5 Tips For Making Zucchini Breads And 2 Recipes
Zucchinis are 1 of the easiest veggies to grow in your own backyard. It’s also one of my most favorite ingredients to create into loaves of healthy bread for friends and family. Below are a couple of tips as well to help you in your quest to bake good healthy zucchini breads
1) If you’re buying the zucchinis, make sure to pick those that are not more than 10 inches in total length and make sure that there are no damages to their outside skins.
2) Store them inside room temp. areas because when you’re refrigerating them, they will ripen faster.
3) Fresh zucchinis have a shelf life of five days so use them right away.
4) You could also freeze the zucchinis. Just peel off its skin then shred its pulp. Then, measure two cups of pulp then put into a Ziploc bag then seal it shut.
5) Zucchini loaves can be stored inside your freezer. You just need to wrap them with some plastic wrap and then follow with another layer of foil. Then just label them up and store in your freezer. Can be stored for 3 months.
Below are 2 tried and tested recipes that I’ve always used. If you’re using that sort of moist and sweet loaf then I suggest that you make the “lemony zucchini bread”. If you’re in the mood for some nuts inside your bread well then feel free to try out the “flourless nutty zucchini bread”
LEMONY ZUCCHINI BREAD
1.5 cups shredded zucchini
3/4 cup sugar (white)
1 egg
1/2 cup vegetable oil
1.5 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons lemon zest
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
Preheat oven to 325 deg. F (165 degrees C). Grease an 8×4 inch loaf pan. Inside a bowl, beat together the zucchini, sugar, egg, and oil. In another separate bowl, sift together the flour, baking soda, salt, & baking powder; add in the cinnamon & lemon zest.
Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
FLOURLESS NUTTY ZUCCHINI BREAD
1 teaspoon orange extract
3 pcs eggs, beaten
1/2 cup canola oil
1/4 cup brown sugar
1/2 cup applesauce
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cup pecans, walnuts, hazelnuts or pistachios, ground to consistency of coarse meal
1 cup almond flour from very finely ground almonds
3/4 pound zucchini, grated
Spray canola oil
Optional garnish: dusting of powdered sugar
Optional spread: whipped cream cheese with cinnamon sugar added to taste
Preheat a 5 quart crock pot with the lid on at high for 15 minutes. Pot must be preheated. Blend together first 8 ingredients in large bowl then add nuts and zucchini.
Spray bottom and sides of preheated pot with cooking spray. Pour batter evenly into pot. Cover and then bake 45-60 minutes. Bread is cooked when sides have shrunk from sides of pan and tip of a knive inserted into center comes out clean.
Ready to eat at once, but best cooled with lid and power off for at least ten minutes. Bread can be cut and served in the pot or flipped out onto a rack to cool.
To flip, run a knife around edges of your bread. Using heavy duty pot holders, pull pot out & place a rack on top. Hold handles of pot with rack in place. Flip over in one quick movement. Bread should pop out. Turn it over so crown side is up. Optionally, dust crown with confectioners’ sugar or blend cinnamon sugar into whipped cream cheese for a delightful spread.
Notes: This is really a great recipe on hot summer days when you don’t want to heat up the kitchen with a hot oven. It’s also a way to bake a quick bread if your oven is doing another duty.
In truth, I mix the batter inside a food processer with a steel blade. I first grate the zucchini with a grating plate and then set aside. I change over to the steel blade, add a generous cup of whole almonds and grind them very fine.
Then add the other nuts and grind to a coarse texture. Add the rest of the ingredients then blend well. Serve 12 to 16.
3 Interesting Zucchini Side Dishes To Liven Up Your Meals
I have noticed that deciding on main dishes for a meal is harder than choosing side dishes. Usually, I always serve veggies as a side dish to compliment the meats for the main dishes.
Here are some of my zucchini side dish ideas that will surely dazzle your guests. Have fun!
ZUCCHINI & FRESH HERB FRITTERS
Salt
Freshly milled pepper
2 pounds green zucchini, coarsely grated
2 eggs, beaten
2 scallions, including an inch of the greens, thinly sliced
1 cup dried bread crumbs
2 garlic cloves, finely chopped
1/4 cup chopped parsley
1 tablespoon chopped basil
1 teaspoon chopped mint
Olive oil as needed
Lightly salt the zucchini and set it aside in a colander to drain for 30 mins.. Mix the remaining ingredients together except the oil & pepper. Rinse the squash quickly and squeeze out the excess water, then stir it into the batter. Taste then season well with some salt & pepper.
