keljonma
Epicurean Goddess
Best Zucchini Bread
Source: The Cleveland Press 1980
Yield: Makes 2 loaves
3 c all purpose flour
3 eggs
2 c sugar
1 c oil
1 tsp vanilla
2 c grated zucchini
1 c chopped nuts or raisins or half each (I use half each)
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 c sour cream or yogurt (sour cream makes it a bit richer)
Preheat oven to 350 Grease two 9n x 5n x 3n loaf pans. Dust with flour.
Sift flour, baking powder & baking soda into large bowl. Beat eggs and add to flour mix. Add rest of ingredients, making sure zucchini and flour is mixed well. Pour into greased, floured loaf pans.
Bake for 1 hour and 20 minutes or until pick in center comes out clean. Cool in pans for about 15-20 minutes before removing from pans. If making more than one batch, mix each separately.
Alternately this can be baked in a greased, floured bundt pan. This bread can be wrapped in freezer paper, foil or plastic wrap and frozen.
***
Zucchini or Carrot or Apple Cake
Source: The Cleveland Press 1980
Yield: Makes 1 large cake
1/3 c boiling water
2 c grated zucchini or carrot or apple
1 1/4 c sugar
2 c flour
1 1/4 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/2 c oil
3 eggs
1 tsp vanilla
1 c chopped nuts
Preheat oven to 350F. Grease one tube or bundt pan. Dust with flour.
Into a large bowl mix all ingredients. Pour into greased, floured pan.
Bake for 45 - 50 minutes or until pick in center comes out clean. Cool in pan for about 15 minutes before removing from pan. If making more than one batch, mix each separately. This bread can be wrapped in freezer paper, foil or plastic wrap and frozen.
***
Zucchini Chocolate Cake
4 oz unsweetened chocolate
1/2 c vegetable oil
1/2 c butter, room temperature
2 c sugar
3 eggs, beaten
1 T vanilla extract
2 c sifted all-purpose unbleached flour
1/3 c cocoa
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1/3 c buttermilk or sour cream
3 c coarsely grated zucchini or summer squash
1/2 c nuts
Preheat oven to 350 F.
Melt the chocolate and oil in a small saucepan over very low heat.
Cream the butter until light; add the sugar, eggs, and vanilla. Beat well. Add the melted chocolate and mix well.
Sift together the dry ingredients and stir them into the batter with the buttermilk. Mix the zucchini and nuts into the batter.
Grease and flour two 9-inch cake pans. Divide the batter between the pans. Bake on the middle shelf of the oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake before frosting.
Cream Cheese Frosting
3/4 c butter at room temperature
8 oz. cream cheese at room temperature
4 c confectioners sugar
Cream together the butter and cream cheese until the mixture is light and fluffy.
Slowly add the confectioners sugar until well-blended, using more sugar if necessary to get a spreading consistency.
***
Mrs. Goodsons Crookneck Squash and Onions
(My version)
wash & thinly slice yellow crookneck squash (or zucchini)
peel and thinly slice white onion
pinch of salt
pinch of cracked black pepper
pinch of sugar
Cook until fork tender.
***
Easy Zucchini Cake
Source: The Cleveland Press 1981
Yield: Makes 1 large cake
1 2-layer pkg yellow, white or chocolate cake mix (can use type with pudding in mix)
1 4 oz pkg instant pudding mix (use vanilla with white or yellow)
4 eggs
1/4 c oil
3 c grated zucchini
1 1/2 tsp ground cinnamon
1 c chopped nuts
Preheat oven to 350. Grease one tube or bundt pan or two 9 x 5 loaf pans. Dust with flour.
Into a large bowl mix all ingredients. Pour into greased, floured pans.
Bake for 45 - 50 minutes or until pick in center comes out clean. Cool in pan for about 15 minutes before removing from pan.
If making more than one batch, mix each separately.
This cake can be wrapped in freezer paper, foil or plastic wrap and frozen.
NOTES:
Makes great cupcakes: Put into paper-lined cupcake pans. Bake 25-30 minutes or until tester comes out clean.
Alternately, I have used apples, carrots or pumpkin in recipe instead of zucchini.
If using cake mix with pudding already in it, still add the pudding mix.
***
Summer Vegetable Gratin
Serves 4 to 6
2/3 pound Roma tomatoes, cored, sliced into 1/4" thick rounds
3 T and 1/2 tsp extra-virgin olive oil
1 lg yellow onion, sliced 1/4" thick
1 med zucchini, cut into 1/4" thick slices
1 med yellow squash, cut into 1/4" thick angled slices
1 tsp fresh thyme, roughly chopped
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
2 1/2 oz parmesan type cheese, shredded
Preheat the oven to 375F. Oil an 8-inch baking dish.
