Tag Archives: zucchini

01 August 2020: One-Bowl Vegan Zucchini Bread

Because we’ve received a really (really, really) large amount of zucchini, I’ve developed a new appreciation for gardeners and the creative recipes so many people share to help use up zucchini crops. We’ve had some delicious muffins (thanks Joanne Chang-Meyers) and today, we baked this delicious and moist Vegan Zucchini Bread recipe from the website Nora Cooks.

One-Bowl Vegan Zucchini Bread

Ingredients

  • 1/4 cup canola oil (also suggested were coconut oil, vegan butter or applesauce for those wanting to bake oil-free version)
  • 1/3 cup almond milk
  • 1 TBSP ground flaxseeds
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • 1 cup grated zucchini (about 1 medium)
  • 1 1/2 cups white or whole wheat all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • OPTIONAL: 1 cup dairy free chocolate chips or walnuts

Method

  1. Preheat oven to 350 degrees F. Line a standard 9×5 loaf pan with parchment or spray with oil.
  2. In a large bowl, add the oil, almond milk, ground flaxseeds, brown sugar and vanilla. Whisk well until combined.
  3. Lightly blow the grated zucchini with paper towels and add to the bowl. Stir the zucchini into the wet ingredients.
  4. Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being carful not to over-mix or the loaf will be too dense.
  5. Fold in walnuts or chocolate chips if using. Pour into the prepared pan, and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let it cool in the pan for a few minutes, then transfer the loaf to cool on a rack. Slice and enjoy.

Can also be made into muffins (12). Oil a muffin pan, spoon batter nearly to the top of each muffin cup and bake at 350 for 15-20 minutes.


21 July 2020: Morning Glory Muffins

If necessity is the mother of invention, then overabundance is the brainchild of resourcefulness.

This week our CSA share was filled with zucchini squash. In an effort to not waste a single thing, I turned to using zucchini in baked goods. After all, isn’t that what everyone does with an over-abundance of zucchini?

Joanne Chang’s Flour Bakery shares a killer Good Morning muffin in the first Flour Bakery cookbook. While similar to the morning glory muffins, this one is chock full of fruits, nuts, and…. zucchini.

Good Morning Muffins

  • 1/2 cup wheat bran
  • 1/2 cup hot water
  • 1 small zucchini, grated (about 1 1/2 cups)
  • 1/2 cup raisins
  • 1/2 cup pecan halves, roughly chopped and toasted
  • 1 apple, peeled, cored and chopped (about 1 cup)
  • 2/3 cup packed light brown sugar
  • 3 eggs
  • 3/4 cup canola oil
  • 1 tsp vanilla
  • 1 1/2 cup unbleached all purpose flour
  • 3/4 cup old-fashioned oats
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon

Method

  1. Position a rack in the center of the oven and heat oven to 350 degrees F. Butter a standard 12-cup muffin tin, coat with non-stick spray or line with paper liners.
  2. In a medium bowl, stir together the wheat bran and hot water until the bran is completely moistened. Add zucchini, raisins, pecans, coconut, and apple. Stir until well mixed.
  3. Using a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed for 3-4 minutes or until the mixture thickens and lightens. On low speed, slowly drizzle in the oil and then the vanilla. Add it slowly so as not to deflate the air you have just beaten into the eggs (should take about a minute). Remove from the stand mixer.
  4. In medium bowl, stir together the flour, oats, baking powder, salt and cinnamon until well mixed. Add the flour mixture to the egg mixture and fold carefully just until the dry and wet mixtures are well combined. Then add the bran mixture and fold again just until well combined. Spoon the batter into the prepared muffin cups, dividing it evenly and filling the cups to the rim (almost overflowing).
  5. Bake for 35 to 45 minutes or until the muffins are lightly browned on top and spring back when pressed in the middle with a fingertip. Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.
  6. The muffins taste best the day you bake them, but then can be stored in an airtight container at room temperature for up to 3 days. If you keep them for longer than one day, refresh them in a 300 degree F oven for 4 to 5 minutes. Or you can freeze them, wrapped tightly in plastic wrap for up to 1 week; reheat, directly from freezer in a 300 degree F oven for 8-10 minutes.

15 September 2015 Zucchini & Feta Cheese Bake

This recipe comes to us courtesy of Meatless Monday. Since everyone seems to have a lot of zucchini these days, this seemed like a delicious way to make use of them. Serves 4 – and it was just a delicious warmed up the next day for lunch.

Zucchini & Feta Cheese Bake

Ingredients

  • 3 zucchini, diced

    Zucchini mix, ready for the eggs.

    Zucchini mix, ready for the eggs.

