The Zucchini Recipie Thread

[earlybird10842]

It's the most wonderful time of the year--if you are a zucchini plant. We only have one plant producing, but, man is it ever! Help us out with some good zucchini recipies please! I know it has absolutly nothing to do with chicken, eggs, or backyard poultry, but I'm pretty sure that a lot of people have lots of giant zucchinis in their kitchens that they have no idea what to do with.

 

[mickey328]

Not a "recipe" but I do this with the excess and the ones that got missed and grew too big. Give 'em a rinse and if large, remove the seeds. Shred them and freeze them in 2 cup bags or containers. Most recipes call for about that much. I also throw a package in when I make chili or other thick soups...you can't even taste it there, but it adds LOTS of good vegetables to the meal. It does get quite watery after it thaws, so it can be drained or used with the water.

Here's one for a zucchini chocolate cake that's really yummy!


Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated zucchini
• 3/4 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

 

[earlybird10842]

MMMMM! sounds good!!

 

[mickey328]

Got that off allrecipes.com I use it quite a lot...I check out the reviews so I have an idea of what other people think. I noticed one there for a zucchini spice cake...I LOVE spice cake, so I think I might just check it out

 

[sumi]

Here's one that uses zucchini and eggs... another thing that we've not shortage off! I don't have a name for this dish, but here goes:

± 1lb zucchini, grated fine
fraction over 5oz grated cheddar/gouda cheese
150ml self raise flour OR 150ml cake flour + 1 teaspoon baking powder (I ran out of self raise and tried this, it worked too)
1 (14.46oz?) tin cream style sweet corn
5-6 eggs (5 large or 6 medium)
1/2 cup green beans (optional)
1 teaspoon thyme (optional, but very nice in this dish)
salt and pepper to taste

Cook the zucchini and beans, if you're using it. Drain, squeeze all the water out and mix with rest of ingredients. Put in shallow baking dish and bake 1 hour or until brown on top @ 350*

I grate and freeze excess zucchini over the summer months so we can have this dish all year round.
(Sorry about the estimates, I work in grams and kilograms, so I had to covert is as I went along.)

 

[mickey328]

That sounds like a great dish!

 

[earlybird10842]

Yummy!

 

[Baymule]

Zuchinni pizza! Sounds weird, but is really good!

 

[Cryptkeeper]

Not a "recipe" but I do this with the excess and the ones that got missed and grew too big. Give 'em a rinse and if large, remove the seeds. Shred them and freeze them in 2 cup bags or containers. Most recipes call for about that much. I also throw a package in when I make chili or other thick soups...you can't even taste it there, but it adds LOTS of good vegetables to the meal. It does get quite watery after it thaws, so it can be drained or used with the water.

Here's one for a zucchini chocolate cake that's really yummy!


Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated zucchini
• 3/4 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

I like to use apple sauce instead of vegetable oil. It works great as the only thing the oil is for is moisture. The apple sauce makes it a healthier option, and it helps use up all the apple sauce from the many many jars that I process and can at home. just use it 1:1 in place of the oil in almost any baking recipe.
And you really can't the difference.