Zucchini Bread
Zucchini Bread
This time of year I get a lot of questions about overgrown zucchini. People seem to think there is nothing you can do with them. That’s not true. Oh you may want to give up the idea of thin slices of squash lightly sauteed in oil, but don’t toss them. Even older squash can be eaten in all sorts of ways. You can determine if the skin is too tough to eat by trying to pierce it with a fingernail. If you can easily poke the skin- it is tender enough to eat. If it isn’t, just peel before using. Cut the zucchini in half lengthwise and look at the seed cavity. If the middle looks spongy, hollow or if the seeds are developing scoop out the middle and discard. The remaining zucchini can be cubed or sliced and added to stews, soups, stir fries and all sorts of dishes. One of my favorite things to make with the bigger zucchini is zucchini bread. I shred up a whole zucchini and portion it out in amounts I will need for my bread. I freeze what I won’t be using that day. It is really nice in the dead of winter to be able to make zucchini bread. Here is the recipe I use. It is a favorite and makes 2 loaves, which is a bonus.
Zucchini Bread
3 c. flour
3 eggs
2 c. sugar, I use less
2 c. shredded zucchini
1 c. oil
1 c. chopped nuts or raisins, optional
½ c. sour cream or Greek yogurt
1 t. each vanilla, cinnamon, salt and baking soda
Preheat oven to 350 degrees and grease 2 (9×5 inch) loaf pans. Set aside. Place flour in large bowl. Beat eggs and add with remaining ingredients to flour, mixing well and scraping bowl. Pour batter into prepared pans and bake 1 hour , or until browned and toothpick in center emerges clean. Cool in pans on wire rack. Freezes well. Makes 2 .
Zucchini Pancakes
Zucchini Pancakes
August is zucchini month. They are everywhere and if you have them you might be looking for another way to cook them. I’ve been making zucchini pancakes for years and always enjoy them. I did change one thing in the recipe today though and I liked the result. The secret? Baking soda. I don’t know why I never thought to add it before. It makes the pancakes light and fluffy. Here is the recipe I used today. I served mine with a tomato salsa, mostly because I didn’t have any sour cream. I really liked the combo. This could be a great breakfast or lunch dish or as a side dish with dinner.
Zucchini Pancakes
2 c. shredded zucchini
1 medium onion, diced
2 eggs
1/2 c. flour- you made need a little more or less depending on how moist your zucchini is
2 t. hot pepper sauce, or to taste
1 t. baking soda
salt to taste
oil for cooking
Combine all ingredients, except the oil, in a medium bowl. Heat oil in skillet and spoon batter in. I used a little over 1/4 cup for each. Cook over medium heat until lightly browned around the edges. Flip and cook until golden on both sides and pancake springs back when touched lightly. Remove to platter and keep warm. Repeat with remaining batter. Serve with salsa or sour cream. Makes 8.
