Salmon Zucchini Loaf Recipe

Ingredients:

1 Tbsp of margarine or butter
1 pc of onion; roughly chopped
1.5 c of zucchini (unpeeled); diced
2 pcs of eggs
1/2 c of parsley; freshly chopped
1 regular can of salmon (7.5 ozs)
1 c of breadcrumbs (fresh)
2/3 c of milk
A pinch of pepper
1/2 c of yogurt (plain)
2 Tbsps cheese (Cottage), or
2 Tbsps of mayonnaise (light)
2 Tbsps of parsley; freshly minced
2 tsps of sweet relish (green)
1/2 tsp of tarragon (dried)
1/2 tsp of mustard (Dijon)

Instructions:

Melt the butter in a skillet on medium stove heat, cook zucchini and onion, stir ’til onion becomes tender, approximately 5 mins. Beat the eggs lightly in a bowl, add in zucchini mix along w/ the liquid from salmon.

Flake the salmon, mash the bones and stir w/ breadcrumbs, parsley, pepper and milk gently to zucchini mix. Transfer into an 8.5×4.5-inch loaf baking pan greasted lightly.

Place it in a bigger pan then add in hot water up to an inch deep. Bake about 45-55 mins over 350 degrees F ’til firm when touched.

Pour excess liquid off, if needed. This can also be cooked in a microwave over High power in a greased 6-cup ring mold covered w/ cling wrap w/ vents about 6-8 mins and let it stand 5 mins.

To make sauce, combine mayonnaise, yogurt, mustard, tarragon, relish and parsley in a small mixing bowl. This yields about two thirds of a cup. Serve separately w/ loaf.

>> Salmon Zucchini Loaf Recipe

Zucchini Bread Recipe II

Ingredients:

4 pcs of eggs
3 c of flour (All-purpose)
1.5 tsps of baking-powder
1 c of oil a
1 tsp of vanilla
4 c of zucchini; shredded
1 tsp of salt
2.5 c of sugar
1 Tbsp of cinnamon
1.5 tsps of baking-soda
Nuts
Raisins

Instructions:

Beat the eggs ’til fluffy then blend in sugar, along w/ vanilla and oil. Stir zucchini along w/ dry-type ingredients in.

Put raisins and nuts in, when desired and put into any pan. Lastly, bake over 350 deg F for an hour; recipe makes two regular-sized loaves.

>> Zucchini Bread Recipe II

Chocolate Zucchini Bread Recipe

Ingredients:

3 pcs of eggs (large)
1 c of oil (vegetable oil)
2 c of sugar (refined)
1 Tbsp of vanilla extract
2 c of zucchini; peeled and shredded
2-1/2 c of flour; sifted
1/2 c of cocoa powder
1 tsp of salt
1 tsp of cinnamon (ground)
1/4 tsp of baking powder

Instructions:

Combine the eggs, sugar, vanilla, and oil inside a bowl then beat thoroughly. Add zucchini and stir thoroughly.

Combine flour, cocoa, salt, cinnamon, and baking powder; stir them well and add onto the mixture of zucchini. Mix thoroughly and pour onto two greased 8×4x2-inch pans.

Place inside the oven and bake 350 degrees F for one hr.

>> Chocolate Zucchini Bread Recipe

Summer Zucchini Bread Recipe

Ingredients:

3 pcs of eggs
1.5 c of sugar
2 c of zucchini; shredded
1 c of canola oil
1 tsp of baking-soda
1 tsp of salt
3 c of flour
2 tsp of cinnamon
2 tsp of vanilla
1 c of walnuts; chopped
1/4 tsp of baking-powder

Instructions:

Beat eggs in large mixing bowl ’til foamy and light. Add oil, vanilla, sugar and zucchini; lightly mix. Add dry-type ingredients then blend thoroughly. Stir nuts in.

Spray 2 standard-size loaf pans w/ nonstick spray. Evenly split batter between 2 pans then bake over 350 degrees F about an hour. Next, cool then remove it from the pan.

>> Summer Zucchini Bread Recipe

Sweet Potato And Zucchini Bread Recipe

Ingredients:

2 c of flour (All-purpose)
2 tsp of cinnamon (ground)
1 tsp of baking-soda
1/4 tsp of baking-powder
1/4 tsp of salt
1 c of walnuts; chopped & toasted
2 c of sugar
3 pcs of eggs (large)
3/4 c of canola oil
1 tsp of vanilla
1.5 c of zucchini; shredded
1.5 c of potato (sweet); peeled & grated

Instructions:

Preheat the oven (340 degrees F). Grease a 9×5x3 inch loaf baking pan w/ butter then flour it. In medium-sized bowl, sift flour, cinnamon, baking-soda, baking-powder and salt. Beat vanilla, eggs, oil and sugar so they blend inside a bowl.

Then, mix potato (sweet) along w/ zucchini in. Add the dry-type ingredients along w/ walnuts; stir thoroughly.

Pour batter into prepared baking pan. Then bake for an hour and 20 mins ’til a tester will come clean when inserted.

Cool the bread on wire rack while still inside the pan for 15 mins and cut surrounding the bread so it loosens. Turn onto wire rack; completely cool.

Makes one loaf. Bread may be baked a day before, just wrap w/ foil then let it stand at room-temperature.

>> Sweet Potato And Zucchini Bread Recipe

Zucchini Bread Recipe

Ingredients:

2 c of sugar
3 pcs of eggs
1 c of oil
3 tsps of vanilla
2 c of zucchini; shredded
1/2 tsp of baking-powder
3 c of flour
1 tsp of soda
3 tsps of cinnamon
1 tsp of salt

Instructions:

Beat the eggs, add sugar, vanilla, oil and zucchini then blend well. Put in dry-type ingredients then turn in two loaf-pans greased then floured earlier. Add nuts if desired. Bake over 350 deg F about an hour.

>> Zucchini Bread Recipe

Zucchini Crostini Recipe

Ingredients:

1/4 c of olive oil
1 pc of onion (small); thinly sliced
2 pcs of zucchini (medium); halved-lengthwise & cut to 1/4-inch thick slices crosswise
2 pcs cloves or garlic; minced
1 tsp thyme (fresh); chopped
6 pcs of tomatoes (plum); peeled, then seeded & cut to 1/4-inch dices
1/4 c of dry wine (white)
10 cheese slices (provolone, 1/4 lb); halved
1 loaf (French or Italian) bread; sliced to 1/2-inch thick slices

Instructions:

Preheat the oven (450 degrees F). Cook onions into oil in heavy large skillet on moderate stove heat then occasionally stir ’til soft.

Put in garlic along w/ zucchini then cook while stirring ’til zucchini becomes a bit tender. Then, add thyme along w/ tomatoes then cook, occasionally stirring for 2 mins.

Add the wine along w/ pepper and salt then simmer for 4 mins ’til liquid reduces to half.

Take out of heat then cool the mixture. Toast the bread for 4 mins in center of the oven in thin sheet ’til pale-golden.

Mound 2 Tbsps of zucchini mix on every toast then top w/ 1/2 slice of cheese. Bake the crostini into center of the oven ’til cheese melts and turns golden. Yields 20 pcs of crostini.

>> Zucchini Crostini Recipe