Too much zucchini!?!

Like every other small backyard gardener who planted zucchini I am a bit overwhelmed by all the zucchini I have grown! And I let a few get TOO BIG! Now, people say that they don't taste as good when they get big. I can't say that I agree, although the giant seeds are a bit annoying. However, those big zucchini are great for breads, cookies, cakes, fritters, etc. So here are my favorite (and creative) zucchini recipes of the summer. (Pardon the amateur pictures.) The fritters were inspired by an earlier post! A note about grated zucchini - if using in baked goods peel the skin off for a better texture.

Zucchini fritters, New Mexico Style! (above, with couscous).

1 lb of zucchini (about 2 medium sized), grated

salt

Ground black pepper

egg replacer equal to one egg

2 cloves minced or pressed garlic

1/2 onion

1/3 cup chopped roasted green chile (not for the faint of tongue! Available here or here)

1/2 cup all-purpose flour

1/4 olive oil

Salt the zucchini with about 1 teaspoon of salt. Spread in a collander. Let sit a few minutes then squeeze out the excess water.

In a large bowl add the egg replacer mixture, zucchini, garlic, green chile, flour, onion, and 1/4 teaspoon of pepper. Mix to combine well.

Heat oil in a large skillet over medium heat. Cook fritters in batches. Drop mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Repeat with remaining batter.

Serve immediately. Cover with tofutti sour cream, spaghetti sauce (like me, a hard-core tomato lover) or make into sandwiches.

Double chocolate zucchini cookies

These cookies are surprisingly amazing - like mini chocolate cakes! They puff up big like pumpkin cookies do and have a nice texture. The original recipe was for mint cookies, in which you would just replace the chocolate chips with 1 tsp peppermint extract (or keep the chocolate chips in, as well!).

3 cups flour (unbleached, whole wheat, or a mixture)

1/4 cup cocoa powder

2 tsp baking soda

1/4 tsp salt

2 tbsp oil

1 1/2 cups granulated sugar

2 1/2 cups finely grated zucchini

1/2 to 1 cup chocolate chips

1 cup chopped walnuts (optional)

Preheat oven to 350 degrees.

Mix the flour, cocoa, baking soda and salt in a medium bowl. In a separate large bowl, beat the oil, sweetener, and zucchini together with a mixer. Add the dry mixture and beat until smooth. Fold in the chocolate chips and walnuts. Drop by spoonfuls onto cookie sheets and bake for about 12 minutes.

Standard zucchini bread

Note the low temperate and long cooking time. The recipe originally called for baking 50-60 minutes at 350 degrees. However, I found the bread much too moist, and so lowered the temp and upped the time, which helped immensely.

2 cups grated zucchini (about 6 zucchini, unless you let yours get way too big like me)

egg replacer for three eggs

1 cup oil

2 cups sugar

1 tsp vanilla

3 cups whole wheat flour

1 tsp salt

1 tbsp baking soda

1 tbsp cinnamon

2 tsp nutmeg

1 tsp baking powder

1 cup chopped walnuts (optional)

Preheat oven to 275 degrees. Lightly grease 2 bread pans. DON'T FORGET THIS STEP!!

Stir together the dry ingredients in a large bowl. Add the rest of the ingredients and stir. Poor the batter into the pans and bake for 70-90 minutes.

Kid approved chocolate chip bran bread

My kid is on a high fiber diet. First I tried giving her a high fiber version of the standard zucchini bread above, but she couldn't handle the rich, spicy flavor. But I knew I could adapt the recipe in a way she would like. And she loves it!

2 cups grated zucchini
egg replacer for 3 eggs

1 cup oil

1 1/2 cup sugar

1 tsp vanilla

2 cups flour (unbleached or white)

1 1/4 cup bran (wheat or oat, finely grind it in a food processor)

1 tsp salt

1 tbsp baking soda

1 tsp baking powder

1 cup chocolate chips

Preheat oven to 325 degrees. Lightly grease two bread pans. DON'T FORGET THIS STEP!

Mix the dry ingredients in a bowl. Add the rest of the ingredients and stir well. Poor the batter into the pans and bake for 70-80 minutes.

grilled zucchini, squash, and couscous

Ok, there is a bit of repetition with the couscous and zucchini here, but I like the combination. I just wish I could find a recipe that my family liked as much as I like this one!

One large zucchini or two average ones

One large yellow crookneck squash or two average ones

one onion

a few cloves of garlic, pressed or minced

8 ounces mushrooms

olive oil

1 cup couscous

your favorite tomato sauce (I find that a basic marinara sauce works well for this recipe)

Slice the zucchini and squash into rounds slightly thicker than 1/4 inch. Coat with oil and grill or bake (at 400 for 10-20 minutes per side, turning when lightly browned).

Meanwhile, saute the onion (chopped), garlic, and mushrooms in olive oil. Cook the couscous and heat the sauce.

When the zucchini and squash are ready, stack one zucchini and one squash. Put a spoonful of the onion/mushroom/garlic mixture onto the squash, then a spoonful of couscous and a spoonful of sauce on top. You can also add a vegan Parmesan and/or a halved cherry tomato. Bake for a couple more minutes. Serve.