Zucchini Madness

This week has been zucchini madness! On Friday I made zucchini bread. On Monday I made zucchini quiche. On Tuesday I made zucchini cake. Today (Thursday) I made zucchini muffins and a different kind of zucchini bread, looking forward to finally using up all of my zucchini. But alas (see distraught picture above), I still have half of a huge zucchini on my kitchen counter! I am almost afraid to look in our garden, for fear that I will find even more zucchini!

Despite the overabundance that we are experiencing, I have to admit that I love baked goods with zucchini in them. I have to share three of my favorite zucchini recipes.

Blueberry Zucchini Muffins (adapted from www.alaskafromscratch.com)

http://www.alaskafromscratch.com/2012/07/11/blueberry-zucchini-muffins/

(Note: I have slightly revised the original recipe for purposes of health/convenience, substituting whole wheat flour for some of the white flour, substituting lemon juice for lemon zest, and omitting the crumble topping. The original recipe, though not as healthy, is fabulous! I recommend trying both versions.)

3 eggs
1/2 cup canola oil
1/2 cup applesauce
3 teaspoons vanilla
2 cups sugar
2 cups zucchini, grated
1 teaspoon lemon juice
2 cups white flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 cups fresh blueberries

Beat together eggs, oil, vanilla, sugar, zucchini, and lemon juice. Mix in dry ingredients. Fold in blueberries. Scoop into prepared muffin tins, almost completely full. Bake at 350 degrees for 25-30 minutes or until muffins are golden and cooked through. Makes about two dozen muffins.

Zucchini Cake (from my former piano instructor, mentor, and friend, Melanie Munro)

3 eggs
2 teaspoons vanilla
1 teaspoon salt
1 3/4 cup granulated sugar
1 cup vegetable oil
2 cups grated zucchini
1/2 cup chopped walnuts or pecans
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 tablespoon grated lemon rind (lemon juice seems to work fine, too)

Beat eggs until firm and light and foamy. Add sugar, oil, zucchini, vanilla, and lemon rind. Combine dry ingredients and add to zucchini mixture. Blend well. Add nuts and blend. Pour into greased and floured tube cake pan. Bake at 350 degrees for 50-60 minutes until well done. Sprinkle after cooled and on a cake platter with powdered sugar. Makes 10-12 servings.

Zucchini Chocolate Cake (from my mother-in-law, Kandy Barnett)

1 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1/2 cup oil
3 eggs
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
1/4 cup dry baking cocoa, unsweetened
3 cups grated zucchini
1/2 cup buttermilk
12 ounces chocolate chips

Cream together sugars, butter, oil, eggs, and vanilla. In another bowl combine flour, allspice, cinnamon, salt, baking soda, and cocoa. To the creamed mix, add zucchini and buttermilk. Mix well. Add dry ingredients; mix well. Pour in lightly greased/floured 9 by 13 inch baking pan. Sprinkle chocolate chips over batter. Bake at 325 degrees for 35-40 minutes or until toothpick inserted comes out clean.