Zucchini - the Abundant Squash

 

This summer it seems that the zucchini just keeps on going, and going, and going. At least there is an abundance in the produce box I get weekly from our CSA. I've been shredding and freezing zucchini in 2 cup batches as well as making many recipes of zucchini bread, brownies, and the occasional roasted zucchini with other squash. 

In my search for new ideas, I have found two more recipes that are family favorites. Besides enjoying these frequently this summer, we'll be using these a lot this winter as we work through the stash in the freezer! Both recipes are from Taste of Home. 

 ZUCCHINI BROWNIES

 

1 cup butter (2 sticks), softened

1 ½ cups sugar

2 large eggs

½ cup plain yogurt

1 teaspoon vanilla extract

 2 ½ cups all-purpose flour

¼ cup baking cocoa

1 teaspoon baking soda

½ teaspoon salt

2 cups shredded zucchini

 

Frosting:

2/3 cup semisweet chocolate chips

½ cup creamy peanut butter

 

Directions:

1.    Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until lightly and fluffy, 5 – 7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, combine flour, cocoa, baking soda, and salt; gradually add to creamed mixture. Stir in zucchini. 

2.    Pour into a greased 13x9-inch baking pan. Bake until a toothpick inserted in the center comes out clean 35-40 minutes. 

3.    For frosting, in a small saucepan (or in the microwave), combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. If using the microwave, heat in 30 second intervals, stirring to blend frequently. Spread over warm brownies. Cool on a wire rack. Cut into bars. 

 LEMONY ZUCCHINI BREAD

 

4 cups all-purpose flour

1 ½ cups sugar

1 package (3.4 oz) instant lemon pudding mix

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

4 large eggs, room temperature

1 ½ cups 2% milk

1 cup canola oil

3 tablespoons lemon juice

1 teaspoon lemon extract

2 cups shredded zucchini

¼ cup poppy seeds

2 teaspoon grated lemon zest

 

Directions:

1.    In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. 

2.    In another bowl, whisk the eggs, milk, oil, lemon juice, and extract. Stir into dry ingredients just until moistened. 

3.    Fold in zucchini, poppy seeds, and lemon zest. 

4.    Pour into 2 greased 9x5-inch loaf pans. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the center comes out clean. The internal temperature taken with a food thermometer should be 210 degrees. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

 

 

 

Purple Ribbon Quick Breads

     Fairs are great celebrations in our state. Both county fairs and state fairs are fun to attend and even take an entry to. As a 'foodie' and retired Extension agent, I get asked to judge a lot of fairs. This year I enjoyed judging 4-H Foods in a nearby county and at the state fair. Its always interesting to see what  4-Hers make and bring.
     Often judges are asked "what makes a blue or purple ribbon entry?" There are definite guidelines for judging each type of food. Quick breads can include loaf breads of fruit or nuts, muffins, cornbread, biscuits, and scones. This year I saw several entries of scones at the State Fair, definitely reflecting food trends. And it must have been a good zucchini year, there were lots of zucchini breads!
     Loaf breads, like banana bread or zucchini bread, are fast and easy to make, so a popular project for 4-Hers and other home cooks. I usually have a few loaves in the freezer for convenient gifts or refreshments. The crack on top is the biggest question. It is typical, and not unsatisfactory. Because the mass of batter heats slowly in the center and the crust forms more quickly, the batter 'erupts' as the bread rises. If you want to prevent this cracked crust, cover the top with a tent of heavy foil and remove it after the batter has risen and begins to brown, being careful not to touch the soft crust. This keeps the top moist and prevents a heavy crack from forming.
    Characteristics of a blue or purple ribbon loaf bread would be an even contour, rounded top, evenly browned top and bottom crust, uniform crumb color and well-distributed nuts and fruit. Often a crusty rim forms around the upper edge of the loaf. This is from over greasing the pan, allowing the oil to 'fry' up the sides as the batter rises. Lightly grease only the bottom on the pan to avoid this. Chopped nuts should be mixed evenly into the batter. Fruit can be tossed with flour to coat the pieces to help them remain well distributed and not sink to the bottom of the bread.
     Tips I always give for quick breads include buying fresh ingredients. I usually buy a new container of baking soda and baking powder either before the county fair baking or before holiday baking. Don't feel guilty about tossing an unused part of a box. Baking soda can always be used to freshen the refridgerator or sink drain. Nuts should also be fresh. This is a time it would be good to taste the ingredient before adding! Knowing when a quick bread is completely baked without becoming over baked is a trick. Many directions tell you to insert a toothpick to test for doneness when it comes out clean. A better method is to check the internal temperature. Quick breads are baked to the correct doneness when the temperature of a food thermometer measures 210 degrees.

There are several things I like about this banana bread recipe. It makes two loaves, one to serve and one to freeze. It is a moist, tasty bread. It uses the browning bananas that seem to appear before we've eaten them in a fresher state.

My very favorite quick bread

Special Banana Nut Bread

¾ cup butter, softened

1 package (8 oz) cream cheese, softened

2 cups sugar

2 eggs

1 ½ cups mashed ripe bananas (about 4 medium)

½ teaspoon vanilla extract

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups chopped pecans, divided

In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Add bananas and vanilla; mix well. Combine the flour, baking powder, baking soda and salt, add to creamed mixture. Fold in 1 cup pecans.

Transfer to two greased 8 inch x 4 inch x 2 inch loaf pans. Sprinkle with remaining pecans. Bake at 350 degrees for 1 to 1 ¼ hours or until a toothpick inserted near the center comes out clean.
In a small bowl, whisk the glaze ingredients, drizzle over loaves. For the glaze I mix powder sugar with enough flavored coffee creamer to make a thick glaze.

