Wednesday, July 29, 2009

Zucchini Marathon!

My good friend Caitlin came over the other day for a zucchini baking marathon! Anything done in the kitchen is much more fun when there's a side kick! (I know, I always have three little side kicks, it's just nice to have one that knows how to crack eggs so I don't have to fish out a zillion egg shell pieces...)

There you see my way wild garden. Everything use to look so pretty in orderly little rows...but I can't complain about the yields we're getting! Also hidden in there are some onions, peppers, basil, and garlic! This has been a great garden year so far! Today, my zucchini plant has another 3 huge blossoms! It truly does grow so fast it comes out your ears!
So...this is where it all started...in the garden!
And this is where it all ended...
Now, you may think you're going to find three super healthy, zucchini packed recipes, but the health factor actually ends right at the zucchini.
I'm not going to lie--these recipes are packed with butter, oil, sugars, eggs. and plain 'ol flour.
Sorry.
But
they.are.oh.so.tasty.my.friends!
Live a little...cleanse with a few more vegetables...it'll be ok...just this one time!

Chocolate Zucchini Roll

3 eggs
3/4 c. sugar
1 c. shredded zucchini
1 tsp. vanilla
1 c. flour
1/2 c. baking soda
1 tsp. cinnamon
1/4 tsp. salt

Filling:
1 package (8 oz.) cream cheese, softened (we used 1/3 less fat)
2 tsp. vanilla
2 c. confectioners' sugar

Line a greased 15 in. x 10 in. x 1 in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in zucchini and vanilla. Combine the flour, cocoa, baking soda, cinnamon, and salt; add to egg mixture until well blended. (Batter will be thick.)

Spread batter evenly in prepared pan. Bake at 350 degrees for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth.

Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar. Cover and refrigerate for 1 hour before slicing. Store in the refrigerator.

Zucchini Italian Herb Bread
Tastes like stuffing!

3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. dried Italian seasoning
3 eggs
3/4 c. canola oil
2 1/2 c. shredded zucchini
1 c. shredded cheddar cheese
1/2 c. chopped onion

In a large bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, whisk eggs and oil. Stir into flour mixture just until moistened. Fold in zucchini, cheese, and onion.

Pour into a large greased loaf pan. Bake at 375 degrees for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Store in the refrigerator.

Caramel Zucchini Cupcakes

3 eggs
1 1/3 c. sugar
1/2 c. canola oil
1/2 c. orange juice
1 tsp. almond extract
2 1/2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cloves
1 1/2 c. shredded zucchini

In a bowl, beat the eggs, sugar, oil, orange juice, and extract. Combine the flour, cinnamon, baking powder, baking soda, salt, and cloves; add to egg mixture and mix well. Add zucchini and mix well.
Fill greased or paper-lined muffin ups two-thirds full. Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

Caramel Frosting:
1 c. packed brown sugar
1/2 c. butter
1/4 c. milk
1 tsp. vanilla
1 1/2 to 2 c. confectioners' sugar

Combine the brown sugar, butter, and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (it took longer for ours). Remove from the heat; stir in the vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

1 comments:

peter marie said...

Those all look awesome! I'll have to try some...especially that chocolate roll?? Awesome!