Zucchini recipes
Great recipes from the Seville Farm Market 2010 Zucchini Smackdown.
Zucchini Chive Bread
By Karen Lucas
1 cup whole wheat flour
1 tbs. white sugar
1 1/2 tsp. salt
1 package yeast
1 cup sour cream
1/2 cup water
2 tbs. butter
1 cup shredded unpeeled zucchini
6 tbs. fresh chopped chives
3 to 3 1/2 cups all-purpose flour
Combine first four ingredients in large bowl. Mix next three ingredients and heat until very warm (120 to 130 degrees). Gradually add to first four and beat two minutes. Add zucchini, chives and 1/2 cup flour. Mix two more minutes and then stir in enough flour to make a soft dough. Turn out onto floured board and knead eight to 10 minutes. Cover dough and rest 10 minutes. Divide into three parts and roll each 12 inches long. Braid together, pinch ends, place in 9-by-5 loaf pan. Let rise till doubled and bake at 375 degrees for 25 minutes. Makes one loaf.
Organic Chocolate Brownies
By Chad Kleibscheidel
2 eggs, beaten, organic
1/2 cup grape seed oil
1 1/2 cups sugar, organic
1/4 tsp. salt
1 tsp. vanilla
1 1/3 cups flour, organic
1/2 tsp. baking powder
1/4 tsp. soda
1/3 cup cocoa, organic
1 cup shredded zucchini, farmers market or garden
1/2 cup chopped nuts
Mix together first five ingredients. Sift together dry ingredients and add egg to mixture. Stir in zucchini and nuts, put in greased 9-by-13 pan. Bake at 350 degrees for 30 minutes.
Zucchini Cinnamon-Swirl Cake
By The Novak Family
1 medium zucchini (about 12 oz.)
1/3 cup chopped walnuts
1 tablespoon cinnamon
1 1/2 cups brown sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 medium Granny Smith apple
1 8-oz. plain nonfat yogurt
1 container (8 oz.) refrigerated no-cholesterol egg substitute
1/4 cup salad oil
1 tbs. vanilla extract
Shred zucchini. Place in colander, let stand 15 minutes. After 15 minutes, squeeze dry.
Spray 10-inch Bundt pan with nonstick cooking spray.
In a small bowl, combine walnuts, cinnamon, and 1/4 cup packed brown sugar; set aside.
In a large bowl, mix flour, baking soda, baking powder and salt.
Shred unpeeled apple.
Preheat oven to 350 degrees. In medium bowl, with wire whisk, beat yogurt, egg substitute, salad oil, vanilla extract, and 1 1/4 cups brown sugar until smooth. Stir in shredded zucchini and apple until blended. Stir zucchini mixture into flour mixture just until flour is moistened.
Pour half of the batter into Bundt pan, sprinkle evenly with walnut mixture. Top with remaining batter. Bake 50 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan, cool cake completely on wire rack.
More to come!
Zucchini Chive Bread
By Karen Lucas
1 cup whole wheat flour
1 tbs. white sugar
1 1/2 tsp. salt
1 package yeast
1 cup sour cream
1/2 cup water
2 tbs. butter
1 cup shredded unpeeled zucchini
6 tbs. fresh chopped chives
3 to 3 1/2 cups all-purpose flour
Combine first four ingredients in large bowl. Mix next three ingredients and heat until very warm (120 to 130 degrees). Gradually add to first four and beat two minutes. Add zucchini, chives and 1/2 cup flour. Mix two more minutes and then stir in enough flour to make a soft dough. Turn out onto floured board and knead eight to 10 minutes. Cover dough and rest 10 minutes. Divide into three parts and roll each 12 inches long. Braid together, pinch ends, place in 9-by-5 loaf pan. Let rise till doubled and bake at 375 degrees for 25 minutes. Makes one loaf.
Organic Chocolate Brownies
By Chad Kleibscheidel
2 eggs, beaten, organic
1/2 cup grape seed oil
1 1/2 cups sugar, organic
1/4 tsp. salt
1 tsp. vanilla
1 1/3 cups flour, organic
1/2 tsp. baking powder
1/4 tsp. soda
1/3 cup cocoa, organic
1 cup shredded zucchini, farmers market or garden
1/2 cup chopped nuts
Mix together first five ingredients. Sift together dry ingredients and add egg to mixture. Stir in zucchini and nuts, put in greased 9-by-13 pan. Bake at 350 degrees for 30 minutes.
Zucchini Cinnamon-Swirl Cake
By The Novak Family
1 medium zucchini (about 12 oz.)
1/3 cup chopped walnuts
1 tablespoon cinnamon
1 1/2 cups brown sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 medium Granny Smith apple
1 8-oz. plain nonfat yogurt
1 container (8 oz.) refrigerated no-cholesterol egg substitute
1/4 cup salad oil
1 tbs. vanilla extract
Shred zucchini. Place in colander, let stand 15 minutes. After 15 minutes, squeeze dry.
Spray 10-inch Bundt pan with nonstick cooking spray.
In a small bowl, combine walnuts, cinnamon, and 1/4 cup packed brown sugar; set aside.
In a large bowl, mix flour, baking soda, baking powder and salt.
Shred unpeeled apple.
Preheat oven to 350 degrees. In medium bowl, with wire whisk, beat yogurt, egg substitute, salad oil, vanilla extract, and 1 1/4 cups brown sugar until smooth. Stir in shredded zucchini and apple until blended. Stir zucchini mixture into flour mixture just until flour is moistened.
Pour half of the batter into Bundt pan, sprinkle evenly with walnut mixture. Top with remaining batter. Bake 50 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan, cool cake completely on wire rack.
More to come!
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