HG .. Here's the recipe that I told you I'd pass along.

Zucchini Bread
2/3 c shortening
2 2/3 c sugar
4 eggs
3 cups shredded zucchini (about 2 medium sized)
2/3 c water
3 1/3 cups flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
2 tsps vannila
1 tsp ground cloves
2/3 c coarsely chopped nuts(optional)
2/3 c raisins (optional)

Heat Oven to 350. Grease bottoms only of 2 loaf pans, 9x5x3 or size comparative to that.
Mix shortening and sugar in large bowl. Add eggs and water. Blend in flour, baking soda, salt, baking powder,cinnamon, vannila and cloves.Mix Well. Stir in zucchini and nuts. Pour into the pans and bake until a wooden toothpick inserted into center comes out clean which is about 1hr 10 mins. Cool slightly before removing from pans. Can be stored wrapped in the refrig for up to ten days.


Pictures will be expected <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> Happy Cooking and ummm you have the fire dept on speed dial right <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Wow, that sounds good!!

Baby steps,baby steps!

Give her something with only 2 ingredients first.

1 cup rice
2 cups of water

Bring water to boil add rice, cover and reduce heat to simmer for 15-20minutes.

I'll give it a try...thankfully, I have a lot of zukes in the garden that I can practice on!! Thanks, Annie!

Stick it, S'Head, lol!

HoundGirl

I'll send you a camera phone for that.............

Sounds good. I'll have to give it a whirl.

This is getting to be the time of year where you load up a big sack of zucchini from your overgrown garden,
leave it on the neighbors' front step, ring the doorbell, and run like hell.......

I loved "stick it S'head"

Another recipe: Lay zucchini on its side at 100 yards or so, add a thin-skinned varmint bullet at high velocity.
Yeild is one satisfying green mist.

Does zuchini make a reliable bullet test medium? Are the results of such indicative of performance on game? <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

Putt from the rough do ya...........

Yes, I planted waaaaaaaaaaay too many zukes......but I am giving the extras to a food bank for families in need. I'll prolly do the same with the cukes, lol! It's my first garden....and I'll know to do things differently next year. I've only done community gardens...and tended them for a part of the harvest.

Found my first pumpkin the day before yesterday....did a happy dance...as it means fall is coming, woooot!!

HoundGirl

I'll have to try this recipe! The other zucchini bread recipes I've made use a lot of oil. This one uses shortening. Can it be soft (say, Crisco or margarine)? Or does it have to be liquid?

I'll probably up the amount of cinnamon a bit... <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Mmmmmm-mmmmm! <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

Penny

I kind of hope people will use Crisco and such stuff as little as possible -- yes, I actually think lard is probably better for you. Butter? Go to it (in moderation, of course).

Olive oil (especially the extra virgin)? You can drink that stuff and only be the better for it. A blend of olive oil and butter with whatever seasonings that suit me (basil, garlic, onion, lemon and such) stuck in the fridge after blending makes a nice spread in the morning on my specially baked bread.

Mrs B,
Yes Crisco is a good choice also the shredded zucchini sometimes adds a bit more liquid so you might want to decrease your water a bit.

Elf, that recipe does look good.

Houndgirl, another thing you might like to do with zucchini is make a fried green tomato batter and do a nice butter fry. Ned will chase you all around the house, though, after you run out of it so consider yourself fairly warned.

I agree. Crisco and the like are hydrogenated fat, bad for the arteries and heart. The only time I use it is for pie crust. Not brave enough to try lard in the pie crust recipe, it doesn't need any tweeking.

I use a lot of olive oil, we even pour it into the meat when we're grinding it for burger. Works great and keeps the grinder lubed up!
M

Where do I find a recipe for the "batter"? Thanks, Keith!!

Annie, I was gonna ask about all the moisture on the zukes....and I don't even know what "shortening" is....but I think Grandmother used Cristo...in the big can....for pie crusts.

Oh, this should be fun, lol!! Thanks, again, for shooting me the recipe.....woot!

HoundGirl

Toots, however great Crisco and similar products can be for baking, they really aren't all that good for anyone consuming the baked goods. A little bit goes a long way.

I ordinarily use about 2/3 to 3/4 of what shortening or butter is called for in a recipe if I'm using an oil and get along okay more often than not.

I agree with all of the above....
BUT, should this or should this not be in the food, cooking & game prep forum...
It just seems to me that this has become the "dumping grounds" for anything, anyone wants to talk about.

Me thinks maybe we have so many different forums here, we do not appreciate what we have.....

Just my $0.02

Flame away! Pat

Thanks again Rick!

A few years back I saw a shortening "substitute" on the shelves in the grocery store. It was supposed to provide the moisture and texture of shortening without the bad stuff. I don't know how it worked because I never tried it. I don't recall seeing it recently; maybe it didn't sell well.

I've also had people tell me that in some recipes applesauce can be substituted for shortening. It might be worth a try to see how it would work in this recipe. The flavor certainly would be compatible...