Place the tomatoes onto a paper towel, allowing them to drain.
In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion and cook for 3 to 4 minutes or until the onion is just beginning to brown. Spread the onions across the bottom of the baking dish and let cool.
In the same skillet, heat 2 tsp olive oil over medium-high heat. Add the zucchini, squash, 1/2 teaspoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 minutes, stirring occasionally, until the zucchini just becomes soft. Do not overcook. Set aside.
In a small bowl, toss the cheese with the remaining thyme.
Starting at one end of the baking dish, lay half of the tomato slices across the bottom of the dish. Sprinkle with 1/4 cup of the cheese mixture. Next, spread half of the zucchini mixture over the tomatoes and sprinkle with 1/4 cup of the cheese mixture. Spread the remaining tomatoes and zucchini mixture across the top. Sprinkle with the remaining salt and pepper and drizzle with the remaining olive oil (about 1-1/2 tablespoons).
Top with the remaining cheese mixture. Bake for 45 minutes or until the vegetables are soft. Let cool to room temperature before serving.
***
Zucchini and Feta Angel Hair Pasta
Serves 4
12 oz uncooked angel hair pasta
3/4 c extra virgin olive oil
2 garlic cloves, minced
Juice and zest of 1 lemon
1 zucchini, thinly sliced
1 tsp kosher salt
1 tsp freshly ground black pepper
4 oz feta cheese, crumbled
1 bunch chopped fresh Italian parsley leaves
1/4 tsp red pepper flakes
Cook the pasta according to package instructions and set aside in a large bowl.
In a medium sauce pan, heat the olive oil over medium heat. Add the garlic and lemon juice and let cook for about 3 minutes, being careful not to burn the garlic. Add the zucchini, salt and pepper and cook for 2 minutes or until the zucchini is soft.
Pour the zucchini mixture over the pasta. Add the cheese, parsley and lemon zest, lightly tossing the pasta until well combined. Taste for seasoning and add additional salt and pepper as needed.
Source: The Cleveland Press 1980
Yield: Makes 2 loaves
3 c all purpose flour
3 eggs
2 c sugar
1 c oil
1 tsp vanilla
2 c grated zucchini
1 c chopped nuts or raisins or half each (I use half each)
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 c sour cream or yogurt (sour cream makes it a bit richer)
Preheat oven to 350 Grease two 9n x 5n x 3n loaf pans. Dust with flour.
Sift flour, baking powder & baking soda into large bowl. Beat eggs and add to flour mix. Add rest of ingredients, making sure zucchini and flour is mixed well. Pour into greased, floured loaf pans.
Bake for 1 hour and 20 minutes or until pick in center comes out clean. Cool in pans for about 15-20 minutes before removing from pans. If making more than one batch, mix each separately.
Alternately this can be baked in a greased, floured bundt pan. This bread can be wrapped in freezer paper, foil or plastic wrap and frozen.
***
Zucchini or Carrot or Apple Cake
Source: The Cleveland Press 1980
Yield: Makes 1 large cake
1/3 c boiling water
2 c grated zucchini or carrot or apple
1 1/4 c sugar
2 c flour
1 1/4 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/2 c oil
3 eggs
1 tsp vanilla
1 c chopped nuts
Preheat oven to 350F. Grease one tube or bundt pan. Dust with flour.
Into a large bowl mix all ingredients. Pour into greased, floured pan.
Bake for 45 - 50 minutes or until pick in center comes out clean. Cool in pan for about 15 minutes before removing from pan. If making more than one batch, mix each separately. This bread can be wrapped in freezer paper, foil or plastic wrap and frozen.
***
Zucchini Chocolate Cake
4 oz unsweetened chocolate
1/2 c vegetable oil
1/2 c butter, room temperature
2 c sugar
3 eggs, beaten
1 T vanilla extract
2 c sifted all-purpose unbleached flour
1/3 c cocoa
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1/3 c buttermilk or sour cream
3 c coarsely grated zucchini or summer squash
1/2 c nuts
Preheat oven to 350 F.
Melt the chocolate and oil in a small saucepan over very low heat.
Cream the butter until light; add the sugar, eggs, and vanilla. Beat well. Add the melted chocolate and mix well.
Sift together the dry ingredients and stir them into the batter with the buttermilk. Mix the zucchini and nuts into the batter.
