Vegetable bin still full of zucchini? |

Vegetable bin still full of zucchini?

Story by Anna Aughenbaugh | Ft. Collins, Colo
Getty Images/iStockphoto | iStockphoto

In early summer it seemed so long until harvest time, but soon we had an abundance of summer squash, namely zucchini. We gave away extras until our neighbors wouldn’t open the door when we stopped by with a bag full.

Now that frost is coming, I’m thinking of all the delicious recipes I can make some cold day when I want to warm up the kitchen. Preparing cakes for the freezer lets me be prepared for company, or to deliver goodies to our kids in Denver. I frost the cakes; then cut them into pieces before freezing them, so I can take out just a piece or two. Grated zucchini can be frozen to use within a few months.

Zucchini & Corn Cornbread

1-1/4 cups Flour

3/4 cup Cornmeal

1/4 cup Sugar

2 tsp. Baking powder

1/4 tsp. Salt

1 cup Milk

1/4 cup Salad oil

1 Egg

1 cup Zucchini, peeled, grated

1/2 cup Whole kernel corn, drained

Preheat oven to 400 degrees. Coat an 8-inch pan with oil spray. Mix dry ingredients in a bowl; stir in milk and egg just until moistened. Fold in zucchini and corn. Spoon batter into pan and bake 20 to 25 minutes or until it tests done when a toothpick inserted in center comes out clean.

Chocolate Zucchini Cake

1/2 cup Margarine

1/2 cup Salad oil

1-3/4 cup Sugar

2 Eggs

1/2 cup Sour milk

2-1/2 cups Flour

1/2 tsp. Cloves

1/4 cup Cocoa

1/2 tsp. Cinnamon

2 cups Zucchini, grated

1 tsp. Vanilla

1/2 tsp. Baking powder

1 tsp. Baking soda

1/2 cup Chocolate chips

Cream margarine, oil and sugar; add milk. Add dry ingredients. Stir in zucchini. Spread in a greased 9-by-13-inch pan. Sprinkle with chips. Bake at 350 degrees for 45 minutes, or until it tests done.

* To make sour milk, add 1/2 tsp. vinegar to milk.

Cream of Zucchini Soup

1/2 cup Onion, chopped

3 cups Zucchini, grated, unpeeled

2 cups Chicken broth

2 chicken Bouillon cubes

1 tsp. Basil

3/4 cup Evaporated milk

1/8 tsp. Pepper

Simmer onions, zucchini, broth and bouillon 20 minutes, until onion is tender. Add basil, milk and pepper. Heat through. Makes four servings. Top each serving with a dollop of plain yogurt or sour cream. ❖

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