“Oh the Lazy Days of Summer!” Whoever coined this phrase (among other things) must not have planted a summer garden. If you have squash in your garden you know you do not have to be a big time gardener to soon be up to your ears in those brightly colored vegetables. Over the weekend I put squash on my pizza, in my casserole, in my muffins and finally in my cake. After you have fried, sautéed, boiled, broiled and grilled you might want to try to put some into your baked goods. Here are a couple of tasty ways (but unfortunately not as Healthy as the previous mentioned cooking methods) to continue to use up this bountiful produce.

This recipe came from my “Sharing Recipes” cookbook given to me in 1985. The recipe was submitted by Geneva Osborn from Tipton.

Zucchini Bread

3 eggs, beaten

1 cup oil

2 c. sugar

2 t. vanilla

2 c. shredded peeled zucchini

3 cups flour

1 t. baking soda

½ t. baking powder

1 t. salt

1 t. cinnamon

½ c. nuts

Cream the eggs, oil, sugar, and vanilla; stir in the zucchini. Add dry ingredients and stir until blended. Pour into 2 greased & floured loaf pans and bake in preheated 350 degree oven for one hour. Better after it sits.

Serves 12

Nutritional Analysis per serving: Calories 454, Fat 23 g, Protein 5 g, Carbohydrates 58 g.

This recipe is from “Taste of Home” magazine June/July 1999 edition.

Chocolate Zucchini Roll

3 eggs

1 t. vanilla

1 c. flour

¾ c. cocoa

1 t. baking soda

1 t. cinnamon

¼ t. salt

1 cup shredded peeled zucchini

Filling:

1 package (8 oz) cream cheese, softened

¼ c. butter, softened

2 t. vanilla

1 c. confectioners’ sugar

Cream all ingredients together.

Additional confectioners’ sugar

In a mixing bowl, beat eggs and vanilla. Combine flour, sugar, cocoa, baking soda, cinnamon, and salt; add to egg mixture and mix well. Stir in zucchini. Spread into a greased and waxed paper-lined 15in. x10in, x1in. baking pan. Bake at 350 degrees for 15 to 20 minutes or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners’ sugar and roll with towel starting at short end; let cake cool and prepare filling. Unroll cake and spread with filling, then re-roll (without towel) and store in refrigerator. Sprinkle with additional powder sugar to serve.

Serves 12

Nutritional Analysis per serving: Calories 207, Fat 12 g, Protein 5 g, Carbohydrates 22 g.

For more information contact:

Carol Hart

OSU-Tillman County Extension Educator

4-H Youth Development/Family Consumer Science

580/335-2515