Heat oil in a large skillet. When hot, drop about 1/4 cup of batter and cook over medium heat until golden on the bottom. Flip and cook the second side. Serve hot with seasoned mayonnaise, yogurt sauce, or salsa Verde.
ZUCCHINI & THYME
2 Tbsp olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
1 beef bouillon cube, crumbled (use vegetarian bouillon for vegetarian option)
1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
Salt
Freshly ground pepper
In a large skillet, heat the olive oil & butter on medium heat. Add the onion & parsley then cook until soft, but not browned.
Add the zucchini sticks, crumbled bouillon cube, thyme and a pinch of salt & pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.
Serves 4.
ZUCCHINI AND MUSHROOM SALAD
1 lb Button Mushrooms
8 Small Zucchini (Courgettes)
1/4 cup Wine Vinegar
2 tablespoons Olive Oil
1 teaspoon Salt
1/4 cup Water
2 sprigs fresh Tarragon
1/4 cup Dry White Wine
Clean the mushrooms, and cut the zucchini into 1 inch lengths. Place all the ingredients into a pot. Simmer until the zucchinis are just tender. Turn off heat. Place lid on pot and leave for 15 minutes. Place the drained vegetables in a bowl, reserving the cooking liquid. Place this liquid back into your pot and cook until reduced to about 1/3 cup. Discard the tarragon. Pour over the vegetables and lightly chill.
HINTS: Don’t over-chill or it will kill the flavors before serving. Scatter some finely chopped parsley on top before serving
How To Prepare Delectable Zucchini Pancakes
I’m sure pretty much everybody at one time or another had really great pancakes out of potatoes but have you tried pancakes made out of zucchinis?
When I was still a kid, I already was a big fan of potato pancakes and I’d gobble them up everyday and not get tired of them. Then 1 day as I got home from school, my mom was waiting for me with a plateful of potato pancakes (or so I thought).
As I was eating the yummy pancakes I noticed something a bit weird with the taste so I asked my mom what it was. She just told me that she was using another type of potato. Later on after I finished eating dinner, she then asked how my pancakes were. I told her that it was as great as ever then that was when she told me that I wasn’t eating potato pancakes but rather zucchini pancakes.
Imagine my surprise at that. It tasted so good. So I asked mom for the recipe & I’ve been cooking these pancakes whenever I get the chance. Below is my mom’s recipe for those great tasting pancakes.
1 lb of zucchini (about 2 medium sizes)
1/2 c flour (all-purpose)
1 egg (large)
1 red chili – finely chopped
1/4 c scallions – finely chopped
Salt and pepper to taste
Grate zucchini on the large holes of a box grater. Squeeze out the juice of the grated zucchini. Next, into your mixing bowl add grated zucchini, flour, egg, scallions, chili and salt and pepper to taste. Mix really well. Set a big skillet over medium-high heat. When hot, add enough oil to pan fry your pancakes. When oil is hot add a spoonful of batter to your oil. You will be able to fry at least 4 pancakes inside your pan.
Cook until golden and brown then flip over your pancakes and cook the other side until golden and browned as well. Remove to a plate lined with paper towel and repeat with the rest of the batter adding more oil as necessary. Serve immediately with sour cream, yogurt, chili sauce or plain.
Note: I didn’t add enough salt to the batter so I sprinkle some salt on these pancakes right after frying them.
You could also attempt other variations of these pancakes. You could turn them into that delicious dessert dish instead of a light side dish. The options are endless. You just have to be creative and get experimental.
This recipe from my mom truly makes really great tasting pancakes. Hopefully, you get to test this out and serve for family meals. I’m sure your kids will love them. It’s a great way to sneak in veggies to their diet too
Impress Your Friends & Family With A Regular or Chocolate Zucchini Bread
It is the time of the year when some friends and family might be bringing over that huge zucchini for you. Yes, you’re thankful but I’m pretty sure that you won’t know what to make with that huge zucchini. Well making homemade zucchini bread might be the answer to your woes. There are lots of variations of zucchini bread but the 2 recipes below sort of hit the mark for me.
If you’re not so adventurous in your palate, you might like to try my good ‘ole regular zucchini bread but if you have that adventurous streak please do try my chocolate-zucchini bread. Feel free to adapt these recipes to your own liking though.
REGULAR ZUCCHINI BREAD
3 pcs eggs (large)
1 c vegetable or olive oil
1 3/4 c sugar
3 c all-purpose flour
2 c zucchini; grated
2 tsps vanilla extract
3 tsps cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp nutmeg
1 tsp salt
1/2 c chopped walnuts or pecans (optional)
1 c dried cranberries or raisins (optional)
Preheat oven to 350 deg. F.
