Over a Cup: Great use for all that zucchini
Friends and family have been asking if I have any big zucchini for grinding or shredding. They know that I’m not very good about checking the zucchini plants, and before I know it …
I have harvested eight large zucchinis off my two plants within the past two weeks. I don’t take the time to use large zucchinis, even though I know they can be used to make delicious cakes, cookies, cupcakes, breads and even pies. There’s an old joke about not leaving your vehicle unlocked this time of year, or it will be filled with zucchinis.
This week’s column features a recipe for zucchini bars. If I were to grind up some zucchini for this recipe I would probably put the batter in a 9-by-13 inch pan, bake it longer than directed and use it as a cake.
2 cups sugar
1 cup vegetable oil
2 1/4 cups flour
1 teaspoon cinnamon
1 1/2 teaspoon soda
1 teaspoon salt
3/4 teaspoon baking powder
3 teaspoons vanilla
2 cups shredded/grated zucchini
3/4 cup chocolate chips, dates, or raisins
1 cup chopped nuts
Preheat the oven to 350 degrees. Grease a jelly roll pan. Beat eggs; add sugar, then oil. Mix well. Sift the dry ingredients and add them to the egg mixture. Add the rest of the ingredients and mix well. Pour into the jelly roll pan and bake at 350 degrees for 20 to 25 minutes. Cool and frost with cream cheese frosting, made as directed below.
Cream cheese frosting
Blend 1 stick of softened margarine and 3 ounces of softened cream cheese. Add 1 teaspoon of vanilla or almond extract. Mix well. Then, blend in 2 1/2 cups of powdered sugar a little at a time until smooth. I refrigerate leftovers because of the cream cheese frosting. To save time, you can use already-made frosting from the grocery store.
Do you have recipes you would like to share with readers? If so, send them to PO Box 415, Craig, CO 81626 or call 970-824-8809 in the evenings.
As summer heats up it was so nice to have a few weeks with rain in the forecast almost daily.