Chocolate Zucchini Bread

Contributed by one of our CSA members; why not enjoy a sweet treat among all the vegetables!?

Moist Chocolate Zucchini Bread

Temperature: 350 degrees

Pans: 2- 8x5x3

Bake time: One hour

Ingredients:

1/2 cup oil                                                            2 1/2 cups flour

1/2 cup margarine                                                4 tbsp cocoa powder

1 3/4 cups sugar                                                   1 tsp baking soda

2 eggs                                                                   1/2 tsp cinnamon

1 tsp vanilla                                                          1/2 tsp salt

1/2 cup sour milk or buttermilk                            2 cups zucchini unpeeled, grated, 

1 cup chocolate chips                                                       drained-squeezed dry

1/2 cup walnuts, chopped

Preparation:

Cream together oil, margarine and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Mix together flour, cocoa powder, baking soda, cinnamon and salt in separate bowl. Add to liquid mixture and stir until moistened. Fold in zucchini. Pour batter into to large loaf pans, or four small pans. Sprinkle with chocolate chips and walnuts. Bake for one hour or until toothpick inserted comes out clean. 

Zucchini and Tomato Bake

Use up that summer squash and zucchini!

Garlic Parmesan Zucchini and Tomato Bake

Source: http://ifoodreal.com/garlic-parmesan-zucchini-and-tomato-bake/

Serves six

Ingredients:

2 large or 2.5 lbs of zucchini, cut into quarters

10 oz cherry tomatoes, cut in halves or 2 large tomatoes, diced

7 garlic cloves

1/2 cup parmesan cheese, shredded

1 tsp basil/thyme/oregano, dried

3/4 tsp salt

1/2 tsp black pepper

1/3 cup parsley or basil, finely chopped

cooking spray

Preparation:

1. Preheat oven to 350 degrees F and spray 8x8 or 9x11 baking dish. Set aside.

2. In large mixing bowl, add all ingredients, except parsley/basil and stir to combine. Transfer to the prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes for well-cooked vegetables. Remove from oven and garnish with parsley/basil.