Streusel Topped Zucchini Bread

This not-too-sweet zucchini bread hides those tell-tale streaks of green under a delicious topping.  

One key to baking with zucchini is removing as much of the moisture as possible before adding it to recipes.  I've found that using a salad spinner is a great help.  Then I let it finish draining in my sink as I get the batter ready to add it in at the last minute.  

Be sure to check for doneness at around 50 minutes, as it might be tricky to tell if your bread is ready as it hides beneath the topping.  

Creamy Yellow Squash Soup

Time to introduce myself - I'm Anne's third daughter, Whitney.  I'm the only daughter that lives close to Mom, and the two of us like to get together whenever we can for a little "cooking therapy".  

We are a family of four, but often times only three are at our table.  My husband has very busy periods at work which often leaves me alone persuading (begging!) my two stubborn toddlers to eat. I married a Southern boy with a drawl and an expectation that food is always paired with football. I'm slowly learning some of his favorite southern dishes.  I remember there being lots of spilled milk around our childhood table.  There is plenty of that at my table today.  My family is in the stage of sticky fingers and temper tantrums over eating peas. Cooking with young kids can sometimes be less than motivating to get dinner on the table, but I enjoy baking a treat after the kids are in bed. Our favorites are chocolate chip cookies and rice crispy scotcheroos.

With summer on it's way out, and fall on it's way IN - we decided to whip up a new soup recipe I found using the yellow squash that is taking over this part of the planet right now.  

Most squash (or veggie based) soups have a boatload of cream, sour cream, cream cheese, or whatever it takes to make them a little more flavorful.  That defeats the purpose of a veggie soup in my mind.  So when I saw this recipe, and noticed it only has BUTTERMILK for an added ingredient - it was hard to believe.  But when squash is cheap (uh... FREE) - why not give it a try?  You'll also notice it has a small amount of potato as an ingredient.  We think that is one of the things that adds to the creaminess and makes it silky smooth.

Just a few things to know first:  If you're using a squash the size of a LOG (Did you forget to pick for a few days?  Surprise!) - be sure to remove all the seeds and soft pulp in the center.  

Next - don't season until the soup is finished.  The original recipe didn't call for any salt, pepper, or seasoning of any kind.  We felt it needed some salt (but not much!) and spice.  We did a little taste test with Cumin and Curry Powder.  It was hard to decide - they both added a nice warmth that we loved.  If you salt this, take it easy - and add in 1/2 tsp increments, tasting as you go.  We used about 1-1/2 tsp salt.  

The buttermilk is totally under cover - you'll never know it's there.  We think it adds just enough tang to the bland squash.  And to think this is a low calorie soup too - a bonus!  

The acid test was feeding it to my little guy (soon to be age 2 - and he dissects most of what is on his plate first before attempting it)  He had three bowls - gone in a flash.  

Before your squash freezes - give this a try, you won't be sorry.  

Moist Pineapple Zucchini Bread

Admit it… not all zucchini bread is created equal.  I’ve had versions that were dust-dry, and then others that were literally swimming in moisture.  It’s hard to find one that consistently turns out just right.  The addition of crushed pineapple made the grated zucchini seem to almost disappear.  Of course, the nuts are optional - but they give it a great texture.  Be sure to squeeze the excess moisture from the grated zucchini between paper towels.

Zucchini Enchiladas

I probably have more zucchini recipes than any other category on this site, but I'm not apologizing.  Using zucchini when you live in Utah could be compared to wandering in the wilderness for 40 years and dealing with manna.  It's a gift that is given freely and you need to learn to use it up!

Of all the zucchini recipes I've tried, this one has to be among my favorite.  I made it several times last summer.  I love how the moist zucchini softens the tortillas and combines with the flavors so well.  The enchilada sauce is not from a can, but is so simple to make yourself.  It simmers slowly while you assemble everything, then smothers it all in a rich red sauce.  (If you're serving children, you might cut down the amounts of cumin and chili powder slightly).

You could also use chicken or pork with good results.  But good old ground beef couldn't be easier.  I prefer flour tortillas, as they don't disintegrate as they bake.  But corn tortillas work also - just lessen your baking time slightly.

Zucchini Enchiladas

Ingredients:

12 flour tortillas (or corn, if desired)

1 lb ground beef (or cooked shredded chicken, or shredded pork)

1/2 onion, diced

2-3 cups shredded zucchini

Grated cheese (I use Mexican three-cheese blend, or Colby/Jack) - use at least 1 lb, or more as desired.

Salt & pepper (and other seasoning) to taste

Enchilada Sauce:

1/2 cup vegetable or canola oil

1/4 cup flour

1/4 cup chili powder

1 15-oz can tomato sauce

3 cups chicken broth

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion salt

1/2 tsp salt

Directions: 

Begin with enchilada sauce:  

Heat oil in saucepan, then whisk in flour and chili powder.  Brown slightly, then add in tomato sauce, broth, cumin, garlic powder, onion salt, and salt.  Stir until smooth and continue simmering over medium heat about 10 minutes, or until slightly thickened.  Use immediately, or refrigerate up to 3 days.  (Recipe from recipegirl.com)  Allow sauce to stay warm as you assemble.

Brown ground beef with onion, then add zucchini and cook slightly until zucchini becomes limp.  Remove meat/zucchini mixture to a strainer to allow excess moisture/fat to drain off.    Season meat mixture if desired.

Pour enough enchilada sauce into baking dish to cover bottom.  

Cover each tortilla with cheese, then add enough meat/zucchini mixture to cover.  Roll loosely.  Line up on top of enchilada sauce in baking pan, pressing them into each other so they do not collapse.  

Sprinkle generously with additional cheese.  Add remaining enchilada sauce, covering completely.  Garnish with cilantro if desired.

Bake at 350° (UN-covered, as zucchini will keep it very moist) until bubbling and hot - at least 45 minutes for a large batch.  Serve with guacamole and sour cream.  

Zucchini Muffins

This is a moist, flavorful muffin that doesn't scream "Zucchini" at first bite.  Although you'll find flecks of green if you're looking for it, the zucchini stays out of sight (and out of mind).

My daughter, Aryn, suggested an idea for baking the entire batch at once (instead of having to wait to empty your muffin tin and then refill).  By using canning lids (regular size for small muffins, and wide-mouth for mega muffins) and cupcake papers - you can use a baking sheet to line up 2-3 times that amount.  The lids keep the cupcake papers from sagging and spreading out, even when filled.  And no muffin tins to wash out.

These turned out wonderful just as they are - but they would also be great with a thin layer of frosting, or even a drizzle of powdered sugar glaze to "dress them up" a bit.  Great warm from the oven, and even more moist when they stand overnight.  These take a long time to "dry out" if you choose to leave them on your counter at room temperature.  They last a few days without covering (depending on your climate).

Zucchini Muffins

Ingredients:

3 eggs
1 cup oil (canola or vegetable)
1-2/3 cup sugar
1/3 cup brown sugar
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
3 tsp (1 Tbs) cinnamon
1 tsp salt
1/2 cup walnuts, chopped (optional)

Directions:

Beat eggs till light.  Add sugar and oil.  Add a bit of vanilla if desired.

Add flour, baking soda, baking powder, salt, and cinnamon (It's helpful to sift together first, or mix in a bowl before adding).  Stir into egg/sugar/oil mixture - batter will be thick.  

Stir in the zucchini (and nuts, if desired) by hand (using your mixer for this step isn't a good idea).  Make sure it is well combined.

Using an ice cream or cookie scoop, portion batter into cupcake/muffin liners on a baking sheet (see photo for how to use canning jar lids to hold papers).  

Bake at 325° - 350° (depending on your oven) for about 20 minutes.  Lightly touch top of muffins to test for doneness - the muffin should spring back if done.

Serve warm or cold for breakfast, snacks, etc...

Recipe found on food.com

Sneaky Zucchini-sagna

I can’t figure out if I love (or resent) zucchini.  Since it’s summer, and it’s taking over my house - I have to make a real effort to use it - with a thankful heart.  It really is fun to have it as my houseguest for just a few months, and I’ll miss it when it’s gone.  This is a result of trying to find one more way to use it up.

I’ve noticed lately when I collect zucchini out of my garden - I must be allergic to it.  That beautiful, smooth, dark skin is loaded with almost invisible hairlike spines.  It makes me itch to think about going out to harvest more.  Then, there’s the zucchini juice that would make a great skin-tightener.  Have you ever noticed how really fresh zucchini will actually COAT your skin after cutting it?  In spite of all the things I dislike about it - zucchini is a great add-in to stretch your meals.  

I’ve seen recipes for zucchini lasagna out there, and I really haven’t wanted THAT much green in my lasagna.  So I’ve been trying to think of how to add it into an easy lasagna.  I found a recipe on several websites for Sour Cream Noodle Bake.  They all have a few things in common - ease of assembly, minimal “layering”, and a lasagna-like mixture of ingredients.

I decided to combine the good things from these recipes and add one more element.  Grated zucchini.  I’m not talking about finely grated zucchini - but coarsely grated.  You want to announce that it’s there, but not overpower everyone.  Finely grated zucchini is a bit too subtle and leaves you wondering exactly which green thing is in there.

Since I didn’t want too many steps, I decided to let the boiling water from the noodles give the zucchini a little head-start in softening.  This also leaches out some of the excess moisture that this squash is notorious for.  I put the coarsely grated squash in the bottom of a fine mesh strainer and poured the cooked noodles over the top.  Let it stand while you prepare the meat sauce, and it’s just right to add to the mix.  

We loved this mixture.  The zucchini is definitely THERE, but not in enough quantity to be in your face.  

A nice texture with all the different elements going on.  See if you like it as much as we do.

For the recipe, go to:
www.changeabletable.com

Cheesy Summer Squash Bake

The heat is on, and so is the squash!  I spend 9 months of the year wishing I didn’t have to buy it at the grocery store, and then when it comes on, it’s here in a BIG way.  I found this on a book club website - which was so interesting.  I adapted it so it wasn’t so “seedy” - and I think we have a keeper.

