CHOCOLATE GINGER ZUCCHINI BREAD
1 C flour
1 t cinnamon
¼ t salt
¾ t baking soda
3 T unsweetened cocoa powder
¼ C canola oil
½ C sugar
¼ C brown sugar
2 eggs
1 t vanilla
¼ C sour cream
1½ C grated zucchini
½ C mini chocolate chips
zest from one orange
1 tsp ginger
1 Tbsp minced candied ginger
Preheat oven to 350 degrees. Butter and flour a large 9″ bread pan and set aside. Mix topping ingredients and set aside.Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside. In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.Fold in the grated zucchini, zest and gingers. Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips. Pour into prepared 9″ bread pan. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean. Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm – with vanilla ice cream!
Chenoa's Delicious Not-Apple (Zucchini) Pie!
One of our youngest crew members, Chenoa, who is just 15, surprised us for lunch last week with this terrific pie she made with sliced zucchini. She wisely did not tell the crew it wasn't an apple pie until after they all tasted and LOVED it! Of course, our crew is pretty used to eating squash for lunch, but not for dessert. Sarah, another young crew member, says squash sautees are her favorite lunches of the year. What a great group!
6 cups zucchini and/or summer squash, peeled and seeds removed if they are big, sliced like apples
1-½ teaspoon Cream Of Tartar
Dash Of Salt
2 Tablespoons Flour
1 Tablespoon Lemon Juice
1-¼ cup Sugar (or Less)
Dash Of Nutmeg
1-½ teaspoon Cinnamon
1 teaspoon Butter
1 9-inch Unbaked Pie Shell Preparation Peel zucchini, cut lengthwise and scoop out seeds. Slice to resemble apple slices.
Cook zucchini 10 minutes in a small amount of water and drain. Mix cream of tartar, salt, flour, lemon juice, sugar and spices with zucchini. Pour into unbaked pie shell and dot with butter. Top with crumb topping.
CRUMB TOPPING:
1/2 c. butter
1 c. flour
1/2 c. sugar
Mix together until crumbly and distribute evenly over pie filling. Bake at 375 for 45 minutes.
1 C flour
1 t cinnamon
¼ t salt
¾ t baking soda
3 T unsweetened cocoa powder
¼ C canola oil
½ C sugar
¼ C brown sugar
2 eggs
1 t vanilla
¼ C sour cream
1½ C grated zucchini
½ C mini chocolate chips
zest from one orange
1 tsp ginger
1 Tbsp minced candied ginger
Preheat oven to 350 degrees. Butter and flour a large 9″ bread pan and set aside. Mix topping ingredients and set aside.Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside. In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.Fold in the grated zucchini, zest and gingers. Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips. Pour into prepared 9″ bread pan. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean. Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm – with vanilla ice cream!
Chenoa's Delicious Not-Apple (Zucchini) Pie!
One of our youngest crew members, Chenoa, who is just 15, surprised us for lunch last week with this terrific pie she made with sliced zucchini. She wisely did not tell the crew it wasn't an apple pie until after they all tasted and LOVED it! Of course, our crew is pretty used to eating squash for lunch, but not for dessert. Sarah, another young crew member, says squash sautees are her favorite lunches of the year. What a great group!
6 cups zucchini and/or summer squash, peeled and seeds removed if they are big, sliced like apples
1-½ teaspoon Cream Of Tartar
Dash Of Salt
2 Tablespoons Flour
1 Tablespoon Lemon Juice
1-¼ cup Sugar (or Less)
Dash Of Nutmeg
1-½ teaspoon Cinnamon
1 teaspoon Butter
1 9-inch Unbaked Pie Shell Preparation Peel zucchini, cut lengthwise and scoop out seeds. Slice to resemble apple slices.
Cook zucchini 10 minutes in a small amount of water and drain. Mix cream of tartar, salt, flour, lemon juice, sugar and spices with zucchini. Pour into unbaked pie shell and dot with butter. Top with crumb topping.
CRUMB TOPPING:
1/2 c. butter
1 c. flour
1/2 c. sugar
Mix together until crumbly and distribute evenly over pie filling. Bake at 375 for 45 minutes.
SCALLION PANCAKE
This isn't what you typically think of a pancake, and it isn't really even a recipe, but just an idea for how we've been using the wonderful, huge Japanese scallions. It is a super light, healthy version of a Chinese Spring Onion Pancake (you can see recipes for these on our Farmer Kriss Pinterest Page). We heat up our skillet, add three drops of sesame oil and a little drop of olive oil and wipe around. Then add sliced summer squash and sliced scallions - the whole thing. Put lid on and saute on medium high until slightly softened. Shake salt and pepper. Then we add three eggs whisked with about two tablespoons of water. Allow to cook until set. Cut into pie slices and serve garnished with lots of cilantro and sprinkled with soy sauce. Breakfast!
This isn't what you typically think of a pancake, and it isn't really even a recipe, but just an idea for how we've been using the wonderful, huge Japanese scallions. It is a super light, healthy version of a Chinese Spring Onion Pancake (you can see recipes for these on our Farmer Kriss Pinterest Page). We heat up our skillet, add three drops of sesame oil and a little drop of olive oil and wipe around. Then add sliced summer squash and sliced scallions - the whole thing. Put lid on and saute on medium high until slightly softened. Shake salt and pepper. Then we add three eggs whisked with about two tablespoons of water. Allow to cook until set. Cut into pie slices and serve garnished with lots of cilantro and sprinkled with soy sauce. Breakfast!
