All things zucchini with versatile vegetable
MODESTO, Calif. — When I was a kid, summer was all about zucchini.
Sure, my brothers and I did all the things kids are supposed to do during the summer — swimming, camping, exploring — but in the background, there was always zucchini.
Our family had a huge garden — my dad actually tore out the front lawn to put it in — and my mom can't bear to waste food. So, come August, zucchini turned up in just about everything.
Zucchini pancakes and zucchini muffins for breakfast. Diced zucchini added to canned soup for lunch. And for dinner? That's when my parents really got creative. There were zucchini enchiladas, zucchini lasagna, zucchini chili, even zucchini pizza.
When I was 12, I vowed I would never try to fool my kids into eating zucchini by sneaking it into otherwise appetizing dishes.
So, what's this week's recipe? Chocolate and zucchini cake.
Yes, I now have a surplus of zucchini in my garden and am trying to foist it on my children.
I got the recipe from a food blog called Chocolate & Zucchini (www.chocolateandzucchini.com). Written in English by a French foodie, it's a collection of what she and her online friends have cooked and eaten, complete with recipes and photos.
It was the photo of the cake that hooked me. It looked like an actual cake, not some kind of dense loaf that someone baked in order to use up surplus zucchini (sorry, Mom).
The recipe, written for cooks in Europe and the United States, is straightforward. But even though the author thoughtfully provides conversions from grams to cups, there are still a few quirks having to do with differences in measurements and equipment.
She says to mix the cake in a food processor. Huh? I assumed she meant a stand mixer, so that's what I used.
And what is a 3-quart springform pan? I had to call a well-traveled friend to find out that we refer to this as a 10-inch cake pan (the kind with a removable bottom).
Thankfully, I had one. Since it was the nonstick kind, I didn't grease it, but I did dust it with cocoa powder to be sure the cake came out easily.
My 4-year-old helped me mix the cake, which I later realized defeated my main purpose: disguising the zucchini.
We used whole wheat flour as suggested (I figured why not make the cake as healthy as possible). We also used instant espresso powder instead of coffee powder (it's what we had on hand).
Also, we used walnuts, not hazelnuts. I try to use local products when I can, and we already had walnuts in the pantry.
The cake filled the house with a lovely chocolaty smell. We could hardly wait to take it out of the oven. The wait for it to cool was unbearable.
When it was finally time to sample the cake — Wow! The cake was moist, the topping was crunchy and nutty. You couldn't taste the zucchini. The only way you would know it's in there is by looking closely for tiny green flecks.
My biggest thrill: When my soon-to-be 3-year-old got up from her nap, she saw the cake cooling on the counter and yelled, "Ohhh — cake." She gobbled up two huge pieces.
She never knew about the zucchini.
1½ cups (180 grams) all-purpose flour½ cup (60 grams) whole wheat flour (of course, you can just use 2 cups (40 grams all-purpose flour)½ cup (40 grams) unsweetened cocoa powder1 teaspoon baking soda½ teaspoon baking powder½ teaspoon salt½ cup (110 grams) butter, softened1 cup (160 grams) light brown sugar1 teaspoon vanilla extract1 teaspoon instant coffee granules (the Nescafe type, the stronger the better)3 eggs, at room temperature2 cups zucchini, unpeeled, grated (about 280 grams, two medium)1 cup (170 grams) chocolate chipsTopping:40 grams light brown sugar½ cup (70 grams) hazelnuts, toasted and chopped (or walnuts, or pecans, or whatever)Preheat the oven to 180 degrees Celsius (360 degrees Fahrenheit). Grease a 3 quart (3-liter or 10-inch) springform cake pan, and flour it or sprinkle with cocoa powder: This is to help the cake unmold easily, or use a nonstick pan.In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt.In a food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and coffee powder, then the eggs, one at a time, mixing thoroughly between each addition.Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick. Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly. Pour into the prepared cake pan, and flatten the surface with a spatula.In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.Serves: 10.This recipe is from www.chocolateandzucchini.com.
2 tablespoons extra-virgin olive oil4 large cloves garlic, thinly sliced1½ pounds medium-size zucchini or other summer squash, cut in ½-inch-thick slices(about 4 cups)2 tablespoons coarsely chopped fresh flat-leaf parsley¼ teaspoon salt1/3 cup freshly grated Parmesan cheese½ cup freshly grated mozzarella cheeseHeat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring frequently until softened, one to two minutes.Add the squash and stir to coat it with the garlic-oil mixture. Cover the skillet and cook the squash, stirring occasionally, until it is glossy and crisp-tender, four to six minutes. Sprinkle the parsley and salt evenly over the squash and cook, stirring frequently, until the parsley wilts, about one minute longer. Stir in the Parmesan cheese and stir constantly until it melts, about one minute.Sprinkle the mozzarella cheese evenly over the squash, cover the skillet again, and remove it from the heat. Let the squash sit until the mozzarella cheese melts, one to two minutes. Serve immediately.Serves: 4This recipe is from "Food to Live By: The Earthbound Farm Organic Cookbook," by Myra Goodman with Linda Holland and Pamela McKinstry (Workman Publishing; $21.95).
1 pound (about 4) small zucchini, ends trimmed1/3 cup high-quality extra-virgin olive oil2 tablespoons fresh lemon juice, preferably Meyer3 tablespoons finely sliced fresh basil, plus 1 sprig of basil (optional), for garnishCoarse (kosher) saltFreshly ground black pepperWedge of Parmesan cheese, for garnishUsing a mandoline or vegetable slicer, cut the zucchini into paper-thin rounds. Pour the olive oil and lemon juice into a medium-size bowl and whisk to combine. Add the zucchini and toss until it is thoroughly coated. Add the sliced basil and toss to mix evenly.Season with salt and pepper to taste. Cover the bowl and let the zucchini marinate in the refrigerator for at least one hour but no more than six hours. Just before serving, stir the zucchini salad to redistribute any liquids that may have accumulated on the bottom.Using a vegetable peeler, shave very thin slices of cheese on the top of the salad, ½ to ¾ cup, or to taste. Garnish with a basil sprig.Serves: 4This recipe is from "Food to Live By: The Earthbound Farm Organic Cookbook," by Myra Goodman with Linda Holland and Pamela McKinstry (Workman Publishing; $21.95). The key is to slice the zucchini paper-thin and allow it to marinate for at least an hour before serving.
3 cups zucchini, sliced thin and diced1 cup Bisquick1 small onion, chopped4 eggs½ cup vegetable oil½ cup parmesan cheese1 teaspoon marjoram1 teaspoon parsley flakes½ teaspoon salt½ teaspoon pepperMix all ingredients, adding zucchini and onion last. Bake at 350 degrees for 30 minutes.Serves: 6 to 8This recipe is from Bisquick.
