KITCHEN MAVEN: Sweet On Zucchini (3 Recipes)

By Judith Yamada, Kitchen Maven

The green squash we know as zucchini is a variety of summer squash first developed near Milan Italy in the latter part of the 19^th century. Zucca is the Italian name for pumpkin or squash. And the name for zucchini comes from the Italian word “zucchino”, meaning little squash. As we gardeners know, zucchini can be a lot more than a “little” squash. However, the fruit of this vining herbaceous summer squash are best harvested when their seeds are small, and the skin is soft. The yellow blossom on the end of each new zucchini is the female flower. Male flowers grow directly on stems.

Zucchini contains carotenoids, rich in several antioxidants, which can ward off diseases and help protect us from sickness. They are an excellent source of vitamin A, important for good vision, high in potassium to maintain low blood pressure and help control cardiovascular disease, they’re low in calories, rich in fiber and water to aid in digestion and they are easily added and adaptable to a variety of recipes with excellent results.

Adding a little extra nutrition to recipes is always a good thing. And that goes for our favorite treats as well. How about some delicious Vegan Tahini Zucchini Brownies, Gluten Free Lemon Zucchini Bread or Wholewheat Nutty Chocolate Zucchini Cupcakes for treats that will draw any veggie hater to the table?? These sweet zucchini recipes will sweeten up your day.

Wholewheat Chocolate Zucchini Cupcakes

Two dozen

Preheat oven to 350 degrees F.

Oil the bottoms of 24 muffin-baking cups or line with cupcake wrappers.

In a large mixing bowl of an electric mixer

Combine:

3 large eggs

1 ¼ cups light brown sugar (packed)

½ cup vegetable oil

½ cup sour cream (not light)

1 Tablespoon real vanilla extract

Beat with mixing attachment until all is mixed well. About 2 minutes

In a separate smaller bowl

Combine:

1 ¼ cups white whole wheat flour

1 cup all purpose flour

½ cup dry unsweetened baking cocoa

1-teaspoon baking soda

¾ teaspoon salt

½ teaspoon baking powder

2 cups grated zucchini including the green skin (no seeds)

Whisk all the dry ingredients together until a consistent color throughout. Then add the dry ingredients to liquid ingredients a little at a time, beating just to incorporate after each addition. Scrape bottom of bowl and quickly beat one last time. Gently fold in the grated zucchini, distributing well. Fill muffin cups about ½ to 2/3 full. Will make 24 cupcakes.

Sprinkle on top of each cupcake:

3-5 semisweet chocolate chips or chocolate chunks (per cupcake)

1 teaspoon chopped walnuts (per cupcake)

Bake in preheated oven for about 17 to 19 minutes. Check with cake tester for doneness.

Allow cupcakes to cool completely in pans on racks. Transfer to closed containers to maintain freshness.

Original: Kitchen Maven 2019

Gluten Free Lemon Zucchini Bread

1 large lemon

3 large eggs, lightly beaten

½ cup honey

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup shredded zucchini, unpeeled and NOT squeezed

3 1/3 cups blanched almond flour, leveled in measuring cup

1 Tablespoon poppyseeds, optional

Preheat oven to 350 degrees F. Spray bottom of 9 x 5-inch loaf pan with cooking spray and line with parchment paper.

Zest lemon with fine zester, then squeeze all juice from the lemon.

In a large mixing bowl, add lightly beaten eggs, lemon zest and juice, honey, baking powder, baking soda, vanilla extract, and salt. Whisk until combined. Mixture will foam a little.

Add zucchini and almond flour. If using, stir in the poppyseeds. Mix gently with silicone spatula to combine. Pour batter into prepared loaf pan, smooth top and bake for 50 minutes or until the toothpick inserted in the middle comes out clean. Cool completely before removing from pan. Store covered in a cool dry place for several days.

Adapted from Original: iFoodReal

Vegan Tahini Zucchini Brownies

Dry mixture:

1 cup + 2 Tablespoons whole-wheat pastry flour OR white whole-wheat flour

½ cup unsweetened baking cocoa powder

1 teaspoon baking soda

1 teaspoon espresso instant powder, optional

Wet mixture:

1 ½ cups shredded zucchini – including skin, but no seeds

1/3 cup coconut sugar OR granulated sugar

1/3 cup real maple syrup OR agaves nectar

½ teaspoon salt

2 teaspoons real vanilla extract

1 Tablespoon apple cider vinegar OR white vinegar

¼ cup tahini – well stirred and creamy OR well stirred – creamy almond OR peanut butter

Sesame seeds, optional

Preheat oven to 350 degrees F. Spray a 9-inch square pan (or a 7” x 11” rectangular pan) with pan spray. Line the bottom of pan with parchment, overlapping two sides to form wings for lifting brownies from pan after baking and cooling.

Combine all dry mixture ingredients in a large bowl; whisk well

Combine all wet mixture ingredients in a medium bowl; whisk well

Pour the well-mixed wet ingredients over the well-whisked dry ingredients. Mix with a wooden spoon or silicone spatula, incorporating the wet mixture into the dry mixture, evenly, into a cohesive batter with no obvious dry ingredients showing. But don’t over mix.

Pour batter into prepared pan. Tap on countertop to even out batter and break excess air bubbles. Lightly sprinkle the top of the batter, evenly with sesame seeds, if using.

Bake in the center rack of preheated oven for 18 – 25 minutes, depending on your oven. When done, a cake tester or toothpick inserted into brownies should come out a little moist, with a few crumbs, but not wet.

Allow brownies to cool on a rack, in the pan, until entirely cool. Lift the cooled brownies from pan, onto a cutting board, using the parchment wings. Cut evenly into 16 to 20 servings. These improve overnight and should be stored in a covered container at room temperature.

Original: Kitchen Maven

My cookbook, “Thrifty Comfort Cooking for Challenging Times” is available online through Barnes & Noble, Amazon and Powell’s Books. Your support helps individuals and families, in Tillamook County, who are experiencing food insecurity. All author profits from retail sales go directly to the Oregon Food Bank, Tillamook Services. Thanks for your support.