Zucchini overload: Any good recipes for zucchini bread?
- Thread starter buckeyefan08
- Start date
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Discussion Overview
The thread centers around sharing recipes and experiences related to zucchini, particularly zucchini bread, as participants discuss their abundance of zucchini and seek creative ways to use it. Various recipes and cooking methods are shared, along with personal anecdotes about growing and preparing zucchini.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant mentions having an abundance of zucchini from their sister-in-law's garden and asks for recipes for zucchini bread.
- Several participants suggest using websites like allrecipes.com for finding zucchini recipes.
- One participant shares a detailed recipe for zucchini casserole, highlighting its savory nature compared to sweet zucchini bread.
- Another participant describes a zucchini cobbler that resembles apple cobbler, emphasizing its taste without revealing the main ingredient.
- One participant shares their experience of making zucchini fritters, detailing the ingredients and cooking method.
- Another participant mentions freezing shredded zucchini for later use in baking and cooking.
- One participant identifies a specific recipe from allrecipes.com that they found particularly enjoyable, noting the use of a spice blend.
- Some participants discuss whether to peel zucchini before shredding, sharing their personal preferences.
- One participant mentions a three cheese garden pizza that includes zucchini, which has been well-received by their family.
Areas of Agreement / Disagreement
Views differ on whether to peel zucchini before shredding, with some participants preferring to leave the skin on while others choose to peel larger zucchinis. No clear consensus emerges on the best method for preparing zucchini.
Contextual Notes
Participants share a variety of personal experiences and recipes, reflecting a community engaged in cooking and utilizing homegrown produce. The discussion includes both sweet and savory preparations of zucchini.
Who May Find This Useful
Consultants and community members looking for creative ways to use zucchini in their cooking may find the shared recipes and experiences beneficial.
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Zucchini Casserole
By Geneve Wanberg
1 – lb zucchini, cubed
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon ancho chili powder
1 teaspoon baking powder
3 Tablespoons pancake mix
3 eggs (beaten with fork)
1/2 cup diced red, yellow, and orange bell peppers
1/2 – lb jack cheese or cheddar/jack cheese, cut in cubes
1/4 cup butter
4 green chilies roasted, peeled, seeded and chopped OR 1 – 4 oz can of green chilies
1/2 cup fried onions, crumbled
Generously spray a 12 inch X 9 inch X 5-1/2 inch covered deep dish clay baker (I use the one made by Pampered Chef). Place cubed zucchini in baker, cover and microwave for 5 minutes. Drain zucchini (this is critical to created the correct consistency in the casserole) then set aside keeping zucchini in clay baker. Combine salt, cumin, ancho chili powder, baking powder, with pancake mix and set aside. Next combine together the beaten eggs, diced peppers, cubed cheese, and pancake/spice mixture. Fold this mixture into zucchini mixture in the clay baker. Dot with butter and return covered clay baker to microwave oven. Cook casserole at full power setting for 15 minutes (turn a quarter of they way if you don’t have a turntable in your microwave). Casserole should be slightly runny in center. Gently draw outside of casserole to center. Replace cover and let casserole stand on counter for another 5 to 10 minutes. Just before serving sprinkle fried onions over top.
Makes: 5-6 servings
NOTE: Casserole can be baked in the oven at 375 degrees for about 30 minutes or till set. This recipe can easily be doubled.
Works every time!
Zucchini Bread
Combine and beat together:
3 eggs
1 cup sugar (or 1/2 cup granulated fructose)
1 cup expeller pressed oil
2 cups shredded zucchini
1 tsp vanilla
1 tsp rum extract
Sift together:
3 cups cake flour (white or wheat)
1 tsp salt
1 tsp soda
2 tsp cinnamon
1/2 tsp alspice
1/4 tsp nutmeg
1/2 tsp baking powder
2 cups chocolate chips (white or dark)--optional
1/2 cup nuts, chopped --optional
Add dry ingredients to egg mixture and stir well. Add remaining fun stuff if you want.
Pour into 2 8 inch by 4 inch loaf pans and bake 1 hour at 325 degrees. Yield 2 loaves
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Zucchini Cobbler - Allrecipes
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I used the recipe that is titled Mom's Zucchini Bread that has over 900 reviews. It is the best tasting bread yet! It just calls for cinnamon, but I used our Cinnamon Plus Spice Blend and it is YUM-O.....as Rachael Ray would say!
Good luck
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Zucchini - Corn Pancakes
1 - 6 to 8 inch zucchini, 2 ears of cooked corn, 2 green onions sliced etc.
1 1/2 cup Bisquick; 1 tsp. salt; 1 tsp. Pampered Chef Italian Seasonings;1/2 cup Sargento Reduced Fat-4 Cheese Mexican Shredded Cheese;1/2 tsp. pepper; 2 JUMBO eggs; 1/4 cup water; 4 tablespoons vegetable oil.
Shred the Zucchini with our Mandoline; use Boning knife to cut the cooked corn off the cob (you could use it from a can). Add all the other ingredients in our Classic Batter Bowl, and stir with a Mix N Scraper until all Bisquick is moist. Spray our Griddle with Kitchen Spritzer, and use our Medium scoop to place batter on the griddle. This recipe makes approximately 18 to 20 three inch pancakes. They stay fresh in refrigerator for several days. I dole them out to myself about 3 to 4 per day for breakfast.
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The small to medium ones get used up quickly. Last version of zuke cake (flavored with cocoa powder), I used the julienne peeler, and it worked wonderfully, quickly, and was easy to clean.
btw, tender young pumpkins taste yummy too, cooked as a veggie.
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Frequently Asked Questions
What are some basic ingredients needed for zucchini bread?
To make a basic zucchini bread, you'll need grated zucchini, all-purpose flour, sugar, eggs, vegetable oil, baking powder, baking soda, salt, and vanilla extract. You can also add spices like cinnamon or nutmeg for extra flavor.
Can I use whole wheat flour instead of all-purpose flour in zucchini bread?
Yes, you can substitute whole wheat flour for all-purpose flour in zucchini bread. However, it may result in a denser texture. You can also use a mix of both flours for a healthier option while maintaining a lighter texture.
How do I make my zucchini bread moist?
To ensure your zucchini bread is moist, make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. Additionally, using oil instead of butter and not overmixing the batter can help maintain moisture.
Can I add nuts or chocolate chips to my zucchini bread?
Absolutely! Adding chopped nuts like walnuts or pecans, or chocolate chips, can enhance the flavor and texture of your zucchini bread. Just fold them into the batter before pouring it into the baking pan.
How should I store leftover zucchini bread?
Leftover zucchini bread can be stored at room temperature in an airtight container for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you're ready to enjoy it again.
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