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Grow Zucchini

Learn how to grow zucchini in your garden and enjoy this delicious vegetable which is actually a part of the summer squash family.

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Grow Zucchini - 1/19-1/25/2026

If you’ve ever wished you could step outside, pick a fresh veggie, and cook it the same day, zucchini is your new best friend. You don’t need a big farm or fancy tools. You just need a sunny spot, a little planning, and a willingness to check your plants every day or two.

I’m going to walk you through how to grow zucchini in your backyard garden from seed to supper. I’ll keep it simple, practical, and real—because zucchini plants have a lot of personality, and they will surprise you once they get going.

Here’s the big Texas truth upfront: zucchini can grow great in spring and fall in Texas, but it usually struggles in the miserable summer heat. When nights stay hot and the sun feels like a blowtorch, zucchini often slows down, drops flowers, or gets stressed.

So your secret weapon is timing. In much of Texas, you’ll aim for a spring crop before the worst heat hits, and then a fall crop as the weather cools down again.

When you grow zucchini in your backyard garden, expect fast results. Zucchini seeds sprout quickly, plants grow fast, and you can be harvesting in about 45–60 days depending on the variety and the weather.

Let’s talk zucchini seed varieties from David's Garden Seeds, because this is where the fun starts. You can grow classic dark green zucchini, striped types, light green, round “ball” zucchini, and even yellow summer squash (a close cousin that you can grow the same way).

For dependable backyard growers, look for varieties that are known for disease resistance and steady production. If the seed packet mentions resistance to powdery mildew, that’s a big plus—especially in humid or late-season conditions.

If you have limited space, look for “bush” zucchini types. They stay more compact than vining types and are easier to manage in small beds.

If you want something different, try round zucchini (often called “8-ball” style). I love these because you can hollow them out and stuff them like little edible bowls.

Now choose your spot. Zucchini wants full sun, which means at least 6–8 hours of direct sun each day. Morning sun is especially helpful because it dries dew off the leaves and can reduce disease issues.

Good soil matters more than fancy fertilizer. Zucchini likes rich, well-drained soil that holds moisture but doesn’t stay soggy.

Before planting, mix in compost if you can. When I first started, I skipped compost and wondered why my plants looked “fine” but didn’t pump out fruit. Adding compost was the difference between “a few zucchini” and “please take some off my hands.”

If your soil is heavy clay (common in parts of Texas), raised beds help a lot. Even a simple mound or raised row can improve drainage and root growth.

You can plant zucchini seeds directly in the garden, and that’s usually the easiest. Zucchini doesn’t love having its roots disturbed, so direct sowing often works better than transplanting.

Plant after your frost risk is gone for spring. For fall, plant early enough that the plant can mature before cold weather arrives, but late enough to avoid peak summer heat.

If you’re unsure on dates, watch the weather pattern. Zucchini grows best when days are warm but not scorching, and nights are comfortable rather than tropical-hot.

To plant seeds, make a small hole about 1 inch deep. Drop in 2–3 seeds per spot, then cover lightly and water gently.

Space matters because zucchini plants get big. A common spacing is about 2–3 feet between plants in rows, with 3–4 feet between rows, or plant in hills (small mounds) spaced a few feet apart.

After your seeds sprout, thin them. That just means you keep the strongest seedling and snip the others at soil level so you don’t disturb the roots of the one you keep.

Water is where most people either win or struggle. Zucchini likes steady moisture, especially once it starts flowering and fruiting.

Aim to water deeply rather than lightly sprinkling every day. Deep watering encourages deeper roots, and that helps your plants handle warm spells better.

Try to water at the base of the plant instead of wetting the leaves. Wet leaves plus warm weather can invite fungal problems.

Mulch is your helper here. A layer of straw, shredded leaves, or untreated grass clippings can keep soil moisture steady and reduce weeds.

Feeding zucchini is simple. If your soil has compost, you’re already ahead. You can also use a balanced garden fertilizer, following the label, but don’t overdo it.

Too much nitrogen can make huge leaves with fewer fruits. I’ve made that mistake before—my plants looked like jungle monsters and still didn’t give me the zucchini I wanted.

Zucchini plants have male and female flowers. Male flowers appear first and don’t make fruit. Female flowers have a tiny “baby zucchini” behind the flower.

Pollination is what turns that baby zucchini into a full-sized one. Bees usually handle this, but if you aren’t seeing fruit form, you may need to hand-pollinate.

Hand-pollinating is easy. In the morning, pick a male flower, remove its petals, and gently rub the pollen onto the center of a female flower. It feels a little silly the first time, but it works.

In Texas heat, flowers can drop or fail to set fruit. That’s one reason spring and fall are your best seasons—you get better pollination and less plant stress.

Let’s keep pests realistic. The big one for zucchini is often squash vine borers in many regions, plus squash bugs and aphids.

Check under leaves every few days. If you see clusters of tiny eggs or groups of insects, remove them early. Catching problems early is way easier than trying to fix an infestation later.

Row cover (a light fabric barrier) can protect young plants from insect damage early on. Just remember to remove it once flowers appear so pollinators can reach the blooms, or hand-pollinate while it’s covered.

Powdery mildew is another common issue, especially later in the season. You’ll notice white, dusty-looking patches on leaves.

Good airflow helps: proper spacing, removing a few older leaves if the plant is extremely crowded, and watering at soil level. Also, don’t panic—many plants still produce with mild mildew.

A simple habit that helps a lot is harvesting often. Frequent picking tells the plant to keep producing, and it keeps fruit from getting huge and seedy.

Now, when should you harvest? Most zucchini tastes best when it’s young and tender—often around 6–8 inches long for typical types, or when round types are about the size of a softball.

