We’ve never been able to grow zucchini, which is ironic as zukes are vegetables that grow in abundance. I’m sure there’s some sort of soil fix we could do, but I’m just as happy to receive zucchini from family and friends or buy it at the farmers’ market. My mother-in-law recently handed over a monster zuke. While I love to slice and roast or chop and sauté, these preps are best suited for the younger, sweeter, more tender zucchini. The zucchini giants of this world are best shredded and used in baking or pancakes. Which meant I had some shredding to do.
My food processor made quick work of it and I soon had eight cups shredded zucchini. I wanted to use as much of it fresh as possible (though frozen shredded zucchini is fine for baked goods) and zucchini bread seemed the obvious choice. My hunt turned up a recipe for Chocolate Zucchini Bread (thanks, Mac!) that looked simple enough, so I baked up a batch. Short on granulated sugar, I made up the 1/2 cup difference with muscovado sugar, a deeper, darker, richer brown sugar. I wanted to stir in something yummy and though mini chocolate chips were tempting, I reached instead for cacao nibs thinking they’d add a hint of darkness to an otherwise sweet bread. I enjoyed the final zucchini bread very much, even more so with a light topping of crème fraîche.
Two cups shredded zucchini down, six to go. We needed a veggie side for supper and I remembered a simple gratin recipe I’d once enjoyed from a local paper. Having lost the clipped recipe, I guessed on amounts and came up with a pretty, savory, and flavorful side dish.
The final two cups shredded zucchini are in the refrigerator and I’ll throw part of it in a scramble or omelet for breakfast tomorrow. The rest? Who knows? It’s true what they say about zucchini, even if you don’t grow it yourself: It’s a gift that keeps on giving.
Chocolate Zucchini Bread
- 3 cups all-purpose flour
- 6 tablespoons baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups sugar
- 3 large eggs
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1/2 cup cacao nibs
Heat oven to 350°F. Grease two 8- or 9-inch loaf pans.
In bowl, mix flour, cocoa, salt, baking soda and cinnamon. In separate bowl, whisk together sugar, eggs, oil and vanilla. Stir into dry ingredients just to mix. Add zucchini and cacao nibs; mix gently. Divide batter evenly between pans. Bake 1 hour or until knife inserted into center of loaf comes out clean. Cool on wire rack.
- 4 cups shredded zucchini, pressed to dry
- 1/4 cup grated or shredded Parmesan cheese
- 1 tablespoon dried bread crumbs
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt, to taste
- 2 tablespoons dried bread crumbs
- 1 tablespoon grated or shredded Parmesan cheese
- 1 teaspoon olive oil
- 1/4 teaspoon dried oregano
Heat oven to 425°F. Coat pie plate with cooking spray.
In bowl, stir together gratin ingredients. Spread into pie plate. In small bowl, stir together topping ingredients. Sprinkle over gratin. Bake 20 minutes or until topping is browned. Makes 8 servings.