Friday, July 17, 2009

I planted zucchini, now what?

Well no, actually, we didn't plant zucchini because of our space limitations, but anyone who has, knows what I'm talking about. Zucchini plants just keep on giving and giving, and if you don't keep on top of it, you wind up with baseball bats practically overnight. I think I must be feeling some strange need to recreate this frenzied experience, because I keep buying way too many zucchini at the farmers' market. I just can't help it. And, to make matters worse, I'm way behind on a project due today, so I thought I would procrastinate the morning away by throwing some zucchini bread together. Thankfully, it comes together in less than twenty minutes including doing the dishes. So while I wait for it to come out of the oven, I thought I'd share the recipe here:

Zucchini Bread
Makes two loaves.

Beat together until smooth:
3 eggs
2 c. sugar

1 c. vegetable oil
1 Tb vanilla

2 c. grated zucchini (from 2 small to medium zucchinis)

Combine and add:
2 c. flour
1 Tb cinnamon
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder

Optional add-ins:
1 c. walnuts
1 c. raisins

Bake in two greased and floored loaf pans at 350ยบ for one hour until middle is firm. Cool in pan 10 minutes and then remove to rack to cool.

I'm always looking for zucchini bread recipes because it would be nice to have one for 1 loaf rather than two (this one doesn't divide well). But I keep coming back to this one because it's what my mom always made for us growing up. Plus it freezes well. Yum!

And if you have a bit of extra grated zucchini — as I did this morning — it's great thrown together into this incredibly refreshing and easy salad:

Grated Zucchini Salad
2 c. Grated zucchini
1 Tb. Olive Oil
2 tsp. Lemon juice
Handful of toasted pine nuts
1/4 c. Grated parmesan cheese
Salt and pepper to taste

Combine all together and let sit at room temperature for 10 minutes or so for the flavors to meld. I'll admit I'm guessing at the measurements here — I just throw in a bit of this and that. And, as you can see in the photo, I didn't have any pine nuts today, so I toasted some sliced almonds. Not quite as good, but not bad in a pinch.

I'm still contemplating the blackberries I picked up yesterday at the market (though there are many fewer now!) I may make a blueberry/blackberry crumble tonight. Check back on Monday to find out… and have a great weekend!


  1. I'm making Zucchini bread tonight. I will also be trying your salad recipe very soon. It's amazing how many zucchini we are getting out of our garden. Totally know what you mean.

  2. Thanks- I just read a ZBread recipe on the NY Times blog- she also made a zucchini/summer squash bisque which sounded great!

  3. That bisque sounds good, BE. I'll have to try it! Let meknow what you think of the salad, Summer — it became a staple for me when I did have zucchini in the garden.