Grease and flour two 8�4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners. In your large bowl, beat the eggs with a whisk. Add in oil & sugar, then zucchini & vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter to your prepared pans. Bake loaves for 60 minutes, plus or minus ten, or just until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
DOUBLE CHOCOLATE-ZUCCHINI BREAD
2 c flour (all-purpose)
1/2 c unsweetened cocoa powder, sifted
1 c sugar
3/4 c buttermilk
1/2 tsp salt
2 tsp baking powder
2 eggs (large)
1/3 c vegetable oil
1 tsp vanilla extract
2 medium zucchini, shredded (1 – 1 1/4 cups)
1 c choco chips
Preheat oven to 350F. Lightly grease a 9�5-inch loaf pan.
Into a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
Into a medium bowl, whisk together eggs, vegetable oil, buttermilk and vanilla. Add to dry recipe ingredients then stir until almost fully combined. Add in zucchini & choco chips and stir until evenly distributed in the batter (batter should be fairly thick).
Bake for 50-55 minutes, or just until a toothpick inserted into the center comes out clean or with only moist crumbs attached.
Turn loaf out of pan and cool on a wire rack before slicing.
Go ahead and try out these recipes that I just shared. At least you’ll have a better use for that huge zucchini you might get in the future. Enjoy
3 Zucchini Baking Recipes That Will Impress Your Family
When you grow a zucchini plant, you’ll get to harvest enough of this veggie fruit to feed a big family and also your neighbors. So therein lays the first question of how to make zucchini dishes that your family will love.
I am always amazed by how good zucchini is in baked stuff. I never knew that they could be that versatile. They are good and healthy for you. Plus in baking, you get to sneak in these vegetables for your kids too.
So here are 3 baking recipes with zucchini as the main ingredient. Hope you’ll have fun with them.
ZUCCHINI & BACON CASSEROLE
6 slices bacon, diced
1 large onion, chopped
4 c sliced zucchini
1 can (8 ounces) tomato sauce
3/4 tsp salt
1/4 tsp pepper
15 buttery crackers, crushed
1/2 c grated Parmesan cheese
Fry bacon in a big skillet until just cooked but not crisp. Add onion and cook until onion is softened. Stir in zucchini & tomato sauce; season with salt and pepper. Pour zucchini mixture into a greased 2-quart casserole and sprinkle with crushed buttery crackers and Parmesan cheese.
Cover and bake at 350� for about 30 minutes, until hot and bubbly. Serves 6.
CHOCO-ZUCCHINI CAKE
2.5 c regular all-purpose flour, unsifted
1/2 c cocoa
2.5 tsps baking powder
1.5 tsps baking soda
2 c sugar
3 pcs eggs
3/4 c soft butter
1 tsp salt
1 tsp cinnamon
2 tsps vanilla
2 tsps grated orange peel
2 c zucchini; shredded coarsely
1/2 c milk
1 c chopped walnuts or pecans
Glaze (directions follow)
Preheat the oven to 350�F.
Combine flour, cocoa, baking powder, soda, salt, and cinnamon; set aside. With a mixer, beat together butter & the sugar until they are smoothly blended. Add eggs to butter & sugar mix 1 at a time, beating well after each addition. With a spoon, stir in vanilla, zucchini & orange peel.
Alternately stir the dry ingredients and the milk into your zucchini mixture, including the nuts with the last addition. Pour batter to your greased and flour-dusted 10-inch tube pan or Bundt pan. Bake inside your oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 mins. then turn out on wire rack to cool thoroughly. Drizzle glaze over cake.
Glaze: Combine together 2 cups powdered sugar, 3 Tablespoons milk, and 1 tsp vanilla. Beat until smooth. Cut in thin slices to serve. Make 10-12 servings.
ZUCCHINI DROP COOKIES
1 c zucchini; grated
1 c granulated sugar
2 c flour (all-purpose)
1/2 tsp salt
1 large egg, beaten
1/2 c butter, softened
1 tsp baking soda
1 tsp cinnamon (ground)
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 c nuts; chopped
1 c raisins
Preheat oven to 375�F. Grease your baking sheet then set aside. Into a bowl combine zucchini with sugar and butter. Add beaten egg. Beat till thoroughly combined. Sift flour, cloves, cinnamon, nutmeg and salt. Add to the creamed mixture. Stir in nuts and raisins. Drop by rounded teaspoons 2 inches apart onto baking sheet. Then, bake for 12 – 15 mins.
