Quail_Antwerp: Words from the Barnyard...

[Farmfresh]

I have made the Summer Vegetable Gratin before YUM!!!

 

[Quail_Antwerp]

My MIL 's wheat germ zucchini bread is pretty good. I'll share if you're interested.
Have a great day tomorrow!!

Yes, please do share it! I'm willing to try it!!

 

[Quail_Antwerp]

Yes, ma'am....

Best Zucchini Bread
Source: The Cleveland Press 1980
Yield: Makes 2 loaves

3 c all purpose flour
3 eggs
2 c sugar
1 c oil
1 tsp vanilla
2 c grated zucchini
1 c chopped nuts or raisins or half each (I use half each)
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 sour cream or yogurt (sour cream makes it a bit richer)

Preheat oven to 350. Grease two 9 x 5 x 3 loaf pans. Dust with flour.

Sift flour, baking powder & baking soda into large bowl. Beat eggs and add to flour mix. Add rest of ingredients, making sure zucchini and flour is mixed well. Pour into greased, floured loaf pans.

Bake for 1 hour and 20 minutes or until pick in center comes out clean. Cool in pans for about 15-20 minutes before removing from pans. If making more than one batch, mix each separately.

Alternately this can be baked in a greased, floured bundt pan. This bread can be wrapped in freezer paper, foil or plastic wrap and frozen.
***

This is what Ernie was waiting on. He love zucchini bread, and I've never made it, so I'll probably be attempting this early Sunday morning....will take pics of finished product and share with how it went...

Easy Zucchini Cake
Source: The Cleveland Press 1981
Yield: Makes 1 large cake

1 2-layer pkg yellow, white or chocolate cake mix (can use type with pudding in mix)
1 4 oz pkg instant pudding mix (use vanilla with white or yellow)
4 eggs
1/4 c oil
3 c grated zucchini
1 1/2 tsp ground cinnamon
1 c chopped nuts

Preheat oven to 350. Grease one tube or bundt pan or two 9 x 5 loaf pans. Dust with flour.

Into a large bowl mix all ingredients. Pour into greased, floured pans.

Bake for 45 - 50 minutes or until pick in center comes out clean. Cool in pan for about 15 minutes before removing from pan.

If making more than one batch, mix each separately.

This cake can be wrapped in freezer paper, foil or plastic wrap and frozen.

NOTES:
Makes great cupcakes: Put into paper-lined cupcake pans. Bake 25-30 minutes or until tester comes out clean.

Alternately, I have used apples, carrots or pumpkin in recipe instead of zucchini.

If using cake mix with pudding already in it, still add the pudding mix.
***

Zucchini or Carrot or Apple Cake
Source: The Cleveland Press 1980
Yield: Makes 1 large cake

1/3 c boiling water
2 c grated zucchini or carrot or apple
1 1/4 c sugar
2 c flour
1 1/4 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/2 c oil
3 eggs
1 tsp vanilla
1 c chopped nuts

Preheat oven to 350F. Grease one tube or bundt pan. Dust with flour.
Into a large bowl mix all ingredients. Pour into greased, floured pan.

Bake for 45 - 50 minutes or until pick in center comes out clean. Cool in pan for about 15 minutes before removing from pan. If making more than one batch, mix each separately. This bread can be wrapped in freezer paper, foil or plastic wrap and frozen.
***

Um, not sure I'll try zucchini cake....sorry...

Zucchini Relleno

Steam the zucchini sliced like coins 1/2 inch thick.

Make a good tomato sauce. Lots of olive oil, garlic, onion, in go as many tomatoes as you can find in garden, chopped. Simmer long, add basil or oregano.

Then, beat l0 egg whites, to peaks, add yolks, season.

Dredge zucchini coins in whole wheat flour. Then dip them into the puffy egg.

Fry in hot oil on both sides until golden brown. Let drain on brown paper. When oil free, put into the pot of simmering tomato sauce. Add some shredded monterey jack cheese on top. Close lid until the cheese melts. Alternately, put the fried, drained coins in a baking dish, top with sauce and cheese and keep in hot until hot and cheese is melted.
***

Definitely will try this one! Sounds delicious!

Summer Vegetable Gratin
Serves 4 to 6

2/3 pound Roma tomatoes, cored, sliced into 1/4" thick rounds
3 T and 1/2 tsp extra-virgin olive oil
1 lg yellow onion, sliced 1/4" thick
1 med zucchini, cut into 1/4" thick slices
1 med yellow squash, cut into 1/4" thick angled slices
1 tsp fresh thyme, roughly chopped
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
2 1/2 oz parmesan type cheese, shredded

Preheat the oven to 375F. Oil an 8-inch baking dish.
Place the tomatoes onto a paper towel, allowing them to drain.

In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion and cook for 3 to 4 minutes or until the onion is just beginning to brown. Spread the onions across the bottom of the baking dish and let cool.

In the same skillet, heat 2 tsp olive oil over medium-high heat. Add the zucchini, squash, 1/2 teaspoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 minutes, stirring occasionally, until the zucchini just becomes soft. Do not overcook. Set aside.

In a small bowl, toss the cheese with the remaining thyme.

Starting at one end of the baking dish, lay half of the tomato slices across the bottom of the dish. Sprinkle with 1/4 cup of the cheese mixture. Next, spread half of the zucchini mixture over the tomatoes and sprinkle with 1/4 cup of the cheese mixture. Spread the remaining tomatoes and zucchini mixture across the top. Sprinkle with the remaining salt and pepper and drizzle with the remaining olive oil (about 1-1/2 tablespoons).

