Zucchini brownies

This article zucchini brownies about the vegetable. Ordinary zucchini fruit are any shade of green, though the golden zucchini is a deep yellow or orange.

Zucchini occasionally contain toxic cucurbitacins, making them extremely bitter, and causing severe gastero-enteric upsets. Causes include stressed growing conditions, and cross pollination with ornamental squashes. Zucchini descends from squashes first domesticated in Mesoamerica over 7,000 years ago, but the zucchini itself was bred in Milan in the late 19th century. This section needs additional citations for verification.

Please help improve this article by adding citations to reliable sources. The name zucchini is used in American, Australian, Canadian and New Zealand English. Accademia della Crusca, the Italian language regulator. Zucchini is also used in Canadian French, Danish, German, and Swedish. Courgette is also used in Dutch.

The name baby marrow is used in South Africa to name a zucchini harvested when extremely immature, the size of an index finger. The female flower is a golden blossom on the end of each emergent zucchini. Both flowers are edible and are often used to dress a meal or to garnish the cooked fruit. Firm and fresh blossoms that are only slightly open are cooked to be eaten, with pistils removed from female flowers, and stamens removed from male flowers.

The stems on the flowers can be retained as a way of giving the cook something to hold onto during cooking, rather than injuring the delicate petals, or they can be removed prior to cooking, or prior to serving. Zucchini, like all squash, has its ancestry in the Americas, specifically Mesoamerica. However, the varieties of green, cylindrical squash harvested immature and typically called “zucchini” were cultivated in northern Italy, as much as three centuries after the introduction of cucurbits from the Americas. The first records of zucchini in the United States date to the early 1920s.