cookies – Cindy Hval

For many years, I’ve written an annual zucchini column for The Spokesman-Review’s Food section.

It started when my husband planted our first garden and made the rookie mistake of planting three zucchini plants.

The abundance of zucchini prompted me to delve into my cookbooks and recipe files. It also led me to give the gift of a gourd to friends, neighbors and random strangers who offered to take some squash off my hands.

This was when our two youngest sons were still at home. They resignedly ate the resulting side dishes, casseroles and soups, and happily devoured the breads, cakes and cookies that resulted from our garden abundance.

Flash forward to our empty nest and more manageable zucchini crop. Manageable because we’ve reduced the size of our crop, and I learned how well the resulting baked goods freeze.

My Norwegian brother-in-law is a big fan of my chocolate zucchini bread. He and his wife have a beautiful saltwater swimming pool in their backyard and graciously allow us to swim on sweltering summer days.

A tasty homemade thank-you gift is always ready in my freezer. This year, I upped the ante with chocolate zucchini cupcakes studded with chocolate chips.

Earlier in the summer, a friend had ankle surgery. Her husband is in my writing group. Zucchini isn’t the only garden goodie that lends itself to baking. Our bumper crop of raspberries became a decadent coffee cake. I served some to my group and sent the rest home for Sarah.

Twice a month, we host a family dinner. I never have to worry about dessert because I’ve got plenty of zucchini peanut drop cookies or zucchini chocolate chip cookies on hand. All that’s needed is a carton of vanilla ice cream.

I may have read too many “Little House on the Prairie” books as a child, because nothing makes me feel more accomplished than having homemade goodies on hand. I’m like Laura Ingalls Wilder, but with an upright freezer instead of a root cellar.

Where does it all go?

Well, this summer I served lemon zucchini bread with lemon glaze to a former member of my writing group and his wife.

They’d moved to Montana a few years ago. When I had the opportunity to interview them about their new ministry, I invited them to our backyard gazebo. When they left, I sent the leftover dessert with them to sweeten their journey home.

A tasty homemade thank-you gift is always ready in my freezer. This year, I upped the ante with chocolate zucchini cupcakes studded with chocolate chips.

Every season, I find new recipes to try, and during my weekly phone call with our Texas son, I told him I’d been baking chocolate chip zucchini bread.

“You should send me some,” he said.

I’ll be popping a loaf in the mail soon.

Last week, I got a text from one of my closest friends. Her only sibling had died unexpectedly.

Stunned and saddened, I pulled a loaf of orange chocolate chip zucchini bread from my freezer. On the way to her house, I stopped at the store and bought a sympathy card and an Uber Eats gift card.

I know she appreciated the gifts and my presence, but it was the zucchini bread she mentioned more than once.

When forced to swallow the bitter pill of loss, a taste of homemade sweetness sometimes offers a moment of respite.

All I know is my freezer full of baked zucchini goods makes me feel prepared for whatever celebration or sadness lies ahead.

Over the years, I’ve cut these breads and cakes into wedges, rectangles and squares. I’ve served it on glass trays, porcelain saucers and paper plates.

Anyway I slice it, it all adds up to love.