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Baking

It's A Summer Squash Soiree!
August 11, 2010 • Posted by Jennifer Perillo

I’m not sure what makes me more giddy about squash season—the slender green and yellow vegetable, perfect for slicing and sautéing, or the vibrant yellowish-orange blossoms that can be plucked and eaten before the vegetable blooms. Luckily my adoration for zucchini is being honored in this year’s 3rd Annual Summer Fest, a cross-blogging event founded by gardening maven, former Martha Stewart editorial director, and founder of A Way to Garden, Margaret Roach.

You’ll also find some enticing cucumber recipes, since the official theme this week is Cukes n’ Zukes. Some of favorites, going straight to the must-make files include:

As for me, I’m bringing a different take on baking with zucchini to the party. Visit me at my other blog and get the back story on how this recipe for streusel topped zucchini coffee cake came to be. And the best bit of information I’ve come away with from Summer Fest 2010 so far—did you know that you can store grated raw squash in ziptop bags in the freezer? This is sure to open a world of possibilities come wintertime. Thanks for the tip Margaret!

Zucchini Coffee Cake
Serves 10 to 12

For the streusel topping

1 cup/4.25 ounce flour
1/2 cup/4 ounces sugar
1/2 teaspoon/2 grams kosher salt
3 ounces walnut halves, finely chopped
6 tablespoons/3 ounces butter, melted

For the batter

2 1/2 cups/10.5 ounces flour
1 cup/4.5 ounces brown sugar
1 teaspoon/2 grams baking powder
1/2 teaspoon/2 grams baking soda
1/2 teaspoon/2 grams kosher salt
1/4 teaspoon/1 gram allspice
Freshly grated zest of 1 lemon
3 cups/12 ounces shredded zucchini (skins on)
3 large eggs
1/2 cup/112 ml canola oil

  1. Preheat oven to 350ºF. Coat an 8-inch by 12-inch baking pan with cooking spray or butter.
  2. In a medium bowl, mix all the streusel topping ingredients until it forms a wet, sandy crumble; set aside.
  3. Whisk the flour, sugar, baking powder, baking soda, salt, allspice and lemon zest together in a large bowl; set aside.
  4. In a separate small bowl, lightly beat the eggs and canola oil. Pour over flour mixture and stir with a wooden spoon—it will be very stiff, so don't worry. Add the zucchini and fold until mixed well (it will now look more like a thick batter).
  5. Using a rubber spatula, spread into the prepared baking pan. Evenly sprinkle with the reserved streusel topping. Bake 40 to 45 minutes or until a toothpick inserted comes out clean.

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