It was this recipe in the Squash Cookbook by Yvonne Young-Tarr that inspired me to candy zucchini. Before that, I considered candied zucchini as a project for people with too much time on their hands. Since then, I’ve served this coffee cake to dozens of people and no one has asked what was in it. Most have assumed it is an apple filling.
The recipe below is adapted from the Squash Cookbook to fit our nutritional specifications and diet needs. Even the adaptation is luscious. Who says that healthy can’t be divine? I use a turdinado sugar in this recipe — a stronger molasses flavor from something like sucanat would be overpowering.
If you are interested in following this path, look first at the directions for making candied zucchini (here). It is a good way to recoup some of those overgrown specimens. When you make it, candy as much as possible. It keeps in the refrigerator for a couple of weeks or you could dehydrate it. Alastair loves dried candied zucchini on his granola.
If you want to be decadent, garnish each slice with sour cream sweetened with maple syrup or with whipped cream sweetened with maple syrup.
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