zucchini Archives - Rooting The Sun

As we gradually get to know one another I have to make a slightly shameful admittance: I am not the biggest sweets person you will ever meet. I have always had an affinity for the savory: willingly coating my tongue in herbs and spices before ever dressing it with sugar. This is not to say they don’t have their place in my life: cosmically syrupy breakfast, a slice of heavenly pie, the natural enticement of fruit. I’ve always admired those who are able to craft divine desserts (hi audrey) – and it’s an endeavor I celebrate occasionally in my kitchen (as I think making most desserts is quite relaxing) – but we come to the junction once more of taste and tongue.

My second slightly shameful admittance (what a weekend!): I am not a huge birthday person. It’s something that is celebrated lovingly when you’re a child, to embrace your years of health, happiness, and growing intelligence for the surrounding world. Though as I’ve grown, I’ve shared my mixture of all-out birthday week party to reminiscence to meditation to general apathy (what a gamut right?). At the end of every September it’s always been a surprise – though my gratitude for my life and my parents remains unwavering.

However it seems that I am supposed to be thinking about my birthday this year, as we are in line for a lunar eclipse. And while there are lunar eclipses throughout the year, we are having one that hasn’t occurred since the eighties (before my birth) – and the next isn’t slated by our universe until 2033. A super-moon eclipse, also referred to as a blood moon. This occurrence has truly captivated me. So with a deep sigh of release and relief we are going to celebrate the equinox, the moon, and my birthday by way of tent and hammock in our black hills deep and tall.

My birthday to you is a lovely zucchini bread to fulfill the sweetness in your life. And while I’ve used dark chocolate all around, I welcome you to substitute with your favorite. We had somewhat of an unruly squash patch this season, but who is to lament a surplus? Harvest is such a revelry in itself. Both zucchini fritters and zucchini bread are an amazing kitchen treat, one that I never seem to tire of across the years. So without any further ado sweet darlings, friends, farmers, guys, and dolls – happy weekend to you, happy equinox, happy lunar eclipse, and happy.

Double Chocolate Orange Zucchini Bread

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Author: Rooting The Sun

Serves: 1 loaf

Ingredients

Dry:
1¼ cup white whole wheat flour
½ cup dark brown sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
⅓ cup of dark cocoa (I used 100% cacao)
Wet:
2 eggs lightly beaten
⅓ cup honey
1 tsp vanilla
zest of 1 orange
1 cup plain yogurt
½ cup coconut oil melted
2 cups shredded zucchini
1 cup dark chocolate chips
½ cup finely chopped hazelnuts

Instructions

Preheat oven to 350 degrees.
Lightly oil one 9x5 loaf pan, or you may use two smaller ones if on hand.
Shred zucchini and allow to drain in a colander or mesh strainer in sink.
In a medium bowl mix together all dry ingredients.
In a separate large bowl mix together wet ingredients.
Slowly incorporate dry ingredients into the wet. This particular batter will be on the thicker side.
Squeeze all excess moisture out of the zucchini by hand or paper towel.
Once batter has formed, add and combine both zucchini and chocolate chips.
Add batter to loaf pan(s) and sprinkle top with hazelnuts.
Bake in oven 45-60 minutes - or until an inserted toothpick comes out clean.

Good evening friends. Is the weather nice where you are? One of my daily obsessions is the weather. It’s one of the most unpredictable forces here, so I largely follow the sky. This is a major inconvenience for gardening because we cannot rely on stability in temperature or precipitation, and the wind is surely an element we battle. A blizzard can come whenever it pleases (please don’t tell my summer vegetables that!), and it hails regularly in the summer. Despite the volatility we’ve been having some nice weeks. Nice enough weeks to encourage the rapid growth of our squash plants! The zucchini is in high swing. Squash is so prolific that I am immediately drawn to the plant because of its willingness to grow and ability to feed many.

I would like to share a recipe for zucchini fritters today, coupled with a simple strawberry salsa. This combination sounds outright odd but I must assure you that I’ve had a good time eating it.

Included are some lovely zucchini specimens, a single onion we had to pull, some peas (although I used frozen for the recipe), and also some fresh thyme. The garden was very giving this week and for this I am grateful. We have an organization here entitled Feeding South Dakota with a solid mission of feeding the hungry in our area and state. One of their campaigns is called ‘Plant A Row‘ – which, as the name suggests, asks you to donate an entire row of garden food for the sake of donation. The ever so versatile squash is on their list – and they will be receiving some of the loveliest I know in the coming weeks.

For the recipe you must shred the zucchini and squeeze it really tight (just like your favorite hand to hold) – this will help release the water.

Zucchinis are brimming with hydration.

I used cheese cloth. Once you’ve squeezed your zucchini you’ve got the opportunity to create some killer fritters. I use peas, thyme, and red pepper but I urge you to be relentlessly creative (after trying it my way of course).

And don’t think I’ve forgotten about the salsa I mentioned above!

It is far too easy to be safe in the kitchen. And the summer is far too short some years to think twice about inspiration born in the quiet delirium of two in the cricket chirps and starry filled morning.

Strawberries, cilantro, lime, pepitas.

And zucchini fritters.

And heart flutters.

And more delirium.

What does summer mean to you?

Are you a heat seeker? A bird watcher? A midnight on the run? Do you long for the cold snap of winter or do you bask in the warm breeze of eternity?

I think I love all seasons, friends. And I think food does too.

Zucchini-Pea Fritters with Strawberry-Pepita Salsa

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Once the squash plants get a taste of the sun there's no turning back! Fritters are the perfect way to celebrate the abundance of zucchini ever-present in the warm months. Included is a simple salsa made of strawberry, lime, and pepita seeds!

Author: Rooting The Sun

Recipe type: Appetizer

Ingredients

For the Fritters:
2 cups shredded zucchini
1 large egg plus 1 egg white
1 medium onion finely chopped (use the greens too if from the garden)
½ cup thawed frozen peas
1 tsp fresh minced thyme
¼ tsp red pepper flakes
¼ tsp salt
3 tbl flour
⅛ cup of grapeseed oil
For the Salsa:
1 pint of chopped strawberry
1 tbl fresh minced cilantro
juice of half a lime
2 tbl toasted pepitas

Instructions

To make the fritters:
Shred about 2 (depending on size) zucchini with a box grater.
Wrap zucchini in cheese-cloth and squeeze to release excess water out into sink. This step is vital to being able to form the fritters!
In a large bowl lightly beat the egg and the egg white.
Add the onion, peas, thyme, red pepper flakes, salt, and freshly squeezed zucchini shreds!
Add the flour and combine ingredients until fully incorporated.
Heat ⅛ of a cup of grapeseed oil in a large skillet. Depending on the size you want, form 8 small or 4 large fritters and once oil is shimmering add and cook over medium-high heat about five minutes on each side. Flatten fritters with spatula. Cook in batches to avoid overcrowding
if necessary.
Place finished fritters on paper towel lined plate. Garnish fritters with Strawberry-Pepita salsa.
To make salsa: Combine all ingredients in a medium bowl and stir gently to combine.

Double Chocolate Orange Zucchini Bread

Zucchini Fritters with Strawberry-Pepita Salsa

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