Last year’s garden was a dismal failure. No zucchini last year.
The year before that … well, you can see for yourself. This was about as good as it got. Which was not that great.
This year, the zucchini are actually producing!! Whoo Hoo! In celebration, I decided to share my top 10 favorite ways to enjoy zucchini!
I have never before shared a recipe on the blog. This is a first!
The blog is called: Daily Blessing … and what better blessing is there than food!? Especially food as delicious as Chocolate Zucchini Cake! Delicious blessings such as this must be shared!!
So without further ado, here are my top 10 favorite ways to enjoy zucchini!
#1 on the list – Chocolate Zucchini Cake
(This is my very favorite way to enjoy zucchini!)
Recipe is at the bottom.
#2 – Zucchini-Cheese fritters
(This is my go-to favorite for lunch!)
Grate a medium zucchini.
Stir in 1 beaten egg.
Toss in some shredded cheddar cheese.
Sprinkle a dash of salt. Add a splash of olive oil.
Scoop with a 1/3 measuring cup onto hot griddle.
Fry until golden on both sides (flipping once).
Enjoy!
#3 – Zucchini added to a fresh tossed green garden salad
(Use a small tender zucchini; slice into salad)
#4 – Zucchini added to Stir-fry
Cook rice.
Stir together 1 Tbsp. Rice Wine Vinegar and 2 Tbsp. Soy sauce.
Stir into hot rice.
Heat olive oil in skillet, along with several generous splashes of Toasted Sesame oil.
Stir fry veggies.
Currently my veggies of choice are: zucchini, snow peas, peppers, onion, garlic. (though I love to use Bok-Choy too!)
Add hot rice to veggies.
Add cooked meat of choice.
(Right now, I’m using the cooked frozen shrimp in the big bags at Costco … just thaw a small portion, and stir into your meal)
#5 – Zucchini & Couscous
Roasted Fresh Veggies:
Slice fresh veggies of choice (my veggies of choice are: zucchini, onion, peppers, snow peas)
Toss veggies with olive oil.
Sprinkle with salt.
Roast fresh veggies in oven at 350 degrees for 20 minutes.
Cook couscous:
Bring to a boil 1 ¼ c chicken broth, ½ tsp. salt, 2 Tbsp. butter.
Stir in 1 c. couscous.
Cover. Remove from heat.
Let stand 5 minutes.
Fluff couscous with a fork.
Stir in roasted veggies.
Enjoy!
#6 – Zucchini “pasta salad”
Use a spiral slicer to make zucchini “noodles.”
Add favorite salad veggies of choice.
Toss altogether with favorite salad dressing.
Enjoy!
#7 – Zucchini “spaghetti”
Use a spiral slicer to make zucchini “noodles.”
Place zucchini “noodles” in a bowl, add 1 Tbsp. water.
Cover and microwave on high for 1 minute, or until “noodles” are tender.
Drain excess liquid.
Top zucchini “noodles” with hot marinara sauce.
Sprinkle with a bit of parmesan or mozzarella cheese.
Enjoy!
#8 – Sauteed Zucchini with Parmesan
Grate a medium zucchini.
In a hot skillet, lightly sauté zucchini along with 1 Tbsp. olive oil.
Once the zucchini is tender, sprinkle with a dash of salt and a bit of parmesan cheese.
Yummy!
#9 – Zucchini Chocolate Chip Cookies
(another personal favorite of mine!)
#10 – Zucchini Bread
Chocolate Zucchini Cake
½ cup butter, softened
½ cup vegetable oil
2 cups sugar
4 eggs
1 ½ tsp. vanilla extract
2 ½ cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¾ cup milk
2 cups finely grated zucchini
¾ cup chocolate chips
Icing:
½ cup heavy whipping cream
4 ounces semisweet chocolate, coarsely chopped
1 Tbsp. light corn syrup
½ tsp. vanilla extract
Lightly grease a large bundt pan.
Heat oven to 350 degrees.
In a large mixing bowl, combine butter, oil, sugar, and eggs.
Beat together with an electric mixer until light and airy.
Add the vanilla extract and blend briefly.
Stir together the flour, cocoa, baking powder, baking soda, and salt in a separate bowl.
Stir about 1/3 of the dry ingredients into the creamed mixture, until evenly blended. Add half of the milk and stir again until blended. Continue mixing in this fashion, adding another 1/3 of the dry ingredients, then the rest of the milk, and finally the remaining dry mixture.
When the batter is evenly mixed, use a rubber spatula to fold in the grated zucchini, about half at a time, then the chocolate chips.
Scoop the batter into the prepared pan, filling evenly.
Bake the cake for 50-55 minutes at 350 degrees, until a toothpick inserted deep into the cake comes out clean.
Set the pan on a cooling rack for 20 minutes. Then carefully run a knife around the sides of the cake to loosen it and invert it onto a large plate. Cool thoroughly.
For the icing, heat the cream and the chopped chocolate together until the chocolate melts. Whisk the icing until smooth. Whisk in the corn syrup and vanilla extract. Let the icing cool a few minutes so that it thickens just a little, then spoon it over the cake.
Thank you God for Zucchini blessings!!
Thank you God for all the many different ways to enjoy Zucchini!
