Got Zucchini?

Summertime gardens usually produce an abundance of easily-grown zucchini that can be baked into casseroles, fried with onions and cheese, or turned into an assortment of mouth-watering cakes or breads. Try our homeschool family's favorite zucchini recipes soon.

Zucchini Bread

Cooking Hint: This bread freezes well, so make a double batch!

4 eggs
½ tsp. baking soda
2 cups white sugar
¾ tsp. baking powder
1 cup vegetable oil
1 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
3 ½ cups white flour
2 cups of zucchini (peeled and grated without seeds)
Optional: ½ cup chopped walnuts or raisins

Loaf Pan Directions
Mix ingredients in the order given. Pour into greased loaf pans and fill 2/3 full. Bake at 325° for 30-40 minutes or until the center is done. Let cool 5 minutes and remove from pan.

Aluminum Can Directions
If you do not have a loaf pan, use a 15 oz. aluminum can without any plastic coating. The round shape will make easy-to-eat slices of bread for you and your guests to enjoy.

Grease and fill half full with bread dough. Reduce temperature and baking time slightly. Let baked bread cool 5-10 minutes and remove it from the can by gently shaking.

Chocolate Zucchini Cake

1) Mix the following ingredients in the order given and set aside.

½ cup margarine
½ cup vegetable oil
1¾ cups white sugar
2 eggs
1 tsp. vanilla
½ cup sour milk (add 1 tsp. of apple cider vinegar to regular milk)

2) Mix dry ingredients in the order given before adding it to the first mixture.

2½ cups white flour
4 tbsp. of cocoa (rounded)
½ tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. cloves
2 cups of zucchini (peeled and grated without seeds)

3) Pour batter into 9" x 13" greased cake pan. Bake at 325° for 40-45 minutes. Spread 1-1 ½ cups of semi-sweet chocolate chips over cake batter the last 10 minutes of cooking time, so no frosting is needed!

Share This Article

Comments(0 comments)

Homeschool eNews

Want more information?

We're available right now!

Call 1-800-622-3070