Posted by sherry on June 14, 2001 at 15:29:32:
ZUCCHINI BREAD CAKE
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4 c. shredded zucchini
3 c. all purpose flour
2 1/2 c. sugar
1 1/4 c. oil
4 eggs, beaten
1 Tbsp. plus 1 tsp. vanilla
1 Tbsp. cinnamon
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. chopped nuts
1/2 c. raisins
Heat oven to 325 degrees. Grease Bundt pan. Blend all ingre-
dients on low speed one minute. Beat on medium for one minute.
Pour into pan. Bake until wooden toothpick in center comes out
clean. Bake for 50 minutes to 1 hour; cool.
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CHOCOLATE SPICED ZUCCHINI BREAD
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3 eggs
1 c. oil
1 c. sugar
3 c. flour
3 tsp. vanilla
2 c. grated zucchini, or
shredded
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. cloves
3 Tbsp. cocoa (optional)
Mix eggs, oil and sugar. Add flour, vanilla, zucchini,
baking powder, baking soda and spices. Mix well with wooden
spoon. Pour into two greased loaf pans. Bake at 325 degrees for 1
hour. Cool on wire racks; or wrap in aluminum foil. Freezes
well.
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ZUCCHINI BREAD AND BUTTER PICKLES
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3 squash or more, sliced
2 onions, sliced
1/4 c. kosher salt
Syrup:
2 c. white sugar
2 c. white vinegar
1 tsp. celery seed
1 tsp. turmeric
2 tsp. mustard seed
Combine squash, onions and salt. Cover with water; let
stand 2 hours. Combine syrup ingredients; bring to a boil.
Drain squash mixture; add to syrup. Boil 5 minutes. Pack in
sterilized jars. Seal jars in boiling water bath for 10
minutes.
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OUR BEST ZUCCHINI BREAD AND BUTTER PICKLES
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5 lb. zucchini
1 1/2 lb. yellow onions
1 qt. cider vinegar
2 c. sugar
1/2 c. salt
2 tsp. celery seed
2 tsp. mustard seed
1/2 tsp. turmeric
Scrub zucchini well with a stiff brush. Slice about
1/4-inch thick. (Makes about 4 quarts.) Slice onions thinly.
In large kettle, combine vinegar, sugar, salt, celery seed,
mustard seed and turmeric. Cook over moderate heat, stirring,
until sugar is dissolved and mixture comes to boil. Remove
from heat.
Stir in sliced zucchini and onion. Cover; let stand 1
hour. Meanwhile, sterilize seven 1-pint jars; leave in hot
water until ready to fill. Heat zucchini mixture to boiling.
Reduce heat; simmer, uncovered, 3 minutes. Remove from heat.
With slotted spoon, immediately ladle zucchini and onion slices
into sterilized jars, completing one jar at a time. Fill with
vinegar mixture to within 1/2-inch of top, but covering mixture
completely. Cap at once as manufacturer directs. Makes 7
pints.
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SPREAD FOR BREAD
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1 (3 oz.) pkg. cream cheese
1 stick butter
1/2 c. powdered sugar
Whip together. Spread on sliced banana bread, zucchini
bread, etc.
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FRIED ZUCCHINI STICKS
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zucchini
bread crumbs
milk
beaten egg
flour
Parmesan cheese
oil for frying
Peel and slice zucchini into sticks. Dip sticks in
milk, then flour, beaten egg and bread crumbs. Fry in hot oil;
drain on paper towels and while still hot, sprinkle grated
Parmesan cheese on top.
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PICKLED ZUCCHINI APPETIZER
(Zucchini Con Olio E Aceto)
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3 or 4 zucchini squash
3 Tbsp. olive oil
2 Tbsp. olive oil
2 cloves garlic, quartered
1/2 tsp. oregano
1/4 tsp. salt
1 bay leaf
wine vinegar
Set out 1 pint screw-top jar. Wash and trim off ends of
zucchini squash. Cut zucchini crosswise into 1/4-inch slices.
Heat in skillet 3 tablespoons olive oil. Add zucchini and cook
slowly until browned. Drain on absorbent paper. Cool and
place in jar.
Meanwhile, combine remaining ingredients, except wine
vinegar. Pour mixture over zucchini and cover with wine
vinegar. Screw cap onto jar and store jar in refrigerator at
least 24 hours. Serve cold.
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GLORIA'S ZUCCHINI FRITTERS
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2 large zucchini, sliced
8 oz. cream cheese
1 c. grated Romano cheese
handful of chopped basil
pinch of salt
pinch of pepper
flour
Wesson oil
1/2 tsp. baking powder
6 eggs
Heat electric frying pan to 350 degrees. Wash zucchini thor-
oughly; slice 1/4-inch thick. Parboil zucchini; drain well.
In large bowl, while zucchini is still warm, add cream cheese,
salt, pepper, basil, eggs, grated Romano cheese and 1/2 tea-
spoon baking powder. Mix all ingredients with large spoon, the
zucchini should break into pieces, when mixed well, gradually
add the flour until the mix is the consistency of a pancake
batter. Cover frying pan with Wesson oil; spoon in batter,
making tablespoon size cakes. Brown well on both sides. Place
on paper towels to absorb excess oil. Delicious!
