What can you say about zucchinis? Search the internet, and you will have almost as many facts and figures as I have fruit under the large leaves in my garden. This post will share savory facts and a sweet recipe. Another post, on some future day, will share a savory recipe, and I will see if such a thing as a sweet fact exists.
A few savory bits:
Zucchini contain mostly water – only cucumbers contain more water….If cooked with the skin, zucchini is a good source of vitamin A and a very good source of fiber, vitamins C, K, B2, B6, Folate, magnesium, potassium and manganese. It is fat free and low in sodium and cholesterol free. –www.allfoodsnatural.com
And this:
The zucchini was introduced to this country in the mid 1900’s by the Italians and is now grown by more gardeners than any other squash. –www.heirloomseeds.com
Another site offered a modest cooking suggestion, followed by a lyrical description:
…zucchini are cut into small circles or half moons and sautéed in olive oil. Add fresh spices like rosemary, basil or Italian seasoning to season the vegetable. Cook until lightly seared. Flip when the tops start to sweat. –www.maholo.com
How many things can you say that about, that they are ready for their next phase in Life when they begin to sweat? (I will think about that the next time I wipe my brow in the garden.)
I promised recipes in a previous post about zucchinis. Here is one, offered by a modern-day Renaissance woman — she paints with oils and bakes with overgrown garden vegetables. How many among us can claim such diversified talent?
Zucchini Bread
2 c. shredded zucchini
——————-
3 c. flour
1 ½ c. sugar
3 t. sugar
3 t. cinnamon
1 t. baking powder
¾ t. baking soda
——————-
3 eggs
1 cup vegetable oil
1 t. vanilla
——————-
Exciting options! Add either 1/2 cup of semi-sweet chocolate chips or ¾ cup cocoa powder. (Ghirardelli is a lovely brand.)
First: Decide the final form of your zuchinni offering: loaf? Bundt? muffins? Prepare the proper pan, by either greasing and flouring, or using paper cupcake liners.
Next: Shred the zucchini and allow to stand in a colander for 30 minutes. Press out the excess liquid, and then fluff the squished shards with a fork prior to adding to the batter.
Then: Preheat your oven to 350 degrees.
Then again: Combine the dry ingredients with the wet ingredients, stir in the zucchini, and one of the options if you are feeling jazzy.
Finally: Pour into your form-of-choice and bake. 1 hour 10 minutes for the loaf or Bundt, and 50 minutes for the muffins. Use a toothpick or broom straw to test for doneness before taking the decisive action of removing the pan from the oven and turning off the heat.
Reward: Eat the bread yourself, or share and bask in the compliments.
Better reward: Both of the above.
WORDS FROM OTHERS
There are 37 people in the U.S. listed on whitepages.com with the last name ‘Zucchini’ and an additional 47 with the last name ‘Zucchino’
(Mark Morton, ‘Gastronomica’, Fall 2010)
–www.foodreference.com
Amy in the Garden 
I love it, Amy! Thanks for sharing! =) Funny anecdote: I was at the grocery store last night, in a sort of adventerous mood to try a new vegetable for dinner. I ALMOST went for zuccini – a food we rarely eat here – but decided on okra instead because my husband really likes it. Crazy though, because part of my reason for not going with zuccini was because I had no idea how to cook it. Well, now I do!
I’m going to post a recipe, or two, for zucchini as an entree, especially if you share an okra recipe with me! I only know it from very-serious southern cooking and am interested to learn how you prepare it.
I’ve had just a slow steady supply from the garden and have kept up with shredding and freezing it for winter baking. I will definately try this (as muffins)
Thanks Amy!
Great! I just amended the recipe a bit, and changed 1 cup of chocolate chips to 1/2 cup. I made a double batch when I first tried this and used a full cup then. I think that having a full cup in this original recipe would be great, too, but might be too much chocolate-overload unless you’re completely addicted. (as I am) Thought I’d share the “Moosewood Cookbook” recipe for Zuccanoes next!
Amy, I just saw this on MSN: a link to the Delish web site and all about zucchini recipes! I’m intrigued by the herbed zucchini soup. Yum!
http://www.delish.com/recipes/cooking-recipes/zucchini?gt1=47001
Fantastic! I can’t wait to investigate! If I include recipes in a future post, I will give you due credit, Robin! I’m a huge fan of soup, for nutrition of course, but also for the comfort. So I will look at the herbed zucchini soup first. Thank you again for the lead!