Still figuring out what to do with eight giant zucchini? Here’s my two go-to ideas.
- Wash the zucchini and chop of the ends.
- Using a food processor with a grating blade, shred the squash.
- Measure into large freezer bags (4 cups is good for zucchini bread, 6-10 cups good for varying amounts of soup)
- Remove and use at will. If using for baking, put it right in frozen (if you can – it may form a block in the freezer bag), or thaw and use some of the liquid to make your batter look the right consistency.
2) Chocolate Zucchini Bread (makes 1 tray of muffins or 1 big loaf pan)
- 3 cups shredded zucchini
- 2 1/4 C flour (whole wheat or all-purpose)
- 1/3 C unsweetened cocoa
- 1 t baking soda
- 1/2 t salt
- 1 C sugar
- 1/2 t instant coffee (optional, deepens the chocolate flavor)
- 1 large egg or two small ones
- 1/2 C melted butter or oil
- 1/2 C plain yogurt
- 2 t vanilla
- Preheat the oven to 350′ and grease up your pans
- In a medium bowl, whisk together the flour, cocoa, salt and soda
- In a large bowl, beat together the sugar and eggs, then add the butter, yogurt and vanilla
- Stir in the zucchini to the wet mix
- Mix the dry ingredients into the wet until mixed.
- Bake for ~35-40 mins or until a toothpick comes out clean.
- If your zucchini is very wet or very dry, you may need to alter the amount of flour.
- The baking soda and yogurt are part of what helps this rise, so don’t let the mixed batter sit too long!
- Adding chocolate chips or dried fruit or nuts at the end of the mixing phase makes this even better.
- Add spices you like – cinnamon, ginger, etc. Don’t be afraid to experiment!
- Remove the cocoa and coffee and add oats (to keep the liquid/dry balance right).
- Use honey instead of sugar, but remember how that will affect the acidity (and therefore the rising).