Lemon Zucchini Bread at the State Fair judging

 Lemon Zucchini Bread

Ingredients:

1 ½ cup all purpose flour

½ tsp. baking soda

¼ tsp baking powder

¼ tsp salt

¾ cup sugar

1 cup finely shredded unpeeled zucchini

¼ cup cooking oil

1 egg

2 Tbsp. lemon juice

2 Tbsp. lemon peel

Glaze:

½ cup powdered sugar

1 Tbsp. lemon juice

1 tsp. lemon zest

Directions:

1.     n medium mixing bowl combine flour, baking soda, baking powder, and salt. Set aside.

2.     In a separate mixing bowl, combine sugar, zucchini, cooling oil, egg, lemon juice, and lemon peel. Stir to combine.

3.     Add dry ingredients to zucchini mixture; stir just until combined.

4.     Spoon batter into greased bread pan.

5.     Bake at 350 degrees for 50-55 minutes or until golden brown and set.

6.     Cool in pan on a wire rack 15 minutes, then remove from pan and cool completely.

7.     Once cool, combine ingredients for glaze and drizzle over bread. 

Hide the Zucchini

There's a new game at our house - hide the zucchini. Our sorry garden failed to do much with the peas, tomatoes and corn we planted, but outdid any expectations with the four zucchini plants we planted. This was about three too many plants!
So, there has been an effort to find new recipes for zucchini! Two from this week are muffins and chocolate cake. I'll be looking for more because there are now several bags of grated zucchini in the freezer waiting for future recipes.

Zucchini Bread (made into muffins)           

My muffins didn't hold their rounded top shape well,
I think because the batter is so moist. I may try
adding oatmeal for a drier batter. 

½ cup plus 2 tablespoons orange juice

½ cup canola oil (I used lemon infused olive oil)

½ cup unsweetened applesauce

3 eggs, lightly beaten

2 teaspoons vanilla extract

3 cups all-purpose flour

4 ½ teaspoons ground cinnamon

1 ¼ teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

2 cups shredded zucchini

1 cup chopped pecans

 

Directions:

1.     Preheat oven to 350°. In a bowl, combine orange juice, oil, applesauce, eggs and vanilla. In a large bowl, combine flour, sugar, cinnamon, baking powder, salt and baking soda; mix well. Add orange juice mixture; stir until just combined. Fold in zucchini and pecans.

2.     Pour into two 8x4-in. loaf pans (or 24 muffin cups) coated with cooking spray. Bake 60-65 minutes (22-25 minutes for muffins) or until a toothpick inserted in center comes out clean.

I have found that a more sure way of checking for doneness is with a food thermometer. When muffins are completely baked, the internal temperature will be 120°.  These still looked moist on top, and I would have baked them longer and perhaps overbaked them if depending on appearance. They are a very moist product, zucchini makes most baked goods very moist. I recommend keeping them in the refrigerator.

CHOCOLATE ZUCCHINI CAKE                                    

I didn't even get the photo before
a piece was cut out!

 ½ cup (8 tablespoons) butter

½ cup vegetable oil

1 ¾ cups sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 large eggs

½ cup sour cream buttermilk, or yogurt

2 ½ cups all purpose-flour

¾ cup baking cocoa

2 teaspoons expresso powder, optional but tasty

3 cups shredded zucchini

½ cup chocolate chips

Directions:

1.     Preheat the oven to 325° F. Lightly grease a 9x13-inch pan.

2.     In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.

3.     Beat in the eggs.

4.     Stir in the sour cream, buttermilk, or yogurt alternately with the flour.

5.     Add the cocoa and espresso powder, mixing until smooth.

6.     Fold in the zucchini and ½ cup chocolate chips. Spoon the batter into the prepared pan.

7.     Bake the cake for 30 – 35 minutes, until the top springs back lightly when touched, and it seems set. (I needed a few more minutes until the top ‘set’.)

8.     To ice the cake: Slide the cake out of the oven, sprinkle it evenly with 1 cup chocolate chips, and return to the oven for 5 minutes, or until a cake tester (toothpick) inserted in the center comes out clean.

9.     Remove the cake from the oven, and use a cake spatula to spead the chocolate chips into a smooth glaze. Cool on a rack.

My note: I didn’t find this glaze method very satisfactory, so I used a ready made frosting which can be thinned to glaze consistency in the microwave.

Many are not familiar with the cake batter mixing method of alternately adding dry and wet ingredients. I remember being taught this in 4-H Foods many years ago, and that you start and end with the dry ingredients, but wasn’t sure why, except it incorporates the ingredients better. From King Arthur Flour’s website, here are the explanations.

First, whisk dry ingredients together to evenly incorporate the ingredients and avoid lumps. Start and end with dry ingredients because there is usually more of the dry ingredients then the wet  ingredients.

This alternating of ingredients in smaller amounts is to not ‘shock’ the air out of the batter by dumping in a lot of flour or splashing in a lot of liquid all at once. By adding these ingredients a little at a time the air bubbles are preserved and the cake will be lighter.

This method also helps the butter batter absorb the liquid more easily. Otherwise, the eggs and butter or oil could only hold so much liquid and the result would be a separation of the batter, which makes a heavy cake.

Starting with the flour brings the batter together to help absorb the excess liquids and helps prevent the batter from separating. This also helps make a lighter cake.

There’s your food science lesson for the day!