Gardener’s Journal: Golden days…
In my memory those summers of childhood and teen years were golden. In reality maybe they were not, but the memory sees what it wants. Enhancing that golden sense has been the rudbeckia or “black-eyed susan” flowers that proliferate at this time and the zucchini…
Maybe the flowers and the vegetables together flow into one memory painting, but certainly today I was working the reality of grating and peeling that abundant, type A vegetable. That old song, ‘little things mean a lot’ must have been written for those who choose to grow zucchini. From a few small seeds( little things) can grow enormous and incredible yield( a lot). And so I am spending and enjoying my warm summer day putting the zucchini into freezer portions for later and baking up some treats for now. I thought it would be fair to pass along a couple of recipes that have helped me use the abundant supply that is truly the zucchini!
Almond Zucchini Cake: from Jean Pare “The Zucchini Zone” Recipes
3 large eggs, 1 & 1/2 cups brown sugar packed, 1/2 cup cooking oil, 1 teaspoon almond extract. Beat eggs in large bowl until frothy. Add brown sugar 1/4 cup at a time, blending until thickened and sugar is dissolved. Add cooking oil and almond extract. Combine 2 & 1/4 cups of all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 2 & 1/2 cups grated zucchini in a separate bowl. Add to egg and sugar mixture in 3 additions,beating after each until no dry flour remains. Add 3/4 cup ground almonds to mixture and stir. Spread in greased and floured bundt pan(12 cup size) and bake in 350 degree oven for 45 minutes or until wooden pick inserted in middle of cake comes out clean. Let stand in pan for 15 minutes before removing from pan and placing on baking rack. Then ice with almond glaze: 1 cup icing sugar, 1 tablespoon water and 1/2 teaspoon almond extract. Glaze should be a little runny and poured over top of cake while cake is warm. Makes 16 wedges…
Chocolate Zucchini Loaf: from Jean Pare “The Zucchini Zone” Recipes
1 & 3/4 cups of all purpose flour combined with 1/3 cup cocoa, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a small bowl. Set aside. Then cream 1/2 cup margarine or butter with 1 & 1/3 cups sugar. Add 2 eggs, one at a time and 1 teaspoon vanilla extract. Combine 1 & 1/3 cups of grated zucchini and 1/3 cup of soured milk in a small separate bowl. Add flour mixture to egg mixture in 3 additions, alternating with milk mixture in 2 additions, mixing well after each until no dry flour remains. Add 1/2 cup chopped walnuts( I also add 1 cup fresh blueberries). Spread in greased 9 x 5 x 3 loaf pan. Bake in 350 degree oven for 70 to 80 minutes or until wooden pick inserted in center comes out clean. Let stand in pan for 10 minutes before removing to wire rack to cool. I usually double this recipe as I seem to find many friends who love a slice of this loaf.
It is wonderful to share the harvest! Although I have it on good authority that during zucchini harvest you should lock your doors as it seems other enjoy sharing their ‘abundance’ too…
Many happy golden days and memories to you…keep growing my friends
