Zucchini bread and more
By Ella Quittner
Zucchini may be at the back of the alphabet, but it's at the front of our minds when it comes to summer vegetables.
This miracle squash is so easy to grow, you can easily end up with a bumper crop. But don't let it go to waste—it has lots of vitamin A, few calories, and it's simple to cook.
Here are 26 ways to cook zucchini (including two zucchini bread recipes!) in dishes that range from sweet to savory to spicy.
This miracle squash is so easy to grow, you can easily end up with a bumper crop. But don't let it go to waste—it has lots of vitamin A, few calories, and it's simple to cook.
Here are 26 ways to cook zucchini (including two zucchini bread recipes!) in dishes that range from sweet to savory to spicy.
Zucchini Bread
Your first stop? Zucchini bread. There's no saying no to this classic treat—it's light, moist, and contains the perfect amount of sweet. And, you can throw in a handful of walnuts to give your bread just a touch of crunch.For only 150 calories per serving, this is a dessert you can indulge in.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup egg substitute
- 1/3 cup canola oil
- 1 teaspoon grated lemon rind
- 2 teaspoons vanilla extract
- 1 large egg, lightly beaten $
- 1 1/2 cups sugar $
- 3 cups shredded zucchini (12 ounces)
- 1/4 cup coarsely chopped walnuts, toasted
- Cooking spray
Preparation
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
- Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
- Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
- 2 zucchini
- 1/4 teaspoonsalt
- 1/4 teaspoonfreshly ground black pepper
- 2 ouncessun-dried tomatoes, packed in oil (about 24)
- 3 ouncesgoat cheese
- 2 tablespoonschopped fresh chives
- 2 tablespoonsextra-virgin olive oil
1. Slice zucchini into 1/4-inch-thick rounds. (You should have about
24 slices.) Lay out on large platter; season with salt and pepper.
2. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.
By Jenna Weber
Tie your apron on this week and bake up a batch of the sweetest,
fluffiest zucchini muffins around! They’re perfect for snacking or
alongside my Raw Sweet Corn and Cherry Tomato Salad for a light Fourth
of July dinner outside before the fireworks begin. Try shopping at your
neighborhood health-food store co-op or farmers’ market for your produce
this week to ensure the freshest veggies around; I promise they will
taste better! Fresh ingredients set the stage for delicious flavors to
shine through, and I promise you won’t be disappointed (or weighed
down!) by the recipes this week.
Grocery list:
All-purpose flour
White sugar
Brown sugar
2 small to medium-size zucchini
Eggs
Vanilla extract
Cinnamon
Nutmeg
Canola oil
Baking powder
1 large bunch fresh basil
1 bunch fresh parsley
Panko bread crumbs
2 garlic cloves
1 container white miso
1 bag baby arugula
2 ears very fresh sweet corn
1 carton cherry tomatoes
Extra-virgin olive oil
Red wine vinegar
Pure maple syrup
1 shallot
Fresh Zucchini Muffins
These tender, sweet muffins are the perfect way to use up all that summer zucchini!
Makes about 12 muffins
2. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.
Zucchini Muffins
June 30, 2011
Tie your apron on this week and bake up a batch of the sweetest,
fluffiest zucchini muffins around! They’re perfect for snacking or
alongside my Raw Sweet Corn and Cherry Tomato Salad for a light Fourth
of July dinner outside before the fireworks begin. Try shopping at your
neighborhood health-food store co-op or farmers’ market for your produce
this week to ensure the freshest veggies around; I promise they will
taste better! Fresh ingredients set the stage for delicious flavors to
shine through, and I promise you won’t be disappointed (or weighed
down!) by the recipes this week.Grocery list:All-purpose flour
White sugar
Brown sugar
2 small to medium-size zucchini
Eggs
Vanilla extract
Cinnamon
Nutmeg
Canola oil
Baking powder
1 large bunch fresh basil
1 bunch fresh parsley
Panko bread crumbs
2 garlic cloves
1 container white miso
1 bag baby arugula
2 ears very fresh sweet corn
1 carton cherry tomatoes
Extra-virgin olive oil
Red wine vinegar
Pure maple syrup
1 shallot
Fresh Zucchini Muffins
These tender, sweet muffins are the perfect way to use up all that summer zucchini!
Makes about 12 muffins
1.5 cups all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1.5 cups grated zucchini (about 2 small to medium-size zucc’s)
1/2 tsp. salt
2 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract (or vanilla paste)
1/3 cup canola oil
2 tsp. baking powder
Cinnamon and sugar for topping
1/2 cup white sugar
1/2 cup packed brown sugar
1.5 cups grated zucchini (about 2 small to medium-size zucc’s)
1/2 tsp. salt
2 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract (or vanilla paste)
1/3 cup canola oil
2 tsp. baking powder
Cinnamon and sugar for topping
1. Preheat oven to 375. In large bowl, whisk together flour, sugars, salt, baking powder, cinnamon, and nutmeg. Set aside.
2. In medium bowl, combine grated zucchini, eggs, vanilla, and oil.
Stir well to combine, then gently stir into flour mixture. Be careful
not to overwork this—it will lead to dense muffins!
3. Fill lined muffin tins about 3/4 of the way up with the batter and
then sprinkle cinnamon and sugar on each. Bake for about 30 minutes or
until golden.
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