There’s No End to Zucchini Recipes!

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By Laura Shirk, Missouri – Summer is the season for zucchini. If you have zucchini coming out of your ears, here are some delicious recipes you may want to try.

Zucchini Pineapple

• 4 quarts zucchini, grated or diced, seeds removed
• 1 1/2 cups lemon juice, bottled
• 46 oz. can unsweetened pineapple juice
• 3 cups sugar
• Pineapple flavoring, if desired

Place all ingredients in 8-quart kettle, mix thoroughly, and simmer for 20 minutes, stirring frequently. Process 20 minutes for pints, 25 minutes for quarts in a boiling water bath, or 5 pounds pressure for 1 minute.

As a dessert, we use 2 quarts of the juice, and add 2 quarts water, 1 cup sugar, 1 package Kool-Aid® (your choice of flavor). Bring to a boil and add 1 cup Clear Jel® or prema flo mixed with water. Add and stir until thickened, add one box Jell-O (same flavor as Kool-Aid — we like orange, grape, cherry, and lime). We get the Clear Jel® at Amish or bulk food stores. It’s for thickening, almost like cornstarch. This can also be canned.

Zucchini Fudge Cake

• 4 eggs
• 2 ½ cups sugar
• 2 teaspoons vanilla
• 3/4 cup butter, softened
• 3 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk
• 3 cups coarsely shredded, unpeeled zucchini
• 1 cup chopped walnuts

Beat eggs until fluffy; gradually add sugar, beating until mixture is thick and lemon-colored. Beat in vanilla and butter. In a separate bowl, combine flour, cocoa, baking powder, baking soda, and salt. Stir half of dry ingredients into egg mixture; add buttermilk and mix. Mix in remaining flour mixture; beat until smooth. Fold in zucchini and walnuts. Divide batter in round greased and floured pans. Bake at 350°F for 25-30 minutes until top springs back when gently pressed. Cool in pans 10 minutes, remove to wire racks and cool completely before frosting.

Chocolate Frosting

• 1 cup butter, softened
• 2 pounds confectioners sugar
• 1/2 cup unsweetened cocoa
• 1 tablespoon vanilla
• 1/2 cup milk

Mix all ingredients until creamy.

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Zucchini Sausage Casserole

• 1/4 pound mild bulk sausage
• 1/4 cup chopped onion
• 4 to 5 cups zucchini, peeled and diced
• 1/2 cup cracker crumbs
• 1 egg, beaten
• 1 cup cheddar cheese, shredded (plus some for topping)
• 1/4 teaspoon salt
• 1/4 teaspoon oregano
• Dash of garlic salt
• Dash of pepper

Brown meat with onion, drain. Add zucchini, cracker crumbs, egg, cheese, and spices. Place in a greased 2-quart baking dish and bake at 350 degrees F for 45 minutes or until zucchini is tender. Top with a little cheese near end of baking time.