Posts Tagged ‘zucchini’

As Easy As Apple Pie

If you’ve read my posts on zucchini, or if you were at my office last Friday 🙂 you know that we have outrageously large zucchinis growing in our garden this year.  We have really enjoyed them…about as much as one can enjoy lots of huge zucchinis in one growing season.  We’ve had sauteed zucchini and onions flavored with various herbs, we’ve had steamed zucchini and tomatoes.  We’ve had baked zucchini and onions and tomatoes.  One day last week, just when I was kind of glad the growing was slowing down a bit, I ran across an interesting recipe in my blog wanderings.  I gave it a shot, and we had it for dessert tonight.  A big shout out to Stephanie over at Stop the Ride! for this yummy, easy recipe.  I added a couple of diced up Granny Smith apples just because I had a couple that wouldn’t be good much longer, and they were a perfect compliment to the zucchini.  Actually, Mike said he would have just thought it was really good apple strudel.

Zucchini Strudel
6-8 C pared, diced zucchini
2/3 C lemon juice
1 C sugar (I used about 3/4 cup)
1 tsp cinnamon
1/4 tsp nutmeg

4 C flour  (I used 3 cups of white flour, 1 cup of whole wheat)
2 C sugar
3 sticks margarine

Cut zucchini lengthwise and scoop out seeds. Peel and slice crosswise into 1/4 inch thick slices. Cook with lemon juice until tender.

In a separate bowl, blend four, sugar and butter with a pastry blender until crumbly. Pat half of mixture into a 9X13 pan. Bake at 375 for 10 minutes.

While crust is baking, add remaining ingredients to filling and let cool. When crust is finished spread zucchini mixture over the crust and top with remaining crust mixture. Bake for 30 minutes at 375.

Zucchini Strudel

Zucchini Strudel

If anyone out there has any other interesting recipes for zucchini that doesn’t involve onions and tomatoes :-), I’d love to hear from you.

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Correction on the Last Post

OOOPS…error on the zucchini bread recipe on the last post.

The oil ingredients should be 1 c. (or 1/2 c. applesauce and 1/2 c. oil).

I’m sorry, hope no one made this yet, without realizing 1 c. of each would be A LOT!

Happy Baking

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Zucchini and More Zucchini

I mentioned in previous posts that we have zucchini the size of footballs growing in our little garden. I threw a couple of huge ones away, thinking they wouldn’t be good. Then yesterday we were at the Madison County Farmer’s Market, and I saw…yep…HUGE zucchinis for sale. I asked the farmer if they were good when they were that large (like I thought he would say no?), and he assured me they are. So, I decided I’d try using the huge ones to make bread.
It wasn’t hard to find a huge one out there.

This is the ingredient list I used:

• 3 cups all-purpose flour (or 1 c. whole wheat, 2 c. white)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil (or 1 c. applesauce, 1 c. oil)
• 2 cups white sugar (or 1 c. white, 1 c. brown)
• 3 teaspoons vanilla extract
• 3 cups grated zucchini
• 1 cup chopped walnuts (optional)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. I used my pure vanilla that I got in Mexico last week. You can’t beat pure vanilla.

Add sifted ingredients to the creamed mixture, and beat well.

Stir in zucchini and nuts until well combined.

Pour batter into prepared pans and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. I suggest leaving it in as close to the max as possible without it burning, at least 50 – 55 minutes if possible. It’s very, very moist, and might be a bit too moist at 40 minutes. In my oven 50 min was good.

Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

The one zucchini made these 2 loaves, and I had about 1/4 of it leftover. About 40 more loaves, and maybe I can use up the large ones I have left.

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Our first harvest.

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