zucchini jam

One of the recipes I found this summer when looking for zucchini recipes is this one for zucchini jam.  It has few ingredients and it uses jello in place of a pectin product.  Since zucchini is not strongly flavored the Jam benefits from the jello for both color and flavor.  I have made a couple of batches and both of them have set up well.  The first time that I made this jam I had not been specific enough with my grocery list and ended up with a small box of jello in place of the larger one that was called for so I used one small box of  apricot and for the other box I substitute a lime flavor and the jam was green in color and citrusy in flavor but still pretty good.  I am thinking that you could substitute a variety of flavors or combinations of flavors and all would be interesting.  I used my oversized zucchinis, peeled and seeded and grated, and it turned out great.  This year I had more than the usual amt of surprise finds and after freezing a bunch for baking it was nice to have another use for them.

Zucchini Jam

6 cups peeled, seeded and grated zucchini
6 cups sugar
6 oz can crushed pineapple, drained
1/2 cup lemon juice,
1 6 oz or 2 3oz packages dry apricot jello


Combine zucchini and sugar in large kettle or stockpot and bring to a boil.  Boil six minutes. Add the drained pineapple and lemon juice and boil another six minutes.  Stir in the jello and when mixed well pour into sterilized jars and seal.  I processed my jars in a water bath canner for 10 minutes.

Source: here.

zucchini bisque

I found this recipe online with a little comment saying that it was a good one and it was.  It was also easy to do and pretty quick to make.  I am using my overly large zucchinis for this, making the soup up to the point where the cream is added and putting it in the freezer.  When I pull it out to serve I will add the cream during the reheating.   I used my homemade canned broth  which was very tasty. 

zucchini  bisque

1 medium onion, diced
1/2 cup butter or margarine
3 cups shredded zucchini
3 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 cup light cream

In a large saucepan, saute onion in butter. Add zucchini and chicken
broth. Simmer, covered, for about 15 minutes: add seasonings. Puree on
low in a blender. Return to pan: stir in cream and heat through.
Yield: 4-5 servings (6 cups)

Please be careful when blending hot soup.  I used my immersion (stick) blender and blended the soup right in the pan.  If you are using a conventional blender only blend half a blender jar full at a time.

original recipe here.

zucchini brownies

I saw this recipe on the web and they looked too good not to try since I had a zucchini fresh from the garden sitting on my counter.  I have paired zucchini and chocolate before in this bread recipe and that turns out moist and flavorful every time so I had high expectations.

The brownies turned out great.  Moist and fudgy with a pour over frosting that goes on as they come out of the oven and a few minutes later they can be served while still warm.  They are easy to do.  The best part is that you would never know there is zucchini in here.   I mixed them up in the saucepan that I used to melt the chocolate chips.  I used my batter whisk, no stand mixer or hand mixer needed. 

oil, chips and cocoa

melted and smooth

eggs, sugar, vanilla and zucchini

combined and ready for the dry ingredients

flour, baking soda and salt are added

poured into prepared pan

Frosting starts with butter, milk, chips and vanilla

when melted and smooth in goes the powdered sugar

the glaze goes on the cooked brownies

you would never know there was zucchini in here

Zucchini brownies

for the brownies
1/2 cup light tasting olive oil or canola oil
1/2 cup dark chocolate chips
2 Tbsp unsweetened cocoa powder
1 cup sugar
1 egg + 1 egg yolk
1 tsp vanilla
1 cup grated rung out zucchini or yellow summer squash
1/4 tsp baking soda
1/2 tsp salt
1 cup all purpose flour

for the glaze
1/4 cup butter
2 Tbsp unsweetened cocoa powder
1/4 cup dark chocolate chips
2 Tbsp milk
1/2 tsp vanilla
1 1/2 cups powdered sugar

Preheat oven to 350°.  Line a 9x13 cake pan with parchment and grease parchment and sides of pan or spray with cooking spray. 

