I am happy to say that this year we were able to break from our zucchini cake tradition and make some cakes that were absolutely great!

It was funny because I had made crab cakes just the night before I made the zucchini cakes.  This was completely unintentional but honestly it was hard telling which was which.  These zucchini cakes were moist and delicious, oven-fried up well without the greasy factor…it was just delicious!

While I hope everyone else in the world is tending to their gardens because their lives are not spinning around in crazy circles, I also hope that some of you let your zucchini go wild just to try these delicious oven-fried zucchini cakes.