Chocolate Zucchini Bread (using beans for butter–or not)

Still have Zucchini in your garden and dry white beans & wheat in your food storage? Here’s a recipe that uses all three but can be easily adapted to what you have on hand.

1 3/4 cup sugar (can use a little less sugar &/or part brown or honey)

1/2 cup margarine (butter, coconut oil, applesauce, bean butter*)

1 cup oil (bean butter, coconut oil)

2 eggs

1/2 cup sour milk (1/2 tsp. cider vinegar or lemon with 1/2 c. plain milk, let sit briefly)

1/2 tsp. salt

1/2 tsp. cinnamon

1 tsp. baking soda

5 Tbsp. cocoa powder

2 1/2 cups flour (use 1/2 white, 1/2 whole wheat or more of this and less white)

2 cups grated Zucchini (I prefer it to be finely grated as do most children)

Cream sugar, fats, and eggs. Add milk. Combine dry ingredients and add to creamed mixture. Fold in grated Zucchini.

Grease your baking pan: Sheet cake size, or a 9 x 13 and an 8 x 8.

Pour batter into pan. You can sprinkle  with 1/2 cup semi-sweet chocolate chips & 1/2 cups walnuts if you like or just one or the other.

Bake at 325 degrees for 45-55 minutes.

Dust with powdered sugar if desired.

*See the following post for Bean Butter recipe and directions.

Frosting:

1 cube butter, softened

8 oz. cream cheese

1 tsp. vanilla

Add powdered sugar to desired consistency. Add a little milk to thin if necessary.

Mix well and frost cake when cooled.

 

Want a way to use your Zucchini?

‘Tis the season for Zucchini…now what to do with it?

Zucchini Gratinan easy, different  &  delicious recipe

1 medium zucchini

1/2 teaspoon salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper

dash or two of ground nutmeg (I learned to use nutmeg in recipes containing cream & cheese while living in France.)

Grated Cheddar cheese – about 1/4 – 1/2 cup

Half-n-half (or cream) – about 1/4 cup

Thinly slice the zucchini. Start with a single layer of zucchini in a greased 9 x 13 baking dish. Sprinkle with some of the combined salts &  pepper. Add some of the cheese.

Continue layering until you have no ingredients left except the Half-n-half, then pour this over the whole.

Bake covered at 350 degrees for about 20 min. This amount of time will cause zucchini to be crisp tender. If you like it softer – cook longer.

You can take the cover off for the last 5 minutes if you want the top to brown a bit.

Enjoy!

P.S. I created this recipe to deal with my abundance of zucchini (sound familiar?). It turned out better than I anticipated. The flavor is really good! I think it’s the nutmeg.