For brownies: in medium saucepan melt the oil, chips and cocoa together over low-medium heat.  Once melted remove from heat and add the sugar, eggs, vanilla and zucchini.  Stir in the dry ingredients and pour into prepared pan.  Spread evenly and bake for 15-20 minutes.  While brownies are baking make the glaze.

For the glaze: melt the butter, cocoa powder, chocolate chips and milk together and simmer gently one minute.  Remove from heat and add the vanilla and then the powdered sugar.  Whisk until smooth glaze forms. 

Once brownies are removed from the oven pour the hot glaze over the brownies immediately and smooth out evenly over the brownies.  Allow to cool for 5-10 minutes then cut and serve warm.

Source for original recipe here.

double chocolate zucchini bread

This recipe is a quick and easy way to use zucchini from the garden.  Either fresh or frozen works equally well and it is a great use for those oversized zucchinis that every gardener seems to have.

 Double Chocolate Zucchini Bread

Combine dry ingredients in one bowl and mix well:

3 cups flour
1/4 cup cocoa
1 Tbsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt

Combine wet ingredients in a different bowl and mix well:

2 cups sugar
3 eggs
1 cup vegetable oil
2 tsp vanilla

Then add to the wet ingredients:

2 cups grated zucchini

Combine the dry ingredients with the wet ingredients and then add

1 cup chocolate chips
1 cup nuts (optional)

Divide batter between two 9 inch or three 8 inch loaf pans that have been greased.  Bake in preheated 350° oven for 55-60 minutes.  Allow to cool slightly in pans and then tip out of pans and cool completely.  Breads can be eaten as is, frosted or dusted with confectioner's sugar.  

source: Adapted from pinterest recipe found here.

perfect roasted seeds

This season with our abundance of zucchinis, summer squashes, acorns, butternuts and pumpkins we have had lots of opportunities to save the seeds and roast them.  And they all make good roasted seeds.

These seeds are from my sister's straggler zucchini here. You would follow the same process for all seeds. Making roasted seeds takes two days.  I seasoned mine with garlic powder but you can use any favorite seasoning. 

Day One

save the seeds

separate the seeds from the stringy pulp

rinse the seeds in water

drain the seeds in a colander and pat with paper towel

dry overnight on a parchment lined baking sheet.

 The next day you will roast the seeds.

Day Two

place the dry seeds in a bowl, drizzle with olive oil and season

spread the oiled and seasoned seeds on a lined baking sheet

Bake 300 for 30 to 40 minutes until golden brown

Source:

http://www.fromvalerieskitchen.com/2011/10/perfect-roasted-pumpkin-seeds/?print=1

zucchini muffins

I made this recipe for zucchini muffins a couple times this summer with fresh zucchini from the garden and when my sister Lisa found a straggler zucchini while clearing her garden for the winter it was a chance to make another batch.  This recipe couldn't be easier.  You don't need a mixer.  It is quick to put together and bakes quickly as well. 

eggs, sugar and vanilla

zucchini and then melted butter

dry ingredients

I did not add the nuts or fruit (craisins).

When I make muffins I don't use cupcake papers.  I use a brush to coat my pans.

And then a disher (ice cream scoop) to fill my muffin pans.

This recipe makes more than a dozen regular sized muffins even without the nuts and fruit.  This time I decided to make some mini muffins as well.

filled pans ready for the oven.

 All done.

Zucchini muffins

2 eggs
1 1/3 cup sugar
2 tsp vanilla
3 cups grated fresh zucchini
2/3 cup butter, melted
3 cups flour
2 tsp baking soda
pinch salt
2 tsp cinnamon
1/2 tsp nutmeg
1 cup nuts (optional)
1 cup craisins (optional)

Combine eggs, sugar and vanilla.  Add zucchini and then the butter.  Combine the dry ingredients and stir together.  Add the nuts and/or craisins, if using.  Dish into coated muffin cups.  Bake 350° for 25-30 minutes.  I baked the mini muffins for a few minutes less.  Cool slightly in the pan and then remove.  These freeze well.