Category Archives: zucchini

Chocolate Chip Zucchini Bread


Looking for something different to do with zucchini?  Look no further. I found a recipe here, and I was not disappointed.  This bread is wonderfully dense and oh so choclaty. 

What you need:

  • 1 1/2 c. shredded, raw zucchini
  • 1 c. flour
  • 1/2 c. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/2 c. canola oil
  • 1/2 c. granulated white sugar
  • 1/2 c. light brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 c. semi-sweet chocolate chips

Preheat oven to 350 degrees and place rack in the center of the oven.  Grease, or spray with nonstick vegetable spray, a 9×5×3″ loaf pan.  Set aside.

Grate the zucchini using a medium sized grater.  Set aside.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended – about 2 minutes.  Fold in the grated zucchini. 

Add the flour mixture, beating just until combined.  Then fold in the chocolate chips. 

Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 minutes.

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Posted by on September 3, 2009 in chocolate, zucchini


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Spicy Zucchini and Shrimp over Linguini


The zucchini in my HighCross Farm CSA box this week was phenomenal.  It has been a busy weekend, so I’ve been pressed for time.  I wanted something good and healthy for dinner, but didn’t want to spend a lot of time on it.

I threw this together and it was awesome.  The zucchini was nice and soft, the shrimp perfectly cook and the spice…WOW!  Very good.


  • Zucchini, chopped
  • Shrimp, uncooked, shelled and deveined
  • Linguini, cooked (I used Barilla whole wheat linguini)
  • Red pepper flakes, to your liking
  • Hot sauce (I used the pimp of hot sauce…Franks), to your desired liking
  • 2 cloves of garlic, finely chopped
  • Olive oil
  • 1 tablespoon butter
  • Italian flat leave parsely for garnish
  • (I threw in a handful of left over asian greens…very optional)
  • S & P to taste

In a large skillet heat olive oil and butter until butter melts.  Add garlic and sautee until garlic starts to get soft.

Add zucchini and sautee unti it is just starting to get soft.  Add shrimp and cook until orange in color and opaque. 

Add S/P, red pepper flakes and hot sauce.  Put over cooked linguini, garnish with parsley and enjoy.

 I didn’t put measurements on most of the ingredients.  I like to freestyle and I encourage you to as well.  I like a lot of heat in my dishes so I was heavy on red pepper flakes and hot sauce.  The best part of this recipe is you can control how hot or not you want this dish.  Either way it’s going to taste great.


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Posted by on August 16, 2009 in shrimp, zucchini


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Stuffed Zucchini


You can tell I’m geekin’ for the new CSA season to start.  June 4th can’t get here fast enough.  I have an inventory list in my mind of what might be in the boxes this year and have been trying to come up with different ways to use the produce I will be getting in m CSA box from HighCross Farm

Last season the summer squash were plentiful.  I suspect this season will also have a good supply of summer squash as well.  I decided to see what I could make with zucchini that wasn’t a bread or deep fried.

I had done a stuffed patty pan squash recipe before here, and thought I might take that idea and use it on zucchini.  I was rewarded with a wonderful dish that will be used over and over again.

The downfall of posting my “recipes” online is a lot of time I just throw it all together.  I hardly ever measure unless I am baking.  I will do my best to give you approximates. 

Stuffed Zucchini

  • 2 zucchini
  • 1/2 pound Italian sausage 
  • 3 cloves of garlic, minced
  • 1 small onion, finely chopped
  • 1/2 teaspoon dry basil leaves (when ready, I will use the basil in my CSA box, fresh is better in my book)
  • 1/2 bread crumbs
  • 5-6 cherry tomatoes
  • 1/2 cup of Parmesan cheese, divided
  • 1 egg
  • 1 tablespoon olive oil
  • S&P to taste

Preheat oven to 400.

Sliced your zucchini in half lenghtwise.  With a teaspoon, scoop out the insides making a “boat”.  Chop up the scooped out zucchini and set aside.

Finely chop your garlic and onion.  Drizzle olive oil in a heated pan and sautee onions and garlics until they start to turn clear.  Add in sausage and chopped zucchini and cook thoroughly.  Let cool for about 10 mins. You will have something that looks like this…


You don’t have to, but I transferred the sausage mixture to a mixing bowl.  Add in the basil, 1/4 cup of the Parmesan cheese, bread crumbs, tomatoes and salt/pepper. 


Add egg and mix together.


Fill your zucchini with the sausage mixture and place in a greased casserole dish.


Place into the oven for 20-30 minutes.  When the sausage looks crispy on top and the zucchini are fork tender, it’s time to add the rest of the cheese.  Sprinkle the remaining Parmesan cheese over the zucchini and turn your oven to broil.  Broil just until the cheese melts and forms a crust.  This will take less than 5 minutes so don’t go too far.

What you get is nothing short of amazing. 


One more…


As I stated earlier, the measurements are approximate.  If you find it too dry, add a little olive oil.  Too wet, add some more bread crumbs.  Season to your liking, and most of all…Enjoy!


Posted by on May 10, 2009 in zucchini


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Zucchini Squash and Onions with Brown Sugar

One of my favorite blogs is Eat, Make, Read.  This blog is what inspired me to start my own blog.  I came across a recipe of hers that had me perplexed. How could onions, squash and brown sugar possibly be good?

Well, I threw caution to the wind and gave it a go.  I had gotten a really pretty zucchini in my CSA box this week as well as some onions.  I kept my mind open and went at it…

The supplies:

1 large zucchini
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar

I chopped up my zucchini and onions…

In a large frying pan I melted 2 tablespoons of unsalted butter.  When the butter melted I added the onions and let them cook until clear.

When onions are clear add: squash, salt, pepper and brown sugar.  Cover and let cook for 20 mins on medium heat.

After 20 minutes, take off the lid and let cook another 8 minutes to let the liquid reduce.

This isn’t a dish calling for nice, crisp zucchini as a result.  You want to cook this until the zucchini is really soft.  The brown sugar brings out the natural sweetness of the squash and the onion, but doesn’t over power. You can really taste the zucchini in this dish.  The onions turn into candy.

This is what you get in the end…


Posted by on August 23, 2008 in onions, squash, zucchini


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Potatoes and Zucchini with crunchy shallots

I had gotten some new potatoes and zucchini in my CSA box this week. I also had on hand the garlic I picked my self (thankyouverymuch) at HighCross Farm on Tuesday. I decided to throw a litte sautee together and see how it came out.

1 zucchini sliced into rounds

4 small new potatoes cut into rounds

1 shallot finely chopped

2 cloves of garlic finely chopped

olive oil

salt and pepper to taste

First, I sliced up my potatoes. I wanted to sautee the potatoes and the zucchini together and didn’t want raw potatoes with soggy, overcooked zucchini. I decided to steam my sliced potatoes first. Put your potatoes in a steamer (or a make-shift steamer of a sauce pan, colander and lid). I steamed the potatoes until soft enough not to be crisp yet with enough bite (new potatoes can sog up on you if overcooked as well).

Put your olive oil in the pan…medium high heat…add shallot and let fry until crispy. Add garlic and let sautee until clear but not brown (brown garlic is bitter garlic). add zucchini and potatoes, S&P, sautee zucchini starts to get opaque in the center.

The picture doesn’t do this dish justice. It was fantastic. I liked the crunchy shallot against the softer potatoes and zucchini. I will definitely make this again.

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Posted by on July 28, 2008 in sautee, shallots, squash, zucchini


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