More Zucchini Recipes

Mid-August until frost the gardens in Montana are really producing. On Friday morning at 10:00 a.m. the bell rings at the local farmer's market. The trick is to get there early enough to "stake your claim" on whatever fruits or vegetables you want. The problem is that everyone else is there for the same reason. The biggest sellers are tomatoes and sweet peppers. Last week my husband and I were there to get fresh green beans. Green beans are hard to find in late August because their growing season is past. (Green beans are a cool weather crop). However, my better half did find one gardener who was selling them. Not only was my husband looking for fresh beans but so was a lady who was standing in front of him and clearly wanted all the beans for herself. If I had been in my husband's place I would have let the lady have all the beans and not made a scene. But, my husband had a plan.

The lady was looking both ways; it very much reminded me of a football play. She was going to guard those beans. The bell rang at 10:00--the lady leaned forward to grab all the bags of beans. My husband reached under her arms and grabbed a bag for himself. Clearly miffed the woman said that she had wanted all the beans. My husband smiled and said she could have all the beans she wanted, but not his sack. The funny part is that this an example of what happens every Friday at the farmer's market. I call it grab and go.

If, however, you have more zucchini than you know what to do with. I hope these recipes help you out.

Zucchini-Pineapple Bread: 2 3/4 cups flour; 1 cup quick oats; 4 tsp. baking powder; 1 1/2 tsp. cinnamon; 1 Tbsp. salt: 1 1/2 shredded zucchini; 1 cup crushed pineapple; 1 cup packed brown sugar; 2/3 cup vegetable oil; 3 eggs. Preheat oven to 350 degrees. Grease the bottom only of 9x5 loaf pan. In a medium bowl, combine flour, oats, baking powder, cinnamon and salt. Mix well. In large bowl combine the remaining mixture, mixing just until dry ingredients are moistened. Pour into pan and bake for 1 hour. Cover loosely with foil and continue to bake 25-30 minutes or until done. Cool 10 minutes and remove from the pan.

Chocolate-Zucchini Cake: 1/2 cup butter; 1/2 cup vegetable oil; 1 3/4 cup sugar; 2 eggs; 1 tsp. vanilla; 1/2 cup buttermilk; 2 1/2 cups flour; 4 Tbsp. cocoa; 1/2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. cinnamon; 1/2 tsp. cloves. Cream together the butter, oil, and sugar. Add the eggs, vanilla and buttermilk. Beat until combined. In another bowl mix together the remainder of ingredients and add to the wet mixture. Add 2 cups chopped zucchini. Sprinkle chocolate chips over cake with chopped nuts. Bake at 325 degrees for 40 minutes.

Zucchini Brownies: Sift together--2 cups flour, 1 1/2 tsp. soda, 1 Tbsp. salt; 1/3 cup cocoa; 1 1/4 cups sugar. Peel and grate 2 cups zucchini and mix with 1/2 cup vegetable oil, 1 egg, 2 tsp. vanilla--add to dry ingredients. Mix well. Bake in greased and floured 10x15 inch cookie sheet at 350 degrees for 25 minutes.

Zucchini Bread: 3 eggs, beaten; 1 cup oil; 2 1/2 cups sugar; 3 cups peeled and grated zucchini; 3 tsp. vanilla; 3 cups flour; 1 tsp. soda; 1 tsp. salt; 1/2 tsp. baking powder; 3 tsp. cinnamon. Mix all wet ingredients together in a bowl. In a separate bowl, mix all dry ingredients, then blend together with wet ingredients. If desired, add chopped nuts. Mix well; pour into greased and floured loaf pans. Bake in 350 degree oven for 1 hour or until done.

Zucchini Buns: 7 cups flour; 1/2 cup sugar; 2 pkgs. yeast; 1 tsp. salt; 1/2 cup vegetable oil; 2 eggs; 1/2 cup water; 2 cups zucchini milk. (So how do you milk a zucchini, you ask?---I have the answer right here). To "milk" a zucchini--peel and cut zucchini into 1 inch pieces; cook until tender. Put into blender and blend to make 2 cups milk. Put yeast, sugar and salt in a mixing bowl; add lukewarm zucchini milk. Add water and eggs; mix in 3 1/2 cups flour and beat on low speed. Add oil and remaining flour (more if needed). Mix well and knead. Let rise until double, knead down. Let rise again, then shape into buns. Let rise. Bake at 375 degrees for 15 to 20 minutes. Makes about 36 buns.

Baked Zucchini in Sour Cream: 6 zucchini; 2/3 cup sour cream; 1 cup grated cheddar cheese; 1 Tbsp. butter; 1/2 tsp. salt; 3 Tbsp. bread crumbs; 2 Tbsp. grated cheese. Cut squash into 1/2 inch slices. Simmer in water and place in casserole. Combine sour cream, cheddar cheese, butter and salt. Heat until blended, pour over squash. Combine bread crumbs and remaining cheese. Sprinkle over casserole. Bake at 375 degrees fpr 10 minutes. Let stand 5 minutes before serving.