This is my Peach and Berry Cake from a couple weeks ago
This is the same cake only baked with the berries underneath, then flipped over, in classic upside down cake style. To make any cake in this style,for one layer, I melt 1/4 cup butter (half a stick) and pour into my greased and floured cake pan - this one is 9x2in - then sprinkle 1/4 cup brown sugar on top, then add the fruit of choice to cover the bottom of the pan. You can do this with cupcakes and make mini upside down cakes in various colors for a pretty party display.
This is the giant zucchini that my sister gave me with the blithe comment that I could make some zucchini bread...or something.
I did make chocolate zucchini bread (from Fine Cooking last month's issue) and Mr. Hunting Creek was inspired to make a Zucchini Parm variation of Chicken Parm (you see what he learns from watching the Sopranos on dvd)
That's a placemat it is sitting on to give you an idea of the size. I had to peel off the skin and remove the seeds, then I grated it on a cheese grater for the zucchini bread.
What would you do with a zucchini this size (don't say baseball bat)?
4 comments:
I'd do what I always do with zucchini: put it on someone else's porch, ring the doorbell, and run
Looks yum! I used to like Fine Cooking magazine a lot, but since the latest editor began, not so much.
I know exactly what I'd do because we're doing it tonight :) Pasta with zucchini, mushrooms, carrots and onions. A little bacon and a glug of cream too. Probably farfalle and definitely a sprinkle of green onion to finish. I would love to make chocolate zucchini cake, though.
Chocolate zucchini bread sounds perfect! This summer I've been partial to the squashke--a latke made with squash instead of potatoes. Zucchini is watery, though, so you have to spend a fair amount of time squeezing it out after grating.
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