Zucchini Bread
adapted from From Asparagus to Zucchini
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 ½ cups grated zucchini
- 1 cup sugar
- 4 eggs
- ½ cup vegetable oil
- 1 cup chocolate chips
Preheat oven to 350 degrees. Grease and flour two 8 ½ x 4 ½ -inch loaf pans. Sift together flour, salt, baking powder, and baking soda. Combine zucchini, sugar, eggs, and oil in a separate bowl and mix well. Stir dry ingredients into zucchini mixture just until combined. Fold in chocolate chips. Transfer batter to loaf pans. Bake 50-55 minutes, then remove bread from pans and cool on racks.
Double Chocolate Zucchini Cake
adapted from From Asparagus to Zucchini
- ¾ cup oil
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups grated zucchini
- ½ cup sour milk or buttermilk
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- 2 ½ cups flour
- small bag of chocolate chips
Heat oven to 350 degrees; grease a 9-by-13-inch pan. Mix all ingredients and bake 30-35 minutes.
Mannie’s Cold Zucchini Salad
adapted from From Asparagus to Zucchini
And, something “healthy” too … Slice zucchini into thin strips lengthwise. Fry lightly in hot oil until soft throughout. Transfer zucchini to a bowl; salt lightly. Discard most of the oil in the pan. Add generous amounts of garlic or minced onion and sauté lightly. Add some red wine vinegar to about 1/4 inch in the pan and bring to quick boil. Toss sauce with squash. Cover and refrigerate. Ready to serve in a few hours.
