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An Abundance of Zucchini
By Brenda Hyde
Zucchini is one of the easiest vegetables to grow, and certainly
provides one of the most abundant harvests. A single "giant"
zucchini can provide enough grated squash to bake a dozen or
more loaves of bread. A large zucchini works well for grating
and the smaller tender zucchini are perfect for slicing.
Pick most zucchini at about 6 to 8 inches for the
best taste, and save those "jumbo" squash that
you miss for grating and using in baking. Squash
blossoms will continue to set all the way up until
fall IF you continue to pick the squash before it
fully matures. If you miss even one, the entire plant
will stop producing. This may be something you want
to encourage if you over planted and are looking at a
zucchini explosion, but if not, watch for those blossoms
to drop off and harvest the squash!
Remember too, if you have an over abundance of any
vegetable, contact your local churches, shelters or
soup kitchens to see if they need fresh produce! You
can share the harvest with those less fortunate.
To freeze zucchini simply grate, and place in resealable
plastic freezer bags. For sliced zucchini choose the younger
squash that is still tender skinned. Wash, and cut into 1/2
inch slices. Blanch in boiling water for 3 minutes; cool
and drain. Package in containers and freeze. The zucchini
bread and cake also freeze well. Cool after baking and double wrap
with foil.
Shredded zucchini is a versatile ingredient. Mix 1 cup into
into your favorite brownie dough, meatloaf or
meatball recipes. Whenever you need extra moisture try experimenting
with a cup of shredded zucchini.
Zucchini Recipes
Spicy Zucchini Bread
Ingredients:
2 eggs, beaten
1 1/3 cup sugar
1/3 cup vegetable oil
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
Dash salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. ground cloves
1 cup grated zucchini
1/2 cup crushed walnuts
Beat sugar into eggs, add oil and mix well. Sift together
dry ingredients, add beaten egg. Stir in zucchini. Beat
until batter in very smooth. Add nuts. Pour into greased,
floured 9x5 loaf pan. Bake at 350 degrees for 60 minutes.
Turn out onto wire rack to cool.
Zucchini Chocolate Chip Cake
Ingredients:
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine
1/2 cup vegetable oil
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups all purpose flour
3/4 tsp. allspice
3/4 tsp. cinnamon
3/4 tsp. salt
2 tsp. baking soda
4 Tbsp. cocoa
2 1/2 cups grated/shredded zucchini
1 cup mini chocolate chips
Preheat oven to 325 degrees. Grease and flour a
9x13 pan. Cream sugars, butter, and oil. Add eggs,
buttermilk and vanilla. Stir to mix. Sift together dry
ingredients. Mix all together except chocolate chips.
After mixing well, gently fold in chips. Pour into pan.
Bake for 45 minutes until toothpick comes out clean
when inserted in center. Dust with powdered sugar
or a fluffy light frosting.
Honey Spice Cake
Ingredients:
1 cup shortening
2 cups honey
3 eggs, beaten
1 cup sour milk
3 1/2 cups flour
2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 1/2 cups grated zucchini
Cream shortening and honey. Add in eggs. In another bowl
sift flour, soda, powder,salt and spices. Gradually add milk
and flour mixture, taking turns, to egg mixture. Fold in
zucchini. Pour into loaf pan and bake at 350 degrees for
45-50 minutes.
Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is also editor of StandBesideHer.com and has a family friendly blog, On the Front Porch.
Sheila "I am a Christian Woman, a stay home homemaker and a Mom.
My interests: I love to knit, crochet, sew, embrodiery, and quilt. I play the piano, read music, I write Chrisitan poems and writings. I collect teddy bears, angels, hearts and butterflies."
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