Using zucchini
Rose Pekelnicky
10 months ago
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Using yellow zucchini?
Comments (1)Yes, they are interchangeable with no problems. Both are just different colored squash. Check out the 101 things to do with zucchini thread here. There are several other recipes discussions to but that is one of the best. Dave Here is a link that might be useful: Yellow vs. green summer squash...See MoreZucchini Bread Pudding?
Comments (4)Zucchini bread will probably fall apart and get mushy in bread pudding. It'll be a lot better if you put something airy and glutinous with it. Best bet would be a braided challah because of the long strands and airy crumb. Don't cut the challah too small--let it give some structure and something for the zucchini bread to cling to. And, whatever you do, don't stir it a lot or you'll have zucchini bread soup. You can soak the challah in the custard, but your best bet, for your star ingredient, would be to fill up your pan with the breads, as densely as you can, so the zucchini bread doesn't dissolve, pour on the custard/flavoring mix, and add as much bread as you can. You can press at this point. Just don't squash it too hard. A plastic plate to keep the bread down would be better than a real weight. For the custard, you're right to cut the sugar. If you want it to be a sweet dessert maybe add a little, but it shouldn't require it to be good, especially if you're planning a hard sauce. You could also add some dried fruit to add sweetness, instead. Soak it in the custard for an hour before you mix with the bread. Or you could macerate the dried fruit in liqueur and cook off the alcohol. I haven't tried this, but it occurs to me that an alternative to a traditional bread pudding that might work is to slice the zucchini bread maybe half the height of the pan, dry the slices, then line the pan in two layers of slices and pour the custard over. Let the custard settle and soak in and add more to fill the pan, and maybe another round if it needs it. That would be a lot less stirring and squishing, and the large pieces would have more integrity. More like making a French toast pie. If you want to add fruit, nuts, etc., do it between the layers of bread. Good luck!...See MoreZucchini-Pineapple
Comments (3)I used to make this mock pineapple back when I thought you had to plant the whole packet of seed, lol. I ground it in my old hand-crank meat grinder using the coarse blade and it felt like crushed pineapple in your mouth. If you ate a spoonful plain you'd know it wasn't the real stuff, but it was great in breads. I added pineapple extract to the U of GA recipe... * Exported from MasterCook * Zucchini Mock Pineapple Recipe By : adapted from So Easy to Preserve Serving Size : 1 Preparation Time :0:00 Categories : Extension Recipes, Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 quarts shredded or cubed zucchini -- * see note 46 oz can unsweetened pineapple juice 1 1/2 cups bottled lemon juice 3 cups sugar 2 teaspoons pineapple extract Mix ingredients (except pineapple extract) and bring to a boil. Simmer 20 minutes. Stir in extract. Fill hot jars with hot mixture and cooking liquid, leaving 1/2" headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process in a boiling water bath; pints and half-pints for 15 minutes, 20 min. above 1000 ft., 25 min. above 6000 ft.). - - - - - - - - - - - - - - - - - - NOTES : Katie's notes: I use the coarse blade on my old hand crank meat grinder. It gives the most crushed-pineapple-like texture. A food processor also works, but the pieces come out sharper....See MoreYet another thing to do with those large Zucchini
Comments (2)One brave lady! Squashed that sucker with a Zucch! dcarch...See MoreLoneJack Zn 6a, KC
10 months agolast modified: 10 months agoRose Pekelnicky thanked LoneJack Zn 6a, KCRose Pekelnicky
10 months ago
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