Lamb With Zucchini Stir-Fry Recipe
Ingredients:
1 lb of lamb (ground)
4 Tbsps of soya sauce
1 Tbsp of ginger; freshly minced
1 Tbsp of garlic; minced
2 Tbsps plus additional 2 tsps of cornstarch
3 Tbsps canola oil
1 c of chicken stock (low-salt, canned)
2 Tbsp fresh juice (lemon)
2 tsp of chilli sauce (garlic)
2 Tbsp of sesame-oil (oriental)
3 pcs cloves of garlic (large); peeled
1 lb of zucchini; sliced to 2×1/3×1/3-inch strips
5 pcs of scallions; cut to 2″ lengths
1 pc of onion (medium); sliced thinly
Cooked rice (white)
Instructions:
Mix the lamb, ginger, 2 Tbsps of soya sauce, 2 tsps of cornstarch and garlic in large mixing bowl.
Add juice, broth, rest of soya sauce along w/ rest of cornstarch and chilli sauce in separate bowl. Then, heat both of the oils into a Dutch-oven or wok on high stove heat.
Put in 3 cloves of garlic; cook for 2 mins ’til golden browned; discard the garlic. Put in onion and zucchini then stir-fry for 3 mins ’til tender-crisp.
Add scallions and stir-fry for a minute ’til just wilted. Transfer the vegetables into a platter.
Put in lamb mix to a wok and stir-fry for 3 mins ’til meat turns brown. Add in broth mix; boil for a minute ’til sauce will thicken and stir constantly.
Return the vegetables into the wok and stir ’til thoroughly heated. Season w/ pepper and salt then serve w/ rice.
>> Lamb With Zucchini Stir-Fry Recipe
Zucchini Frittata With Blossoms Recipe
Ingredients:
12 pcs of eggs (large)
1 c of cheese (Parmesan); grated fresh
2 pcs of zucchini (medium); rinsed & cut to 2-inch long julienned strips
3 Tbsps of olive oil
6 pcs blossoms of zucchini; pistils taken out
1 pc of onion; finely chopped
3 pcs cloves of garlic; minced
1.5 Tbsps of thyme (fresh) or
1.5 tsps of dried thyme; crumbled
Instructions:
Whisk eggs, salt, pepper, 1/2 c of cheese together in bowl. Then, whisk mixture ’til well-combined. Saute zucchini w/ 2 Tbsps of oil in nonstick 12-inch skillet on fairly high stove heat. Stir ’til soft, transfer w/ spoon w. slots into small mixing bowl.
Then, add rest of oil into skillet, then cook onion along w/ sweet pepper, salt, pepper on moderate stove heat. Stir ’til vegetables become soft.
Add thyme along w/ garlic then cook mixture for a minute, constantly stirring. Stir into zucchini, put in egg mix then decoratively arrange blossoms of zucchini on surface.
Next, preheat broiler then cook frittata on moderate stove heat 12-15 mins w/o stirring or ’til edges set leaving center soft still.
Sprinkle remainder of cheese onto top. Wrap into double-thickness of a foil, if handle of skillet is made of plastic.
Broil frittata below broiler for 2-3 mins approximately 4-inches from heat ’til cheese turns golden and bubbling. Let frittata be cooled in skillet about 5 mins.
Run knife surrounding the edges then slide frittata to serving dish. Cut frittata to wedges, serve at room-temperature or warm; makes 6 servings.
>> Zucchini Frittata With Blossoms Recipe
Salmon With Zucchini Noodles Recipe
Ingredients:
2 Tbsps of fresh juice (lime)
1 pc clove of garlic; minced
4 pcs of fillets (salmon, 6 ozs)
1 Tbsps of olive oil
1/2 c of flour
Pepper and salt
1/4 c of soya sauce
A tsp of shallots; chopped
1/4 c of sherry (cream)
A tsp of butter
4 pcs of zucchini; cut to thin, long, noodle-like slices
2 pcs cloves of garlic; minced
2 tsps of olive oil
1/2 tsp flakes of pepper (red)
2 pcs cloves of garlic; minced
3 c of sweet pepper (red); chopped
3/4 c of chicken broth
2 Tbsps of vinegar (balsamic)
Instructions:
Combine juice, garlic and shallots. Season w/ salmon w/ pepper and salt. Coat salmon w/ lime mix and coat fillets w/ flour. Heat butter along w/ olive oil in large pan.
Place salmons in the pan, add in soya sauce along w/ sherry. Saute fillets 4 mins each per side ’til thoroughly cooked.
Heat a tsp of butter along w/ garlic into separate pan then add slices of zucchini.
Saute about 5 mins ’til tender and set it aside. To make sauce, mix garlic, olive oil, sweet pepper and flakes of pepper into small pot on medium stove heat and cook 3 mins. Add in chicken broth along w/ vinegar and bring it to boil.
