My mom gave me some Zucchini out of her garden last month and I made these awesome recipes with it. I figured that since these recipes were made with garden Zucchini they would fit perfectly with my goal of making at least one meal a month with only "Food Storage" ingredients. Both these recipes actually came from a website called
Everyday Food Storage which I LOVE! She has some amazing recipes on using food storage. I was skeptical at first because I tend to like gourmet food but I have to admit so far she has pleasantly surprised me.
The Ultimate Zucchini Bread
1/4 cup butter, at room temperature
1/4 cup vegetable oil or 1/4 C. applesauce
1 cup light brown sugar
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg (1 T. dehydrated egg + 2 T. water)
1 1/2 cups shredded unpeeled zucchini
1/2 cup walnut pieces
1/2 teaspoon lemon zest (you don’t have to have this, but it does add a very nice flavor)
Preheat the oven to 350 degrees. Grease an 8 x 4 x 2-inch loaf pan.
In the bowl of an electric mixer, combine the butter, oil/applesauce, and sugar. Cream the mixture until smooth. In a separate bowl combine flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth. Fold zucchini, and lemon zest into batter.
Pour batter into the prepared pan and sprinkle nuts on top (this toasts the nuts and creates a fabulous flavor and makes the bread look SO gourmet!). Bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.
Death by Chocolate Zucchini Cake
one 8 inch pan, if you want it for a 9×13 just double the recipe
1/2 C. Brown Sugar
1/4 C. White Sugar
1/4 C. Butter
1/4 C. Oil (or
Applesauce)
2 Eggs (if you’re doubling the recipe use 3 eggs)- 2 T. dehydrated eggs + 1/4 C. Water
1 t. Vanilla
1/4 C. Buttermilk-3/4 T. Dry powdered milk + 1/4 C. Water + 1/4 T. lemon juice or white vinegar, let stand for 5 minutes before adding to the recipe
1 1/4 C. Whole Wheat Flour
1/2 t. allspice
1/2 t. cinnamon
1/2 t. salt
2 t. baking soda
3 T. cocoa
2 C. Zucchini, grated
1/2 C. Chocolate Chips
Instructions:
Preheat oven to 325. Cream brown sugar, white sugar, butter and oil together in large bowl. Add eggs vanilla and buttermilk and stir well to mix. In a separate bowl mix remaining dry ingredients together and add to mixture.
Fold in grated zucchini. Pour into greased, floured 8 inch round cake pan or 8×8 pan. Sprinkle the top of cake with chocolate chips and bake at 325 for 30-35 minutes or until inserted toothpick comes out clean.