It’s a ZUCCHINI INFESTATION!
Ok, not really. Some readers noted that I complained about not growing any zucchini and two weeks later complained of a Zucchini Attack!
My own zucchini patch is having trouble attracting bugs to take care of the fertilization and I am too shy to do it myself. I didn’t get that much produce out of it.
However, even without a prolific zucchini patch of my own, we still have tons of zucchini in the kitchen from Ahavah Farm. I wrote about it in the last Hungry Chicken Homestead newsletter and several readers were kind enough to send me recipes to help us conquer this vegetable.
Zucchini Pizza (From Dani Coke)
Shredded mozzarella cheese
toppings of your choice
Slice the zucchini and put on a baking sheet. Top with sauce, cheese and toppings. Bake at 350° for 25 minutes.
Zucchini Chocolate Cake (From Lois Pratt)
Lois is a local nutritional therapist with Healthy Determination and she graciously sent me an actual recipe for Zucchini Chocolate Cake! Here it is…
1 1/2 cup almond flour
1/4 cup organic cocoa
1 cup grated zucchini
3 tablespoons coconut oil
4 tablespoons honey
1 teaspoon vanilla
a pinch of cinnamon
a pinch of sea salt
1/2 teaspoon baking soda
Mix all the ingredients in a food processor and pour into a buttered 6X8 cake pan. Bake at 350° for 30-40 minutes. Cool before cutting.
Zucchini Cobbler (Jessica at Frog on a Limb)
Not enough? I’ve got one more. I stopped in to visit with Jessica, co-owner of Frog on a Limb, in Monument and she suggested this zucchini cobbler recipe. Zucchini cobbler? I thought she was kidding, but it’s a real thing.
Let me know if you try any of these. We like our zucchini noodles with meat sauce here on the Homestead, but I think I could convince everyone to try something new.
Especially if it’s dessert!
copyright 2016 Hungry Chicken Homestead