Recipe by Juliesmom
This is a versatile, old time favorite recipe of mine, probably from the 1950s, which utilizes your summer bounty of zucchini in several different ways. The "zucchini base" recipe can be used to make other dishes such as: lunch cake, cookies, and pie (see Z B Lunch Cake or Z B Pie or Z B Cookies). This recipe makes 3 quarts of base; the cake uses 1 cup of ZB, the cookies use 1 cup, and the pie uses 2 cups. I believe this recipe originally came from the Pasadena Star News.
- 12 cups mashed and strained steamed zucchini (you can also use other types of summer squash like crookneck, pattypan, etc)
- 1 cup molasses
- 4 teaspoons ground nutmeg
- 3 cups granulated sugar
- 1 tablespoon salt
- 2 teaspoons ground cloves
- 2 1⁄2 tablespoons ground cinnamon
Directions See How It's Made
- Prepare hot, sterilized jars for canning: either 6 pints or 3 quarts. Set aside.
- Over medium heat in a large pot combine all ingredients.
- Bring to a bubbling boil, stirring occasionally, and skim off foam.
- Continue to cook, stirring occasionally, for 20 minutes more.
- Pour immediately into prepared hot sterile jars and seal. (If you want to prepare them in a boiling water bath instead, process for 15 minutes.).
- Note: preparation time includes cooking/mashing of the precooked zucchini.
- The RecipeZaar page for the lunch cake, cookies, and pie is at: http://www.recipezaar.com/Z-B-Lunch-Cake-or-Z-B-Pie-or-Z-B-Cookies-327672.