Top with the remaining cheese mixture. Bake for 45 minutes or until the vegetables are soft. Let cool to room temperature before serving

.
***

I'm drooling here!!!!

Mrs. Goodsons Crookneck Squash and Onions
(My version)

wash & thinly slice yellow crookneck squash
peel and thinly slice white onion
pinch of salt
pinch of cracked black pepper
pinch of sugar

cook until fork tender. Yummy! Zucchini can be substituted for the yellow squash.

Ok, this one sounds like it will be my favorite!!

 

[Henrietta23]

My MIL 's wheat germ zucchini bread is pretty good. I'll share if you're interested.
Have a great day tomorrow!!

Yes, please do share it! I'm willing to try it!!

Okay, I'll go get it!
Okay here it is as written by MIL, except for the maple syrup which was my addition at some point. I haven't made it in a while. Man, that is a LOT of sugar!!

Wheat Germ Zucchini Bread

3 eggs
1 C salad oil
1 1/2 C brown sugar (I use dark rather than light)
2 cups shredded zucchini
2 1/2 C flour
1/2 C wheat germ
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 Tbsp maple syrup

Beat the eggs. Add oil, sugar and maply syrup. Mix until foamy. Stir in zucchini. Combine flour, wheat germ, baking soda, salt, and baking powder in separate bowl. Stir into zucchini mixture. Bake in two 5x9 inch bread pans at 350 degrees for 50-60 minutes. Watch carefully towards the end of baking time.

 

[Blackbird]

Keljonma, on the zuc bread recipe, it is 1/2 cup of yogurt/sour cream? The recipe only says half.

Aly, zuc cake is awesome, don't let the fact that zuc is in it scare you!
MMMMM.

And that Relleno sounds extremely nummy! Your making me hungry and I just ate!

 

[Blackbird]

Do you gals think you could add some of the zuc recipes to the recipe section? I have a hard time looking through journal pages looking for a ceratin thing.

 

[keljonma]

Keljonma, on the zuc bread recipe, it is 1/2 cup of yogurt/sour cream? The recipe only says half.

Aly, zuc cake is awesome, don't let the fact that zuc is in it scare you!
MMMMM.

And that Relleno sounds extremely nummy! Your making me hungry and I just ate!

Good catch! I was typing fast and furious - That should say
1/2 cup. I have corrected the original recipe posted above. Here it is corrected.

Best Zucchini Bread
Source: The Cleveland Press 1980
Yield: Makes 2 loaves

3 c all purpose flour
3 eggs
2 c sugar
1 c oil
1 tsp vanilla
2 c grated zucchini
1 c chopped nuts or raisins or half each (I use half each)
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 c sour cream or yogurt (sour cream makes it a bit richer)

Preheat oven to 350. Grease two 9in x 5in x 3in loaf pans. Dust with flour.

Sift flour, baking powder & baking soda into large bowl. Beat eggs and add to flour mix. Add rest of ingredients, making sure zucchini and flour is mixed well. Pour into greased, floured loaf pans.

Bake for 1 hour and 20 minutes or until pick in center comes out clean. Cool in pans for about 15-20 minutes before removing from pans. If making more than one batch, mix each separately.

Alternately this can be baked in a greased, floured bundt pan. This bread can be wrapped in freezer paper, foil or plastic wrap and frozen.

 

[keljonma]

Easy Zucchini Cake
Source: The Cleveland Press 1981
Yield: Makes 1 large cake

1 2-layer pkg yellow, white or chocolate cake mix (can use type with pudding in mix)
1 4 oz pkg instant pudding mix (use vanilla with white or yellow)
4 eggs
1/4 c oil
3 c grated zucchini
1 1/2 tsp ground cinnamon
1 c chopped nuts

Preheat oven to 350. Grease one tube or bundt pan or two 9 x 5 loaf pans. Dust with flour.

Into a large bowl mix all ingredients. Pour into greased, floured pans.

Bake for 45 - 50 minutes or until pick in center comes out clean. Cool in pan for about 15 minutes before removing from pan.

If making more than one batch, mix each separately.

This cake can be wrapped in freezer paper, foil or plastic wrap and frozen.

NOTES:
Makes great cupcakes: Put into paper-lined cupcake pans. Bake 25-30 minutes or until tester comes out clean.

Alternately, I have used apples, carrots or pumpkin in recipe instead of zucchini.

If using cake mix with pudding already in it, still add the pudding mix.
***

Zucchini or Carrot or Apple Cake
Source: The Cleveland Press 1980
Yield: Makes 1 large cake

1/3 c boiling water
2 c grated zucchini or carrot or apple
1 1/4 c sugar
2 c flour
1 1/4 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/2 c oil
3 eggs
1 tsp vanilla
1 c chopped nuts

Preheat oven to 350F. Grease one tube or bundt pan. Dust with flour.
Into a large bowl mix all ingredients. Pour into greased, floured pan.

Bake for 45 - 50 minutes or until pick in center comes out clean. Cool in pan for about 15 minutes before removing from pan. If making more than one batch, mix each separately. This bread can be wrapped in freezer paper, foil or plastic wrap and frozen.
***

Um, not sure I'll try zucchini cake....sorry...

Do you like carrot cake?? If you like carrot cake, you will like zucchini cake too!

 

[reinbeau]

My MIL 's wheat germ zucchini bread is pretty good. I'll share if you're interested.
Have a great day tomorrow!!

Henrietta, that sounds great, could you put it in the recipe section, too?

 

[FarmerDenise]

Yeah, I third that. Please put them in the recipe section. I'm sure we'll all be needing those yummy zucchini recipes.