This is the best darn zucchini bread recipe I've ever come across. I love Paula Dean, she is my kind of cook.
I know us gals who have a garden are over run with zucchini right now..Once they start they just keep coming. While the extras do make great feed for the critters, I like to use as much of them as I can. We even pickle them the way you do cucumbers...tasty.... If you have a good recipe for zucs..come on share it.
Zucchini Bread
Recipe courtesy Paula Deen
Show:
Paula's Home Cooking
Episode:
Weekend House Guest
3 1/4 cups all-purpose flour 1
1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes
The bread is very moist and will freeze well. You can also replace any grated fruit for the zucchini..
I tweak the recipe a bit because we like very spicy bread. I doubled the cinnamon, added 2 teaspoon of ginger, 1 teaspoon of black pepper and 1/4 cup of molasses. yummy.....
ES
I know us gals who have a garden are over run with zucchini right now..Once they start they just keep coming. While the extras do make great feed for the critters, I like to use as much of them as I can. We even pickle them the way you do cucumbers...tasty.... If you have a good recipe for zucs..come on share it.
Zucchini Bread
Recipe courtesy Paula Deen
Show:
Paula's Home Cooking
Episode:
Weekend House Guest
3 1/4 cups all-purpose flour 1
1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes
The bread is very moist and will freeze well. You can also replace any grated fruit for the zucchini..
I tweak the recipe a bit because we like very spicy bread. I doubled the cinnamon, added 2 teaspoon of ginger, 1 teaspoon of black pepper and 1/4 cup of molasses. yummy.....
ES
8 comments:
Here they hollow them out and stuff them like you would bell peppers. It is yummy...but I am sure you have heard of it before.....and have the recipie....
I am officially going to be thrown out of the redneck woman club for this...but I don't care for zuchinni. I'll eat the bread sometimes, or maybe eat it deep fat fried (of course I'll eat anything fried...) but it's just not may favorite food...no recipes to share for this one, sorry!
They throw you out for zuc..they throw me out for okra....I can only eat it fried to a crisp. If it's boiled it looks like a pot of snot and buggers.....can't do it...yuck
lol....stuffed to the gills with stuffed zuc recipes...
Another Zucchini Recipe--Even the Pastoral Princess would like this one!
Got this one from Better Homes and Gardens Magazine. Very easy, and YUMMY! I did tweak it a bit, however, so I could use some of our tomatoes.
Zucchini Cakes
2 cups shredded zucchini
2 8.5 oz pkgs of corn muffin mix
8 oz shredded cheddar cheese ( I used montyjack)
1/2 cup milk
2 eggs
1/2 tsp cayenne pepper
1/2 tsp garlic powder (I added this--I like garlic)
18 slices of roma tomato (about three tomatoes, depending on how big they are)
Preheat oven to 400 degrees. Spray 2 muffin tins with non-stick spray (only need to spray 18; recipe is supposed to make 24 muffins, but they would have been pretty chintzy muffins, so I only filled 18 cups with my batter).
Mix all of the ingredients, minus the tomatoes, in a bowl. Divide batter into 18 of the muffin cups. Top each one with a slice of tomato.
Bake 12-16 minutes (check for doneness with a toothpick. Muffin should pull away from the sides of the pan, and toothpick should come out clean).
Made a batch tonight, and they were de-lish!
Enjoy!
~D
We slice them, saute them in olive oil, garlic, and red pepper flakes, then put a lid on and let them syteam until soft. We eat them over pasta with parmesean. It's yummy.
Okay, here is another yummy eggplant dish. ES had made it before, and it is another dee-lish dish. This is a recipe from EatingWell magazine. It looks AWEFUL--not a pretty looking dish--but once you get past the looks of it, the taste will knock your socks off.
Baba Ganouj
Baba Ganouj
2 medium eggplants (about 1 pound each)
4 cloves garlic, unpeeled
1/4 cup lemon juice
2 tablespoons tahini
11/4 teaspoons salt
Extra-virgin olive oil for garnish
Ground sumac for garnish
Equipment: Skewer
1. Preheat grill to high.
2. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
3. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.
Makes 12 servings, about 1/4 cup each.
To make ahead: Cover and refrigerate for up to 3 days.
Per serving: 32 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 2 g fiber; 245 mg sodium; 163 mg potassium.
~D
Okay, I just posted an eggplant recipe, and the topic was zucchini recipes....blonde moment! LOL
Eggplant is another thing that is going gangbusters in our garden right now, so I had eggplant on the brain...
Anyhoooooooo, it IS a yummy dish.
~D
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