Angela Davis
1 3/4 cups zucchini
1 cup brown sugar, packed
2 tablespoons sugar
2/3 cup oil
2 teaspoons vanilla
2 large eggs
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt
Preheat oven to 350 degrees.
Lightly coat a loaf pan with cooking spray, and set aside.
In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly.
Bake until a toothpick inserted in centre of loaf comes out clean, 50 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
Chocolate Zucchini Muffins
Adapted from Just So Tasty
1 cup zucchini, grated
1 ½ cups flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable oil
½ cup sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla
¼ cup milk
Preheat the oven to 375F. Line a 12 muffin pan (mine made 15 🤪) with muffin papers.
Using a paper towel, squeeze out any excess liquid from the grated zucchini.
Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl.
Carefully using a rubber spatula fold the dry ingredients into the wet ingredients until no lumps remain. The batter will be glossy and sticky.
Fold in the grated zucchini and chocolate chips.
Spoon the batter into the prepared muffin pan. Bake muffins in the preheated oven for about 20-25 minutes, or until the tops are rounded and an inserted toothpick comes out clean or with a few moist crumbs.
Cool in the pan for about 10-15 minutes, then transfer to a wire rack to continue cooling.
½ tablespoon olive oil
1 cup zucchini, grated
1/4 red onion, diced small
1 garlic clove, minced
¼ teaspoon salt
1 tablespoon flour
2 large eggs
1 cup milk
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg
¼ cup white cheddar cheese, shredded
2 tablespoons Parmesan cheese, grated
1 8 ounce deep-dish frozen pie shell, thawed
Preheat oven to 350 degrees F.
In a skillet with a lid, over medium-low heat, heat oil. Add zucchini, red onion, garlic, and salt and cook, covered, until onions are tender and zucchinis have released their liquid, about 7 minutes.
Uncover and cook until the bottom of the pan is dry, often stirring, about 4-5 minutes. Transfer zucchini filling to medium bowl, toss with basil and flour and set aside to cool for 5 minutes.
In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Fold in zucchini filling, white cheddar and Parmesan cheeses.
Adapted from Just a Little Bit of Bacon
1/2 cup zucchini, shredded
1/2 teaspoon salt
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter, cut into 1/2 inch cubes
1 cup white cheddar, shredded
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
3/4 cup buttermilk
Mix together shredded zucchini and salt and set aside.
Pulse the flour, baking powder, and baking soda in the bowl of a food processor. Add the butter and process until the mixture resembles coarse cornmeal and there are no large lumps of butter left. Add the cheese and herbs and pulse to combine.
Add the buttermilk and pulse a few times, until the dough gathers into clumps. Scrape the biscuit dough into a large bowl.
½ cup vegetable oil
2 1/2 cups sugar, separated
2 teaspoons vanilla
1 egg
2 cups flour
½ cup cocoa powder
2 teaspoons baking soda
2 ½ cups zucchini, grated & undrained
⅓ cup butter
1/2 cup chocolate chips
Preheat oven to 350°F.
Grease a 9×13 pan.
Combine oil, 1 1/2 cups sugar, egg and vanilla. In a separate bowl, combine flour, cocoa powder and baking soda. Add the flour mixture to the sugar mixture and stir well. (It will appear quite dry). Gently stir in the zucchini and spread the mixture into your prepared pan.
Bake 25-30 minutes.
While cake is cooling, combine butter, milk and 1 cup sugar in a small pot. Bring to a boil over medium heat. Allow to boil vigorously for 30 seconds. Remove from heat and stir in chocolate chips. Immediately pour over warm brownies. Let cool completely before cutting.
The first full week of school is in the books. I rested all week so it wasn’t super eventful (meaning I didn’t take many pictures). I am saving my spoons for work and our quick family holiday next week. The Kids enjoyed getting back into the swing of things and started dance back up and a new program, a musical theatre class! HBear is learning a new instrument in band and although she will stick with the drums for jazz band, is learning the clarinet for concert band. Oliver is unsure about this new sound! I went for coffee on the lake with my MMBesty and started my winter reading! SBean has been reunited with her older friends from elementary school and attended her Grade4Besty‘s birthday party at the beach! Ninja got an MRI on his leg that isn’t healing well since his fall off the ladder a few weeks ago and Grandma and Grandpa closed up the pool, so the Kids took 1 last swim! The fires around us have been raging and even though the weather is cooling down, the winds has reminded us that Mother Nature still hasn’t given us rain and we are in desperate need of it!
2 thoughts on “Crap Gap & 5 Ways to Use a BIG Zucchini”
I love that you focus on the positive, even through the negative. It's so wonderful, and your recipes look great too! Thank you for sharing at Tell It To Me Tuesday! I hope to see you again this week.
I appreciate your kind words! Thanks for having me at your Link Party!