Posted by 0tterbot on August 16, 2006, 5:56 am
> Seeing an abundance of zucchinis in the supermarkets at the moment was
> a reminder to get my Mum to email me this recipe.
> This recipe for Zucchini bread (actually a sweet cake loaf) is delicious,
> both warm and cold, and no one will believe that it contains zucchini.
> If eaten cold it is best spread with butter. When hot, also, but if you
> happen to be dieting then eat it hot and you really won't miss the butter.
> Zucchini Bread
> ~~~~~~~~~~~~~~
> Quarter teaspoon Baking Powder
> 1 level teaspoon salt
> 3 eggs
> 1 teaspoon bicarbonate soda
> 2 & a quarter cups caster sugar
> 3 teaspoons cinnamon
> 3 teaspoons vanilla essence
> 1 cup walnuts
> 1 cup oil
> 2 cups grated zucchini
> 3 cups flour
> Set oven at 180 deg C. Line 2 loaf tins. Beat eggs till light and
> foamy. Add sugar, vanilla and oil. Beat till thick and mousse-like.
> Stir in the grated zucchini.
> Sift together flour,baking powder,salt,bicarb soda and cinnamon. Fold
> this into the zucchini mixture with the roughly chopped walnuts.
> Pour into tins and bake in pre heated moderate oven for 1- 1 and a half
> hours or until cooked when tested with a skewer.
> Use only tender fresh zucchini. (If large, peel and seed before
> grating). Light maize, peanut or safflower oil give good results.
> Stir in zucchini and don't beat.
> --
> John Savage (my news address is not valid for email)
well, YUM!
we had an unexpectedly bumper crop of zucchini this summer & since i only
know one (1) zucchini recipe, it got frankly tragic as time went on. (bloody
zucchini bake 3 times a week for a while there :-) fortunately the frost
came along & killed the plants, just as we were at the point of utter
despair ;-)
this summer shall be much better - i have two recipes now <g>
kylie
Posted by Chookie on August 17, 2006, 7:58 pm
> well, YUM!
>
> we had an unexpectedly bumper crop of zucchini this summer & since i only
> know one (1) zucchini recipe, it got frankly tragic as time went on. (bloody
> zucchini bake 3 times a week for a while there :-) fortunately the frost
> came along & killed the plants, just as we were at the point of utter
> despair ;-)
>
> this summer shall be much better - i have two recipes now <g>
There is no such thing as an *unexpectedly* bumper crop of zucchini! You just
need to remember to only plant one plant.
I'm going to grow 'Early White' squash again this year -- or, as I prefer to
call them, flying saucer squash.
--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)
"Parenthood is like the modern stone washing process for denim jeans. You may
start out crisp, neat and tough, but you end up pale, limp and wrinkled."
Kerry Cue
Posted by 0tterbot on August 17, 2006, 8:26 pm
>> well, YUM!
>>
>> we had an unexpectedly bumper crop of zucchini this summer & since i only
>> know one (1) zucchini recipe, it got frankly tragic as time went on.
>> (bloody
>> zucchini bake 3 times a week for a while there :-) fortunately the frost
>> came along & killed the plants, just as we were at the point of utter
>> despair ;-)
>>
>> this summer shall be much better - i have two recipes now <g>
> There is no such thing as an *unexpectedly* bumper crop of zucchini! You
> just
> need to remember to only plant one plant.
aaaaahhhhhh! you will be my salvation, chookie <g>
to be fair to myself, though, i was just trying to err on the side of
avoiding total failure - i.e. no, or not enough, zucchini. i must say, in
all my vegetable endeavours, it seems to be feast or famine! i will get the
balance right eventually, i know (when i'm about 92).
> I'm going to grow 'Early White' squash again this year -- or, as I prefer
> to
> call them, flying saucer squash.
my Exciting New Squash (in general, i loathe them bar pumpkin & zucchini &
avoid them like the plague ;-) this year will be spaghetti squash. i'm quite
excited, because i just can't _imagine_ it, iyswim. so that will be fun.
less fun, i'm somewhat resigned to either having them coming out my ears, or
loving them but finding there just aren't enough. <g>
kylie
Posted by brucef on August 17, 2006, 8:27 pm
Chookie wrote:
> There is no such thing as an *unexpectedly* bumper crop of zucchini! You just
> need to remember to only plant one plant.
I guess this is an option if you plant from seed, but if you buy
your plants by the punnet you get at least 8 at a time, and how
can you bear to throw them away? Just planted a punnetful of
rhubarb. I just know I am going to have major rhubarb battles...
Posted by 0tterbot on August 18, 2006, 12:08 am
> Chookie wrote:
>> There is no such thing as an *unexpectedly* bumper crop of zucchini! You
>> just
>> need to remember to only plant one plant.
> I guess this is an option if you plant from seed, but if you buy
> your plants by the punnet you get at least 8 at a time, and how
> can you bear to throw them away?
good point, and this is one of my battles - i have trouble "thinning" for
success & removing the strugglers, although i know i should. i tend to let
them linger pointlessly on until competition or lack of vigour does them in
for me - it's daft, i know. it comes from my waste-no-want-not mindset, but
it's genuinely counterproductive.
in a case where you've bought 8 (or whatever) baby plants where you really
wanted fewer but had no choice, it's doubly difficult & is truly a waste if
none of them are duds or strugglers, & no friends or family want to take the
spares.
Just planted a punnetful of
> rhubarb. I just know I am going to have major rhubarb battles...
what you clearly need is a recipe incorporating rhubarb and zucchini <g>
kylie
> a reminder to get my Mum to email me this recipe.
> This recipe for Zucchini bread (actually a sweet cake loaf) is delicious,
> both warm and cold, and no one will believe that it contains zucchini.
> If eaten cold it is best spread with butter. When hot, also, but if you
> happen to be dieting then eat it hot and you really won't miss the butter.
> Zucchini Bread
> ~~~~~~~~~~~~~~
> Quarter teaspoon Baking Powder
> 1 level teaspoon salt
> 3 eggs
> 1 teaspoon bicarbonate soda
> 2 & a quarter cups caster sugar
> 3 teaspoons cinnamon
> 3 teaspoons vanilla essence
> 1 cup walnuts
> 1 cup oil
> 2 cups grated zucchini
> 3 cups flour
> Set oven at 180 deg C. Line 2 loaf tins. Beat eggs till light and
> foamy. Add sugar, vanilla and oil. Beat till thick and mousse-like.
> Stir in the grated zucchini.
> Sift together flour,baking powder,salt,bicarb soda and cinnamon. Fold
> this into the zucchini mixture with the roughly chopped walnuts.
> Pour into tins and bake in pre heated moderate oven for 1- 1 and a half
> hours or until cooked when tested with a skewer.
> Use only tender fresh zucchini. (If large, peel and seed before
> grating). Light maize, peanut or safflower oil give good results.
> Stir in zucchini and don't beat.
> --
> John Savage (my news address is not valid for email)