While I do not like summer, I do love the abundance of fresh fruits and vegetables. A favorite is Zucchini. I enjoy it fried with butter and onions, BATTERED & FRIED as well as main dishes such as ZUCCHINI & SAUSAGE CASSEROLE.
But I think my favorite way to use this summer vegetable is in baking. I previously shared a recipe for basic ZUCCHINI BREAD and ZUCCHINI CAKE. Today I am sharing four more recipes for breads that I enjoy.
CHOCOLATE ZUCCHINI BREAD
PUMPKIN ZUCCHINI BREAD
ITALIAN ZUCCHINI BREAD
ZUCCHINI DILL MUFFINS
CHOCOLATE ZUCCHINI BREAD
Makes 3 medium size loaves or 5 mini loaves
3 cups flour
1/4 cup cocoa
1 TBS cinnamon
1 tsp baking soda
½ tsp baking powder
1 cup sugar
1 cup brown sugar
3 eggs
1 cup oil
2 tsp vanilla
2 cups shredded zucchini
2 cups chocolate chips
1 cup chopped walnuts
Preheat oven to 325 degrees. Grease and flour pans. (Makes 3 medium size loaves or 5 mini.)
Mix dry ingredients, except sugars. Set aside. Beat sugars and eggs, add oil and vanilla, stir in zucchini. Blend in dry ingredients and mix well. Stir in chocolate chips and walnuts.
Pour in to pans. Bake 50 to 60 minutes, until tester comes out clean. Cool in pans 10 minutes on cooling rack. Then remove from pans and cool completely. These freeze well.
PUMPKIN ZUCCHINI BREAD
Makes 3 medium size loaves or 5 mini loaves
3 cups flour
1 cup sugar
1 cup brown sugar
3 eggs
1 cup canned pumpkin
1 cup oil
1 tsp baking soda
½ tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 TBS vanilla
2 cups zucchini
1 cup chopped pecans (or nut of your choice)
Preheat oven to 325 degrees. Grease and flour pans.
Mix dry ingredients, except sugars. Set aside. Beat sugars and eggs, add oil, pumpkin and vanilla, stir in zucchini. Pour in to pans. Bake 50 to 60 minutes, until tester comes out clean. Cool in pans 10 minutes on cooling rack. Then remove from pans and cool completely. These freeze well.
FOR BLUEBERRY ZUCCHINI BREAD – Substitute blueberries for the pumpkin and omit the cloves and nutmeg.
ITALIAN ZUCCHINI BREAD
Makes 1 Large Loaf
Great with Pasta Dishes, Soups or Stews
2 cups all purpose flour
1 tsp sugar
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp Italian seasoning
½ tsp garlic powder
1 tsp dried minced onion flakes
1 cup buttermilk
1 stick butter, melted
2 eggs
1 cup unpeeled, shredded zucchini
1 cup shredded mozzarella cheese
Preheat oven to 350 dgrees. Spray 9 x 5 loaf pan with PAM Baking Spray.
Combine all dry ingredients in a large bowl. In a smaller bowl mix buttermilk, melted butter and eggs. Add to dry ingredients and mix well. Fold in zucchini and mozzarella cheese.
Spoon in to pan. Bake 55 to 60 minutes until center tests done. Cool 10 minutes on cooling rack, then removed from pan to cool completely. Slice and serve with butter.
ZUCCHINI DILL MUFFINS
Makes 12 Muffins
These are great with a nice luncheon salad!
1 1/2 cups flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 tsp. fresh minced dill, OR 1/2 teaspoon dill weed
1/4 cup milk
1/2 cup butter — melted
2 large eggs
2/3 cup ricotta cheese
1/2 cup shredded zucchini
Heat oven to 400°̊. Grease muffin tins or line with 12 baking cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt, and dill. Mix well. In medium bowl combine milk, butter, and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring until just moistened (batter will be stiff). Fill prepared muffin cups 2/3 full. Bake at 400°̊ for 20-25 minutes or until golden brown. Remove from pan and serve warm with lots of fresh butter!
Nana's Victorian Parlor 