pillole per il pene July 22, 2017

What To Do When You Have Too Many Zucchinis

orsay graues kleid

At the time of year many gardeners have an abundance of zucchinis and start to wonder what on earth they can do with them all. I asked my fantastic followers on Facebook for their ideas and these are what they came up with:

  • Made a meat and vege curry last night that included some thickly sliced zucchinis. Also love making zucchini slice and zucchini muffins:) – Karen
  • If you grate the zucchini you can put it in just about anything. Bolognaise, lasagne, quiche, zucchini slice, sausage rolls, stir frys yum yum – Katrina
  • Zucchini quiche is delicious 🙂  – Phoebe
  • We make many jars of zucchini pickle/relish. Just chop up your zucch’s and pop in a pot with some spices, herbs, mustard seeds, sugar, vinegar and water… get to boiling and then simmer until it’s the consistency you like your relish to be 🙂 – Earth Angel Mumma
  • In cooking – zucchini cake like carrot cake is always nice, also zucchini and pea fritters.  We made zucchini racers for my son’s 5th birthday recently – Leonie

 

Here is a great photo and details of Leonie’s zucchini racers. Don’t they look like fun for the kids?

 

  • We used wood wheels and axles, decorated and painted them and ‘raced’ them down a ramp – Leonie

 

A favourite recipe in this house for using up excess zucchinis is to make choc-zucchini muffins. This is a recipe I found and adapted from the All Recipes webiste.

Ingredients

2 eggs
3/4 cups  sugar
1/2 cup  vegetable oil
2 tablespoons cocoa powder
1 teaspoons vanilla essence
1 cup grated zucchini
1 1/2 cups plain flour
1/2 teaspoon bi carb soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Method
  1. Preheat oven to 1800C.
  2. In a large bowl beat eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
  3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Mix until just moist.
  4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake for 20 to 25 minutes. Remove from pan and let cool on a wire rack.
  5. Finally, and most importantly, enjoy!

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Comments

  1. Also, zucchini soup is nice. Basically just zucchinis, stock and tarragon

  2. Natalie says:

    The blog looks great Caroline! My favourite is Zucchini Slice.

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