|The chickens think too-big squash is a yummy treat.|
After a week's absence we returned to find several baseball bat sized zucchini along with quite a few super-sized crooknecks. These are not meant for human consumption. The zucchini were cracked open and fed to the chickens while the crookneck headed for the compost pile. There were plenty of squash in the 6-12 inch range and these are tender and perfect for a varity of dishes.
Here are some of the things I make with squash:
|Pretty yellow and green discs|
Sourdough Zucchini-Nut Loaf (Muffins)Since its been so hot, I baked these in muffin tins. It takes much less time in the oven and it works just fine. Yummy spicy goodness with a delicate crumb make these a must-have summertime treat!
|A larger squash can be used when it is shredded|
but avoid the large seeds in the middle.
1 cup sugar
1/2 cup sourdough starter
1 cup grated unpeeled zucchini
1/2 cup milk
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts (didn't use)
In a large bowl mix together oil, sugar, egg, sourdough starter, zucchini and milk. In a separate bowl combine dry ingredients. Stir into zucchini mixture. Fold in nuts. Pour into a greased loaf pan. Bake at 325 degrees for 60 to 65 minutes or until done. Cool 5 minutes and remove from pan. Make 1 loaf. (About 18 muffins if using a muffin tin and 15-20 minutes baking time)
Source: Rita Davenport's Sourdough Cookery
Zucchini CakeThis is a wonderful cake. I especially love the easy topping which replaces frosting and tastes much better!
|No one will notice the flecks of zucchini once it is baked.|
1/2 cup oil
1 3/4 cup sugar
1/2 cup buttermilk
1 teaspoon vanilla
4 tablespoons cocoa
2 1/2 cup flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
2 cups grated zucchini
Topping (mix together):
2 tablespoons sugar
1/2 teaspoon cinnamon
1 cup chocolate chips
|Zucchini Cake makes a wonderful dessert.|
Source: Buhler Centennial Cookbook, recipe contributed by Lovella I. Adrian and Brenda White
|Anything fried tastes good.|
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