cooking · gardens

Zucchini Season…. No time for Ding Dong Ditch that Zucchini!!

This is a post I am updating for today. I had a bunch of cukes and zucchini’s to process and these are some things I did with all that bounty!

First, I and my son, cut up the cukes and put them into a jar with some celery seed and dill seed. My dill I planted didn’t come up at all- seeds were too old I guess. I didn’t have any dill so I used seed from my spice cabinet. I hope they will taste alright. These are fridge type pickles so I can change things a little and its only one 2 quart jar so it will be fine.

Next, another son and I cut up the zucchini into chunks. Some I put into vacuum sealed bags, sealed them up and put them into the freezer. Those will be good roasted over the winter. I sliced some up and put them into the dehydrator with some season salt. They will dry and be a good snack.

Then, I shredded a bunch. I put most of it into the dehydrator where it will dry into a sheet. I will pull that off and put it into jars. This I can use in recipes like breads, cakes, pancakes, spaghetti, soups. It’s good in egg dishes too.

Some of the shreds I used in my Zucchini Chocolate cake.

Here is the recipe:

Zucchini Chocolate Cake

1/2 c. butter
1/2 c. oil
1 3/4c. sugar
2c. zucchini, shredded
1/2c. sour milk
2 eggs, beaten
1tsp. vanilla
1tsp.  baking soda
1/2tsp. baking powder
2 1/2c. flour
1/2 tsp cinnamon
1tsp. salt
4tbsp. cocoa
6 oz. chocolate chips
chopped nuts- optional

Cream butter, add oil and sugar.  Add remaining ingredients, except chips and nuts.  Beat well.  Pour into greased bundt pan or 9×13 baking pan.  Top with nuts and chocolate chips.  Bake at 350 degrees for 40-45 min. (bundt pan takes a bit longer)

I don’t remember where I got the recipe, I have had it for a long time.  So if you are the one who gave it to me, thanks so much!  Its a favorite summer time treat. Unfortunately, both times I have made it this summer, its been dry and crumbly. I’m not sure why. And of course, this time I made frosting and it didn’t turn out either.

That’s what happens when I start to think I am Ree Drummond and can just add a stick of butter to something and it will be perfect.

Oh well. It’s still chocolate yummyness. .

This time, I made a recipe I found on Facebook. It’s been going around and around lately so I thought I would give it a try. It’s the “Lemon Zucchini Bread” recipe. Here is a link to a recipe from “Tastes Better From Scratch” on Pinterest.

Here is the recipe I use for regular zucchini bread from The Market Basket Cookbook:

Zucchini Bread

1 1/2 c. flour
2 tsp. cinnamon
1tsp. baking powder
1/2 tsp baking soda
1 1/2 c. zucchini or summer squash, shredded
2 eggs, beaten
3/4 c. sugar
1/2 c. oil
2 tsp. vanilla extract

  1.  Preheat oven 350 degrees
  2. Mix flour, cinnamon, baking powder, and baking soda thoroughly.
  3. Combine eggs, sugar oil and vanilla, in separate bowl.  Beat well, then stir in squash.
  4. Add dry ingredients, mix just until mixture is moistened.
  5. Pour into well greased loaf pan.  Bake 40 min or until toothpick put in center or loaf comes out clean. Makes one loaf.

(Yes, I use cookbooks. I know- so old fashioned!! I picked that cookbook up somewhere, likely a rummage sale, years ago and use it all the time in the summer. It has great “go to” easy recipes for all sorts of fresh produce.)

Other uses for zucchini and summer squash, include egg dishes and pizza.  If I have a good crop, I will shred it and put it into the freezer in measured out amounts for recipes, in ziploc bags or vacuum seal bags.  I will also slice it and dehydrate some.  Then I will store it in vacuum sealed bags or quart jars and add an oxygen pack to it which will suck all the oxygen out of the bag or jar.  That makes the jar or bag airtight and therefore last for a very long time!  Oxygen packs you can get from Amazon.

Let me know your favorite zucchini, summer squash recipes- I would love to hear from you!  Also, let me know if you are have tried my recipes and how you like them.




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