When my
husband and kids took to planting our garden, I never imagined it would grow as
abundantly as it has. I have plenty of lettuce, cucumbers, tomatoes, eggplant,
hot peppers, and herbs. But it is the zucchini that has grown with zest and has
overtaken our garden! It is like a supernatural plant! I can’t pick it fast
enough!
Here are
some fun facts that I didn’t know about the summer vegetable:
One
zucchini has just 25 calories! They are 95% water! A baked potato has 130
calories!
Did you
know that the flower of the plant is also edible!
The
nutrients and vitamins found in zucchini can help prevent cancer and heart
disease.
Zucchini
is fat free, cholesterol free, low in sodium, rich in manganese and vitamin C.
A
zucchini has more potassium than a banana.
Zucchini
bread is one of the most popular ways to use zucchini.
And so, aside
from grilling, sautéing, and roasting, I am trying to be creative as I cook
with this delicious summer vegetable! I have found several great recipes that I
will share with you, from sweet to savory!
My friend
Melissa gave me this recipe for Chocolate and Zucchini cake! I wasn’t sure how
the sweet and savory would blend, but she assured me it is all the rave! And
she says that it is great for her 5yr old toddler because he loves it and has
no idea that he is eating veggies too! What a bonus for a picky eater!
Chocolate & Zucchini Cake
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 scant cup light brown sugar
- 1/2 cup unsalted butter, at room temperature, or 1/2 cup virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee -- this is just to deepen the chocolate flavor, you won't taste it in the finished product
- 3 large eggs
- 2 cupsunpeeled grated zucchini, from about 1 1/2 medium zucchini
- 1 cup good-quality bittersweet chocolate chips, or chopped chocolate
- Confectioner's sugar (optional)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 scant cup light brown sugar
- 1/2 cup unsalted butter, at room temperature, or 1/2 cup virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee -- this is just to deepen the chocolate flavor, you won't taste it in the finished product
- 3 large eggs
- 2 cupsunpeeled grated zucchini, from about 1 1/2 medium zucchini
- 1 cup good-quality bittersweet chocolate chips, or chopped chocolate
- Confectioner's sugar (optional)
Serves 12.
Preheat the oven to 350°F. Grease a 10-inch round springform pan or an 8 1/2-inch square pan.
In a medium mixing bowl, whisk together the flour,
cocoa powder, baking soda, baking powder, and salt. In the bowl of a mixer (or
by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add
the vanilla, coffee, and eggs, mixing well between each addition.
In a large mixing bowl, combine the zucchini,
chocolate chips, and about a third of the flour mixture, making sure the
zucchini strands are well coated and not clumping too much.
Add the rest of the flour mixture into the
egg batter. Mix until just combined; the batter will be thick.
Fold the zucchini mixture into the batter,
and blend with a spatula without over mixing. Pour into the prepared cake pan,
and level the surface.
Bake for 40 to 50 minutes, until a knife
inserted in the center comes out clean. Transfer onto a rack to cool for 10
minutes, run a knife around the pan to loosen, and unclasp the sides of the
pan. Serve slightly warm or at room temperature. Sprinkle with confectioner's
sugar or a chocolate glaze if desired.
The next recipe is for healthy zucchini
muffins. They are great anytime of day - for breakfast, snack or healthy
dessert! Both kids and adults love them!
Ingredients:
3 eggs
1/2 cup vegetable oil
1/2 cup vegetable oil
1/2 cup applesauce
1 cup soft brown sugar
3 cups grated zucchini
2 teas vanilla
1-1/2 cup wholemeal flour
1-1/2 cup all-purpose flour
1 teas salt
1 teas baking soda
1 teas baking powder
1 T ground cinnamon
1/2 cup chopped walnuts or pecans (optional)
3 cups grated zucchini
2 teas vanilla
1-1/2 cup wholemeal flour
1-1/2 cup all-purpose flour
1 teas salt
1 teas baking soda
1 teas baking powder
1 T ground cinnamon
1/2 cup chopped walnuts or pecans (optional)
Instructions:
Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.
Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.
Mix together the remaining dry
ingredients, except nuts until they are thoroughly blended.
Add the dry ingredients to the first
mixture, stir just enough to blend everything together. Stir in walnuts.
Spoon the batter into lightly greased
muffin tins, filling 3/4 of the muffin cup. Bake at (325F) for about 20 minutes or until done. To
check if they are done, insert a clean toothpick, skewer or wooden matchstick
into the center of a muffin. If it comes out clean, they’re done.
Cool and serve. Can be refrigerated
for a few days (the flavor seems even nicer the next day), eaten warm from the
oven, or wrap and freeze them.
Makes 24 small muffins.
This last
recipe is for a warm zucchini salad! You can add a sprinkle of feta cheese if
you want.
Ingredients
- 2 medium zucchini (about 1 1/2 pounds total)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons white wine vinegar
- 4 tablespoons corn or safflower oil
Preparation
1.
Preheat oven to
400 degrees.
2.
Wash the zucchini,
trim and discard the ends, and cut crosswise into 1/4-inch thick rounds.
Arrange the rounds in one layer on a large cookie sheet and sprinkle them with
the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
3.
Transfer the
rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve
immediately.
YIELD
6 servings
