Favorite Zucchini Bread

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     It’s zucchini season, and if you garden you have zucchini coming out of your ears.  Right?  Never fear, Chew Wanna Eat to the rescue with a recipe for bread (or muffins) that is so moist and delicious, even naysayers will love it.  I’ll never forget that years ago I gave a slice of zucchini bread to a nephew who was about five at the time.  He promised me that he hated zucchini bread.  I never told him what the bread was, I just gave it to him.  After he scarfed it down he asked for a second slice while exclaiming, “Wow!  That was the best banana bread I ever had.”  Call it what you want kid, just eat it.  lol 

     Eat one loaf today and freeze another one for later.  When I have a bunch of zucchini ready from the garden I’ll often use my Ninja food processor and prepare a lot of the squash at once, then I freeze in pre-measured freezer bags for winter baking.  So handy to have when you want to bake during the cold winter months.

 INGREDIENTS:   YIELD:  2 loaves

2 cups grated squash

3 eggs

2 ¼ cups sugar

1 cup canola oil

3 tsp vanilla

1 tsp baking soda

¾ tsp Baking Powder

¾ tsp salt

2-3 tsp cinnamon

2 cups AP flour

1 cup Whole Wheat Flour

 

TOPPING (Optional)

2 TBSP Sugar

1 tsp Ground Cinnamon

 

PREPARATION:

Wash the zucchini and cut the ends off.  Stick the squash in a colander for a few minutes and let some of the water drain off.  Leaving the squash a little on the wet side adds extra moistness to your bread.  Using a food processor blend until it’s nearly the consistency of applesauce.  Set aside.

In mixer bowl, beat eggs, sugar, and canola oil for 2 minutes at medium speed.  Add vanilla, soda, salt and squash.  Beat until well blended.  Add flour and mix until combined and batter is smooth. (If you have a big enough Food Processor, you might be able to mix the entire recipe).

Pour into two prepared 5″ x 9″ loaf pans and bake at 335° F for a good hour.  Check for doneness with toothpick.  If toothpick is clean and dry, the bread is done.

NOTES:

I know it adds extra calories, but I almost always grease my baking pans with a little butter.  It gives the crust a better texture and adds a little extra flavor.

Muffins will take about 35 minutes, and I always overfill the cups.

Mini loaves will take about 45 minutes.

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By Tika for CHEW WANNA EAT? © 2018

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ZUCCHINI FRITTERS

Zucchini Fritters

     I made my new Zucchini Blueberry cookies again today because Bob was out of sweets and not a happy camper.  I had some leftover grated zucchini and didn’t want to throw it out.  Boy, am I glad I didn’t.  These fritters were awesome!  I’ve never had them before, nor have I made them before.  I just made it up as I went along.  The only thing I’ll change next time is to make them smaller.  Here’s how I did it:

INGREDIENTS:

2 cups grated zucchini

½ cup AP flour

2 tsp low sodium soy sauce

1/3 cup grated onion

1 tsp garlic powder

1 egg

pepper

 

PREPARATION:

Wash and peel about half of the skin off the zucchini.  See how nice the green skin looks in the finished product?

In a medium mixing bowl, add flour, soy, onion, garlic powder, egg, and pepper.  Mix well with a fork.  Add the zucchini and mix well.  The finished product should be like a thick pancake batter.

Preheat a skillet and add some olive oil.  Using a large spoon, drop batter into hot oil and cook until desired color is obtained.  Flip, flatten with a spatula and cook the other side.  Drain on paper toweling.  Serve.

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Zucchini Fritters (2)

Zucchini Cookies with Cream Cheese Frosting

Zucchini cookies with cream cheese frosting

    Oh what to do with all the zucchini?  Not more bread (although I love my zucchini bread recipe).  Cookies it is!  You’ll note the addition of only 1/8 tsp nutmeg.  I want to taste it, but I do not want it to be overpowering.  Nutmeg can be strong.  I think 1/8 tsp is just right.  This recipe makes a soft cake-like cookie.  Vegetables and fiber in every bite!

INGREDIENTS:         YIELDS 30 COOKIES

1 stick salted butter, room temp

½ cup white sugar

½ cup packed light brown sugar

1 ½ tsp vanilla extract

1 large egg

2 dashes salt

1 tsp baking soda

½ tsp baking powder

1 3/4 cup + 2 Tbsp AP flour

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1 1/2 cups grated zucchini

OPTIONAL:  Dates, walnuts, chocolate chips

Cream Cheese Frosting Ingredients:

4 oz cream cheese , softened

4 Tbsp butter, softened

1 tsp vanilla extract

2 cups confectioner’s sugar

 

PREPARATION:

Wash squash and peel most of it.  I always leave a few skinny strips of the skin on just because I like the looks of the dark green in whatever I’m baking.  Grate it, using a box grater.  (Takes less than a minute). Set aside.

In mixer bowl, beat butter and sugars until light and fluffy.  Add egg and vanilla, beating another minute.

Add salt, baking soda, baking powder, cinnamon, and nutmeg, giving it a quick mix.

Add grated zucchini and give it a quick mix, just until incorporated.  With mixer on low speed, slowly add flour, mixing until just incorporated. Stir in dates, walnuts, or chocolate chips.  Or go crazy and add them all.

On a stoneware baking sheet or baking sheet lined with parchment paper or silicone sheet, drop batter using large cookie scoop.  Bake about 12 min at 375° F Cool 2 minutes and remove to cooling rack. Frost when completely cooled.

 

Cream Cheese Frosting Preparation:

In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until smooth and fluffy. Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy.  Frosted cookies must be refrigerated.

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By Tika for CHEW WANNA EAT? © 2017

zucchini cookies

Zucchini cookies with cream cheese frosting

zucchini cookies w-cream cheese frosting