It has been a good growing season in our neck of the woods. Talk of rising food costs due to drought conditions is far fetched as we watch neighbors carting vegetables around by the wheelbarrow to share. One funny vegetable that everyone loves to grow, zucchini squash, is especially good at producing tons of the stuff. It is truly the rabbit of the flora world.
Zucchini squash’s reputation for prolific production has spawned oodles of recipes. There are recipes for stir- fry, casseroles, stuffed zucchini bread recipes galore and more, for cooking with zucchini. Don’t hide next time the doorbell rings and you look out to see a neighbor with a basket or armful of zucchini. Just get cooking with zucchini recipes!
Zucchini Bread Recipes
Zucchini bread recipes are almost as abundant as the veggie itself. I like using a basic recipe that calls for cinnamon and nutmeg for the spices and chopped walnuts added to the batter. I use half white and half brown sugar for a bit of an Autumn flair. A little lemon juice adds a very subtle tangy flavor. The zucchini flavor is there, but not overwhelmingly. Plenty of walnuts add a flavorful, nutty crunch.
I like adding a powdered sugar glaze sometimes to make it more dessert-like, but it is tasty as well without the glaze.
Ingredients for Zucchini Bread
- 3 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1 tsp baking soda
- 2 cups grated zucchini
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 3 eggs
- 3/4 cup oil
- 2 tbs lemon juice
- 1 cup walnuts
Powdered Sugar Glaze
For each loaf of Zucchini Bread
1 cup powdered sugar
3 TBS milk
Mix well and add more milk to reach desired consistency. Drizzle over the zucchini bread. Great for pound cake too!
Grate washed, unpeeled zucchini
Mix the dry ingredients
Beat eggs. Add oil, water and lemon juice
Pour batter into greased and floured loaf pan.
Zucchini Side Dish Recipes
I love to make a quick and easy veggie stir-fry with zucchini, onions, and sun-dried tomatoes. Just heat a couple of tablespoons of olive oil in a skillet. Add thinly sliced zucchini and onions (Vidalia Sweets are nice). Salt and pepper the zucchini and onions. Don’t add the salt if health issues are a concern. Salt is not for everyone! But peppering them generously will make up for that! Toss in a big handful of sun-dried tomatoes and chopped fresh basil. Serve this tasty veggie stir-fry with a dusting of Parmesan cheese for a bit of an Italiano-gourmet dish that is quite delightful for a late Summer lunch.