Simmer w/o cover about 15 mins. Process cooked mix in blender. To serve, place slices of zucchini on plate and top w/ fillet then drizzle w/ sauce.
>> Salmon With Zucchini Noodles Recipe
Kasha With Zucchini And Red Bell Pepper Recipe
Ingredients:
1 c of chicken stock
3 Tbsps of olive oil
A c of kasha (whole)
1 pc of egg (large); lightly beaten
1 pc of onion; finely chopped
A pc of clove of garlic; minced
A pc of sweet pepper (red); roughly chopped
A pc of zucchini; well-scrubbed, cut to 2 equal parts lengthwise & cut to 1/4-inch thick slices
Yogurt (plain), to garnish
Instructions:
Combine chicken stock, 1 Tbsp of oil along w/ 1 c of water in saucepan; bring it to boil. Combine egg and kasha in separate bowl, stirring well so egg coats kasha throughout.
Transfer mixture into deep heavy skillet w/ lid. Cook kasha on mid-high heat, breaking lumps up and stirring about 2-4 mins or ’til grains separate.
Take skillet out of heat, slowly put in stock mixture then tightly cover skillet. Then, cook kasha w/ cover on low stove heat about 10-15 mins or ’til liquid becomes absorbed.
Meanwhile, cook garlic, sweet pepper and onion in 2 Tbsps of oil in skillet on low stove heat. Stir ’til vegetables become soft.
Add zucchini along w/ pepper and salt for taste. Turn heat into high; cook mixture about 3 mins, stirring ’til zucchini becomes tender enough. Add vegetables to kasha then stir. Serve w/ a lump of yogurt.
>> Kasha With Zucchini And Red Bell Pepper Recipe
Ziti With Sausage & Zucchini Recipe
Ingredients:
1 pack of pasta (wagon-wheel or Ziti-rigate, 16 ozs)
1/4 lb of sausage links (Sweet-Italian); casings taken off
Salt
3 pcs of zucchini (medium, 8 ozs each); halved lengthwise & cut to 1/4-inch thick slices crosswise
1/4 tsp of pepper (black); ground coarsely
1 regular can of whole tomatoes (plum, 28 ozs
Cheese (Parmesan); grated
Instructions:
Prepare the pasta as stated in package instructions. Heat 12-inch nonstick skillet on medium-high stove heat ’til hot.
Add in meat of sausage then cook for 5 ’til brown, frequently stirring so sausage breaks up. Transfer the sausage into a bowl using a spoon w/ slots.
Discard excess fat off but leave 1 Tbsp of drippings in the skillet. Then, add pepper, 1/4 tsp salt along w/ zucchini; cook for 5 mins ’til zucchini turns golden, occasionally stirring.
Stir tomatoes w/ juice in; heat it to boil and break up the tomatoes using the spoon’s side. Return the sausage into the skillet and lower heat; cover then simmer for 5 more mins.
Drain the pasta and put back in saucepot. Put in sausage mix; toss w/ pasta well. Best when served w/ Parmesan.
>> Ziti With Sausage & Zucchini Recipe
Zucchini With Jalapeno Monterey Jack Recipe
Ingredients:
1 tsp of flour (all purpose)
1/2 c of Monterey jack; shredded
1 pc of zucchini; cleaned then cut to bite sized pieces
Instructions:
Place zucchini bits inside a baking dish. Using another bowl, mix together Monterey-jack and flour. Dust this mixture atop of your zucchini bits then microwave without cover for four minutes. Season with pepper and salt.
>> Zucchini With Jalapeno Monterey Jack Recipe
Pasta With Zucchini Recipe
Ingredients:
1/2 c of pancetta or bacon (American); chopped coarsely
1/4 c of olive oil
1.5 lbs of zucchini; julienned & drained thoroughly
1/2 c of cream (whipping)
1/3 c of cheese (Parmesan); grated fresh
Salt for taste
Pepper (black); ground fresh, for taste
3 pcs cloves of garlic; finely chopped
1 lb of pasta (dry); penne is recommended
Cheese (Pancetta)
Instructions:
Heat large frying-pan then saute pancetta ’til clear. Next, remove meat along w/ fat out of pan then drain. Discard fat; reserve meat. Add olive oil into pan then saute garlic a while.
Add zucchini drained earlier; saute on high stove heat ’til heated except not too mushy. Stir in cream.
Meanwhile, cook pasta then toss w/ zucchini mix; add cheese, pepper along w/ salt, for taste. Makes 6 servings as dinner, 8 servings as pasta.
>> Pasta With Zucchini Recipe