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Jul 25, 2008 07:02 AM

baking with zucchini--your favorite treat

I imagine many of you are overrun wth zucchini and looking for ways to use them up. I've been making a great chocolate fudge cake as well as CIs zucchini bread but would love to see your recipes and ideas.

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  1. Last year I made my own birthday cake, Flora's famous courgette (zucchini) cake with lime curd from Nigella Lawson's "How to be a Domestic Goddess." It was one of my favorite cakes ever. I don't know if the recipe is on line anywhere but if you can find the recipe or get hold of the book I recommend it. It's a moist two-layer cake wth lots of grated zucchini. It has lime curd between the layers and cream cheese frosting on top.

    1. zucchini chocolate cake? did I read that correctly? I'm always looking for new recipes and have also stalled in finding new methods for my zucchini a day program.

      So far we've done grilled, matchsticks w/ butter, roasted with parm. cheese, tempura zucchini... bread is next...

      There must be a limit to how much one family can eat... what happens when people start giving them to me b/c they've reached their limit too?

      2 Replies
      1. re: lhb78

        Mmmm, my grandmother used to make the best chocolate zucchini bread (cake) -- highly recommended!

        I came across the following recipe for zucchini pine nut muffins on Chow awhile back, but haven't had a chance to test it:

        My other favorite recipe for zuccanoes is vegetarian crab cakes. Yum. Feel free to ship those unwanted squash my way...

        1. re: lhb78

          Yes, chocolate cake with zucchini---so moist, light and slightly nutritious. I frost it with a creamy vanilla butter frosting that begins with a roux.

          Mrs. Wilson's zucchini fudge cake

          350 degrees in greased 9 inch pan (I've also made cupcakes)

          2/3 cup vegetable oil
          1 cup sugar
          3 eggs
          1 teaspoon vanilla
          3 ounces unsweetened chocolate, melted and cooled
          1/3 cup milk
          1 1/2 cups flour
          2 teaspoons baking powder
          1 teaspoon baking soda
          1 teaspoon salt
          2 cups grated zucchini

          Beat the oil, sugar, and eggs until smooth. Add the vanlla, chocolate and milk and beat until blended. Add dry ingredients and beat until smooth. Stir in zucchini and pour into prepared pan. Bake about 40-45 minutes.

        2. Slice them lengthwise and scoop out the center (just a bit) and fill with any kind of stuffing. I usually use breadcrumbs, hot Italian sausage, garlic, pecorinio romano, olive oil, whatever else I have on hand. Bake until the zucchini is fully cooked. I also love zucchini (and usually mushroom and egglplant) lasagna. Sauteed zucchini and onion also makes a great omelet.

          1. This is only marginally a recipe, since the quantities of everything can vary according to what you want, or what you have:

            Any quantity or combination of Summer squash - zucchini, crookneck, patty pan, etc., cut into slices or bite-size pieces
            Ripe Roma tomatoes, about a third as much as squash, sliced crosswise about 1/4" thick
            Thinly sliced red onion - suit yourself as to quantity
            1-2 cloves garlic, peeled and smashed
            Olive oil, salt and pepper, herbes de Provence, vinegar or lemon juice

            Use a wok or chef’s pan big enough to accommodate everything at once. Heat enough oil to stir-fry squash. Fry garlic until it starts to brown, and remove it. Add onion and squash, stir-fry for five minutes or so along with the herbs. Add tomatoes, some salt and pepper, then stir-fry until it’s all well mixed. Sprinkle in some wine vinegar (or lemon juice), then reduce heat, put lid on pan, and cook for fifteen to twenty minutes, stirring occasionally, or until vegetables have melted down nicely. Adjust seasoning and let sit for a while off the heat before serving.

            This can also be done as an oven roast: layer squash, tomatoes, onion, salt/pepper/herbs in an oiled wide ovenproof dish or gratin pan. Repeat layers until you’ve used it all up, then drizzle olive oil over all, sprinkle on some vinegar or lemon juice, and put it in a 400-450 deg. oven for about half an hour.

            Either version also makes a very good sauce for pasta.

            1 Reply
            1. re: Will Owen

              I did something very similar tonight in the saute pan- saute garlic until soft, add red pepper flakes, a sprig of marjoram, and cubed zucchini. Toss for a bit before adding the diced tomatoes, some basil leaves, olives and capers- toss again. When the zucchini starts getting soft place a fish filet on top (we had bluefish tonight) and cover. Simmer gently until the fish is just done. Serve a piece of the poached/steamed fish alongside the vegetable mixture and some rice- a great and easy summertime dish.

            2. Shred it using the largest grate. Saute it in a hot pan with a little olive oil for just a few minutes. Season with salt, pepper, and garlic and add parm cheese just before you take it off the heat. It is creamy and so delicious. It almost makes you feel like you are eating pasta.