Posts Tagged ‘zucchini’

Zucchini Bread Blowout

There’s something about quick breads that are so homey, so warm, so feel-good GOOD.  Zucchini bread is obviously no exception and is one of my favorite quick breads (in a long list of favorites).  Unless a specific request is made, you will pretty much always see some form of chocolate chips in my quick breads.  Or at least the ones made with zucchini.  Or pumpkin.  Or banana.  ANYWAY.  This recipe adds in an extra dimension of crunch by using walnuts but please feel free to omit either the walnuts or the chocolate chips or both.  This bread will soldier on without either of those ingredients and still manage to kill your brain with deliciousness.

Zucchini Bread

3 large eggs
1 3/4 cups granulated sugar
2 cups grated zucchini
1 cup (8 ounces) unsalted butter, melted and slightly cooled
1/2 tablespoon vanilla extract
3 cups all-purpose flour
2 1/2 teaspoons ground cinnamon
1/2teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts
3/4 cup semi-sweet chocolate chips

Preheat oven to 325 degrees. Generously grease two 8 x 4-inch loaf pans.

In a large bowl, mix butter with sugar until combined. Add eggs, one at a time.  Mix in grated zucchini and vanilla.

In another large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.  Stir in walnuts and chocolate chips.

Add dry ingredients to egg mixture and mix until just combined. Divide batter into prepared pans. Bake for 60-70 minutes, or until tester comes out clean. Set pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.

Lightly adapted from Once Upon A Chef.


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Playing Vegetable

In a time of sugar, sugar, and more sugar, I give you a relatively healthy indulgence.  These zucchini carrot bars carry their own weight, needing no frosting or other adornments.  They’re sweet enough to rest nicely among your taste buds and delicious enough to want seconds and thirds.  Don’t worry, though, I have some real sweet treats in the works for you.

Carrot and Zucchini Bars

2 eggs
3/4 cup packed brown sugar
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup honey
1 teaspoon vanilla
2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, applesauce, honey, and vanilla.  Stir in the carrot and zucchini.
In another bowl combine the flours, baking powder, baking soda, ginger, and cinnamon.  Whisk to blend together.  Stir in walnuts.
Add the flour mixture to the wet mixture. Stir until just combined. Spread batter into a lightly greased 13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Recipe adapted from Real Mom Kitchen.

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Paddle your zucchini boat

I had one more batch of zucchini to use up and one night of dinner to imagine.  I’d seen a recipe over on Budget Bytes for zucchini boats and decided to give it a whirl with some of my leftover goods.  Here’s the absolutely delicious, nutritious, and stomach-filling result:

Zucchini Boats

3 medium zucchinis
3/4 cup tomato sauce
1 1/2 cups Quorn beef style grounds (or other vegetarian beef crumble)
3/4 cup reduced-fat shredded cheddar cheese

Preheat the oven to 425 degrees. Wash the zucchini well to remove any grit. Slice the zucchini lengthwise and, using a spoon, scoop out the flesh from the center. Leave about one centimeter of zucchini around the edges. Save the scooped out zucchini flesh in a bowl.

Place the scooped out zucchini halves on a baking sheet. Dump the reserved zucchini flesh out onto a cutting board and chop it into smaller pieces. Return the chopped pieces to the bowl and stir in the rest of the ingredients.

Refill the zucchini halves with the prepared mixture. Place in the oven and bake for approximately 20 minutes or until the cheese has melted and is slightly browned. The longer the zucchini are in the oven, the softer they’ll be so if you like firmer zucchini, bake for a shorter amount of time.

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Since I’d just made a semi-traditional zucchini bread and still had some zucchini hanging out in the fridge, I decided to mix things up a little bit by adding in some chocolate to the equation.  I also wanted something that was easily portable for Lee to take into work.  Because I’m like that.  I make potent portables.  Yep.  Okay, feel free to groan there on that one.  Anyway, I thought about what else I had in the house and decided that chocolate and coconut would be a fine combination with a zucchini batter base.

Now, I DO think that it was a great combination and that these muffins were great and highly satisfying BUT I must say that I find myself drawn more to the Cinnamon Zucchini Bread.  WHYYYY?  Well, I actually enjoy a good old-fashioned zucchini bread, reminiscent of the olden days, way back in the 90s (yikes).  This recipe is more about the chocolate and coconut than the zucchini.  So just don’t expect a traditional zucchini bread flavor here and you’ll be a-okay.  With these muffins, you’ll be able to justify eating something chocolate-y because you’ll be getting your veggies in at the same time!  Right?  Right.

Chocolate Coconut Zucchini Muffins

2 cups shredded raw zucchini
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened shredded coconut
1 tablespoon instant coffee granules
1/4 cup vegetable oil
1/2 cup plain Greek yogurt
3/4 cup granulated sugar
1/2 cup  dark brown sugar
2 large eggs
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F and spray a six-cup jumbo muffin pan with nonstick cooking oil.

In a medium bowl, combine the flours, cocoa powder, baking soda, baking powder, salt, and coconut, then set aside.

In a large bowl, mix the oil, yogurt, sugars, eggs, vanilla extract and coffee granules.  Stir in zucchini.

Mix the dry ingredients into the wet ingredients.  Stir until just combined.  Divide the mixture evenly into the six muffin tins and bake in the oven for 30 – 40 minutes or until a toothpick can be inserted in the center and then be removed clean.  Remove from the oven and cool on a wire rack.

Adapted from inspired taste.

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Zucchini Bread Blob

I’ve been really wanting to make some zucchini bread but I’ve been putting off baking any in the hopes that some zucchini would magically appear on my doorstep.  I’m kind of in awe that the ever-abundant zucchini that always seems to overpopulate someone’s garden didn’t find its way to my kitchen this year.  I throw my hands up in mock exasperation at this lack of zucchini-giving-awaying!  Luckily I am a sale-sniffer and found some RELATIVELY inexpensive zucchini at the supermarket this past weekend.  It sat in the fridge for a few days while I decided what kind of weird science I wanted to perform.  This one is definitely a keeper.  It’s a bread that has that homegrown feel but with a little twist.

A word to the wise – please follow the directions for dividing the batter into two loaf pans!  I had a little snafu with my bread when I decided that I could will my bread batter into not overflowing in the oven.  I don’t think the batter heard me because I ended up having to put a sheet pan underneath my loaf pan in order to catch the blob of batter that was blubbling (yes, BLUBBLING) over the side.  These things happen, though, and at least I got to create a blob that could’ve starred in its own horror movie.

Cinnamon Zucchini Bread

2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup light brown sugar
1 bag (10 ounces) cinnamon chips
3 large eggs
3/4 cup plain Greek yogurt
1/4 cup olive oil
1 tablespoon vanilla extract
2 cups grated zucchini

Heat oven to 350 degrees F. Grease and flour two 8″ x 4″ loaf pans.

In a medium mixing bowl, sift together flours, baking powder, baking soda and salt; whisk in sugars then stir in cinnamon chips.

In a large mixing bowl, whisk together eggs until combined; add yogurt, oil, vanilla and zucchini until well combined. Stir in dry ingredients until just combined.

Divide batter evenly into prepared pans. Bake for 50 – 60 minutes or until a wooden skewer inserted into bread comes out with moist crumbs attached. Cover bread with foil if it gets too brown. Cool 1 hour in pan, before running a knife around outside edges and removing.

Recipe adapted from Sugar Plum

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