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SWEET ZUCCHINI PICKLES
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1 gal. diced zucchini
1 gal. water
1 c. slaked lime
2 tsp. salt
2 tsp. whole cloves
2 sticks cinnamon
Syrup:
6 c. cider vinegar
12 c. sugar
green food coloring (if
desired)
Pare large zucchini and cut in half to remove seeds.
Dice firm flesh in 1/2-inch cubes. Mix water and lime. Soak
zucchini in the lime solution 24 hours, stirring occasionally.
Remove zucchini from lime solution and wash thoroughly with
water. Then soak in fresh water for 3 hours; drain.
To prepare syrup: mix together vinegar, salt and sugar.
Add cloves and cinnamon which have been tied in small bag. Mix
drained zucchini with syrup and let stand 24 hours, stir
occasionally. Bring mixture to boil and simmer 35 minutes.
Put in jars and seal. You can get slaked lime at the feed
store.
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DILLED ZUCCHINI SLICES
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2 lb. zucchini, fresh and firm
1 c. sugar
1/2 c. salt
4 cloves garlic
4 heads dill
2 tsp. celery seed
2 tsp. mustard seed
1 tsp. cayenne powder
2 1/2 c. cider vinegar
2 1/2 c. water
Wash zucchini, cut into thin horizontal slices. Cover
with 1-inch water and 1/4 cup salt. Let stand two hours, drain
thoroughly. Place celery seed and mustard seed in spice bag,
add spice bag to water, vinegar, sugar and remaining salt.
Bring mixture to boil. Pour hot brine over zucchini slices.
Allow to stand for two hours. Bring all ingredients to boiling
point and heat five minutes. Place zucchini mixture (zucchini
slices and brine) into hot jars, leaving 1/4 inch head space.
Add 1 head of dill and 1/4 teaspoon cayenne powder to each jar.
Adjust caps. Process for 10 minutes in boiling water bath
canner. Makes about 4 pints.
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ZUCCHINI PICKLES (AND RELISH)
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8 c. zucchini, sliced
2 c. onion, sliced
2 c. green and red mango
2 Tbsp. pickling salt
2 c. white vinegar
3 c. sugar
2 Tbsp. mustard seed
2 Tbsp. celery seed
Sprinkle zucchini, onion and green and red mango with
pickling salt and let set one hour, stir every 10 minutes.
Drain. Mix vinegar, sugar, mustard seed and celery seed and
pour over the zucchini mixture. Bring to a full boil and boil
for 3 minutes. Can in sterilized jars immediately.
P.S. I ground the zucchini, onion and mango and fol-
lowed the rest of the procedure and made some very good relish.
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ZUCCHINI RELISH
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4 qt. ground zucchini
6 large onions
2 large green peppers
2 c. celery
ice water, to cover
3 1/2 c. dark vinegar
5 1/2 c. white sugar
1/4 c. salt
1 Tbsp. turmeric
2 Tbsp. mustard seed
Peel zucchini and remove seeds. In food processor, chop
fine or shred zucchini, onions, pepper and celery. Cover with
ice water and let stand 3 hours. Drain well. To prepare
syrup, combine remaining ingredients. Bring to a hard boil
after combining with zucchini mixture. Put in jars and seal.
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MARINATED ZUCCHINI
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1 1/2 lb. zucchini
1/2 c. olive oil
1/4 c. lemon juice
1 tsp. oregano
3 cloves garlic, crushed
1/2 tsp. salt
8 black olives
8 tomato wedges
Scrub and trim zucchini. Slice into thin strips.
Combine oil, lemon juice, oregano, garlic and salt in a shallow
glass bowl. Add sliced zucchini and toss well. Chill in
refrigerator 2 or 3 hours. One hour before serving transfer
zucchini to salad plates. Garnish with black olives and tomato
wedges. Sprinkle with pepper.
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ZUCCHINI CHEESE ROUNDS
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zucchini
Parmesan cheese
salt
pepper
margarine
Slice zucchini 1/8 to 1/4-inch thick, place single layer
on baking sheet. Sprinkle with salt and pepper, then sprinkle
cheese on top. Dot with margarine. Place under broiler and
broil until cheese bubbles and browns. Serve immediately.
Note: So easy and delicious, especially when zucchini
season rolls around.
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ZUCCHINI HOT SALSA
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10 c. ground (grated) zucchini
3 c. ground onions (thinly
sliced okay)
3 1/2 c. ground (grated)
Anaheim peppers (about 25)
1 tsp. garlic powder
1 Tbsp. cumin
1 c. brown sugar
1 Tbsp. cornstarch
2 tsp. dry mustard
5 c. ground tomatoes, thinly
sliced
5 Tbsp. salt
2 c. vinegar
1 Tbsp. crushed red pepper
1 tsp. nutmeg
1 tsp. coarse ground pepper
1 tsp. turmeric
In large bowl, mix zucchini, onions, Anaheim peppers and
salt. Mix well and let sit overnight. In the morning, rinse
thoroughly, using colander or large strainer. In large kettle,
combine zucchini mixture and all of the rest of the ingredi-
ents. Mix well and boil for 30 minutes. Seal in hot jars.
Yields approximately 4 1/2 to 5 quarts.
Note: You can experiment with different amounts and
varieties of peppers to suit your taste.
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