Zucchini Bread

I learned this summer that when you are introducing "Zucchini Bread" to some new and unsuspecting 20-something, that it's best not to call it just that. I know it tastes delicious... you know it tastes delicious... but the response I heard back was a polite "No thank you - We can't see how some bread that tastes like zucchini will taste good". After an equally polite, well forcing him to try at least one piece, he now sees the light and realizes just how good it is. Maybe I should call it "Super Moist and Delicious with the perfect amount of Spice, Raisin and Walnuts Bread"... um, maybe a bit too long, but it would sure market better with the teens and 20-something's.

Well, I'm not kidding. It's delicious. We loved it. AND, it passed the hardest test of all around here (well in my mind)... Gram fell in love with it. She had me make her 4 loaves last week to store in her freezer. I always say that if Grandma likes it, it must be good! I always make this bread in loaves, but you could also do equally delicious muffins - how perfect would that be for having readily portioned sizes to take with you to work as a breakfast or mid-day snack?

Zucchini Bread
Source: Smitten Kitchen

Makes 2 loaves

3 eggs

1 cup olive or vegetable oil (I've tried both in this recipe, and both work equally good)

1 3/4 cups sugar

2 cups grated zucchini

2 tsp vanilla extract

3 cups all-purpose flour

3 tsp cinnamon

1/8 tsp nutmeg

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1/2 cup chopped walnuts + a few more to sprinkle on top

1 cup raisins

1. Preheat oven to 350F; Grease and flour 2 loaf pans.

2. I like nice moist raisins in my zucchini loaf. To help achieve this, place them in a bowl of warm water for a couple of minutes to plump up (this can sit while you're preparing the rest); set aside. You will drain the water before you add the raisins to the mix later.

3. In a large bowl, wisk the eggs. Once beaten, mix in the oil and sugar. Mix again, then add in the grated zucchini and the vanilla.

4. Combine the dry ingredients: flour, cinnamon, nutmeg, baking soda, baking powder and salt. Add the walnuts and the (fully drained) raisins.

5. Stir the dry ingredients into the egg mixture until just combined (don't overmix!).

6. Equally divide the batter into the 2 loaf pans. For something a little bit extra, I sometimes sprinkle some of the chopped walnuts on top just before putting into the oven.

7. Bake for approximately 60 minutes, or until the tester comes out clean. If you were to do the muffins, they would bake much more quickly - probably 20 minutes or so. Enjoy your Super Moist and Delicious with the perfect amount of Spice, Raisin and Walnuts Bread!

Parmesan Baked Zucchini

It's August here in the lower mainland, which means lots of gardens and farms out there are overflowing with zucchini! I love it though, and so keep buying them. That said, I realized that we are getting a bit tired of the same old BBQ grilled zucchini, and so I decided to try something different this time. A couple weeks back I discovered these delicious looking Baked Zucchini Sticks at For the Love of Cooking, and what I loved about them was not only that they were baked not fried, but also that they looked super easy to make!! Let me tell you, they were fantastic! Not too cheesy, but had enough to make it a little bit crunchy; and the zucchini itself was perfectly cooked... nice and firm! Mmmm... delish.

I served these as a vegetable side dish, but it could easily serve as a mid-afternoon snack or appetizer.

Parmesan Baked Zucchini

Source: Adapted slightly from For the Love of Cooking

Makes 2 servings

1 small zucchini (Our zucchini was massive, so it ended up being 1/3 of a large one!)

1 egg

1/4 cup regular bread crumbs

1/4 cup grated parmesan cheese

Dash or 2 of garlic powder

Dash or 2 of dried basil

Salt & pepper to taste

Cooking spray

1. Preheat oven to 400F degrees. Line a baking tray with aluminum foil, and spray with cooking spray.

2. Beat the egg, and season with salt & pepper.

3. Combine the bread crumbs, parmesan cheese, garlic powder, dried basil, salt and pepper.

4. Cut the zucchini into thick spears. Dip into the egg mixture, and then into the parmesan cheese mixture, coating the zucchini.

5. Place coated zucchini onto a baking sheet; spray the tops with the cooking spray. Cook for approximately 10-12 minutes, flipping them over after about 8 or 9 minutes. Serve.