Pineapple Zucchini Bread

 Every year I seem to find one new zucchini recipe to add to my collection and to provide some variety when the garden is pumping out zucchini. This recipe from Taste of Homes has crushed pineapple as an added ingredient which adds moisture and sweetness to the bread. This might just be a new favorite.

INGREDIENTS

3 cups flour

1 3/4 cups sugar

1 teaspoons baking soda

2 tsp cinnamon

1 tsp salt

3/4 tsp ground nutmeg

1 tsp baking powder

3 large eggs

1 cup  olive or canola oil

2 tsp. vanilla

2 - 3 cups finely shredded zucchini

1 can (8 ounces) crushed pineapple, drained

1 cup chopped walnuts or pecans

1 cup golden raisins

INSTRUCTIONS

Preheat oven to 350 degrees. Coat two 8x4 inch loaf pans with cooking spray.

Place shredded zucchini in colander to drain out excess moisture.

In large bowl, combine flour, baking soda, cinnamon, salt, nutmeg and baking powder. 

In mixing bowl, beat eggs for one minute. Add sugar and beat one more minute. Add oil and vanilla and continue to beat until thick and foamy.

Stir in zucchini and pineapple. Add dry ingredients. Add nuts and walnuts.

Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pan with knife. Cool in pan for 10 minutes before removing to wire rack to cool.

Gluten-Free Dairy-Free Zucchini Muffins

 It's summer and the season of zucchini.  Being gluten-free and/or dairy-free doesn't mean you can't enjoy the garden zucchini bounty. This recipe from Mama Knows Gluten Free is a great way to use some of the zucchini and provide a delicious snack.

Ingredients

2 large eggs

1/2 cup vegetable oil

3/4 cup granulated sugar

1/4 cup packed brown sugar

1 tsp vanilla

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 Tablespoon cinnamon

1 1/2 cups gluten-free all purpose flour with xanthan gum

1 cup grated zucchini

Instructions

Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

Shred one medium zucchini to equal one cup of shredded zucchini.

In large mixing bowl, whisk together eggs, oil, sugars and vanilla.

Stir in salt, baking powder, baking soda, cinnamon and flour. Stir in shredded zucchini.

Scoop the batter into baking cups.

Bake on center rack for 30 - 35 minutes. Allow to cool a few minutes. Remove and cool completely on wire rack. Store in air tight container.

Garden Lasagna

It's August, the local farmer's markets are full of fresh vegetables and these are the perfect ingredients for this lasagna. Once you complete the chopping, this hearty vegetarian dish comes together quickly with no-boil lasagna noodles and store bought marinara sauce.

Ingredients

2 tsp. olive oil

1 small zucchini, diced into small pieces

1 red pepper, diced into small pieces

1 small yellow squash, diced into small pieces

3 carrots, peeled and diced into small pieces

8 ounces chopped mushrooms

1 onion, diced

1 Tablespoon minced fresh garlic

1 egg

2 tsp dried parsley or 2 Tablespoons fresh parsley

3 Tablespoons fresh chopped basil

15 ounces ricotta cheese

2  cups grated mozzarella cheese

1/2 cup grated Parmesan cheese

24 ounces store-bought marinara sauce

9 no-boil lasagna noodles

Instructions

Preheat oven to 400 degree. Spray a 9x13 inch pan with cooking spray.

In large skillet, heat oil over medium-high heat. Add all the vegetables and cook until tender and lightly browned. When the vegetable are done cooking, stir  in marinara sauce,

In a separate bowl, mix together egg, parsley, basil, ricotta cheese, 1 cup mozarella cheese and 1/4 cup Parmesan.

Spread one-fourth of the vegetable mixture on the bottom of the 9x13 inch pan. Top with three no-boil noodles. Then, top with 1/3 of the ricotta mixture and another one-fourth of the vegetable mixture.

Repeat layers two  more times. Then, top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover with greased aluminum foil. 

Bake for 35 minutes. Remove foil and bake for another 5-10 minutes or until heated through,  liquid is absorbed and cheese on top is browned. Let stand at room temperature for 10 minutes before cutting.

Top with additional fresh basil, if desired.

Sweet Corn and Zucchini Pie

When zucchini and sweet corn are in season, this is a great side dish. From "Taste of Yum", this crustless pie is cheesy and delicious.

Ingredients

4 Tablespoons butter
1/2 of a yellow onion, diced
2 ears of corn
2 zucchini, sliced very thin - about 2 cups
8 ounces sliced white button mushrooms
1/3 cup fresh basil, sliced thin
1 tsp. dried oregano

1 1/2 tsp salt
6 ounces shredded mozzarella cheese
6 ounces shredded swiss cheese
4 eggs, beaten

Instructions

Preheat oven to 375 degrees.
Heat butter in large skillet. Add onions, zucchini and mushrooms. As they vegetables saute, slice the corn off of the cobs and add corn kernels to skillet. Saute until vegetables are softened and lightly browned. Remove from heat and allow to cool slightly.

