Attack of the Zucchini
It's that time of the year: The zucchini are taking over the garden, the farmers market, the neighbor's porch.My boyfriend made a (fabulous and funny) film for the 48-hour film project, and at the viewing this weekend, a film in the holiday film genre examined a holiday that gardeners know well: Drop Zucchini on Your Neighbor's Porch Day. (Google it. Apparently, it's Aug. 8.)
I picked up a monster of a squash at Findlay Market this weekend. More than a foot long (the big ones are better for baking), it yielded more than six cups shredded. What's a girl to do? Of course, I made blueberry zucchini bread. Delicious! (I didn't have any vegetable oil, so I subbed two mashed bananas. It added a nice banana flavor and didn't change the recipe too much. I also reduced the sugar to one cup and added a handful of raspberries. Plus I use white-whole wheat flour and subbed one cup oat bran and flax meal.)
This recipe made a loaf pan and a 9" cake pan.
Yum! Guilt-free baked goods!
Labels: baking, vegetables, zucchini
posted by Stepfanie at 8:18 AM
8 Comments:
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Having worked at a Goodwill sorting clothes (along with unwittingly accepting soiled underwear, household garbage, and yard waste) I don't find the "hiding zucchini under clothing" gambit the least bit funny. This is a charity trying to provide a beneficial service. To take advantage of that goodwill (pun intended) is reprehensible
Sheesh Eric! Could you please lighten up?
Your zucchini bread recipe sounds de-lish! Is it in the database? I would love to make it this weekend! Also, cucumbers are in excess right now and REALLY cheap....any good recipes to use those up?
Cin Twin, my recipe isn't in the database, but I'll copy it here:
3 eggs, lightly beaten (or 2 eggs, plus 1 tablespoon flax seed plus 2 tablespoons water, blended in a blender)
2 ripe bananas, mashed
3 teaspoons vanilla extract
1 cup white sugar
2 cups shredded zucchini
3 cups all-purpose flour (or 2 cups white-whole wheat flour, 1 cup oat bran)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (plus a couple of handfuls of red raspberries)
Bake at 350 in lightly oiled loaf pans until knife comes out clean.
My version is healthier and has little fat (in the omega-3s from the eggs and flax seed!)
As far as cucumbers, I'll have to dig up my French host mother's recipe for creamed cucumbers. I love them with cider vinaigrette with shallots and lots of black pepper.
Clotilde Dusoulier, who writes the fabulous French foodie blog, Chocolate and Zucchini has just published a new cookbook. (Appropriately titled Chocolate and Zucchini.) Check out her website and chocolateandzucchini.com and search under recipes for a recipe for chocolate and zucchini cake.
I can testify that both sqaush and zucchini are "killers". Last year, while I was blessed with more squash and zucchini than I could handle, they took over an entire section of my garden killing all chances for my poor cucumber and green pepper plants. I learned my lesson this year and planted them all by themselves in the corner of my garden.
As a personal Chef in the city, I use a great deal of zuccini in the summer, one particular salad that I have come up with has turned into a hit, I do many versions but here is the basic and you can add from there.....
3 Large Zuccini (I remove most of the outer skin removed) and using a potato peeler shaved into ribbons
1/3 C Toasted pine nuts
Juice & zest of one lemon
1/3 cup Olive oil
Good grey salt to taste
Fresh cracked pepper to taste
Pinch celery salt
1 cup Riccota Salanta Cheese crumbled ( you can also use feta)
combine all ingredients and chill up to 1 hour or overnight.
Add grilled Chicken or Fish for a larged meal.
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