This week, a couple of great recipes using all those zucchini. The ones from all sources.
Double chocolate zucchini bread. Modified.
The recipe started from King Arthur Flour. Substitutions in parenthesis.
2 large eggs
1/3 cup honey (I used agave)
1/2 cup vegetable oil (I used grapeseed oil)
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder
1/3 cup King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa (I used Hershey’s)
1 2/3 cups King Arthur Unbleached All-Purpose Flour
2 cups shredded, unpeeled zucchini, gently pressed
1 cup chocolate chips (I used peanut butter chips)
I did it all in one bowl. Mixed by hand. One by one I added ingredients and mixed. Poured into a 5 by 9 inch pan. That was pre-greased. Baked at 350 degrees for an hour (I have a convection oven, non convection may take 10 minutes more).
Took it to a committee meeting, and brought some home that was dessert tonight.
As for the other recipe. There wasn’t one.
Pour all sorts of things into a baking pan. I used six small zucchini. Various types. Sliced. Added a 28 ounce can of San Marzano tomatoes. Peeled. Smashed up. A can of Roland roasted red peppers. Sliced onions. Italian herb mix. Salt. Pepper.
Go for it. Zucchini, peppers, onions, tomatoes. A perfect combination. Served as a side dish. With bread to dip. Whatever. This is a staple during zucchini season.
This was slow cooked in the oven on 250 degrees for an hour and a half.
Who says zucchini has to be boring?