What to Do with That Zucchini

Have you run out of ways to use the zucchini that are growing rampant in your garden? Before you resort to leaving them on your neighbor’s doorstep, here are a couple of recipes to try.

Cold Zucchini Yogurt Soup
4 cups of raw grated zucchini
1/4 cup diced onion
One garlic clove- diced
1 and 1/2 cups plain yogurt
dash of curry powder or more to taste
salt to taste

Cook grated zucchini, onion and garlic covered over low heat with about 1/4 to 1/2 cup water until moderately soft (about 10 minutes) You can also use vegetable or chicken broth. Allow to cool and puree about 3/4 of the mixture in a blender until smooth. Add yogurt, curry powder and salt. Pour into storage container with remaining zucchini/onion mixture and refrigerate until chilled. Serve with a dollop of sour cream and/or chives. (You can puree the entire batch, but I reserve about 1/4 to add later to give the soup a bit of texture.)

Chocolate Zucchini Nut Bread
3 cups of grated raw zucchini.
2 squares unsweetened chocolate
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking power
1/2 teaspoon salt
1 and 1/2 cups granulated white sugar
3/4 cup canola or vegetable oil
4 large eggs lightly beaten
2 teaspoons vanilla extract
1 cup chopped nuts (walnut or pecan)
Melt chocolate squares in microwave in large bowl. Grate zucchini and add to chocolate, mixing together well (I find this is a good way to blend in the chocolate which otherwise tends to stick to the bowl.) Add the oil and beaten eggs. Set aside. Sift together flour, baking soda and baking power and salt. Add gradually to zucchini/oil mixture. Add vanilla and chopped nuts. Pour into greased and floured loaf pans. Bake at 350 degrees for 45-50 minutes or until a testing prong comes out clean.
For an extra chocolaty cake, substitute 1 cup of chocolate chips for the nuts. Or live extravagantly and use both nuts and chips. Makes two loafs

2 Comments on “What to Do with That Zucchini

  1. 2 great recipes. I could always have zucchini in a chocolate bread, but I like the combination of zucchini and yogurt.

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