summer squash instead of zucchini for breads?
michelelc
11 years ago
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digdirt2
11 years agoRelated Discussions
Oh man - zucchini bread is so delicious
Comments (16)Here are my favorites: Zucchini Bread This is one of the ways to take a perfectly healthy vegetable and make it edible. My favorite zucchini bread recipe comes from The Taste of Appalachia by Lyn Kellner. Makes 2 loaves. Ingredients 3 cups flour 1 teaspoon baking powder 1 teaspoon salt 2 ½ teaspoons cinnamon 3 eggs 2 cups sugar 1 cup vegetable oil 2 teaspoons vanilla 2 cups grated raw zucchini (or summer squash) 1 cup chopped pecans Mix first four ingredients in a bowl. In a large bowl, beat eggs well, then add sugar, oil, and vanilla and beat until fluffy. Stir in zucchini. Add dry ingredients and the pecans and stir until moistened. Put the batter in two well greased 9x5x3 inch loaf pans and bake for 1 hour at 350 degrees F. Let cool 10 minutes and remove from pan. Zucchini Bread This is a little more work than the quick version. In the heart of zucchini season, youÂll enjoy this bread fro a change. This recipe is adapted from a Taste of Home flyer. Makes 1 loaf. 1 tablespoon dry active yeast ½ cup warm water â cup warm milk â cup sugar 3 tablespoons butter, softened 2 tablespoons grated orange peel ½ teaspoon salt 1 ½ cups shredded zucchini â cup raisins ¾ cup whole wheat flour ¾ cup all-purpose flour 2 teaspoons pumpkin pie spice (or a blend of ginger, cinnamon, nutmeg, allspice and mace) 1 â to 2 â cups bread flour In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, and orange peel. Mix well. Add the zucchini, raisins whole wheat floor, all-purpose flour, salt and pumpkin pie spice. Add enough bread flour to form a soft dough. Knead the dough on a floured surface (5-10 minutes) until smooth and elastic. Place in a greased bowl. Cover with a damp cloth and let rise in a warm place until doubled (about 1 ½ hours). Punch down dough and shape into a loaf. Place into a greased 9x5x3 inch pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 40 to 45 minutes....See MoreAnyway to save summer squash and zucchini?
Comments (59)Of course you are able to can zucchini. Just because it is a low acid food does not mean you can't can it. Zucchini must be pressure cooked for 70 to 90 min depending on where you are located ( winter squash and pumpkin is like 180 min...though I haven't done it in years..so i might be off on the time a little). Canned Zucchini will not be able to be used shredded or in chunks. Canning it is only good for totally grating it in a blender and using it for things like zucchini bread. because it has to be cooked so long even if you do shred it or leave it in chunks it will be total mush. I keep the skin on and just put it in the blender! Make sure there is moisture in it...not too wet, but there must be some type of waterish liquid in it either from the zucchini or by adding water to it. just drain it really good when you use it to make your zucchini bread. My family has been pressure cooking zucchini for over 70 years and before that my great grandmother cooked it in a water bath for 3 hours over an open fire. Never had a bad jar. I've kept it the can jars on the shelf for 10 years in a can that was still good. Precaution, as usual, to check the seal, the color, the smell of course when you pop open the lid. To say it cant be canned it ridiculous. you must always be cautious when canning, but to say it can't be done is not true. green beens, carrets pumpkin etc is all low acid foods and people can them all the time!!! It will not keep its form though...that limits its uses!...See More101 things to make with zucchini or summer squash
Comments (80)Thanks for the great recipes! We planted heirloom zucchini seeds this year and they are coming in strong. We will have tons in no time. I so glad to be able to add some recipes to bag of tricks. I have a great recipe for zucchini bread. I have tried many zucchini bread recipes in the past and this is the very best bread! It is very moist. I'm sure you will love it! Zucchini Bread 1 c zucchini 3/4 c nuts (optional) 1 c any dried fruit (optional) 1 1/4 c flour 3/4 c sugar 1 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 tsp nutmeg 2 eggs 1/2 c melted butter 1/2 c vanilla yogurt 1 tsp vanilla 1 tsp citrus zest Pre heat oven to 350â¢. Grate zucchini, dry and set aside in small bowl. Combine flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg in large bowl and set aside. In medium bowl whisk eggs, melted butter, yogurt, vanilla and zest. Fold into bowl of dry ingredients. Mix well. Add zucchini, nuts and dried fruit. Place in prepared 9X5 pan. This recipe can be easily double. Enjoy! ~Tina~...See MoreZucchini & summer squash produce for how long?
Comments (19)I didn't think zucchini or summer squash plants split off but I think they are capable of putting down more roots. Maybe that's what happened. Blaketaylor, I'm sorry about your plants. Do you know what happened? My first 3 plants were started indoors but got touched by that late frost in May then stressed by the long cold spell. I always use fish emulsion when I transplant and use it if a plant looks like it's ailing. After mixing it up I pour the mix all over the foliage, not just around the base and roots. The plants looked so bad I decided to plant 6 more hills, 3 each of two different varieties. Eventually, the sick plants got healthy and all plants started producing at the same time. Last weekend I shredded a large zucchini in my food processor then made a recipe. I put the rest of the shredded zucchini in the frig. It has kept nicely and doesn't take long to mix a batch of cookies or muffins in the morning while it's still cool. Borrowed my DIL's mandolin so I can try a refrigerator pickle recipe and a summer squash and potato gratin. BTW my vegetable beds are a combination of lasagna gardenings and square foot. I am very happy with the lasagna method since it made it much easier to start a veggie bed on old sod. You don't have to remove any grass. I think the loose texture of the soil and the higher level of dirt compared to grassy paths has helped make my garden healthier than some neighbors during the awful cold, rainy spell we had. I know people who just gave up. We had areas of the yard with long standing puddles (also have a high water table). I thought I would have trouble this year because last fall we topped the two new beds with a thick layer of fresh from the barn steere manure. In spring it was hard and hadn't composted well. Since I planned winter squash in one and zucchini and tomato plants in the other, I decide to just dig a shallow hole, add some better compost so the seeds could get a start. Things have done well. I did not use a lot of compost or lasagna method in the beds by our kitchen porch. I don't like the soil texture at all. It seems packed down. I plan to add grass clippings, etc this fall to improve the texture....See Morepqtex
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