Friday, October 2, 2009
More Zucchini Options
Even after making a huge zucchini soup I still have one more killer zucchini left. Yes it is the monster zucchini that grew in my garden.This particular zucchini has traveled with me this summer to fairs, classes and a harvest festival. It has been ooohed and ahhhed over and there were several offers to buy it. I don't know why I didn't accept the offers. I should have. Now it is calling to be taken care of.
I spent some time looking for zucchini recipes online and found a few that really look good and worth trying. Did you know zucchini is a great source of Vitamin A, Thiamin, Niacin, Phosphorous and copper? It provides needed fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium,
There are thousands of zucchini recipes out there in the world wide web. It was hard to choose one to try since I have already eatten so much zucchini this summer. Baking is not really my thing but sometimes I just have to do it to get something I want. This brownie recipe sounded really good especially when I read the blogger's 9 year old son made them and of course they were made with chocolate.
• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Thank you to Backyard Farming The Urban Homesteader for the great posting!
Here are some more links worth exploring for zucchini recipes:
lemon zucchini drops
soup and stews
Since I have now canned, dehydrated, frozen, baked, fried, boiled, steamed, stir fried, sauted and composted zucchini this summer, if any more zucchini come my way, I am going to do one of the following things:
• Drop it off at the local fire station for the firemen’s dinner with a note thanking them for their service.
• Donate to the local zoo. Elephants like zucchini
• Take to the food bank
• Put in a basket and leave the basket at the entrance of a church on Sunday morning with a sign that says Free Take One
• Shred and seal two cups of shredded zucchini in Foodsaver bags then freeze. Good for zucchini bread recipes.
• Run around the neighborhood after midnight and leave zucchini on door steps.
• Sell excess to local produce stands.
• Barter with the local Health Food Store
• List it on Ebay
• Enter in the county fair and don’t go and pick it up unless you win a blue ribbon
• List on Freecycle
• Deliver to addresses with signs posted saying Clean Landfill Wanted
What suggestions do you have?