summer of squash.

30 07 2009

2009 076It’s that time of year! Everyone has an overabundance of summer squash.  We love zucchini and squash, but what can you do when you receive A LOT of it all at once from a very generous family member? Of course it is the very best freshly grilled with olive oil and a little salt and pepper, but after a few days of that- you may want to look for a few other options. I have made a heavenly chocolate zucchini cake, then I made a healthier zucchini bread (recipe below)

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ZUCCHINI BREAD

2 c. flour

1 c. whole wheat flour

1 t. cinnamon

1 t. baking soda

1/2 t. baking powder

1 t. salt

3 eggs

1 1/2 c. sugar

1/2 c. oil

1/2 c. applesauce

2 t. vanilla

2 1/2 c. zucchini, grated

STREUSEL:

1/2 c. flour

1/2 c. brown sugar

1 T. butter

Combine dry ingredients set aside. Beat eggs and add oil, applesauce, and vanilla.  Add dry ingredients and stir. Fold in zucchini.  Pour into 2 greased bread pans.  For streusel- combine ingredients and blend with a fork until there are no large clumps. Top with streusel and bake at 325 for approximately 60 minutes.

After all of that baking, I still had a TON of squash left. So, I decided to freeze it for later. The best way to do this is to cut the squash into 1/2″ slices and blanch in boiling water (cook for only about 3 minutes). Remove the squash from the water and place immediately in a bowl of ice water. Cool about 5 minutes and drain. Seal in ziplock bags and viola! If you want to freeze your zucchini so that you can use it to bake in the future- grate the zucchini and steam it for about 2 minutes before sealing in ziplock bags.

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2009 074

Greta enjoying some zucchini bread.

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2 responses

30 07 2009
Kristen

Zucchini bread…my favorite!!!

When you said “healthier zucchini bread” is that you being crunchy? 🙂 hehehe

30 07 2009
Lisa

Greta is thinking “I am so lucky to have a mom that is a genius in the kitchen”

Looks great!

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