Once the mixture has partially cooled, add basil, oregano and salt. Then add cheese (reserving a small amount for the top) and eggs. Stir to combine.
Grease a pie pan (9 inch or larger) with nonstick spray.  Transfer the mixture to the pie pan. Arrange some pieces of zucchini on top so that some zucchini slices lay flat for a nice presentation.  Top with reserved cheese.
Bake for 20 minutes, covered with greased foil. After 20 minutes, remove foil and bake 5 minutes longer to brown on top. Let stand 10 - 15 minutes before cutting into slices.

Zucchini Cake with Cream Cheese Frosting

Move over carrot cake, this dessert from Simply Recipes is every bit as delicious.

Ingredients

For the Cake:

2 cups flour
2 tsp cinnamon
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3 eggs
2 cups white granulated sugar
1 cup vegetable oil
1 tsp. vanilla
1 tsp. lemon zest
2 cups grated zucchini (place in colander to drain excess moisture)
1 cups chopped walnuts or pecans or black walnuts
1/2 cup golden raisins

For the Frosting:

3 ounces room temperature cream cheese
1/4 cup butter at room temperature
1 1/2 to 2 cups confectioner's sugar

Instructions:

Preheat oven to 350 degrees. Grease a 9x13 inch pan.

In medium bowl, whisk together dry ingredients - flour, cinnamon, baking soda, salt, and baking powder.
In mixer, beat 3 eggs at high speed until they are frothy. Lower the speed of the mixer and add sugar, oil and vanilla. Stir in flour, 1/3 at a time. Stir in zucchini, raisins and nuts.

Pour mixture into prepared pan. Bake at 350 degrees for 40 - 45 minutes. Remove from oven and allow to cool completely before frosting.

To prepare the frosting, beat together cream cheese and butter. Add powdered sugar and beat until smooth.

Zucchini Coins

A great way to enjoy zucchini!

Ingredients

3 cups thinly sliced zucchini
1/2 cup seasoned bread crumbs
3 Tablespoons Parmesan cheese
1/4 teaspoon pepper
2 egg whites, lightly beaten

Instructions

Combine bread crumbs, cheese and pepper in shallow bowl. Mix well.
Dip zucchini slices in egg whites and then coat with bread crumbs mixture.
Arrange coated zucchini in a single layer on a baking dish coated with non-stick cooking spray.
Bake at 450 degrees for 20  minutes. Turn and bake 15 minutes longer or until lightly browned and crispy.

Zucchini and Spinach Gratin

Even though the calendar says it is October now, I am not giving up on finding new recipes and new ways to use the zucchini that is still coming out of my garden. This recipe comes from "Simply Recipes" foodblog and it a delicious side dish. The bonus is that it uses a lot of zucchini!

Ingredients

2 pounds zucchini

Kosher salt

1 pound frozen spinach or 6 packed cups fresh spinach, blanched

3 slices of thick cut bacon, cut cross-wise into 1/4-inch pieces

1 onion

1/2 cup fresh parsley (I substituted this for fresh basil)

3 cloves garlic

1/2 cup freshly grated Parmesan cheese

Freshly ground black pepper

3 eggs

Olive oil

Instructions

Grate the zucchini. Toss with about one teaspoon of kosher salt and place in a colander. Place on top of a bowl to catch the water. The salt will allow the zucchini to release extra water which is important for this recipe. Allow to drain for about 30 minutes and then squeeze out remaining liquid with your hands, paper towels or a tea towel.

Thaw the spinach and allow to drain as well. Squeeze out any excess liquid.

In large skillet, cook the bacon pieces until lightly browned, Chop the onion and add to the bacpn.

Cook until the onion is softened, about 10 minutes.

Place the parsley and garlic (or basil) in a food processor and pulse a few times until well chopped.

Place zucchini in a large bowl. Mix in the cooked onions and bacon, the spinach and the parsley-garlic mixture. Add half of the Parmesan cheese.  Add salt and pepper to taste. Add in the eggs and mix well with a wooden spoon.

Coat the bottom and sides of a 2-quart shallow casserole dish with olive oil. Put the zucchini mixture into the casserole and pat it down. Top with remaining Parmesan cheese and drizzle olive oil on top.

Bake in 350 degree oven for 40 - 45 minutes. Serve immediately.

Zucchini Muffins

With warm September days, the garden is still producing lots of zucchini. So, I keep looking for new recipes to use it up.  This recipe was posted on Simply Recipes website. They are moist and delicious. No mixer is needed to make these muffins - just two bowls and a spoon.

Ingredients

3 cups grated zucchini
2/3 cup melted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch of salt
3 cups all purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Instructions

Preheat oven to 350 degrees,
In a large bowl, combine sugar, eggs and vanilla. Stir in zucchini and then melted butter.
In a separate bowl, stir together flour, baking soda, cinnamon, nutmeg and salt.
Stir the dry ingredients into the wet ingredients. Stir just until well combined.

