I have had a bumper crop of zucchini this summer so of course the question always comes up of what to do with all that zucchini? I think this bumper crop happened for several reasons one was because we had such a warm summer and the zucchinis seemed to love that plus the fact that somehow I managed to plant 6 zucchini plants instead of the 2 that I normally do. I can blame the nurseries for mistagging the plants but I think that I just messed up and bought them all.
A great and simple way to harvest zucchini is to grate it onto cookie sheets , freeze and then put the grated frozen zucchini into freezer bags. It can be added all winter to stews, soups, sauces or whatever recipe that you have that calls for grated zucchini.
The following is a recipe for a Chocolate Zucchini cake that I found online. It is a gluten-free recipe for those people wanting to reduce the gluten in their diets or those just wanting to cook something different. I have tried many gluten- free recipes for cookies, cakes and breads and have had success with most of them. The ones that have not worked out tend to be dry ( my husband calls those types of cookies “dippers”) or undercooked. This cake turns out perfect everytime and freezes really well. It does call for some ingrediants that most of us are not familiar with but which can be found at most local health food stores.
Gluten Free Chocolate Zucchini Cake:
1. Preheat oven to 350
2. In a bowl mix together 1/2 cup softened butter, 1/2 cup vegetable oil, 1 & 1/2 cups white sugar.
3. Add 2 eggs, 1/2 cup buttermilk ( I use regular milk if I have no buttermilk) and 1 tsp vanilla. Mix well.
4. Add in 1 & 1/3 cups white rice flour, 1/2 cup potato starch, 1/3 cup tapioca starch, 1 tsp xantham gum, 1 tsp baking soda, 1/2 tsp each of cinnamon and cloves, 1/2 tsp salt. Mix until just combined.
5. Stir in 2 & 1/2 cups of shredded zucchini and 1 cup of chocolate chips.
6. Spread in a greased 9 x 13 pan.
7. Bake for 35 -38 minutes.
8. Let cool and frost with a Chocolate Cream Cheese Icing.
Chocolate Cream Cheese Frosting:
1. Place 1/2 cup of room temperature butter and 8 ounces of cream cheese in a bowl and beat for about 1 minute.
2. Scrape the sides and add 1/2 cup of baking cocoa and 1 tsp of vanilla. Mix until combined. Add 4 cups of powdered icing sugar and mix well. I don’t use as much sugar as the recipe calls for and it is just fine.
3. Ice the cake, pour yourself a coffee and enjoy!
This recipe was found at www.lynnskitchenadventures. com.
There must be hundreds of different ways to use zucchini, relishes, pickles, muffins, loaves, cakes, cassaroles. It is a very versatile vegetable and one that always has a place in my garden although next year I will make sure that I don’t plant so many!
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