I may have received a zucchini that is (literally) bigger than my son. TLM was twenty-two inches long (and seven pounds, fourteen ounces) at birth. This zucc is more than eleven inches longer than the babe and easily out-weighs him by double. It’s insane.
So…I need to find some ways to use it up!
This is, as you can imagine, where Pinterest comes in very handy. Oh the zucchini recipes, folks! It’s incredible.
(Have I told you that I love baking? I’m pretty sure I mentioned it in my bio, but I feel the need to reiterate. I love baking. Hard. I find it calming.)
(…I should also tell you that Autumn everything rocks my socks. I love the chill in the air. I love wearing sweaters. I love the colour of the leaves. And I absolutely, fucking love the flavours. In particular? Zucchini and pumpkin. When the pumpkin spice lattés start to show their amazing little faces again? This fox is very happy.)
So! Here’s what I’ve found so far:
Things so good I have to make them again.
Pumpkin Pie Dip
(It should be noted that I never add the amount of icing sugar called for. I actually never go above three-quarters of a cup. I find the less sugar you add, the more you can taste the pumpkin and pie spices. That, and you’re dipping cookies and sweet fruit into this dip, so the balance is really nice if the dip itself isn’t too sweet.)
Zucchini Bread
(Again, I add a little less sugar than called for. …you will notice that this is a theme with my baking.)
Pumpkin Bread
(Trend continues. I use two and a quarter cups of sugar. Three-quarters of a cup per loaf. They turn out beautifully.)
Iced Zucchini Cookies
(They call for milk chocolate chips. When I made them I used semi-sweet, which was awesome. But! This time ’round? We’re going white chocolate. Mostly because white chocolate anything pwns me. Also? These cookies freeze really well.)
Things that look so good I absolutely have to try them. (Or. New to me recipes.)
Spiced Pumpkin SconesZucchini Cupcakes
(Sept 21, 2013 Update: made these for a family dinner today. Super easy, amazingly tasty – the cupcakes themselves aren’t super sweet, so the caramel icing is a new balance – and really quite lovely, especially for the season. I might try a titch more OJ next time, but otherwise the recipe seems pretty sound!)
Chocolate Zucchini Bread
(January 12, 2014 Update: finally made this bad boy. Another easy, scrumptious recipe. Did alter it though, of course. I added two tablespoons of cocoa to the melted chocolate, which did not chocolate-ify this enough at all. I also used white chocolate chips instead of semi-sweet, because I did not have semi-sweet in the house (and I love me some white chocolate pretty hard). More than decent recipe – will make again.)
Pumpkin Cupcakes
(October 19, 2013 Update: made these for company today. Just like the zucc cupcakes before them, these are super easy. Recipe’s golden, but I would absolutely not make a full order of that icing. I halved the recipe and still didn’t use all of it. Also, I added a tiny bit of milk to the icing, just to even things out a bit as I added icing sugar. Also, this made twenty-four cupcakes, not the twenty-two this blog mentions. All in all? Awesome recipe and the cupcakes got rave reviews from our friends, which is great because I sent most of them home with them!)
Okay. I need to start baking soon – I’m drooling.
What are your favourite pumpkin and zucchini recipes? What are your favourite autumn recipes? What is your favourite season to cook in and your favourite seasonal ingredients to cook with?
Talk to me, folks. I lovelovelove kitchen talk. Baking more than cooking, but I have been known to talk about cooking for longer than “normal,” too.
Serena Ryder – Weak In The Knees
UNT.
Go Fox Yourself 