Zucchini Fever!

It's inevitable. If you have a garden, chances are good you have more zucchini then you know what to do with. Farmers markets are exploding with zucchini too. So I say it's time to bake. I wanted to provide two good zucchini recipes- one for my chocoholic mamas out there, and one for my more health conscious mamas. Take your pick- both are delicious and easy to make!

Basic Zucchini Bread
(Courtesy of Better Homes & Gardens New Baking Book)

1 1/2 cups flour
1 t ground cinnamon
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1/4 t ground nutmeg
1 beaten egg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/4 t finely shredded lemon peel
1/2 cup chopped pecans or walnuts (optional)

Grease bottom and 1/2 inch up sides of an 8x4x2" loaf pan (VERY IMPORTANT! If you use a larger loaf pan, cut the cooking time in half); set aside. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg. Make a well in the center of the dry mixture, set aside.
In another medium mixing bowl, combine the egg, sugar, zucchini, oil and lemon peel. Add this mixture all at once to the dry mixture. Stir just until moistened (batter will be lumpy). Fold in the nuts.
Spoon batter into a prepared pan. Bake at 350 degrees 55-60 minutes or until a wooden toothpick inserted in the center comes out clean.

This recipe is so easy to make; I even mentioned to someone you could make it even healthier by using whole wheat flour. Sawyer loved this bread- she asked for it this morning for breakfast, calling it "cchini bread!". I think the moist texture, the lemon peel and cinnamon/nutmeg mixture makes this appealing to kids and adults alike- no chocolate needed!

And now... onto the chocolate!

Zucchini Chip Snack Cake
(courtesy of 204 Taste of Home Annual Recipes)

1/2 cup butter or margarine, softened
1 3/4 cups sugar
1/2 cup vegetable oil
2 eggs
1 t vanilla extract
2 1/2 cups all purpose flour
2 T baking cocoa
1 t baking soda
1/2 t baking powder
1/2 t ground cinnamon
1/2 t ground cloves
1/2 cup buttermilk
2 cups shredded peeled zucchini
2 cups (12oz) semisweet chocolate chips

In a large mixing bowl cream butter and sugar. Beat in oil, eggs and vanilla. Combine dry ingredients, add to creamed mixture alternately with buttermilk. Stir in zucchini.
Pour into a greased 13x9x2 inch baking pan. Sprinkle with chocolate chips. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.

Hopefully this helps to take care of some of the zucchini you have!

Much love,
Mama Cucina