How many things can you make with Zucchini?

Two cakes
Zucchini can be used for savory and sweet.  Maybe that is why it grows in abundance in the summer.  I might have to start making pickled zucchini. 

My friend turned me on to Punchfork that searches the web for recipes from top sites.  Happy to see Food52 on there in abundance yet you don't have to click through to get the recipe so that made me take pause but that is for another post.  I tried two recipes for zucchini bread.  Unfortunately the grocery store didn't have the right tins so I used a tin for cakes so not exactly perfect but what can you do. 

Zucchini wholewheat
This is called a low-fat Zucchini chocolate chip bread.  Not sure what makes it low fat except that whole wheat flour is involved.  I really like this one.

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1-1/8 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 1 large egg, beaten
  • 2 tbsp melted butter
  • 1 cup apple sauce
  • 1-1/2 cups shredded zucchini

Preheat oven to 325.  Combine the dry ingredients in a bowl.  Combine the egg, butter, apple sauce, vanilla and zucchini in another bowl.  I used a whisk for this.  Add in the dry ingredients with a spoon and mix thoroughly.  Bake in a bread tin.  Probably fits just one.  Bake for about 45/50 minutes or until done. 

This is your classic Zucchini bread and I used dried cranberries and spicy pecans.

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped pecans
1 cup dried cranberries

Preheat oven to 350.  In a large bowl beat the eggs with a whisk and add the oil and sugar.  I used a really nice olive oil which does give the bread a different consistency.  Now add the zucchini.  Combine all the dry ingredients in a different bowl and mix well.  Add this to the wet bowl with the cranberries and nuts.  Really mix well.  Divide into two bread loaf pans that have really been greased.  Bake for about an hour or until done.

My guess is these won't last the weekend. 

Enhanced by Zemanta

Comments (Archived):

  1. nithyadas

    That sounds and looks great. I love zucchini and carrots in breads, muffins, etc. I’ve been making a heavenly vegetable tian with fresh zucchini and squash from the farmers market. Going to have to check out Punchfork. Lot’s of these new recipe sites popping up aggregating recipes from food bloggers.

    1. Gotham Gal

      the tart is coming next. i love the carrot muffin!

  2. JPersch

    My mom makes the BEST zucchini bread that has sunflower seeds in it. It just makes it stay moist longer. Mmmmmm. Got to cal mom and get a package sent my way now.

    1. Gotham Gal

      share the recipe!

      1. JPersch

        Kind of looks like the recipe you used now that I look at it……Zucchini Bread2 eggs               1 tsp. salt1 cup of oil1 tsp. baking soda    2 cups zucchini(grated)½ tsp.baking powder2 tsp. vanilla                          3 tsp.cinnamon         3 cups flour                           nuts, raisins optional  (I use sunflower seeds)  a good hand full.Bake at 350degrees for approx. 40min.

        1. Gotham Gal


  3. chefbikram

    We had a bumper crop from our garden and I needed a way to use about 12 cups or more of zucchini! I made a zucchini casserole with ground beef (or turkey), spaghetti sauce etc., and a wonderful curry soup. The soup is super easy and the main ingredients: onion, zucchini, 1 can low-fat coconut milk, broth, curry…that’s it.

    1. Gotham Gal

      nice. i just got more zucchini again this week. the farm is exploding with it.

  4. panterosa,

    I grew up with Curried Zucchini Soup. I had it from a thermos in a plastic wine cup at beach cookouts since I did not eat burgers or dogs.Very simple to make, and best cold.