After loaves of epic fails (5, to be exact), I have successfully made a good zucchini bread!
Great taste, nice texture, even pretty to look at….she shoots, she scoooorrrrrres!
So…after TOO MUCH ADO, here is the recipe. A few friends sent me recipes and I did a little research, so this is actually a compilation of them. Many thanks to all who aided in this process (especially my friend K). Necessity is the mother of invention and it was necessary that I figure this recipe out or I was going to go a little kooky. You should have seen me hanging out by the oven in the home stretch of the cooking. I felt like an expectant mother. But a bread was going to appear-not a baby. It was sad. But it’s here…it’s a good zucchini bread!
2 cups all-purpose flour
3/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1 cup firmly packed brown sugar
1/4 cup granulated sugar
2 large eggs
1/4 cup canola oil
1/4 cup plain greek yogury
2 cups packed shredded zucchini
Preheat your oven to 350. Oil and flour a loaf pan (I like the glass ones). In one bowl, combine the flour, baking powder, soda, salt, cinnamon, nutmeg, and ginger. In another bowl, combine sugars, eggs, oil and yogurt. Mix until nicely blended. Slowly mix in zucchini. Slowly mix in flour mixture until just combined. Do not overmix. Into the loaf pan it goes and cooks for about an hour or until a pick inserted comes out clean. Cool about 10 minutes. Devour.
And another to use up those green beasts (good for a meatless dinner or just something light)…
Zucchini-Mint Croquettes, courtesy of The Vegetable Dishes I Can’t Live Without by Mollie Katzen
(if you haven’t tried it, zucchini and mint are great together. Surprisingly so)
1 cup (packed) fresh mint leaves
1-2 small medium cloves garlic
2 small zucchini, grated
1/2 cup finely grated bread crumbs
1 cup parmesan cheese
1 large egg, beaten
olive oil, as needed
Place mint and garlic in food processor and process until fine. In a bowl, combine mint mixture and grated zucchini. Add bread crumbs, parmesan and egg. Mix with a fork until thoroughly combined.
Place a medium frying pan over medium heat and wait about 2-3 minutes. Add generous amount of olive oil and swirl to coat bottom of pan. Wait another 30 seconds or so for oil to become very hot.
Add rounded spoonfuls of batter to the hot oil, pressing them down slightly when they hit the pan. Cook for about 3 minutes on each side or until golden brown.
Transfer to a plate lined with paper towels for a minute before serving.
Happy Zucchini-ing and have a great weekend!