Zucchini Season

Zucchini season has started. My zucchini plant has blooms on it but no zucchini at this time. My husband brought home an oversize one from work on Thursday. I wanted to make Zucchini-Carrot Cake (recipe in older post) so I decided to buy one more at the Farmer's Market this morning to make sure I had enough. I also bought two small ones to put on the grill with the bratwurst I had laid out for supper. 

I ended up with more than enough zucchini for the cake. I ended up on a zucchini baking marathon this afternoon. I ended up making 2 loaves of double chocolate zucchini bead (new recipe if we like it I will share it on the blog), zucchini brownies and a zucchini-carrot cake. We also had plenty left over for the grill this evening. We had the brownies for supper tonight (appreciated and enjoyed by all). The zucchini-carrot cake is for the potluck at church tomorrow. One loaf of bread is on the counter for breakfast tomorrow morning and the other is in the freezer for future use.

I know about people passing on the urban legend about people locking their cars at night so the neighbor does not "share" his excess zucchini with them. I personally welcome the zucchini. They are such versatile vegetables that can be made into so many things. I am excited that zucchini season has arrived! Bring them on!

Zucchini

Wanted to share what has become our favorite zucchini treat. It is called Zucchini Carrot Cake and here is the recipe.

4 eggs
2 cups sugar
1 1/4 cup canola oil
2 1/1 cups flour (we use 1/2 whole wheat pastry and 1/2 regular flour
2 tsps baking powder
2 tsp soda
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp nutmeg
2 cups grated zucchini
2 cups grated carrots

Beat eggs and sugar until light. Add oil. Combine dry ingredients and add. Beat several minutes, then stir in remaining ingredients. Pour into a greased 9x13 pan. Bake at 350 for about 40 minutes. Eat plain or frost with cream cheese frosting.

Cream Cheese Frosting
1/2 stick butter (softened)
6 ozs cream cheese (softened)
1 tsp vanilla
4-4 1/2 cups powdered sugar

Cream softened butter and cream cheese with vanilla. Add 2 cups powdered sugar and beat thoroughly. Beat in an additional 2-2 1/2 cups powdered sugar until frosting comes to spreading consistency. Frost cake and enjoy.

We have found this good with or without frosting. I ususally only put the frosting on if I am serving it to company or taking it somewhere. Even without frosting this cake does not last long when I make it for here at home.

Zucchini

Have spent the past two weeks working on zucchini a friend shared with us. Zucchini is so versatile and can be used in so many ways. We chopped and froze several bags of it. Next, we made several batches of bread which we froze for later use. Last, we have made zucchini brownies, chocolate cake and carrot cake with it. YUM!

Our favorite way to eat it cooked is on the grill. We slice it thin and then Chuck marinates it while he is grilling it with Italian dressing. It is so good!

Here is the recipe we use for Zucchini Chocolate Cake that is a hit here. We put a few chocolate chips on top and do not frost this cake. It doesn't need it.

1 1/2 cups sugar
1/2 cup butter, softened
1/4 cup canola oil
3 eggs
1/2 cup milk (we use soy)
1 tsp vanilla
2 1/2 cups flour (we use 1/2 pastry whole wheat and white flour)
1/2 cup cocoa
1 tsp baking powder
1 tsp soda
1/2 tsp cinnamon
2 cups shredded zucchini
6 oz chocolate chips (opt)

Cream sugar, butter and oil. Beat in eggs, milk and vanilla. Combine dry ingredients and add. Stir in zucchini. Pour into a buttered 9x13 pan. If you choose, sprinkle chocolate chips evenly across top of batter. Bake at 350 degrees for about 40 minutes. Cool, cut and enjoy!