Grease and flour two 9-inch cake pans. Divide the batter between the pans. Bake on the middle shelf of the oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake before frosting.
Cream Cheese Frosting
3/4 c butter at room temperature
8 oz. cream cheese at room temperature
4 c confectioners sugar
Cream together the butter and cream cheese until the mixture is light and fluffy.
Slowly add the confectioners sugar until well-blended, using more sugar if necessary to get a spreading consistency.
***
Mrs. Goodsons Crookneck Squash and Onions
(My version)
wash & thinly slice yellow crookneck squash (or zucchini)
peel and thinly slice white onion
pinch of salt
pinch of cracked black pepper
pinch of sugar
Cook until fork tender.
***
Easy Zucchini Cake
Source: The Cleveland Press 1981
Yield: Makes 1 large cake
1 2-layer pkg yellow, white or chocolate cake mix (can use type with pudding in mix)
1 4 oz pkg instant pudding mix (use vanilla with white or yellow)
4 eggs
1/4 c oil
3 c grated zucchini
1 1/2 tsp ground cinnamon
1 c chopped nuts
Preheat oven to 350. Grease one tube or bundt pan or two 9 x 5 loaf pans. Dust with flour.
Into a large bowl mix all ingredients. Pour into greased, floured pans.
Bake for 45 - 50 minutes or until pick in center comes out clean. Cool in pan for about 15 minutes before removing from pan.
If making more than one batch, mix each separately.
This cake can be wrapped in freezer paper, foil or plastic wrap and frozen.
NOTES:
Makes great cupcakes: Put into paper-lined cupcake pans. Bake 25-30 minutes or until tester comes out clean.
Alternately, I have used apples, carrots or pumpkin in recipe instead of zucchini.
If using cake mix with pudding already in it, still add the pudding mix.
***
Summer Vegetable Gratin
Serves 4 to 6
2/3 pound Roma tomatoes, cored, sliced into 1/4" thick rounds
3 T and 1/2 tsp extra-virgin olive oil
1 lg yellow onion, sliced 1/4" thick
1 med zucchini, cut into 1/4" thick slices
1 med yellow squash, cut into 1/4" thick angled slices
1 tsp fresh thyme, roughly chopped
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
2 1/2 oz parmesan type cheese, shredded
Preheat the oven to 375F. Oil an 8-inch baking dish.
Place the tomatoes onto a paper towel, allowing them to drain.
In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion and cook for 3 to 4 minutes or until the onion is just beginning to brown. Spread the onions across the bottom of the baking dish and let cool.
In the same skillet, heat 2 tsp olive oil over medium-high heat. Add the zucchini, squash, 1/2 teaspoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 minutes, stirring occasionally, until the zucchini just becomes soft. Do not overcook. Set aside.
In a small bowl, toss the cheese with the remaining thyme.
Starting at one end of the baking dish, lay half of the tomato slices across the bottom of the dish. Sprinkle with 1/4 cup of the cheese mixture. Next, spread half of the zucchini mixture over the tomatoes and sprinkle with 1/4 cup of the cheese mixture. Spread the remaining tomatoes and zucchini mixture across the top. Sprinkle with the remaining salt and pepper and drizzle with the remaining olive oil (about 1-1/2 tablespoons).
Top with the remaining cheese mixture. Bake for 45 minutes or until the vegetables are soft. Let cool to room temperature before serving.
***
Zucchini and Feta Angel Hair Pasta
Serves 4
12 oz uncooked angel hair pasta
3/4 c extra virgin olive oil
2 garlic cloves, minced
Juice and zest of 1 lemon
1 zucchini, thinly sliced
1 tsp kosher salt
1 tsp freshly ground black pepper
4 oz feta cheese, crumbled
1 bunch chopped fresh Italian parsley leaves
1/4 tsp red pepper flakes
Cook the pasta according to package instructions and set aside in a large bowl.
In a medium sauce pan, heat the olive oil over medium heat. Add the garlic and lemon juice and let cook for about 3 minutes, being careful not to burn the garlic. Add the zucchini, salt and pepper and cook for 2 minutes or until the zucchini is soft.
Pour the zucchini mixture over the pasta. Add the cheese, parsley and lemon zest, lightly tossing the pasta until well combined. Taste for seasoning and add additional salt and pepper as needed.
. This is from the 1953 edition of Joy of Cooking (and one of the reasons that I have never bought a newer edition than my mother's tattered book - the newer editions don't have this recipe, and a couple of others that I value 
