Zucchini bread

I was searching my blog for a zucchini bread recipe and realized that in the last 10 years I’ve never once posted one! How is this possible?! I’ve been making zucchini bread for years and it’s such a staple for late summer produce. It turns out that every time I make a batch I just search for a new recipe. Well the buck stops here. I found a zucchini bread recipe that is tasty and easy. And relatively healthy.

Spiced Raisin Zucchini Bread

Modified from: butter with a side of bread

Makes 2 loaves

Ingredients:

  • 3 cups of flour – I used 1 cup whole wheat, 1 cup buckwheat and 1 cup all purpose
  • 1 tsp nutmeg
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1/2 cup plain yogurt
  • 3 eggs
  • 3 tsp vanilla extract
  • 2+ cups grated zucchini
  • 1 cup chopped walnuts
  • 1 cup raisins

Directions

  1. Preheat oven to 350f and prepare two bread pans
  2. Mix flours, salt, baking powder, soda, nutmeg and cinnamon together in a small bowl. Set aside.
  3. Beat eggs, oil, yogurt, vanilla, and sugar together in a large bowl until smooth.
  4. Add dry ingredients to the wet mixture and stir until combined.
  5. Add zucchini, nuts and raisins to the mixture until well combined. Pour batter into prepared pans.
  6. Bake for 45 minutes, or until tester inserted in the center comes out clean.
  7. Cool in pan for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
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Corn and Zucchini Cakes

Between our CSA and garden, we have more sweet corn and zucchini than we know what to do with! We get a dozen ears of corn each week, which means J and I need to eat an ear a night…eek! The first week of sweet corn J was in CA and we were going out-of-town for the weekend. This meant I needed to single-handedly consume at least 8 ears in 4 days so we’d be on track for them to get eaten up within a week. I rarely turn down challenges, so I managed to eat corn 2 (sometime 3) times a day while J was gone. There were only 2 ears left when he got home 🙂

After that corn-filled week, I decided it was time to mix things up a bit. There was no way I was eating corn everyday for the rest of the summer. We had a few ears with dinners during the week, but then I decided to cut the kernels off the cob and use them in a few recipes. I also had a ton of zucchini on hand, which I had shredded up when I made Ambitious Kitchen’s Zucchini Brownies. The brownies only used a cup, so I was left with 3 cups of shredded zucchini.

photo(4)So now I was left with 3 cups of shredded/julienned zucchini and 5 cups of fresh sweet corn. Now what?? First, came a salsa-dip inspired by Smitten Kitchen’s charred corn tacos and zucchini-radish salsa.  I didn’t have any radishes on-hand and we were having a cookout in a few days, so I opted for making a dip instead. I will hopefully post that recipe soon. Then came corn and zucchini cakes, inspired by this post on Serious Eats‘ and this post on Whole Foods‘ blogs. I pretty much used serious eats’ recipe as the flavor guide and whole foods’ recipe as the logistical guide.

Zucchini Corn Cakes
Recipe adapted from Serious Eats and Whole Foods

Ingredients

  • 2 eggs
  • 1/2 cup buttermilk (I use buttermilk powder + water)
  • 1 tbsp oil (this was on accident, so you probably don’t need it)
  • 1/2 cup whole wheat flour
  • 1 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cups zucchini, julienne or shredded
  • 1 cups corn kernels
  • 1 small hot red pepper, diced with seeds removed (you can keep the seeds in to make it spicier if you’d like)
  • 1 tbsp cilantro, diced

image(7)Directions

  1. In a large bowl, whisk the eggs, buttermilk, and oil.
  2. In a medium bowl, mix the flour, baking powder, salt, and pepper.
  3. In a medium bowl, mix the zucchini, corn, pepper, and cilantro.
  4. Add the flour mixture to the egg mixture and stir well.
  5. Add the zucchini mixture to the egg-flour mixture and mix well.
  6. Heat a pancake griddle to 300F. Using a large spoon (usually tablespoon size), scoop batter on the griddle. Cook for 3-5 minutes on each side, or until lightly browned.*
  7. Serve warm or room-temperature. They are tasty plain, but you could top them with sour cream if you wanted.

*I was worried about the centers being done, so I ended up putting the finished cakes back on the griddle once they were all done.

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2017 update

We no longer have a griddle so I decided to attempt a baked version. I hadn’t been super happy with the rubbery-texture last time, so I decided I would try a modified recipe. The end result was great – our daughter couldn’t get enough!

Ingredients:

  • 2 small zucchinis, grated
  • 1 cup of thawed corn kernels, thawed
  • 4 large eggs, beaten
  • 1 tsp mixed spices (garlic, italian seaoning
  • 1/2 cup shredded cheddar cheese
  • 1 cups all-purpose flour

Directions:

  1. Mix vegetables together and stir in spices.
  2. Whisk eggs in a bowl. Add flour and vegetable mixture, mix well.
  3. Stir in cheese
  4. Pour mixture into a sprayed baking disk (I used 9×13)
  5. Bake at 375F x 30 min
  6. Use a toothpick to test doness. It should come out clean. Cut into squares.