Zucchini sweet spot
Deal with a summer courgette glut in the sweetest possible way, and fill up the biscuit and cake tins at the same time.
This week has been an exploration into sweet zucchini recipes in order to keep up with the persistent harvest. My daughter, who wasn’t home when I made the zucchini bread, right, proceeded to tell me later it was the best ‘‘banana’’ bread she has ever eaten.
It wasn’t my intention to trick her, so I promptly told her it was, in fact, zucchini bread, to which she replied, ‘‘Well, maybe I can like zucchini after all.’’
Oat and zucchini pantry cookies
These cookies utilise pantry staples such as rolled oats, coconut and seeds.
And they are super adaptable: if you don’t have pumpkin seeds, use sunflower seeds; coconut could be swapped for ground almonds; or sultanas can be replaced with chopped chocolate.
With the addition of the zucchini, be sure to squeeze out the excess liquid thoroughly before adding to the mix.
Preparation time: 20 minutes Cooking time: 15 minutes Makes 16 cookies
1⁄3 cup grated zucchini, lightly packed
Pinch of salt
80g soft butter
1 tbsp olive oil
1⁄3 cup (65g) sugar
1 small egg
1⁄2 cup (75g) white, wholemeal or gluten-free flour
1⁄2 cup (50g) rolled oats
1⁄2 cup (50g) desiccated coconut
1⁄4 cup (40g) pumpkin seeds
1⁄3 cup (50g) sultanas
1 tsp ground ginger
1 tsp baking powder
Preheat the oven to 180C (fan bake 160C). Line a cookie tray with baking paper.
First grate the zucchini, aiming for shorter pieces by holding the zucchini horizontal rather than on an angle. Place the grated zucchini into a square of cheese cloth, or a clean cloth napkin. Add a pinch of salt – this will help draw out the moisture – then twist and squeeze firmly to press out the excess liquid. Repeat a few times until no more drips come out of the cloth. Set aside.
Place the butter, olive oil, sugar and egg into a bowl and use a fork to combine – it is fine if it’s lumpy. Mix through the zucchini, then add the remaining ingredients and use the fork to bring together into a stiff dough.
Roll the cookie dough into walnut-sized balls (if dough is soft, place in the fridge for 20-30 minutes to firm up). Arrange on the cookie tray with space between each and gently press into shape.
Bake for 15 minutes, until the cookies are golden and firm to touch. Transfer to a cooling rack. Store in an airtight container in the pantry and consume within 5 days.
Chocolate zucchini bread
This is a deliciously moist bread that isn’t too sweet and keeps well for several days.
The mixture can also be made into muffins, simply reduce the baking time to 20-25 minutes.
Preparation time: 20 minutes Cooking time: 60 minutes Makes 12 slices
1⁄2 cup (125ml) olive oil or melted butter
1⁄2 cup (100g) sugar or 1⁄3 cup honey
3 eggs
1⁄3 cup (80g) natural yoghurt (or use the equivalent quantity of milk with 1 tbsp lemon juice)
1 tsp vanilla extract
1 3⁄4 cups (250g) white flour
2 tsp baking powder
1 tsp mixed spice
80g dark chocolate, chopped
1⁄2 cup (50g) chopped walnuts (optional)
2 cups grated zucchini or marrow
Preheat the oven to 180C (fan bake 160C). Grease or line a loaf tin (approx 10cm x 22cm).
In a mixing bowl, whisk together the wet ingredients – oil, sugar, eggs, yoghurt and vanilla – until smooth.
In a separate mixing bowl, combine the flour, baking powder and spice. Make a well, pour in the wet mixture and use a spatula to fold 5-6 times. Add the chocolate, walnuts and grated zucchini and continuing folding until just combined – don’t over mix. Pour into the prepared tin and bake for 50-60 minutes, until a skewer comes out clean.
Cool on a rack, then store the bread in an airtight container and consume within 4 days.