Everyone seems to have their own zucchini - so who do you give it all to. Everyone, it appears, already knows what to do with it: Leave it on a neighbor's porch in the middle of the night. I haven't tried this yet. We have just tired to use it up, which has been hard since I am the only one that will eat it as a vegetable at dinner. I do have a husband that will eat a few bites to set an example to our kids and I have 1 daughter that just tolerates it. We have to get creative with our uses.
So here are some new recipes:
Chocolate Zucchini Bread
1 ½ C. Shredded Zucchini
2/3 C. Sugar
¼ C. Milk
1 Egg
2 Tbs. Honey
2 Tbs. Oil
1 tsp. Vanilla Extract
1 tsp. Ground Cinnamon
½ tsp. Ground Cloves
1 1/3 c. Flour
¾ tsp. Baking Powder
½ tsp. Baking Soda
1/8 tsp. Salt
½ C. Unsweetened Cocoa Powder
½ C. Chocolate Chips
Powdered Sugar, Optional
Preheat oven to 350. Grease a 9 x 5 loaf pan. Pat shredded zucchini dry with paper towels. In a bowl, combine sugar, milk, egg, oil, honey, vanilla, cinnamon, and cloves. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cocoa. Add the zucchini, milk mixture and chocolate chips to the flour. Stir until moistened. Scrape into loaf pan and bake until a wooden pick inserted comes out clean, 33-45 minutes depending on the oven. Cool in pan for 10 minutes. Remove and cool completely on a rack. Sprinkle with powdered sugar on top, if desired.
My kids LOVED this recipe.
Pineapple Zucchini Sheet Cake with Cream Cheese Frosting
1 ½ C. Flour
1¼ C. Sugar
½ C. Sweetened Flaked Coconut
2 tsp. Baking Soda
1 tsp. Salt
2 tsp. Cinnamon
3 Tbs. Canola Oil 2 Large Eggs
1 Tsp. Vanilla
2 C. Grated (unpeeled) Zucchini
1 (20 Oz.) Can Crushed Pineapple In Juice, Drained (reserve In Case You Need It For The Cake Batter Or The Frosting)
FROSTING :
2 Tbs. Butter, Softened 2 C. Powdered Sugar
8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
2 Tsp. Vanilla
Splash Of Milk Or Pineapple Juice, If Necessary
Preheat oven to 350°. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk. Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.
To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.
NOTES : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. Not sure if this is critical though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.
And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.
This recipe came from The Tasty Kitchen - The Pioneer Woman's recipe web sight. You should check it out.
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