For many years now, I have been growing zucchini & looking for other ways and means to make use of them aside from your usual dishes like salads and etc. So I have experimented a lot of times to get interesting dishes that feature zucchini as the main ingredient.
Here are 2 delicious bread recipes that star the zucchini as main ingredient and they’re absolutely delicious.
Moist Zucchini Quick Bread Recipes With Nuts & Spices
6 cups unbleached white flour, or a combination of half white, half whole wheat
2 tsps salt
2 tsps baking soda
1/2 tsp baking powder
2 tbsps cinnamon, ground
6 large eggs
3.5 c sugar
5 tsps pure vanilla extract
1 3/4 c canola oil
5 c zucchini, finely grated
2 c walnuts/pecans, chopped
Preheat your oven to around 350 deg. F. Butter/spray with vegetable spray & flour 4 (8½ X 4½ X 2½ inch) loaf pans and set aside. Using a food processor, grate the zucchini until it is fine. Set aside. Inside a big bowl, mix flour, salt, baking soda, baking powder and cinnamon and set aside. Beat eggs in an another large bowl, preferably with a stand mixer, or a hand-held mixer. Next, add sugar, canola oil & vanilla then mix again until blended well. Scrape sides of bowl.
Add grated zucchini then mix, scraping down sides of bowl once or twice. Using a large rubber spatula, fold in your flour mixture until it is all combined and there are no dry ingredients left in the bottom of your bowl. Fold in the walnuts/pecans. Spread batter into the 4 prepared pans and bake at 350 deg. for 1 hour (60 minutes) or just until knife comes out clean. Allow cooling for 5-10 minutes and then gently removing them from the pans and let them cool completely on wire racks before wrapping and freezing. Serve at room temperature or chilled.
Refrigerate for up to 2 days or freeze for up to 3 months. Make 4 regular size zucchini breads. Delicious Blueberry Zucchini Bread 3 pcs eggs, lightly beaten 1 c vegetable oil 2 1/4 c white sugar 2 c zucchini; shredded 3 c flour (all-purpose) 1 tsp salt 3 tsps vanilla extract 1 tsp baking powder 1/4 tsp baking soda 1 tbsp ground cinnamon 1 pint fresh blueberries Preheat your oven to around 350 deg. F (175 degrees C). Lightly grease 4 mini-loaf pans.
Inside a large bowl, beat together the eggs, oil, vanilla, & sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Next, bake 50 minutes in the preheated oven, or just until a knife inserted in the middle of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
What a wonderful July—so many hours of sunshine! Writing this in early August so I’m hoping the summer weather continues over this month.
I would like to share my favourite zucchini bread with you. One year my husband planted three zucchini plants and I had zucchini coming out of my ears. I baked 75 loaves that year and of course they were for family, friends, neighbours and bake sales and meetings. It is so moist and delicious! Being a chocoholic, I love it.
CHOCOLATE ZUCCHINI LOAF CAKE
3 medium eggs
2 cups sugar
1 cup salad oil
2 (1 oz.) squares unsweetened chocolate, melted
1 tsp. vanilla
2 cups grated zucchini (unpeeled)
3 cups sifted all-purpose flour
1 tsp. salt
1 tsp. cinnamon
1 1/2 tsps. baking powder
1 tsp. baking soda
1 cup coarsely chopped almonds
Beat eggs until lemon coloured. Beat in sugar and oil.
Stir melted chocolate into egg mixture along with vanilla and zucchini.
Sift the flour together with salt, cinnamon, baking powder and soda.
Stir into zucchini mixture with almonds; mix well.
Pour into two (9×5 inch) greased loaf pan.
Bake in moderate oven,350 deg. F about 50 to 60 minutes until bread tests done.
Cool in pans 15 minutes. Turn out on cake racks to finish cooling.
NOTE: These breads freeze well. Serve at room temperature with whipped cream cheese
flavoured with grated orange rind.
3 Tablespoons cocoa plus 2 Tbsp.oil = 1 oz. unsweetened choc.
AUTUMN PLUM TORTE
1/4 cup margarine
1 Tbsp. sugar
1/4 tsp. salt
2 eggs
1 cup flour 1
1 Tbsp. flour
dash of nutmeg
dash of cinnamon
1/2 cup Half and Half
10-12 Italian plums
1 cup sugar
Cream margarine with 1 tbsp. sugar.
Add salt and 1 egg yolk, mix well. Reserve egg white.
Add 1 cup flour; mix well.
Spread over bottom of 9 ” pie pan (sprayed with Pam)
Cut plums in half, place cut side up over crust.
Combine 1 cup sugar, 1 tbsp. flour, and spices.
Sprinkle over plums.
Beat 1 egg + egg white; add Half and Half.
Pour over plum mixture. Bake at 425 F for 10 minutes, then 350 F for 40-45 mins. until plums are brown and custard set.
BLUBERRY CREAM PIE
1 pkg. vanilla pudding
1 1/2 cups milk ,1/2 cup whipped cream
Make pudding as directed on box except use 1/1/2 milk.
Refrigerate until cold.
Fold in whipped cream; turn into baked pie shell.
2 cups blueberries fresh or frozen
1 Tbsp. cornstarch
2 Tbsp. sugar
1 Tbsp. lemon rind
1 Tbsp. lemon juice
1 pie shell (9 inch) baked
In sauce pan, place scant 1 cup blueberries.
Add combined cornstarch, sugar, lemon rind and lemon juice.
Cook over low heat mashing and stirring until mixture thickens and clears.
Add remaining blueberries. Cool slightly.
Carefully spoon over pudding. Chill and serve.
Source: http://jccabulletin-geppo.ca/community-kitchen/chocolate-zucchini-loaf-cake/