Twelve years ago, when we moved into the neighborhood, I got such a kick out of squash season. Everyone was trying to give their neighbors zucchini squash.
That didn’t happen back in the big city suburbs. People didn’t grow squash so much. Generally, they didn’t have gardens and they didn’t know many of their neighbors.
I like the zucchini giveaway.
But I’ve had to find creative ways to fix zucchini. My friend Larry mentioned mixing squash with pasta. That works. I’ve mixed squash with “doggy bag” leftovers from the restaurant, squash in stir fries, and a vegetable medley with squash. (With the latter, add a cheese sauce or a white sauce or maybe just grated cheese.)
But we’re mostly bakers, so today I’ll give you a link for two e-books and free cinnamon chips.
Be sure and check out “The Last Zucchini Cookie”. It’s more than recipes; it has hints and methods for using zucchini in your baking.
Cinnamon Chips complement zucchini very well. Many of our favorite recipes for muffins, banana bread, and more, call for cinnamon chips. “The Magic of Cinnamon Chips” tells you how many chips to add to your recipes.
As you would guess, being in the heart of the great zucchini giveaway, there are lots of zucchini bread recipes floating around. We’ll share two:
Cinnamon Burst Sour Cream Zucchini Bread. This recipe was given to us by a customer. It instantly became our favorite zucchini bread recipe. We’ve published it in the paper and in emails. We hand it out in the store and customers share it with friends. We think this is the most popular zucchini bread in the valley.
Chocolate Zucchini Two-Layer Cake
Preheat the oven to 325 degrees.
- Prepare two nine-inch pans by greasing or lining them with parchment paper.
- In your stand-type mixer, beat the cake mix, oil, eggs, and zucchini for about three minutes. Fold in the pecans. Scrape the batter into the prepared pans.
- Bake for 27 to 30 minutes or until done. Let the cake cool in the pans on a wire rack.
- To fill and frost the cake, place one layer on a cake stand. Squeeze and spread a layer of Bavarian cream about 1/4-inch thick onto the cake layer. Place the second layer on the Bavarian cream. Frost the cake.
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and five beautiful granddaughters.