So the challenge was on. I searched through my Pinterest boards and printed out some likely recipe candidates, donned my apron and began baking a variety of breads. It's amazing how many zucchini recipes are out there, but then again, I guess it's not so surprising considering everyone faces this squash dilemma every summer.
Here are the results of three hours of baking:
though it is really unfair to compare since they were all quite different.
The Glazed Lemon Zucchini Bread was quite moist and lusciously lemony. It was just a tad too moist though. I think perhaps that was due to the fact that I substituted brown rice flour for cake flour. Whenever I can, I like to use gluten free and vegan ingredients. I also used almond milk with apple cider vinegar as a substitute for butttermilk. I don't think this affected the batter at all.
Here for recipe
The Award-Winning Zucchini Muffins were unique because they had a brown sugar oat streusel on top and chocolate chip surprises in the muffin cake...Yum.
here for recipe
The cinnamon bread had a great texture, and not even a hint of the zucchini taste that was hiding inside, just delectable spicy cinnamon bread. (spelt flour again instead of regular flour).
So, three baked zucchini dishes done. But what about that last piece of the giant squash? I refused to be defeated by that elephant-sized zucchini. So, with dinner only two hours away, I decided to make a sidedish for the fish my husband was making for dinner. A quick scan of Pinterest recipes, and...voila...Zucchini Fritters! First grate the zucchini and let sit to draw out water, drain and squeeze it dry,
then add all the spices and flour ( recipe called for Kamut flour, I used spelt). And fry the little fritters up.
Perfect complement to sole. Add local corn on the cob from the farmstand and you have the perfect summer dinner. Catch the fritter recipe HERE
What's that you say? What happened to the other two large zucchini from the first photo? Never fear, tomorrow they will meet the SPIRALIZER! Can't wait to try out this gadget. Think I will either do pesto zoodles or a Thai zoodle version. I'll let you know.
What are your favorite zucchini recipes? Any unusual or unique ideas for cooking with the abundant green squash?