Too many zucchinis?
I was reading last night about abundance in the garden and how sometimes, after working so hard to make something grow, gardeners can say “enough already” when plants produce and produce.
The author’s advice: just think how appreciative you’ll feel come November. Or better yet, think ahead to February and how even the memory of freshly harvested vegetables tastes better than the winter grocery store variety.
When it comes to abundance in the garden zucchini usually takes the cake. But I never begrudge zucchini landing on my doorstep since I have no trouble cooking and baking with it day after day.
I love how baked goods made with zucchini stay lovely and moist, and how even a brownie can be a little more nutritious when made with zucchini.
If you’re overrun with zucchini (or just love baking with zucchini) here are 4 recipes for classic recipes everyone should have in their kitchen.
Baking with Zucchini | 4 Classic Recipes
Don’t be fooled — these have all the chocolaty taste you’d expect in a great fudgy brownie.
These muffins have the greatest texture thanks to the oil (instead of butter) and they’re moist and beautifully spiced. They’re sweetened with a mixture of honey and molasses – a brilliant pairing (great for texture and flavour balance.)
I have to tell you, as much as I like regular zucchini bread, molasses elevates it to a whole new level. It adds flavour and substance to the bread. Paired with whole wheat flour, this is a hearty loaf with a delicate texture. The recipe makes two loaves, which is even better.
A cakelike cookie studded with chocolate chips and lightly spiced. Very comforting.