Tag Archives: Things To Do With Zucchini

Chocolate Zucchini Muffins

half-eaten

It’s summer squash season, and the piles of fresh zucchini are starting to lose their novelty. So when I’m staring at a fridge full of squash or a zucchini the size of my leg, I usually resort to shredding and hiding them in baked goods. Or at the very least, shredding and hiding them in the freezer for a snowy day.

cocozelle_squash

shredded_zucchini

Zucchini does wonderful things for muffins. It makes for a soft, delicate crumb; and more importantly, it enables you to call them “muffins” when really they taste like cupcakes.dry_ingredients

I used black cocoa powder, which is basically Dutch-processed cocoa taken a step further so that it’s even darker and less bitter. It’s great to have on hand if you want baked goods with a mellow chocolate flavor and super dark color, i.e. Oreo-type cookies or ice cream sandwiches.

A note on cocoa powder: You can usually use natural cocoa powder in place of Dutch (NOT vice versa, at least for cakes and cookies). But be warned that the natural acidity will react with the baking soda in this recipe and your muffins will have a reddish tint, like Devil’s Food cake. And I can’t promise they won’t be a little taller or flatter than they should be, since I haven’t made that substitution in this particular recipe.

coconut_oil

Finally, I find that coconut oil makes these extra delicious and “healthier,” giving us all the more reason to eat cake for breakfast. You’re welcome.

Chocolate Zucchini Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 muffins

Chocolate Zucchini Muffins

A delicious, kid-friendly way to use up extra zucchini.

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup white flour
  • 2 tablespoons unsweetened Dutch-process cocoa powder ("black" cocoa powder if you have it)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons sugar
  • 1/2 cup extra-virgin coconut oil (I like Nutiva)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 pound zucchini (1 cup grated)
  • 6 ounces semisweet chocolate chips
  • Special equipment
  • Electric mixer
  • 12-cup muffin tin
  • Cupcake liners

Instructions

  1. Preheat oven to 350F and coarsely grate zucchini. If you're using a big monster zucchini, scrape out the seeds first.
  2. Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt.
  3. Beat together sugar, oil, egg, and vanilla using an electric mixer until creamy, about 3 minutes.
  4. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips.
  5. Divide among 12 lined muffin cups and bake until tops spring back when lightly pressed, about 30 minutes.
  6. Cool in pan for 5 minutes, then remove from pan to cool completely.
http://www.homegrowngourmet.org/chocolate-zucchini-muffins/

Brown-buttered Zucchini with Basil

patty_pan

It’s summer squash season, and you know what that means: It’s best to keep your car windows rolled up and your doors locked, or you might come back to find that someone’s “gifted” you a zucchini that could double as a baseball bat.

gold_rush_zucchini_blossom

Gold Rush zucchini — easier to spot than the green ones

I don’t resort to that anymore though, mainly because I mostly grow squash that aren’t green. They’re easier to catch while they’re small, so as long as I check the plants daily I don’t often find myself staring down a squash that’s bigger than my femur.

cocozelle squash

Cocozelle

The one exception this year is a variety called Cocozelle, and it’s proving to be a bit of a challenge because the scalloped green zucchini look a lot like stems. I love the way it looks though, and it’s definitely our top producer right now.

zephyr squash

Little two-toned Zephyr squash — they won’t seem so innocent in a few days.

So in honor of high squash season, I’ll be putting up some of my favorite recipes in the coming weeks. This is one of my very favorite simple dishes — zucchini sliced very thin and sautéed for just a few minutes in a simple brown butter sauce, then brightened with shards of fresh basil.

brown_butter_then_add_zucchini_and_onions

And if you have some fresh parmesan on hand, grate some on top to make it even better. Try doubling the butter and serving it over pasta for a simple vegetarian meal. If you have some fresh sweet corn? Throw it in. The brown butter and basil combination makes magic with almost any summer vegetable.

zucchini_with_brown_butter_and_basil

However: This is not one of those recipes for dealing with big, hulking squash that are watery and full of seeds (I’ll be posting one of those next time) — if you’re using zucchini, they should be market-sized (about eight inches long).

Brown-buttered Zucchini with Basil

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Yield: 2 servings

Serving Size: 1/2 zucchini

Brown-buttered Zucchini with Basil

A simple and delicious way to deal with too much zucchini (if there is such a thing).

Ingredients

  • 1 medium zucchini (about 8 inches long) or summer squash
  • 1-2 tablespoons white onion, finely chopped
  • 1 tbsp salted butter
  • 2-3 sprigs fresh basil

Instructions

  1. Cut squash as thin as you can manage and set aside.
  2. Put butter in a large skillet and melt it over low-medium heat. Cook butter just until it starts to brown, you'll need to watch it like a hawk as it goes from brown to burned in seconds.
  3. Immediately throw onion into skillet and stir, cook until translucent.
  4. Add squash and cook a few minutes, until heated through but not mushy.
  5. Remove from heat and finely chop fresh basil leaves. Sprinkle across the top and serve hot.
http://www.homegrowngourmet.org/brown-buttered-zucchini-with-basil/