I don’t know about your garden, but our zucchini plants have been producing at least one zucchini each day for the past month. Read about why I love my garden here. That’s a lot of zucchini! I have given several away to family and friends (not left on their doorstep quite yet), but I’m still looking for new ways to use up what I kept for myself.
I used some in stir fry and fajitas. That was really yummy. My picky eater actually ate it quite well. It has now become his vegetable of choice. Which is good, because he’s going to be eating it every day from now til the end of the year!
I have yet to try the zucchini chips, or zucchini wedges I found on pinterest, but I am going to this weekend.
My favorite way to enjoy zucchini is in bread. I have two amazing bread recipes to share with you.
The first one is adapted from Our Best Bites, One Bowl Banana Zucchini Muffins (It’s only in their new recipe book, Savoring the Seasons). It has a fresh, summery taste that not many zucchini bread recipes can claim. I wanted to revel in the summer days instead of falling into fall baking.
Lemon, Blueberry, Banana, Zucchini Bread (with lemon frosting)
1/2 c butter melted 1/2 c brown sugar 1/4 c sugar
1 large egg 2 tsp vanilla zest of 1 lemon (about 1 tbsp)
1 1/2 c all-purpose flour 1 tsp baking soda 1 tsp ground cinnamon
1/8 tsp ground nutmeg 1 medium banana mashed 1 1/2 c grated zucchini
1/2 to 3/4 c blueberries
Preheat oven to 350. Prepare loaf pans (grease & flour, or spray with nonstick cooking spray). Melt butter in a microwave safe bowl. Add sugars, egg, vanilla, and lemon zest. Stir to combine. Add flour, baking soda, cinnamon, and nutmeg over the wet ingredients. Lightly whisk the dry ingredients together then mix with the wet ingredients. The batter will be thick at this point, but have no fear. Add the zucchini and mashed banana and stir it in. Add the blueberries and lightly fold them in. I actually used dried blueberries in the first batch, and fresh in the second. Either one works. If you are using frozen, make sure they are completely thawed, and strained before placing in the batter or it will make the batter too soggy.
Place into prepared pans. I used small loaf pans so I could give some to the neighbors. They like prepared zucchini much better than trying to use up one of those gargantuan ones by themselves. I’m nice like that! If I was really nice I’d give them the bread, and the gargantuan zucchini with the bread recipe so they can enjoy it and make more for themselves later. But I’m just not that nice. Instead I’m sharing the recipe here so everyone can enjoy it!
I was able to get 4 small loaves out of 1 recipe. The small loaves baked for about 30 minutes (give or take 5). One large loaf would bake for 50-60. You could make these muffins and they would bake for about 15-20 minutes.
Yes I added a frosting to this bread. Who said zucchini bread had to be healthy? Here’s the recipe I made for the frosting.
1/2 c butter, softened
3 c powdered sugar
1 tsp lemon zest
1 tablespoon lemon juice (just add the juice from the lemon that was zested)
Beat the butter, powdered sugar and lemon zest. Add the lemon juice and beat until light and fluffy. I actually added about a teaspoon of water to thin my frosting into more of a glaze. Add the frosting when the bread is mostly cooled. This will help prevent the frosting from streaming down the side, but will help melt it just slightly. The bread is good without the frosting, but the frosting takes it over the top! My baby couldn’t get enough of it! He’s getting too tall to keep anything at the edge of the counter!
The second bread recipe was from a recipe book called, Worldwide Ward Cookbook, Secret Recipes. I followed this recipe exactly, because it sounded so good, and I didn’t know how it would turn out if I made any changes. It was delicious!
Kendrick Family’s Zucchini Bread
3 c flour 1 tsp salt 1 tsp baking soda
1 tsp baking powder 3 tsp ground cinnamon 3 eggs
1 c vegetable oil 2 1/4 c sugar 3 tsp vanilla
2 c zucchini 1 c walnuts, chopped
Crumb Topping (optional)
1/2 c oats 1/2 c packed brown sugar
1/4 c flour 1/4 tsp cinnamon
1/4 c butter, softened
Prepare loaf pans (this made 2 large loaves). Preheat oven to 325 degrees. Sift flour, salt, baking soda, baking powder, and cinnamon in a large bowl. In a different bowl add eggs, oil, sugar and vanilla. Beat until well combined. Add the flour mixture to the wet ingredients. Stir to combine. Add the zucchini and nuts. Stir to combine. Pour batter into prepared pans. Bake for 15 minutes then add crumb topping.
Crumb topping: combine all ingredients. Pat onto partially baked breads.
Bake another 45-50 minutes or until bread is done.
Do these recipes get you excited about the plethora of zucchini headed your way? My family can’t wait for me to bake some more. It’s a good thing I’ve got so much!
What ways do you use up your zucchini? What’s your favorite zucchini recipe?