Zucchini - Let Me Count The Ways

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Are you running out of neighbors to give zucchini to? 
Are you running out of freezer space to hide it in?

The Farmer's Almanac has some great ideas for how to make it up in bottled goods or to cook/bake
with it for your family.  These are not just the usual sweet bread recipes.

https://www.almanac.com/favorite-zucchini-recipes

https://www.almanac.com/zucchini-recipe-winners


Which one is your favorite?

I think mine is going to be the chocolate cake followed by the "latke" like recipe.
I am very tempted to make relish and bread and butter pickles with them too.
But I didn't plant any zucchini this year, and my usual gift givers work from home now.
I would have to go buy zucchini somewhere -  oh the shame! 


CHOCOLATE ZUCCHINI CAKE

You don’t taste the zucchini; it simply adds moistness.
Everyone enjoys this cake, and no one realizes it contains hidden vegetables!

Adding chocolate frosting or powdered sugar is completely optional; it’s really
delicious without any topping, but it’s a nice extra if you’re baking a dessert.


Ingredients
1/2 cup butter, softened
1/2 cup oil
1-1/3 cups sugar
2 eggs
1/2 cup buttermilk (or homemade "sour" milk*)
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups diced zucchini
12 ounces mini chocolate chips
Optional: Powdered sugar or chocolate frosting


Instructions
Cream together butter, oil, and sugar.
Add eggs, milk, and vanilla; beat until well blended.
In a separate bowl, mix together dry ingredients, then add to the creamed mixture. Beat well.
Stir in zucchini.
Spoon batter into two greased and floured medium loaf pans. Sprinkle chocolate chips over top.
Bake at 325° for 40 to 50 minutes.
Remove from pan and let cool. Sprinkle with confectioners’ sugar.


ZUCCHINI MOCK CRAB CAKES

Enjoy these “mock” zucchini crab cakes alone or in a bun with lettuce and tomato.

This recipe won first prize in our 2014 All-Seasons Garden Guide Recipe Contest! Winner: Peter Scallatino, Dallastown, Pennsylvania


Ingredients
3 medium zucchini
1-1/2 cups bread crumbs
2 eggs, beaten
2 tablespoons mayonnaise
1-1/2 teaspoons Old Bay seasoning
1 teaspoon spicy brown mustard
1 onion, finely chopped
1 green or red bell pepper, finely chopped
salt and freshly ground black pepper, to taste
2 tablespoons olive oil
tartar sauce, for serving


Instructions
Shred zucchini into a colander over a bowl. Let drain for 30 to 45 minutes. Press down to remove excess water and pat dry with a paper towel.
In a bowl, combine zucchini, bread crumbs, eggs, mayonnaise, Old Bay, mustard, onions, bell peppers, and salt and pepper.
Using an ice cream scoop, place a portion of the mixture in your hand and form into a ball. Repeat with the rest of the mixture.
Press down lightly on the balls to form cakes.
In a nonstick skillet over medium-low heat, warm oil. Gently transfer the cakes to the skillet using a spatula. Don’t crowd the pan.
Turn cakes every minute until they are golden brown and crispy on both sides.
Add more olive oil if the pan gets dry for subsequent batches.
Drain on paper towels and serve hot with tartar sauce.