If you’ve been keeping track of my CSA adventures as of late, you know that our kitchen as been inundated with zucchini. Not that that’s a bad thing. Organic, fresh and good to eat. Just a little challenging how to use many of them in a short amount of time. As my husband would say…it’s a first-world problem.
As if the gods above knew that I was handed all of these green monsters, recipes have been flowing my way. Via friends, via emails, via websites, via deliveries at my doorstep. Naturally, I thought I’d share a few with you.
This first recipe is for a Zucchini Chip Cake. The farm where we do our CSA actually offered little ones as part of the week’s share last week. Nice little surprise there, I have to say, and I laughed when I saw it after all the bad baking ju-ju I’ve had with zucchini as of late. The kids and I ate ours on the way home…it didn’t even make it 3 miles from the farm. Delish is all I can say.
Zucchini Chip Cake, courtesy of Angela the Farmer
1/2 cup butter, softened
1.75 cups sugar
1/2 cup vegetable oil
2 eggs
1 tsp. vanilla
2.5 cups flour
2 Tb. baking cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 cup buttermilk
2 cups shredded zucchini
2 cups chocolate chips
In a large bowl combine butter and sugar. Beat in oil, eggs and vanilla. Combine dry ingredients, add to creamed mixture. Beat in buttermilk. Stir in zucchini. Pour into greased 13 x 9 pan. Sprinkle with chocolate chips and bake at 350 for 45-50 minutes.
You will love this!
Next up…I shared some of my zucchini with my dear friend B and in return, she appeared on my doorstep with Lemon Zucchini loaves! It was her first go-round cooking with this vegetable and she did great. Lemony goodness to snack on and again, this loaf didn’t last long in our midst either!
Lemon Loaf with Zucchini
4 cups flour
4 tsp. baking powder
1 tsp. salt
2 eggs
1 cup canola oil
1 cup milk
4 tbsp. lemon juice
zest of two lemons
1 1/4 cup white sugar
2 cups grated zucchini
In large bowl mix dry ingredients. Make a well. Beat eggs in a separate bowl. Add oil, sugar, milk, lemon juice, and lemon zest. Mix well. Add zucchini. Stir into dry ingredients only until moist. Pour into six 4.5″ x 2.5″ loaf pans and smooth top.
Bake at 350 degrees for approximately 35 mins.
Again….yum! More of zucchini-palooza tomorrow. They keep comin’!
Love the palooza and I really like your new header photo!
Thanks, Tammy There are a whole bunch of new photos for my header…keep scrolling through, I think you’ll enjoy them!
Mmmmm! Can’t wait to give both of these recipes a try 🙂
Thanks for sharing. Come and link up to this week’s party…http://inherchucks.com/2012/08/02/whats-in-the-box-37/. Looking forward to seeing you there!
Will to…enjoy the recipes!!