Zucchini For Breakfast

zbread

Yum, this loaf is a little bit sweet, and healthier than most muffins or whatever from the coffee shop, it’s cheap and easy to make to boot (easier still to make two at once and bring one to most grateful co-workers, if you’re lucky enough to have them right now)! I can not stand a banana that even thinks about getting ripe, so normally banana bread is my morning nosh, and Veganomicon’s Lower Fat Banana Bread recipe is not only the healthiest, but also the tastiest I’ve had. So, with some serious zucchini poundage staring me in the face, it was time to find a zucchini bread recipe as good and healthy as the banana bread one.

And I know it’s a lot of recipes (zucchini recipes!) right now, but the crafting I’m up to at the moment is a gift, so posting will have to wait until after it’s been delivered :).

Bonus breakfast zucchini tip – take any leftover shredded zucchini from making the bread and saute with some finely chopped garlic and onion (heck, throw in some swiss chard or anything else you have left from your farm share) then pour just enough scrambled eggs over to hold it all together, and stir to coat evenly. Cover and cook (if you’re brave or talented, flip the whole mess over to make it go faster) and serve on a sandwich or as a scramble. Top with a little shredded cheese and serve on it’s own or in a breakfast sandwich!

SachitaBean’s Zucchini Breakfast Bread (Vegan too!)
adapted from Emeril’s zucchini bread and Lisa’s zucchini bread recipes.

1 cup all purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped pecans or walnuts
1 cup shredded zucchini
1 tablespoon ground flaxseed mixed into 3 tablespoons warm water (let sit 5 min to thicken) or 1 large egg
1/2 cup applesauce (one of those little lunch size cups – want to try pineapple next!)
1/2 – 3/4 cup sugar

Preheat oven to 350 degrees F, grease bottom of a 9×5 loaf pan.

In medium bowl, stir together flours, baking soda, baking powder, salt, and cinnamon, then stir in nuts to coat with flour. Set aside.

In large bowl, stir together zucchini, flaxseed mixture, applesauce and sugar. Add dry ingredients and stir until combined. Pour into loaf pan and bake for about 1 hour, or until top is firm and toothpick comes out clean. Let cool on stovetop for 10 minutes, then turn out onto a rack and cool completely. Flavor improves if you wrap and let sit for a day.

Doubles fine to make two loaves.

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La Jungla’s Bounty – Zucchini Saute

La-Jungla
I know the Northwest grows monster things. I know I should have allowed twice the space the little plant tags said. But I didn’t and now, the squash are staging a coup, kept at bay by the melons, and everything else is becoming a casualty. I find myself picking 3 lb zucchini I somehow didn’t see yesterday, and can’t reach half of the cherry tomatoes because the pumpkins are in the way.

So, as I have had more days that I like to admit where zucchini has been served at every meal, here’s a recipe that’s good enough it’s made repeat appearances. It’s easily adaptable, so increase, decrease, add, or substitute to your heart’s content! We had it with our favorite homemade flatbread, and when I made it today I brushed some garlic olive oil on the flatbread after flipping it and sprinkled some shredded cheese on top so it melted while the other side of the flatbread cooked. Yum!

zucchinisaute

Zucchini Lunch Saute

Generous glug of olive oil
3 cloves garlic, chopped
1 small sweet onion, sliced
1 large zucchini (or 2 smaller) cut into bite size pieces
2 carrots, shredded
kernels from 2 cobs corn
1-2 cups cherry tomatoes
favorite seasoning blend, to taste (I used Penzey’s Mural of Flavor)
Parmesan Cheese

I prepped my veggies thusly: garlic and onions in one bowl, corn, carrots, and tomatoes in a second, then the chopped zucchini. Heat the olive oil in a skillet large enough to hold your bounty. Add the garlic and onions and saute until the onions are softened. Add zucchini and saute until the zucchini begins to shrink down a little, add in the corn, carrots and tomatoes, sprinkle liberally with your spices, cover and cook until desired doneness remove the lid towards the end to let any accumulated liquid evaporate (I like my zucchini and carrots al dente, this also keeps it from overcooking and turning to mush when I heat up any leftovers). Plate up and shred some parmesan cheese on top.

This would also be very tasty with a mexican or other cheddar blend cheese, but the kind I had on hand was a 2% blend, and it didn’t deal well with melting on top of something so liquidy – it stuck to everything but the vegetables.

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EEk!  I has a blog.  Now, what do I write?