Vegetables are a must on a diet. I suggest
carrot cake, zucchini bread, and pumpkin pie.
I think zucchinis are probably the most versatile of the squashes. And they’re also one of the easiest to grow!
I can remember seeing them grow to the size of baseball bats in our backyard garden as a child. We would collect them, shred them, and add them into almost any muffin, cake, or loaf that was baked in our home throughout the winter.
They’re a great source for potassium, folate and vitamin A, and are easily hidden into many things, including sauces, soups and meatloaf. As our gardens continue to be overrun by these great green delights, I thought this might be the perfect time to discuss what we can do with them!
When choosing a zucchini, try to choose ones that are smaller. Large zucchini can become flavorless, and at times, bitter, so try to keep them under a foot in length. They should feel firm to the touch, with no soft spots or bruising. If you start to see it wilting or becoming soft, use it up or freeze it immediately. The brighter the color, the better. Zucchini comes in two colors: green and yellow. However, there doesn’t seem to be much difference between the two.
Photo Credit: Nimisha Dutta Chavan
Zucchinis don’t need to be washed before being stored in the fridge. Just put them in a plastic bag. They should stay fresh for up to a week in this way, though repeatedly check on them to be sure they haven’t started to spoil.
When it’s time to use them, simply wash the skins, pat dry, snip off the ends and they’re ready for you to use. The larger your zucchini is, the larger the seeds will be inside. If you’re using a larger squash, scooping out the seeds will make it easier to use. If, however, you have a smaller one, the seeds are fine to be used in your recipes. Zucchini isn’t normally peeled when used in recipes. The skin can just be left on and consumed with the rest of the vegetable.
Photo Credit: Vanessa Pike-Russell
The possibilities when cooking zucchini are endless. It’s used in Italian cooking frequently and in French ratatouille. It can be sauteed, peeled into noodles, baked into cakes, muffins and loaves, and blended into soups, sauces, or sliced into salads. The following is a lovely zucchini cake recipe that came from an old church recipe book I have collected. I hope you enjoy it this summer with a cup of cinnamon tea.
Buttermilk Chocolate Zucchini Cake
- 1/2 cup Butter
- 1 3/4 cup Sugar (I use unrefined Sucanat.)
- 2 Eggs
- 1/2 cup Coconut Oil
- 1/2 cup Buttermilk
- 1 tsp real Vanilla
- 2 cups Zucchini, grated
- 2 1/2 cups Flour
- 1/3 cup Cocoa
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1 cup Chocolate Chips
- 2 tbsp Sugar
- scant tsp Cinnamon
Mix together the dry ingredients and set aside. In another bowl, cream butter and sugar together. Add eggs and mix well. Add in oil, buttermilk, and vanilla and stir in well. Add the dry ingredients and stir with a wooden spoon until well mixed together.
Spread evenly in a greased 9X13 pan or a bundt pan. Sprinkle with topping.
Bake at 350 degrees for 35-40 minutes.
Nada is a first-time mom to a delightful little girl and the wife to a wise and wonderful man. With a background in fitness and nutrition, she enjoys healthy cooking, green cleaning and especially writing, and has acquired a vast knowledge of interesting little facts… about everything! She aspires to be a Godly woman that her daughter is proud to call “Mom” and through her blog, miniMOMist, she discusses how attachment parenting, minimalism, simplicity and frugal living help in her everyday mission.