What do you do with zucchini?

22 08 2010

I bake it into delectable loaves for munching (recipe below):

I also have some enchiladas in the oven that are filled with chicken, cheese & shredded zucchini, and topped with the tomatillo sauce I made on Friday, thinned with a little chicken stock.  They aren’t out of the oven yet but I’m going to go out on a limb and say they are going to be delicious.

Oh – and completely unrelated, I made this loaf of multi-grain bread using a no-knead recipe from Mother Earth News.

Zucchini bread:

  • 3 large eggs
  • 2 cups grated zucchini
  • 1 cup granulated sugar
  • 1 cup maple syrup
  • 1/2 cup vegetable oil
  • 1/4 cup applesauce
  • 3/4 cups flax meal
  • 1/4 tsp almond extract (or 1/2 tsp vanilla)
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all purpose flour
  • 1 tsp sea salt
  • 1 Tbs cinnamon
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 cup broken walnut halves

Preheat oven to 350 and grease 2 loaf pans.  Combine eggs, zucchini, sugar, syrup, oil, applesauce, flax meal and extract. Whisk all other ingredients except the walnuts and then mix in with the wet ingredients.  Add the walnuts and divide between loaf pans.  Bake until the loaves are dark brown and pass the clean toothpick test (or clean skewer test), about 50 minutes.  Cool and enjoy!  They also freeze extremely well.




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