Summer Bounty: Zucchini Recipes

It’s summertime and for many of us zucchini is coming out of our ears! Not really, but when it starts to grow in a garden, you tend to get many zucchinis all at once. So, what do you do with all that zucchini? Zucchini bread, zucchini muffins, zucchini pancakes, zucchini frittata, sautéed zucchini, grilled zucchini…you get the idea. Have you ever made zucchini bread? I’ve got you covered with one of my classics. Just a little back story…

In my (Wendy Jo here) former years I taught high school & college culinary arts classes. This recipe I’m sharing is actually a recipe I started off each semester. Yep, first day of class and already teaching students the important aspects of making a quick bread. Quick breads are just that–quick! The most important part is to mix dry ingredients together first and in a separate bowl mix together wet ingredients, then you make a well in the center of your dry ingredients and pour in your wet ingredients. Then, you mix quickly and lumps are cool–meaning, don’t over mix the batter–these are not cakes and should not be a smooth batter. This is super important and also applies to muffins, brownies, and other quick breads. Now you’re ready!

1. Preheat oven. To 375*F. Grease a bread pan or spray with cooking spray.
2. Stir together flour through salt. In another bowl, mix liquids (eggs through zucchini). Add liquids to dry ingredients, do not over mix.
3. Fold in nuts and cherries.
4. Pour into pan and bake for 45 minutes or until a toothpick comes out clean. (Recipe can be doubled.)

Here’s a simple way to serve zucchini to beginner eaters–egg, banana, and grated zucchini pancakes!  Nothing else needed! 1 Egg + 1/2 Banana + 1 cup Grated Zucchini (Squeeze dry zucchini with a towel). Baby Bites: Serve 1 finger pancake for beginners and 2-3 for novice or advanced eaters.

Another amazing dietitian mom & blogger, Sarah over at Family. Food. Fiesta. also has scores of fabulous zucchini recipes to check out here!