Recipes

Your ticket to Zucchini-Palooza

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’!

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