Tuesday, June 28, 2011

Zucchini Everything

Unfortunately it only takes two zucchini to make a loaf of zucchini bread. You'll be making about a half dozen loafs this week. How 'bout some frittatas, zucchini pancakes, and muffins to share with friends. Here are some great recipes I found through Angelic Organics 24 boxes blog. When you have this much summer squash, you're either going to need an arsenal of recipes or a lot of friends. Send us yours (both friends and recipes).

Zucchini Bread

makes one 9-inch loaf

base recipe ingredients

2 zucchini (1 pound), ends trimmed

1 cup sugar

1/2 cup light brown sugar

6 tablespoons (3/4 stick) unsalted butter, melted and cooled

2 large eggs w cup plain yogurt (whole-milk, lowfat or nonfat – whatever you have on hand)

1 tablespoon fresh lemon juice

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon (optional depending on other add-ins)

1/2 teaspoon table salt

add ins:

mint & lemon

2 tablespoons fresh mint, chopped

1 tablespoon lemon zest

1/2 cup toasted pecans, chopped


Adjust oven rack to middle position and preheat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.

Shred zucchini in a food processor fitted with a shredding disc (or grate by hand on the large holes of a box grater). Press the zucchini to remove excess moisture by squeezing the zucchini between several layers of paper towels or cheesecloth.


Whisk flour, baking soda, baking powder, cinnamon, and salt in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in bowl until combined. Gently fold yogurt mixture and zucchini into flour mixture using spatula until just combined. Do not over-mix. Gently fold in the add-ins.


Transfer batter to prepared pan and smooth the surface. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 50 to 60 minutes. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3 days.)


Zucchini Pancakes



1 large (or 2 medium — about 3⁄4 pound) zucchini, unpeeled

1 shallot, finely minced (about 2 tablespoons)

2 large eggs

1/2+cup all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt 1⁄2

teaspoon fresh black pepper

unsalted butter olive or canola oil


fresh ground black pepper

serve with

sour cream fresh chopped chives


Preheat oven to 300° degrees. Place a wire rack over a rimmed baking sheet. Line a strainer or colander with a paper towel and set over a bowl. Using the large holes of a box grater, grate zucchini into the strainer; set aside to drain while you prepare the other ingredients.

while the zucchini is draining...

In a large bowl, whisk together shallot, eggs, 1⁄2 cup flour, baking powder, 1 teaspoon salt and 1⁄2 teaspoon fresh ground black pepper.


Carefully squeeze out any remaining liquid from zucchini; add to flour and egg mixture. Lightly stir together. If batter is too thin, add additional flour, 1 tablespoon at a time.


In a 12-inch skillet over medium heat, melt together 1 tablespoon butter and 1 tablespoon oil. When the butter is melted and the foaming has subsided, reduce heat to medium-low. Using a spring-release ice cream scoop or a soup spoon, drop batter into the pan, and lightly smooth top of pancake. Cook for 3 to 5 minutes on the first side until bubbles form on the edges and top and the bottom is golden brown. Carefully flip pancakes and continue cooking until pancakes are fully cooked through, another 3 to 4 minutes. Place pancakes on the wire rack. Season to taste with salt and pepper and place baking sheet in the oven.

Wipe the skillet clean with a paper towel. Add additional butter and oil and repeat with remaining batter. Keep the pancakes warm in the oven for up to 30 minutes.

Serve with sour cream and garnish with fresh chopped chives.


Zucchini-Carrot Muffins with Lemon Cream Cheese Icing

Adapted from Martha Stewart Living magazine

makes 12 muffins


vegetable-oil cooking spray

3/4 cup whole-wheat flour

1/2 cup all-purpose flour

3/4 cup (3 ounces) pecans, toasted and finely chopped

1/4 cup toasted wheat germ

1/3 cup packed dark brown sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon table salt

2 large (or 3 medium) carrots, peeled and grated on the large holes of a box grater (1 V cups)

1 medium (about x pound) zucchini, grated on the large holes of a box grater (1 V cups)

1/2 cup plain low-fat yogurt

2 large eggs, separated

2 tablespoons unsulfured molasses

1 teaspoon finely grated lemon zest


Adapted from The Food You Crave by Ellie Krieger

4 ounces reduced-fat cream cheese, softened to room temperature

3/4 cup confectioners’ sugar

1/2 teaspoon finely grated lemon zest

finely chopped pecans for garnish (optional)


Preheat oven to 400o degrees. Coat a 12-cup muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt.

Stir together carrots, zucchini, yogurt, egg yolks, molasses and lemon zest in a large bowl. Fold flour mixture into carrot mixture until just combined.


With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.

Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center comes out clean, about 35 minutes. Let cool completely in pan on wire rack.


To make the icing, with an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled muffins and sprinkle with chopped pecans. The muffins should be stored in the refrigerator, where they will keep for up to three days.


1 comment:

Anonymous said...

I didn't really have the best of luck with the bread recipe. The middle never really cooked even though I left it in longer. The edges and top were really overcooked and the middle still gooey. It tasted good, just odd consistency for me.


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