Last night (the 8th of August) was Sneak Some Zucchini onto Your Neighbors' Porch Day, a popular holiday among amateur gardeners, especially in suburban areas where a zucchini plant is practically de rigueur (although there are a few who, anticipating SSZOYNP Day, plant acorn squash and a few extra potatoes instead). So in celebration of this semi-official holiday and zucchini season in general, here are some ways to use up those surplus squash, provided by our friends at Stoney Plains Farm.
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Double chocolate zucchini cake
3/4 cup oil
1 1/4 cups sugar
2 eggs
1 tsp. vanilla extract
2 cups grated zucchini
1/3 cup buttermilk or sour milk
3 Tbsp. cocoa powder (may substitute carob powder)
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp cinnamon
1/2 tsp. cloves
2 1/2 cups flour
chocolate chips (may substitute carob chips)
Mix all ingredients and pour into a greased 9 x 13-inch pan. Bake 30-35 minutes at 350F.
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Oven-fried zucchini spears
2 medium zucchini (or yellow summer squash), washed but not peeled
3 Tbsp. dried bread crumbs
1 Tbsp. grated Parmesan cheese
1 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. dried summer savory
1/4 tsp. garlic powder
1/8 tsp. pepper
2 tsp. corn oil
2 Tbsp. water
marinara sauce to serve (optional)
Cut zucchini into eighths lengthwise, then halves crosswise. Toss bread crumbs and spices together. Whisk oil and water together. Moisten zucchini pieces in oil/water mixture and roll in crumbs to cover all sides. Arrange on a lightly oiled baking sheet and bake 7 minutes at 475F, until the zucchini is lightly browned. Turn and bake 3 minutes more. Serve with hot marinara sauce if desired.
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Cold zucchini salad
zucchini, sliced lengthwise into thin strips
canola oil
salt
minced garlic
red wine vinegar
All quantities are to taste. Fry zucchini in hot oil until softened, transfer to a bowl and salt lightly. Discard most of the oil in the pan and saute the garlic in the remainder. Add vinegar to a depth of about 1/4 inch and bring to a quick boil. Toss with zucchini, cover, and chill.
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Zucchini bread
2 1/2 cups grated zucchini (approx. 2 large)
1 cup sugar
4 eggs
1/2 cup vegetable oil
3 1/2 cups all-purpose flour
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 cup chopped toasted walnuts or pecans
Combine zucchini, sugar, eggs, and oil. Sift flour, salt, baking powder, baking soda, and spices into zucchini mixture and stir until just combined. Fold in nuts and pour batter into two greased 8 1/2 x 4 1/2-inch loaf pans. Bake at 350F for 50-55 minutes. Remove from pans and cool on a rack.
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
