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.
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.
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?
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...
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
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.
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.
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.
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.
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.
If anyone has a problem using Bisquick, read no further. Otherwise, this recipe says picnic food to me. It's also good as lunch on it own with fresh tomatoes, or as a potluck dish.
350 degree oven
9X13 greased pan
3 cups thinly sliced zucchini (half moon on a box grated)
4 slightly beaten eggs
1 clove garlic, crushed
1 tsp salt
pepper to taste
1/2 tsp dried oregano
2 Tblsp chopped parsley
1/2 cup onion, chopped fine
1/2 cup grated Parmesan
1 cup Bisquick
Toss all together. Bake in greased 9X13. Cut in squares. Best served hot and puffy out of the oven, but good at room temp, even if it gets a little flat.
This recipe is very forgiving. I've used up to 5 cups of zucchini, sometimes peeled, usually seeded, and sometimes grated on the large hole side of the box grater. You can add more onion, cheese, seasonings. The more zucchini you add, the less it holds together because the batter has to stretch. But that's not necessarily a bad thing.
Roughly grated, squeezed dry and subbed for most of the liquid in cornbread. Also add a few fistfulls of grated cheese. The teenagers walk in and if they even smell anything that could be baking inquire if it is the "special" cornbread.
I got this from my friend Steph, who said it's adapted from Penzeys.
I use walnuts and chocolate chips, it's to die for:
Chocolate Zucchini Bread
3 large eggs
2 cups sugar
1 cup vegetable oil
1 tsp. pure vanilla extract
2 T. butter
6 T. natural cocoa powder (I use Droste)
2 cups zucchini, grated
2 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
2/3 cup semi-sweet chocolate chips
2 tsp. flour
1 cup chopped nuts(optional)
Preheat oven to 350°.
In a large mixing bowl, combine eggs, sugar, oil, and vanilla. Mix until well blended. In a small saucepan, melt 2 T. butter, add 6 T. cocoa powder and blend together until smooth. Set aside to cool. Peel and grate the zucchini. Add zucchini and cooled cocoa mixture to the large mixing bowl and blend well. In a separate bowl, mix together the flour, baking soda, salt, and cinnamon. Add dry ingredients to the batter. Stir only enough to blend in all the dry ingredients. In another small bowl, coat the chocolate chips with 2 tsp. flour. This helps prevent them from sinking to the bottom of the pan. Add the flour-coated chocolate chips to the batter. Spoon the batter into two generously greased and floured 9x5x3 loaf pans. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pans for 5-10 minutes. Remove from pans and continue to cool on a wire rack.
This is a really good chocolate zucchini cake.
1/2 cup soft margarine (good quality, not a spread)
1/2 cup oil
1 3/4 cups sugar
1 tsp. vanilla
1/2 cup sour cream (light is ok)
2 cups shredded zucchini, (squeeze out liquid)
Mix well, and add all dry ingredients:
2 1/2 cups flour
4 tbsp. cocoa
1/2 tsp. cinnamon
1/2 tsp nutmeg (fresh grated if available)
3 tbsp. instant espresso powder
1/2 tsp. baking powder
1 tsp. baking soda
1/2 cup chopped nuts
Pour into a greased and floured bundt pan (a big one). Bake at 350 degrees for 50-60 minutes or until done in the middle. Let cool 15-20 minutes and unmold. Drizzle with a powdered sugar glaze made with cold coffee, or espresso powder dissolved in a little water. Sprinkle with more chopped nuts. Enjoy!
And here's the one somebody mentioned. I have not made it, but it does sound good.
Flora's Famous Zucchini Cake
• 1/4 cup raisins (optional)
• 2 to 3 small (3/4 pound) zucchini, ends trimmed
• 2 large eggs
• 1/2 cup vegetable oil
• 9 tablespoons sugar
• 1 1/2 cups self-rising flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
For the frosting
• 6 ounces cream cheese, softened
• 2 cups confectioners' sugar, sifted
• 3 tablespoons lemon juice or lime juice, or to taste
• 1 jar (10 ounces) lemon or lime curd (available in most supermarkets, with the jellies and jams)
• 2 to 3 tablespoons chopped pistachio nuts, for garnish
Preheat oven to 350 degrees. Grease and flour two 8-inch cake pans and line the bottoms with parchment or wax paper.
For the cake: If using raisins, put them in a bowl and cover with warm water to plump them, about 5 minutes. Drain and set aside.
Wash and pat dry the zucchini, but do not peel. Grate on the coarse side of an ordinary box grater; anything too fine or too quick can turn them to mush. Place grated zucchini in a sieve over the sink to drain.
In a medium bowl, combine the eggs, oil and sugar and beat until creamy. In a small bowl, sift together the flour, baking soda and baking powder. Add to the egg mixture; beat until well combined. Stir in the grated zucchini and add the drained raisins. Pour the mixture into the prepared pans, and bake for 30 minutes until slightly browned and firm to the touch. Place the pans on a rack to cool for 5 to 10 minutes, then turn out and let cool on the rack.
For the filling and frosting: In a medium bowl, beat the cream cheese until smooth; add the confectioners' sugar, beating well to combine, then stir in the lemon or lime juice to desired taste and consistency.
To assemble the cake, carefully peel off parchment or wax paper from the layers. Place one layer on a plate and spread lemon or lime curd on it. Put on the top layer and smear it thickly with the cream cheese frosting. If you think the frosting needs to be firmer, refrigerate the cake for a while. Just before serving, scatter chopped pistachios over the top.
And here's one more for really good, fairly low fat, eggless brownies.
2 cups flour
1 1/4 cups sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cocoa
3 tbsp. espresso powder
1/2 tsp. cinnamom
1/2 cup nuts
1/2 cup craisins
Mix together in a bowl, then add:
1/4 cup oil
2 cups finely grated zucchini, squeezed dry
2 tsp. vanilla
Mix by hand till moistened. Pour into a well greased 9x13 inch pan. Bake at 350 degrees for 25 minutes. Cool before cutting.
What about zucchini fritters? I am searching for a recipe too.
Grated zucchini, drained, eggs, flour, salt and pepper to taste. Fry. Eat at room temp.
I have a recipe for Zucchini Cobbler. It tastes allot like an apple cobbler.
8 cups peeled, chopped, seeded zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
½ tsp. ground nutmeg
4 cups flour
2 cups sugar
1 ½ cups cold butter
1 tsp. ground cinnamon
In large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 min or until tender. Add sugar, cinnamon, and nutmeg, simmer 1 minute longer. Remove from heat, set aside. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir in ½ cup into zucchini mixture. Press ½ of remaining crust mixture into greased 15x10” pan. Spread zucchini over top. Crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake @ 375 degF for 35-40 min.