All summer squash is welcomed around here with open arms (for the first week, anyway).  Like most families - my kids would tolerate it well for the first few recipes - and then they would start eyeing everything with suspicion for flecks of green & yellow.  

This recipe makes no apologies for the fact that it has squash.  But it’s more “likable” because I  decided to scoop out the seeds first.  That gives you two advantages.  One - the amount of water that seeps out of the squash as it cooks is reduced a LOT.  Two - those picky eaters spend a lot less time removing the seeds before they enjoy it.  

I also appreciated the fact that there is no “cream-of-something” soup in this recipe.  It doesn’t need it.  The Ritz cracker crumbs, egg, and milk add a great texture to the casserole without adding condensed soup.  

Then... there’s the cheese.  Squash is so bland that it really needs something to get you invested in a dish where it is the main ingredient.  

I decided to use my microwave to pre-cook the squash and onion - couldn’t be simpler.  From start to finish - this took me about 15 minutes to get ready to bake in the oven.  Another half hour to bake - and you have a delicious (non-seedy) side dish that is a great addition to a summer meal.  

For the recipe, go to:
www.changeabletable.com

Summer Sheet Cake

So... I’m sure you are curious about the word “summer” in a cake recipe.  Technically, you could make this any time of year.  But summer is when you don’t have to pay a lot for zucchini.  This ingredient bumps the classic “Texas Sheet Cake” up a few notches.  You will love it.

If you aren’t using your zucchini for savory dishes - you are most likely making them into zucchini bread.  I prefer cake to zucchini bread.  I have several recipes for chocolate zucchini cake - all slightly different.  

The reason I think this is my new favorite is because of how much easier it is to mix.  The cocoa is added almost dead last - just before folding in the zucchini.  You also mix your leavenings (baking powder, baking soda) into the liquid ingredients, instead of sifting them with the dry ingredients.  I really like those changes.

You can make this into a large 9” x 13” cake if you wish, but it would make a great thin Texas Sheetcake (style) cake baked in an 18” x 13” pan.  The only thing you would need to do - and this is just my preference - is to double the frosting ingredients.    

Most Texas Sheetcakes are fairly dry cakes - very few of them contain eggs, and the frosting is too thin (in my opinion).  This recipe has several things going for it.  Eggs, vegetable oil PLUS butter, chocolate chips, zucchini, and your choice of buttermilk, sour cream, or yogurt.  I used yogurt - it was terrific.  

The frosting (which I googled and found that way) has a few flaws the original way I made it.  Boiling together the butter, cocoa, and milk is asking for lumps.  Make sure you melt the butter, add the cocoa, and THEN add the milk before bringing it to a boil.  Disperse the cocoa first into the butter - and you’re good.

This type of frosting has to be spread on while the cake is hot.  It sets up to resemble really soft fudge if you let it cool before spreading.  Which would be disastrous to your fantastic cake.  Your cake does not have to be hot, just the frosting. 

For the recipe, go to:
www.changeabletable.com

No Frost Zucchini Cake

* For those of you who have made this prior to my update (on Oct 18, 2012) - please forgive me for the mistake in the recipe.  I have corrected it as of now, and added the missing eggs! 

Super moist, and packed with chocolate - you will never suspect that zucchini is a major ingredient in this cake.  It is so delicious, you won’t even think about frosting.  Topped with brown sugar and chocolate chips - the top is dimpled and shiny.  Frosting would hide that beautiful sheen - it’s just not needed.

Seems like I never pay attention to zucchini recipes until I’m buried in it - sound familiar?  Well, this year there was a shortage of zucchini in my neighborhood because nobody planted it.  I’m almost ashamed to admit that I had to BUY it (that’s like paying for AIR when it’s all around you outside!) 

But it was worth it because I could try this recipe.  When it finally cooled overnight, I thought the chocolate would harden slightly - but it’s still creamy and smooth in each bite.  

If you’ve ever tried using a mixer to make anything with shredded zucchini - you’re familiar with what happens.  It’s like trying to untangle a shredded rope from around the beaters.  This recipe uses a technique that makes that problem a thing of the past.  The eggs & oil are beaten first, then added to the well-mixed dry ingredients.  The batter is ultra-thick, and you might think you’ve ruined it - but no worries.  The zucchini and chips are added last by folding in with a spatula.  

I would have added chopped nuts, but then I wouldn’t be able to leave this alone.  Somehow all my children developed a healthy dislike for nuts in anything - which (in my opinion) takes away a big dimension of pleasure in eating.  But with nuts - or without - this cake is a winner.  

If (somehow) you feel it needs some kind of additional chocolate - you could drizzle on some Hershey’s ice cream syrup.  It would be even better topped with a scoop of ice cream though.

So.  Next year I’m planting some zucchini.  This has been a dry year (in more ways than one)


For the recipe, go to:
www.changeabletable.com