Hello Swapsters... it's been awhile. (This is long. Sorry... culminates in a request.) :)

C

carianna-in-wa

Well-known member
I've had an incredibly rough year, culminating in the death of my brother this last April. The kitchen had lost its appeal, you know?

Anyway, I'm slowly starting to get interested in food again, and yesterday my daughters brought home a zucchini.

Yes. A zucchini.

Seems one of the neighbors has a wagon full of zucchini parked outside their house with the word "free" on it, and they both decided that they absolutely needed one... because "Mom can make Zucchini Bread!"

Note. I have never, not once in my life bought a zucchini, made OR eaten Zucchini Bread.

But I'm a gamer. So I start delving into the web for recipes. What, my swapster friends, is WITH the cup of vegetable oil? I just can't imagine making a baked good with a CUP of vegetable oil. I am having a challenging time finding a recipe with butter in it.

So, two things. 1. Is there a legit reason for the vegetable oil and I should just cast aside my doubts and aspersions? And 2. Do you have a great recipe? Maybe one with butter? smileys/smile.gif

 
Carianna, my sons and their cousins LOVE the zucchini muffins I posted, but, alas, it also contains

...one cup of oil.

I think you can cut 1/2 the oil in these recipes and sub 1/2 cup of applesauce, right?

Michael

 
Sounds like maybe I just need to get over myself. Ha!

I like the idea of Pat's Zucchini Bread. The girls really like pineapple, so that holds a lot of appeal. Michael, yours looks delicious too.

This zucchini they brought home doesn't look like what I think of as a zucchini. It's shaped more like a squash and is very light in color. The skin isn't tough at all, so I'm hopeful it's just some variety you don't normally see in the store.

 
Hi Carianna- welcome back. Try Pat's great zucchini bread rec as it is written

and once you taste the bread you will see that 1 cup of oil is needed. Then, after you know what it is supposed to taste like, you can experiment with using part applesauce as Michael suggests. Many kinds of quick breads use a cup of oil as an ingredient. Without that much often the breads get dry and they just don't turn out right.

Since you don't normally use zucchini and this one is a big one, may I mention to cut in half lengthwise and scoop out the seeds and use only the flesh (and you don't need to peel) for the bread. The seeds in big zukes can sometimes be bitter.

 
One more question. How long will the shredded zucchini last?

I shredded it all up (took out the seeds first, thank you Cathy!) and I easily have 5-6 cups. So I think... No problem! I'll make 2 loaves!

Problem. Only 3 eggs in the house.

Can I hold the shredded zucchini in the fridge at all? Or will it turn brown and gross?

 
I always thought oil was used because it added "less flavor" than rich butter would. Of course, I

have absolutely NO VALIDATION for that statement other than gut feel.

 
I think we need a good Marilyn study of this question of oil vs butter.

I would do it but believe it or not, I cannot get zucchini at a decent price. I simply will NOT pay $2.59/lb for a zucchini!

 
Glad you're back. This wonderful weather is sure to perk you up a bit.

I've been consuming vast quantities of shredded zucchini salad this season. Just an oregano vinaigrette and shaved parmesan.

 
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