If you wait too long, zucchini turns into a “club.” It’s still edible, but the skin gets tougher and the seeds get larger.

Use a knife or pruners to harvest. Don’t twist too hard and risk snapping the stem or damaging the plant.

Here’s a personal tip: check your plants daily once they start producing. I’ve gone from “nothing yet” to “how did this get so big overnight?” more times than I can count.

Handle zucchini gently after harvest. The skin can scratch, and scratches can shorten storage life.

For short-term storage, keep unwashed zucchini in the fridge in a breathable bag. If you wash it, dry it well so it doesn’t get slimy.

If you want to eat zucchini right away, keep it simple. Slice it and sauté with a little oil, salt, and garlic, or grill planks until you get nice browning.

Cooking with zucchini is great because it fits into almost anything. You can shred it into pasta sauce, add it to tacos, toss it into stir-fries, or bake it into muffins for a sneaky veggie boost.

Zucchini is also excellent raw. Try it sliced thin in salads, cut into sticks for dipping, or spiralized into “zoodles” if you like that style.

When you get a big harvest, you’ll want storage options. The most common question is: what are different ways to prepare zucchini, and can you dehydrate or freeze dry it? Yes—you’ve got several solid choices.

Freezing zucchini is one of the easiest methods, but you’ll get better results if you prep it first. Zucchini has a lot of water, so it can turn mushy if you freeze it raw.

To prepare zucchini for the freezer, wash it, trim ends, and cut it how you’ll use it later (slices, chunks, or shredded). Then blanch it briefly in boiling water and cool it fast in ice water.

After blanching, drain well and pat dry. Pack into freezer bags, press out extra air, label with the date, and freeze flat so bags stack neatly.

Shredded zucchini can be frozen too. Squeeze out extra moisture before freezing, and portion it (like 1 or 2 cups per bag) so it’s ready for baking or cooking later.

Dehydrating zucchini works well for chips or soup ingredients. Slice it evenly, lightly salt if you like, and dry it until it’s brittle or leathery depending on your goal.

For soups and casseroles, dehydrated zucchini is handy because it stores small and rehydrates easily. Keep it in an airtight container in a cool, dark place.

Freeze drying zucchini takes it a step further. Freeze-dried zucchini becomes very light and shelf-stable when stored in airtight packaging, and it rehydrates quickly for cooked meals.

About canning zucchini: this one needs caution. Plain zucchini is low-acid, so it is not safe to water-bath can by itself.

If you’re interested in canning zucchini, use tested, trusted recipes from reliable sources that address safety, like zucchini pickles, relish, or approved mixtures where the acidity is correct. When in doubt, freeze or dehydrate instead.

One more way to use “too much zucchini” is to let a few get large on purpose. Big zucchini is perfect for shredding into breads, fritters, or soups where texture matters less than flavor.

If you remember just a few things, you’ll grow zucchini in your backyard garden with confidence: plant in Texas spring or fall, give it sun and steady water, harvest small and often, and store extras by freezing, dehydrating, or freeze drying. Once you get your first steady harvest, you’ll start planning the next planting without even thinking about it.

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Monday, January 19, 2026

Well, a very cold good morning to you at 24°. How did I ever live this way all winter long growing up? 

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Seed Sale!

This week's seed sale starts now and goes through Sunday night, January 25, 2026. Save 15% on all of our tomato, pepper, and bean seeds!

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The high today is supposed to hit 68° and then we won't see freezing temperatures again until Saturday night when it will be in the 20s again. Who lives like this? It's just not natural!

Well, I need to get it in gear, get some breakfast, and get ready. Today is a holiday, but not for us. Our farm store will be open today from 9am until 5pm with seeds, onion, shallot, and leek starts for you to plant now, and a special surprise!

I will have a few dozen of our chicken eggs. The girls are back to laying again instead of moulting! They are not in full force yet but they are getting there. If you have missed our chicken eggs, come on by. First come, first served! Just $4.25 a dozen for fresh, large eggs.

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Tuesday, January 20, 2026

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Wednesday, January 21, 2026

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Thursday, January 22, 2026

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Friday, January 23, 2026

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Saturday, January 24, 2026

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Sunday, January 25, 2026

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Return from Grow Zucchini to Year 7 Of Farm Life

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Since 2009, over 2,000,000 home gardeners, all across the USA, have relied on David's Garden Seeds® to grow beautiful, productive gardens. Trust is at the heart of it. Our customers know David's Garden Seeds® stocks only the highest quality seeds available. Our mission is to become your lifetime supplier of quality seeds. It isn't just to serve you once; we want to earn your trust as the primary supplier of all of your garden seeds.

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Watch Our 2022 TV Commercial!

Sing Along To Our Jingle

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Peppers and peas

And lots of yummy greens

You can't go wrong

With Squash This Long

At David's Garden Seeds

♪ ♫ ♪ ♫

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Our New 2024 TV Ad

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Please like and subscribe on YouTube and come visit us at our Farm Store! The music on our TV ad was written, played, and sung by our son, Matthew Schulze. You can meet him when you come to the farm. He just might give you a tour. Ask him to grab a guitar and sing our jingle that he wrote.

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We are David's Garden Seeds®. If you need great seeds, we've got over 1,400 varieties to choose from.

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Find out what is going on down on the farm by reading our blog and by subscribing to our free newsletter for all of the information going down at David's Garden Seeds® and on the farm. I love to share helpful information with you. Please let your friends know and y'all come on down for a visit when you get the chance. We would love to meet you!

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Onion Starts
1/9/26

We have 6 kinds of onion starts right now plus leek starts and shallot starts. See them here!

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Our Farm is located at 5029 FM 2504 in Poteet, TX.

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