  • 1 cup frozen peas
  • 3 celery stalks, chopped
  • 7 oz. feta cheese
  • 2 garlic cloves, crushed
  • 1 cup yogurt (I used Greek yogurt, non fat)
  • 2 eggs
  • a handful of fresh parsley, chopped
  • 1 TBSP olive oil
  • salt

Method

  1. Preheat oven to 390 degrees F.
  2. Sweat the garlic, zucchini and celery in olive oil for about 5 minutes.
  3. Add the peas and parsley and seas with salt*. Cook for another 5 minutes.
  4. Grease a casserole dish and transfer the zucchini mixture in. Mix in the feta cheese.
  5. Bake in the oven for about 20 minutes.
  6. Remove. Add the yogurt and eggs (mix these in advance).
  7. Bake another 10 minutes of so (I found this step needed at least 20 minutes to firm up the eggs).
  • *=I don’t add salt.

15 August 2015 Crunch Stuffed Zucchini

From Vegetarian Times, Downloaded from the web at www.vegetariantimes.com on August 14, 2015.

For the record, I’m not a big fan of putting potato chips on any dish. Chips seem to be able to stand on their own without the guise of “healthy” vegetarian cooking making them seem more enticing.  However, I did prep this recipe as stated and it was pretty good.  If I were to do it again, I think I might try panko bread crumbs in place of the potato chips. The yogurt/cheese sauce added a nice creaminess to the sauteed veggies and chickpeas. So, if you have a bumper crop of zucchini, this is one delicious way to deal with it.

Crunchy Stuffed Zucchini – serves 4

Ingredients

  • 4 large zucchini, halved lengthwise zucchini
  • 1 TBSP olive oil
  • 1 medium onion, chopped (about 1.5 cups)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 cup cooked chickpeas
  • 3 tomatoes, chopped (about 1 cup) use fresh – try Romas
  • 2 tsp dried thyme
  • 1 cup cheddar cheese
  • 4 oz plain yogurt
  • 1/2 tsp paprika
  • 1/2 cup crushed potato chips

Method

  1. Preheat oven to 400 degrees F. Scoop out seeds and flesh from zucchini to create 1/4-in-thick shell. Chop flesh and set aside. Place zucchini shells in baking dish coated with cooking spray (I used coconut oil spray).
  2. Heat oil in large skillet over medium heat. Add onions, bell pepper, chickpeas, tomatoes, thyme, and chopped zucchini. Saute 5 minutes or until tender.
  3. Fill each zucchini shell with 1/2 cup chickpea mixture. Stir together cheese, yogurt and paprika in small bowl. Spoon 2 TBSP atop stuffing in each zucchini, then sprinkle each with 1 TBSP crushed potato chips (see my note about bread crumbs). Bake 20 minutes or until stuffed zucchini are heated through and crispy on top.

18 Aug 2011 Zucchini Tomato Curry

Adapted from Meatless Monday: Zucchini Tomato Curry. Downloaded from the web on 08/16/2011.

My Comment: Although this recipe filled our house with the delicious fragrance of cumin, coriander and ginger, the finished product – in my humble opinion – needs a tweak or two.  First of all, the zucchini rounds should be cut again so that they cook up faster. Or maybe I just need to by skinnier zucchini 🙂  We both expected a bit more of a sauce; not sure how to accomplish that. I served Adrien some basmati rice with his portion –  mine without. Note – the directions on Meatless Monday’s site left out the garam masala even though it is listed in the ingredient list, so if you use the download, be prepared to punt.

Ingredients  

zucchini tomato curry

Copyirght © 2011. Adrien Bisson.

1 TBSP olive oil for preparing the pan
2 tsp fresh garlic, minced
2 tsp fresh ginger, minced
1/2 cup onion, chopped
1 TBSP garam masala (make your own, or I used Whole Foods brand)
1 tsp ground cumin
1 tsp ground coriander
salt and pepper to taste
3 zucchini, sliced into rounds (see my comment above)
2 ripe tomatoes, pureed
juice from 1/4 lemon

Method

1. Place olive oil in frying pan over medium-high heat. Add fresh garlic, ginger and onion. Saute for 3-5 minutes or until fragrant.

2. Add pureed tomatoes to the pan and stir until well incorporated. Season the tomato-onion mixutre with the cumin, coriander,  Garam Masala, salt and pepper (to taste). Mix well to ensure all seasonings are evenly distributed.

3. Toss in the zucchini and stir well to ensure the zucchini is thoroughly coated in tomato curry sauce. Cook for 3-5 minutes (I think this should be a LOT longer), stirring occasionally, or until the zucchini is cooked through.

4. Squirt the 14 lemon over the curry. Taste and adjust seasonings.

Serves 3. Nutrition information: Calories 108.3, Fat 5.6 grams, carbs 13.7 g, fiber 3.8 grams, protein 3.7 grams.


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