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Spice up zucchini squash in zingerbread cake

Recipe: Add blueberries for a seasonal touch

Cake on plate
Zingerbread makes a fine dessert with blueberries in the cake and more berries alongside. (Photos: Kathy Morrison)

It's time to shake the dust off the zucchini recipe collection. A gardener's favorite squash is back in season.

We've had several good recipes on the blog already, including our two biggest hits: Chocolate zucchini bread and Zapped pickles.

But the plants are going to be producing for awhile, so we like to provide new options for The Squash That Keeps on Giving.

This recipe, adapted from " The Classic Zucchini Cookbook," brings together zucchini and gingerbread, which I usually associate with fall and winter. But add some blueberries to the mix, like I did, and it becomes a great picnic cake, a brunch offering or a vehicle to show off even more summer fruit. Whipped cream, ice cream, fruit sauce -- all good.

Zucchini squash
Two 8-inch zucchini will provide about 3 cups grated squash.
Zingerbread with blueberries
Serves 12
Ingredients:
3 cups grated zucchini (from two 8-inch squash)
1 teaspoon salt
3 cups unbleached all-purpose flour, plus more for pan
3 to 4 teaspoons ground ginger (it's quite spicy with 4)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened, plus more for pan
3/4 cup packed light brown sugar
1/2 cup molasses (light or dark)
2 eggs
1 cup hot brewed coffee
1 to 1-1/2 cups blueberries, washed, dried and tossed with 1/2 tablespoon flour
Powdered sugar, for garnish
To serve alongside, optional:
Whipped cream, vanilla ice cream, fresh berries or other fruit, applesauce, lemon sauce or any freshly made fruit sauce
Instructions:
Combine the grated zucchini and salt in a colander, stirring to mix. Set aside to drain for 30 minutes.
""
The grated zucchini drains for 30 minutes.
Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan.
In a medium bowl, whisk together the flour, ginger, soda, cinnamon, allspice and nutmeg. Set aside.
Put the butter and light brown sugar in large mixing bowl. Cream the butter and sugar, then add the eggs one at a time, beating well until combined. Add the molasses and mix well. Don't worry if the mixture appears curdled.
Using a clean dish towel, squeeze the excess moisture from the drained zucchini, and add the squash to the bowl, blending just to combine. Add the flour mixture alternately with the coffee, mixing just until combined.
Gently fold in the flour-coated blueberries. Pour the batter into the prepared pan, smoothing the top.
Bake for 30 minutes, or until the top springs back when touched and a toothpick or thin knife inserted near the center comes out clean.
""
Cool the cake on a rack before cutting.
Sprinkle powdered sugar over cake. Cool the cake on a wire rack 10 minutes before cutting. Or let it cool completely and serve at room temperature.
Serve plain or with any of the suggested accompaniments.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Taste Spring! E-cookbook

Strawberries

Find our spring recipes here!

Garden checklist for week of June 14

We'll be back to normal temperatures for mid-June (about 86 degrees) by Thursday. In the meanwhile:

* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the early hours of the morning, between 2 and 8 a.m.

* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.

* Dig and divide crowded bulbs after the tops have died down.

* Feed summer flowers with a slow-release fertilizer.

* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.

* Avoid pot “hot feet.” Place a 1-inch-thick board under container plants sitting on pavement. This little cushion helps insulate them from radiated heat.

* Thin grapes on the vine for bigger, better clusters later this summer.

* Cut back fruit-bearing canes on berries.

* Warm weather brings rapid growth in the vegetable garden, with tomatoes and squash enjoying the heat. Deep-water, then feed with a balanced fertilizer. Bone meal can spur the bloom cycle and help set fruit.

* Generally, tomatoes need deep watering two to three times a week, but don't let them dry out completely. That can encourage blossom-end rot.

* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.

* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.

* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.

* Pinch back chrysanthemums for bushier plants with many more flowers in September.

* From seed, plant corn, pumpkins, radishes, squash and sunflowers.

* Plant basil to go with your tomatoes. There’s still time to plant melons, pumpkins and squash from seed.

* Transplant summer annuals such as petunias, marigolds and zinnias. It’s also a good time to transplant perennial flowers including astilbe, bidens, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.

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Taste Summer! E-cookbook

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Taste Fall! E-cookbook

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Taste Winter! E-cookbook

Lemon coconut pancakes

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Food in My Back Yard (FIMBY) Series

Lessons learned during a year of edible gardening

WINTER

Is edible gardening possible indoors?

Hints for choosing tomato seeds

Starting in seed starting

Why winter is the perfect time to plant fruit trees

When to plant? Consider staggering your transplants

How to squeeze more food into less space

Potatoes from the garden

Plant a fruit tree now -- for later

Win the weed war by tackling them in winter

Tips for planting bare-root trees, shrubs and vegetables

Time to give vegetable seedlings some more space

Ways to win the fight against weeds

FALL

Dec. 16: Add asparagus to your edible garden

Dec. 9: Soggy soil and what to do about it

Dec. 2: Plant artichokes now; enjoy for years to come

Nov. 25: It's late November, and your peach tree needs spraying

Nov. 18: What to do with all those fallen leaves?

Nov. 11: Prepare now for colder weather in the edible garden

Nov. 4: Plant a pea patch for you and your garden

Oct. 27: As citrus season begins, advice for backyard growers

Oct. 20: Change is in the autumn air 

Oct. 13: We don't talk (enough) about beets

Oct. 6: Fava beans do double duty

Sept. 30: Seeds or transplants for cool-season veggies?

Sept. 23: How to prolong the fall tomato harvest 

SUMMER

Sept. 16: Time to shut it down? 

Sept. 9: How to get the most out of your pumpkin patch

Sept. 2: Summer-to-fall transition time for evaluation, planning

Aug. 26: To pick or not to pick those tomatoes?

Aug. 19: Put worms to work for you

Aug. 12: Grow food while saving water

Aug. 5: Enhance your food with edible flowers

July 29: Why won't my tomatoes turn red?

July 22: A squash plant has mosaic virus, and it's not pretty

July 15: Does this plant need water?

July 8: Tear out that sad plant or baby it? Midsummer decisions

July 1: How to grow summer salad greens

June 24:  Weird stuff that's perfectly normal

SPRING

June 17: Help pollinators help your garden

June 10: Battling early-season tomato pests

June 3: Make your own compost

May 27: Where are the bees when you need them?

May 20: How to help tomatoes thrive on hot days

May 13: Your plants can tell you more than any calendar can

May 6: Maintain soil moisture with mulch for garden success

April 29: What's (already) wrong with my tomato plants?

April 22: Should you stock up on fertilizer? (Yes!)

April 15: Grow culinary herbs in containers

April 8: When to plant summer vegetables

April 1: Don't be fooled by these garden myths

March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth