>I have hidden zucchini in spaghetti sauce, muffins (raspberry/blueberry), chili, meatballs, chicken stew, and more.
I have used zucchini openly, without subterfuge, in chocolate zucchini cake, sliced it thin with potatoes and a little basil and grilled it (mmm), and of course, the ever popular zucchini bread.
(–adapted slightly from the Good Home Cookbook)
Mom’s Melt-in-your-mouth Zucchini Bread
2 cups all purpose flour
1 cup whole-wheat flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup oil
2 1/2 cup sugar
3 large eggs or 3/4 cup egg substitute
2 cups grated zucchini
2 teaspoons vanilla extract
(Optional add-ins: chocolate chips, raisins, craisins (dried cranberries), walnuts: 2/3 to 1 cup each)
1. Preheat the oven to 350 degrees. Grease and flour two 8×4 inch loaf pans.
2. Stir together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
3. Combine the oil and sugar in a large bowl and beat until light. Add the eggs, one at a time, beating well after each addition. Stir in the zucchini and vanilla extract. (Add optional ingredients here) Add the flour mixture and stir just enough to combine. Pour the batter into the prepared loaf pans.
4. Bake for about 1 hour. Test with toothpick for doneness.
5. Cool in the pans on a wire rack for 10 minutes, then remove from pans and cool completely before serving.
6. Guard the kitchen carefully. The aroma will attract random teenagers and neighbors to knock on your door, remarking, “Ooh, something smells good!”
Tips and options: I’ve made this with egg substitute, and I’ve had success reducing the oil in a variety of ways. I’ve used 1/2 cup applesauce and 1/4 to 1/3 cup oil. I’ve also tried 1/2 cup oil and 1/3 cup butter or margarine (sticks), softened.
I haven’t tried this recipe as muffins yet. Maybe tomorrow — I just picked two good-sized squash today.