We’ve all heard the stories about neighbours who leave bags of zucchinis on their neighbours’ doorsteps or approach perfect strangers with the question, “do you want a box of zucchini?”
They are prolific producers and while they do produce some joking, they also turn into a variety of foods that most people will appreciate.
This week’s zucchini recipes come from a long-time friend and they are tried and true.
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Zucchini Marmalade
- 5 cups zucchini, peeled and grated
- 2 oranges
- 2 lemons
- 1/2 tsp. salt
- 5 cups sugar
- 1/2 cup water
- 1 box Certo
Blend chopped oranges and lemons with the 1/2 cup water in a food processor. Transfer to a large pot. Add sugar and salt and stir well.
Mix and bring to a boil, stirring constantly. Turn heat to low and simmer for one hour.
Add Certo and bring to a rolling boil. Skim foam off top. Remove from heat then spoon into sterilized jars, seal and cool.
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Mock Zucchini Pineapple
- 1 gallon zucchini, peeled and shredded or chopped
- 1-48 oz. can unsweetened pineapple juice
- 2 tsps. pineapple extract
- 1 1/2 cups lemon juice
Peel and coarsely chop zucchini. Combine all ingredients in a large pot and simmer for 20 minutes. Freeze in small containers or spoon into sterilized jars and process in hot water bath for 20 minutes. Use in recipes calling for crushed pineapple.
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Chocolate Zucchini Muffins
- 1/2 cup margarine
- 1/2 cup oil
- 1 3/4 cups white sugar
- 3 eggs
- 1 tsp. vanilla
- 1/2 cup sour milk
- 2 1/2 cups flour
- 4 tbsps. cocoa
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 2 cups peeled and shredded zucchini
Mix all ingredients together. Spoon into cupcake forms in muffin tins or directly into greased tins. Top with a sprinkle of chocolate chips. Bake at 350 degrees F for 10-15 minutes or until centres are firm. Remove from oven and cool.
Batter may also be placed in a greased 9x13 inch cake pan. Sprinkle with chocolate chips and bake until a toothpick comes out clean. Let chill completely before serving.
Joyce Walter can be reached at ronjoy@sasktel.net