Penny

Don't people discuss everything sitting around a campfire? It seems to me that all topics are appropriate, just as long as the subject clearly indicates what they are... and those who aren't interested don't have to read.

Just my thoughts... not meant to be a flame.

Penny

You want zucchini? I've got LOTS of it...about 1.5 acres of it. Do you have any concept how many boxcars of zucchini you get off 1.5 acres of plants?

I work for a seed company doing research. Zucchini is one of the things we do here, along with watermelons and pumpkins. We have a field of breeding and trial plants. We hand pollinated alot of them, but we only need those particular fruits. The rest just pile up as waste. And do I mean PILE UP.

Mature zukes make fairly good targets with larger bullets. Last year I turned loose my 300 WSM on a bunch of them that were attacking me from about 300 yds out. A 180 gr Speer will knock a large chunk out of the back, but they don't explode like a watermelon. They're full of air and the rind is brittle so it just kind of shatters on the back. You can get several hits before they fall apart. With a 22-250, though, it's hard to tell if you even hit it at that range. If it doesn't fall over, you can't tell at all without taking a hike. The tiny entrance hole won't show up without a high power scope.

A watermelon, now, is a 1 shot deal. Any size of bullet will completely blow it apart. There's nothing left but goosh.

Dick

I could lie and say (or suggest) that I have a secret recipe for the batter, but I won't. Use a beer batter, use a buttermilk pancake batter, use a batter for onion rings -- sweetheart, it's kind of like using what's available, old or not. Now I'll suggest this for emphasis, however. Zucchini, being mild in flavor, just might be a bit zingier with a barely perceptable, totally outrageous influence...

I've read and done the applesauce thing to widely differing results. My read on that is add a little fat and I'll likely be a lot better off.

Something else to consider... I suppose if a poll were taken as to who just might be the better bakers, men might lean one way and women the other. But I wouldn't pay that a bit of attention.

Pat, I just now caught your post. I accept your point, but zucchini being the focus of this initial post probably makes it the exception to your rule.

Just about EVERYONE is trying to figure out what to do with it. It wouldn't surprise me a bit if someone from the least frequented area of this site, while maybe doing the math on trajectory and such, is still truly bothered with: "Just what in the hell am I gonna do with all this zucchini???""

Maybe to you it isn't a nightmare (thank your lucky stars, friend) but be considerate of others, please. You're a good guy -- I know you can do it.

Everyone who raises zucchini asks what they can do with it. I've never yet heard the correct answer...pull up the plants.

Dick

We split the small zucchini (about 8 " size) lenghtwise and run the knife down the center to form a channel, put butter, salt,
and parmesan cheese on top and broil until the cheese has melted and browned, cut into bite size, as a veggie.
I also had some relish made from it this past week very good. We are getting that recipe.

one of my ideas as what to do with Zucchini <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

You can tell when the zucchini is ripe because that's when everyone starts locking their cars.

I often tell friends and neighbors they're welcome to some tomatoes from the garden-with the condition they have to take zucchini too!

Funny post, when we were down south we decided to plant some zucchini. I think we only planted a few, but darned if they don't produce more than you can use.

My wife has a pretty good recipe for a zuke "pizza" really more of a quiche that is pretty tasty.

Elf, For all those who have disparaging remarks about the culinary delights of Zucchina, I'm with ya.

Zucchina bread is great..your recipe is a good one..

You can slice & dice the zukes and freeze them in baggies and eat it all thru the winter.

I like molasses with mine..and a few walnuts ..like banana bread.
I also enjoy it fresh, sliced, steamed with good butter and a dash of garlic powder, salt & pepper as a side...but not quote as much of a favorite as butternut or crook-neck squash..

Good on bamboo skewers on the grill with tomatoes, peppers, meat, red taters, mushrooms...and a dash of Cajun spice..

I've heard tell some folks use zukes for nefarious purposes..

( not sure about yer Mr Potato Head pic) but they are good food..particularly if you grow them yourself..jim

for those who lack family history or recipes, her's a starter limk.:
http://allrecipes.com/zucchini.asp

Mom heated a cast iron frying pan with crisco, cut the zuc. in 1/4" slices, dredged them in flour and fryed to golden brown, flipped 'em, and did the same to the other side.
Just need a little salt and pepper and you're ready for some good eats! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> also works for green tomatoes. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Virgil B.

Get to them before they are large Slice them down the middle and hollow out the seeds and Stuff it like you would a pepper or a tomato Hamburger (venison) and brown rice
YUMMMMMM salt and pepper, cheese if you wish and bake until its fork tender. I always brown the meat first before mixing it with the rice. You can spice up your rice with onions celery green peppers chop it fine. Oven 350 degrees cover with alum foil take it off after 30 minutes so you don't get too juicy. My favorite zukes are the "8 Ball" small and round
But I still like the elongated type for grinding and freezing for the middle of the winter zuc bread.
HG cooking is like making love take your time and learn as you go.

ADK