Zucchini bread & more

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.

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