I love vegetables, especially if they’re fresh from the garden. This year, I can actually say we’ll be enjoying zucchini, cucumbers, green peppers, tomatoes, and sweet corn from our very own garden!
After 20 some years without one, it’s about time.
I have to give my husband all the credit as he did the tilling, planting and tending. In my defense, he’s semi-retired so he has the time to do it. I don’t.
The tomatoes aren’t quite ripe yet (I can’t wait for BLTs! I also like them sliced with a bit of salt & pepper – my mouth is watering just thinking about it!)
The zucchini and cucumbers, on the other hand, are growing like crazy! In fact, my husband brought in a giant, blimp of a zucchini the other day. My first thought was, what the heck am I going to do with this?! Since I couldn’t exactly use it as a door stopper, I had to come up with other uses for this humongous summer squash. So, I searched online for recipes featuring zucchini as one of the main ingredients, and found the perfect recipe for Chocolate Zucchini Bread on allrecipes.com (see recipe below). I figured as long as there’s chocolate in it, my husband and son will eat it (make that devour it!).
Because I had a surplus of the green stuff, I made a double batch. I kept one cake-size pan of it at home and brought a loaf in to work to share. I must admit I’m not much of a baker (I don’t have the patience and usually make a huge mess in the kitchen), but I’m proud to say my zucchini bread was a big hit with both my family and co-workers.
Chocolate Zucchini Bread
2 (1 ounce) squares unsweetened chocolate
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
This is my own recipe for a super-easy side dish you can whip up using fresh zucchini and tomatoes.
Zucchini & Tomato Parmesan
3 medium-size zucchini, sliced
2 large tomatoes, chopped or 2 cans stewed tomatoes
1/2 cup diced onions
1/4 cup grated Parmesan cheese
1 tbsp. olive oil
Italian seasoning (basil & oregano) to taste
Directions: In large skillet, sauté zucchini, tomatoes and onions in hot olive oil for 5 minutes. Add Parmesan cheese and seasoning. Stir to coat well. Serve hot.
Chocolate Zucchini Cake
This is a recipe that Smart Perks blogger Mel B. has been enjoying since she was a little girl. It was her grandmother’s recipe.
1/2 cup margarine
1/2 cup oil
1/2 cup buttermilk or sour milk (milk w/lemon juice or vinegar 1/2 tbsp for 1/2 cup milk)
1 tbsp vanilla
1 3/4 cup sugar
2 1/2 cup flour
1 tbsp. baking soda
1/2 tsp salt
5 tbsp. cocoa powder
1/2 tsp cinnamon
1/2 tsp salt
2 cups grated zucchini
Topping: 1/3 cup chocolate chips, 1/3 cup brown sugar, 1/3 cup chopped walnuts
Directions: Combine dry ingredients with wet ingredients. Pour into 13 x 9 greased and floured cake pan. Sprinkle topping over all. Bake at 325 degrees for 45 minutes.
Even if you don’t have a garden of your own, you can find fresh zucchini and other healthy, delicious and home-grown produce at your local farmer’s market.
Whether your veggies are the fruits of your labor, or your local grower, enjoy the fresh taste of summer!
Smart Perks Blogger, Catherine B, a Smart Perks employee.