Zucchini Recipes

It is mid-August and gardens are producing abundant amounts of food. The one that seems to come out on top in production is the zucchini. In our part of the world it is common to leave windows down on our cars because of the unbearable heat which can build up when the car sits outside with the sun beating down on it. HOWEVER, in leaving the windows down we always have to ask ourselves if we're ready to get rid of the zucchini that shows up on the car seat when the windows are left down. People literally do leave veggies in unattended cars. I always pray for tomatoes and green peppers and I end up with zucchini. So, in honor of this veggie/fruit I have come up with several recipes for using this up.

ZUCCHINI BREAD: 3 eggs, beaten; 1 c. oil; 2 c. sugar; 2 c. raw zucchini which has been peeled and grated on the small hole setting of your grater; 3 c. flour; 1 tsp. baking soda; 2 tsp. cinnamon; 1/2 tsp. cloves; 1/2 ginger; 1/4 tsp. baking powder; 3 tsp. (or 1 Tbsp.) vanilla; 1 c. chopped nuts. Mix beaten eggs and add oil, zucchini and sugar, mix lightly. Sift dry ingredients together and add to zucchini mixture. Add vanilla and nuts. Pour into two greased loaf pans. Bake in 350 degree oven for 1 hour or until chopstick inserted in center of loaf comes out clean. Cool for 10 minutes and remove from pan. You can also tell if a loaf is done because it will pull away from the edges of the pan.

ZUCCHINI CAKE: 3 c. peeled and grated zucchini; 3 c. sugar; 1 c. cooking oil; 4 eggs; 1 tsp. vanilla; 3 c. flour; 2 tsp. baking powder; 1 tsp. baking soda; 1 t. salt; 1 1/2 tsp. cinnamon; 1 c. nuts, chopped. Mix together zucchini, sugar, oil, eggs and vanilla. Combine dry ingredients and add to zucchini mixture. Stir in nuts. Bake in greased and floured 9 x 13" pan at 350 degrees for 50-55 minutes. It can also be baked in a greased and floured tube or bundt pan at 325 degrees for 1 1/2 hours. As always, test with chopstick, toothpick or your method of doneness.

When our daughters were little they loved chocolate cake but would not eat zucchini. So, of course, I had to come up with a way to make them happy and still use up the zucchini.

ZUCCHINI CHOCOLATE CAKE: 2 c. flour; 1 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. salt; 1/2 tsp. nutmeg; 1/4 c. baking cocoa; 3 eggs; 2 c. sugar; 1/2 c. oil; 3/4 c. buttermilk; 2 c. peeled and shredded zucchini; 1 tsp. vanilla; 1 c. chopped nuts and 1 tsp. grated orange peel. Stir together flour, baking powder, baking soda, spices, salt and cocoa-set aside. In large bowl beat eggs until very light. Gradually beat in sugar until mixture is fluffy and pale ivory in color. Slowly beat in oil. Stir dry ingredient mixture into wet mixture a third at a time alternately with buttermilk and zucchini. Blend lightly but thoroughly. Stir in nuts, vanilla and orange peel. Pour into layer pans or 9x13" pan. Be sure to grease and flour the pans. Bake in 350 degree oven for 40-45 minutes for layer pans or 50-60 minutes for 9x13" pan.

ZUCCHINI COOKIES: Cream together 1/2 c. shortening and 1 c. sugar. Beat in 1 egg and 1 1/4 c. peeled and grated zucchini. Mix the dry ingredients together: 2 c. flour, 1/2 c. chopped nuts, 1 tsp. salt, 1 tsp. baking soda, 1 tsp. cinnamon, 1/4 tsp. cloves and 1 c. raisins. Add this to the creamed mixture and stir until blended, but do not overwork the batter or the cookies could be tough. Scoop the batter onto baking sheets and do not flatten. Bake in 375 degree oven for 15 minutes.

This is just a smattering of recipes out there for using up your zucchini. I have also used it in place of cucumber in various salads and of course zucchini can also be put on your neighbors doorstep! Wait until they have gone to work or (if they're home) just like mayday.....ring the doorbell and RUN!