Favorite Zucchini recipes
It is zucchini season, and like many people, I have tons of them! I would love to hear some interesting uses for zucchini.
Here's my quick and easy zucchini side dish!
1 medium zucchini, thinly sliced
1 roma tomato, diced small
1/2 cup or so frozen corn, thawed under warm water
pinch of thyme, salt and pepper
Saute zucchini with corn, thyme, salt and pepper in a oiled frying pan for about 3 minutes. Add tomato and cook 1 minute more. That's it!
I also highly recommend making zucchini bread. It's a great way to use up lots of zucchini. I usually make 3 or 4 at a time, wrap them in aluminium foil and freeze them. A slice of zucchini bread goes well with a cup of tea or coffee and makes a wonderful not-too-sweet dessert.
I made Ina's zucchini fritters and they were very good. I also love zucchini bread and it freezes well too.
I like this cake as it has a spicy taste:
Zucchini Nut Cake
2 cups sugar
1 cup oil
1 tsp vanilla
1 tsp grated orange rind
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
2 cups shredded unpeeled zucchini squeezed in paper towel
1 cup chopped nuts- I like walnuts
Beat eggs until light; beat in sugar until fluffy. Slowly beat in oil. Add vanilla and orange rind. Sift together dry ingredients, blend in creamed mixture. Fold in zucchini and nuts. Spoon into greased and floured tube pan. Bake at 350 fir 1 hours or until tests done. Cool in pan 15 minutes on rack. Loosen from pan with spatual. Invert cake on cake rack to finish cooling.
Chocolate Zucchini Cake
1/2 cup white sugar
1 cup brown sugar
1/2 cup butter
1/2 cup oil
3 eggs, beaten
1 tsp vanilla
3 cups grated raw zucchini
1/2 cup buttermilk
2 1/2 cups flour
2 tsp baking soda
4 tablespns cocoa
1/2 tsp cinnamon
1/4 tsp allspice
1/2 chocolate chips
Cream together sugars, butter, and oil. Beat in eggs, vanilla, and buttermilk. Sift dry ingredients together and add to batter. Add zucchini. Pour into greased and floured 9x13 pan. Sprinkle top with chocolate chips. Bake at 325 for 45 minutes. Cool and serve with whipped cream.
ooh, perfect! Lots of zucchini in my CSA box to use up...AND some leftover buttermilk and chocolate chips (yeah, I know, who has leftover chocolate chips...I'm weird..). So, since I am not a baker, can any of you experts out there tell me if there is any reason why this wouldn't freeze as well as regular zucchini bread?