A Solution to the Zucchini Epidemic


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These Zucchinis are too big and have gotten too firm for use in other culinary applications.

Only you can solve the Zucchini Epidemic. Click on the “Read the rest of this entry” link below for more.

If you’ve molested your zucchinis properly, chances are that around this time of the summer you are experiencing something of a Zucchini Epidemic. If you’ve had a lot of rain like we’ve had in New Jersey recently, and a lot of sun, and you neglect your garden for several days, you may find that you have a zucchini or two (or three) that has become frighteningly large. The problem with frighteningly large zucchinis is they are impractical for use in things like pastas and ratatouille and they are somewhat tougher in texture. They have big nasty seeds inside and the flesh, while still moist, is more pumpkin-like than zucchini like. Other than throwing them straight in the garbage, what to do with them?

You make…

Zucchini Bread

(adapted from the recipe from the Carnegie-Mellon University Dinner Co-Op website)

Wet Ingredients

1 cup olive oil
2 eggs
2 cups sugar
1 tsp molasses
3 teaspoons vanilla
1 teaspoon salt
1/8 teaspoon nutmeg
3 teaspoons cinnamon
2 cups grated zucchini

Dry Ingredients (Combine in a large bowl)

3 cups flour
1 teaspoons baking soda
3/4 teaspoons baking powder
1 cup of Nuts, Raisins, Currants, Craisins, Chocolate Chips or a combination thereof

(Makes 2 loaves)

What I am about to show you is a tripled recipe of the above, because yesterday I discovered a zucchini the size of a caveman’s club in our garden. Zucchini Bread is very easy to make, it’s a quick bread, and if you are inclined to give away zucchinis, this is a much better gift to your neighbors and family than just dropping off zucchinis at their front door — they’ll actually eat it and probably ask you to make more.

First you are going to want to shred your zucchini with a box grater or with the grating blade of your food processor. This one zucchini yielded six cups of shredded vegetable matter. If its a big zucchini, cut it open first and remove the stringy center and the pumpkin-like seeds, because that stuff tastes nasty.

Next, grease your loaf pans by brushing on some vegetable oil. This is a mini-loaf pan, which is great for making small gifts of zucchini bread for your co-workers, or if you want to freeze zucchini bread in smaller amounts. Zucchini bread keeps nice in the freezer when wrapped up and thaws out and toasts up very nice.

Next, flour up the loaf pans. Tumble the flour around in the pan, and then pour the excess flour from the pan into the next one, and so on, until all your loaf pans are floured up.

Crack your eggs into a mixing bowl, and then whisk thoroughly to integrate yolks.

Add the wet ingredients — Olive Oil, Sugar, Molasses, Vanilla, and mix well.

Dump in the Zucchini, mix well. In another large bowl, sift together flour, baking soda and powder.

Pour the wet ingredients into the blended dry ingredients. Fold until it is just mixed.

Add your Nuts, Craisins, Raisins, Sultanas, Blackcurrants, Chocolate Chips etc at this point. Here I’ve separated my batter into smaller batches so I can have loaves with different flavors in them. Mix well, and then pour into loaf pans.

Bake in a pre-heated 350 degree oven for one hour.

Mini-Loaves fresh from the oven

Zucchini Bread Cross-Section

16 Responses to A Solution to the Zucchini Epidemic

  1. Melissa says:

    Damn it all, Jason, when you and Rachel cook, I am a goner!

    I love the idea of the combination of the cranberries and zucchini! The fruit and veggie combo will make the Surgeon General soooo happy!!

    Bravo on what your brains and hands create, Rachel and Jason!

  2. Martha says:

    Gorgeous! If my zucks ever get going I’ll try this–even if they don’t get going, I’ll still try it with store bought zucchinis! Excellent photos!

  3. These are fantastic!
    I have never baked with zucchini and your loaves look so delicious!

  4. Young says:

    This looks so good, crunchy on the out side, but moist on the inside, just like my heart.

  5. Hillary says:

    Hey, nice recipe! I love the picture of you stirring in the zucchini, it’s like a whirlwind of batter, still in motion! Enjoy your crazy courgettes!

  6. theinversecook says:

    Sounds good. Have to try these. Maybe in muffin-cups? Regards.

  7. RubyShooZ says:

    I love it. What I think I love as much though is your writing. :)

    I’m a vegan so I would alter it somewhat foregoiing the eggs, but otherwise, it looks delicious!!!

    (Nice photos by the way)

    I’m new here, big hellos to you!

  8. marimann says:

    Zuke bread with chocolate chips is awesome. Thanks for the step-by-step pics too…

  9. Rachel Perlow says:

    The muffins and mini-loaves are great. The mini loaves we made baked for about 45 minutes, Muffins would probably go for 20-35 minutes, depending on the size.

    You may be wondering why we hand mixed this? Well, a tripled recipe wouldn’t fit into the KitchenAid Bowl, I’d have to make it 3 times. Besides, it’s pretty easy batter to mix by hand.

    Finally, you may have noticed that the picture after the broken eggs looks brown. Well, I mix the spices in with the wet ingredients as well as the salt and sugar. Only the flour and leavening ingredients do I consider “dry.”

  10. Jim says:

    Yummm. I haven’t got a zucchini epidemic, but by god, now I want one.

  11. […] are stuck with a lot of zucchini from the garden (or even if you’re not) you might think about ZUCCHINI BREAD __________________ Less is not more. More is more and more is […]

  12. Hey there-
    Thanks for the recipe- we made it last night and we just DEVOURED the Z-bread. I even got up at 2am to have a slice with reallllly good snooty Euro-butter even.

  13. […] Use For Those Pesky Zucchinis Sick of Zucchini Bread already? Here’s something else you can do with our friend Monsieur […]

  14. Beth says:

    Thanks! I had so many zucchinis in the fridge that probably would have been rotten in a few days. My choc. chip zucchini bread turned out great!

  15. dorothy sprague says:

    Great Receipe and Wonderful Photos!!!!! for the zucchini bread.

    Can i replace white flour with WHOLE WHEAT??

    Can I substitute 1/2cup of FLAXMEAL and 1/2 cup of HEMP OIL.. OMEGA for the OLIVE OIL??

    Can I add MASHED FRESH PUMPKIN TO THIS WONDERFUL RECEIPE FOR THE ZUCCHINI??

    Can I eat the cooked SKIN of the Pumpkin???

    I have an OLD receipe, abt. 20yrs.] it is TITLED “MRS. DAVIS ZUCHINI BREAD” it calls for the tem. to be at 375 for 45 to 1 hour. I have noticed all the receipes for zucchini call for 350 for an hr. Mrs. Davis Receipe is very SIMILIAR TO YOURS; I made this last week at 375 and came out wonderful. But I am confused, why EVERYONE IS CALLING FOR 350, EXCEPT THIS ONE….MRS. DAVIS’S ZUCCHINI BREAD.?????

    Thank you so Very Much,

    dorothy

  16. Unearthing This Life says:

    I love zucchini bread! I adore the mini-loaves with different additions!

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