Zucchini Delight

Since zucchini is something that multiplies almost as fast as rabbits I only planted one plant this year. It has been doing fantastic and we have been doing well keeping up with cooking & eating it. Well I started to fall off the eating zucchini band wagon and there were a little to many in my basket of fresh veggies. So I was reading through blogs today and low and behold on Shanna's blog "My Favorite Everything" 

she had posted some very yummy recipes and I decided to give one a try tonight This is called squash cakes. OH MY GOODNESS they are so yummy! Not exactly raw but so, so yummy. 

Shanna called them :I will squash you for these squash cakes!

When I send out a Tweet that I’ve just made a delicious and super easy Squash Carbonara with the Garden’s bounty, and someone Tweets back “I have an incredible recipe from my grandma for squash patties! My kids and hub LOVE them! Let me know if you want it!! “…you pretty much say “Yes please!!”

Now stick with me here…it’s complicated and may take you ohhhhhh, all of 15 minutes (TOPS) to makes these babies (which I have now made 3 times this week, but who’s counting??)

Ingredients:

1 cup grated squash

1 egg

1 tablespoon white sugar

1 teaspoon salt

1/2 cup flour

2 tablespoon grated onion

Directions: (Again, really complicated, pay attention!) 

Mix everything together and spoon into hot olive oil, fry lightly until firm!

Ignore my out of focus photo, I was in a hurry to try these! Love using my ice cream scooper for EVERYTHING that needs to be spooned and dropped! Thanks for the tip Barefoot Contessa. 

Dropped a few spoonfuls in the hot oil…

When I saw them starting to lightly brown, I flipped them with a fork.

When they felt firm to the touch with the back of my fork, I lifted them out onto paper towel.

And then I devoured them. 

Then by request from Dallas I made some Chocolate Zucchini Bread 

 I haven't tried this yet but Faith and Gabby said it was good.

Chocolate Zucchini Bread Recipe Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. Grate the zucchini, using a medium sized grater. Set aside. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside. In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely. Makes one - 9 x 5 x 3 inch loaf. Chocolate Zucchini Bread: 1 1/2 cups shredded raw zucchini (about 1/2 pound or 227 grams) 1 cup (130 grams) all-purpose flour 1/2 cup (45 grams) unsweetened cocoa powder, sifted (not Dutch-processed) 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/2 cup (120 ml) safflower or canola oil 1/2 cup (100 grams) granulated white sugar 1/2 cup (105 grams) light brown sugar 2 large eggs 1 teaspoon pure vanilla extract 3/4 cup (125 grams) semi sweet chocolate chips Let me know if you try these and how you like them. Hugs, Bobbi Jo 3/4 cup (125 grams) semi sweet chocolate chips