Coat each muffin cup in muffin pan with vegetable oil spray. Put muffin mix in each muffin cup, filling to the top. Bake on middle rack in oven for about 25 minutes or until the top of the muffin bounces back when you press on them.
Cool for five minutes on wire rack and then remove from muffin pan and cool completely.

This recipe makes about 18 muffins.

Chocolate Zucchini Bread

As the zucchini keeps coming out of our garden, I seek new recipes to keep up. This recipe for Chocolate Zucchini Bread comes from "gatheredtable.com".  With 4 cups of zucchini, it is moist and full of chocolatey flavor.

Ingredients

4 cups grated zucchini
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa (use natural unsweetened, not Dutch processed)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cup granulated white sugar
2 eggs
3/4 cup melted butter
1 teaspoon instant coffee granules
1/2 teaspoon almond extract OR 2 teaspoons vanilla extract

Instructions

Place freshly grated zucchini in a sieve over a bowl to drain any excess moisture while you prepare the other ingredients.
Preheat oven to 350 degrees. Place rack in the middle of the oven. Grease and flour two 9x5 inch loaf pans.
Whisk together flour, cocoa, baking soda, salt and cinnamon in medium size bowl.
In separate bowl, beat together sugar and eggs until smooth. Add melted butter, instant coffee, and almond or vanilla extract. Beat until smooth.
Discard the liquid collected from the zucchini. Add the grated zucchini to the egg mixture. Mix to combine.  Add the flour mixture in three additions, stirring to combine after each addition.
Work quickly and divide the batter between the two prepared loaf pans.
Bake for 40 - 50 minutes or until skewer inserted in the middle comes out clean and easily. Remove from oven and place on wire rack. Let cool in pan for 5 minutes, then insert knife around the edge to separate the bread from the pan. Remove loaf from pan and allow to cool on the rack completely.

Soup Mesa Verde

This soup incorporates a lot of zucchini, which makes it a great recipe for early fall when the garden is still producing a lot of zucchini.  It tastes great when served barely warm, which makes it a perfect meal when the evenings are starting to get cooler.

Ingredients

2 pounds zucchini, cut into 1-inch slices
2 (10 3/4 oz) cans chicken broth
1 garlic clove,  minced
1 teaspoon curry powder
1 (8 ounce) container soft cream cheese with chives and onions

Instructions

Bring zucchini, broth and curry powder to a boil in a saucepan. Reduce heat and simmer 10 - 15 minutes or until zucchini are tender.
Remove from heat and cool slightly. Add cream cheese to pan. With immersion blender, process until soup is creamy.
Return to low heat and heat until thoroughly warmed, stirring constantly. Do not boil.  Allow soup to cool slightly and serve.

Zucchini, Corn and Quinoa

A great summer side dish!

Ingredients

3/4 cup dry quinoa
1 1/2 cups chicken broth
Salt and pepper
1 Tablespoon olive oil + 1 teaspoon olive oil
1/2 teaspoon lemon zest
3 cloves garlic minced
1 medium zucchini, cut into eights through the length and then sliced
Fresh corn from three ears of corn
1/3 cup sliced green onion
4 ounces feta cheese

Instructions

Cook the quinoa in the chicken broth according to manufacturer's instructions.
Season lightly with salt and pepper. Let cool slightly and toss with 1 teaspoon olive oil
and 1/2 teaspoon lemon zest

Heat 1 Tablespoon olive oil in large skillet over medium-high heat. Add diced zucchini, corn kernels and garlic.  Saute until the vegetables begin lightly brown, stirring occasionally, about 8 minutes.

Turn off heat. Add quinoa to vegetable mixture. Toss to combine.
Add sliced green onion and feta cheese. Toss lightly.
Serve warm.

Zucchini Quiche

Another great use for zucchini when the garden is overflowing.

Ingredients

1 9-inch unbaked pie shell
2 Tablespoons  oil
2 cups chopped zucchini
1/2 cup chopped onions
1 garlic clove, minced

1 1/4 cup shredded mozzarella cheese
3 eggs, beaten
1 cup ricotta cheese
1/2 cup milk
1/2 teaspoon salt
Freshly ground black pepper

Instructions

Preheat oven to 350 degrees.
Bake pie shell for 10  minutes. Remove from oven and allow to cool on wire rack. Increase oven temperature to 375 degrees.
Heat oil in medium skillet over medium-high heat. Add zucchini, onion and garlic. Saute until tender, about 10 minutes. Spread evenly over pie shell. Mix 1 cup mozzarella cheese with eggs, ricotta cheese, milk, salt and pepper. Spoon over vegetables and sprinkle with remaining cheese. Bake until knife inserted in center comes out clean - about 40 minutes.

Maple Zucchini Bread

The first zucchini from our summer garden is ready to pick. Won't be long until there is a steady stream of them. That is when I start making this bread. In late summer, I make this recipe every week and freeze the loaves. All winter we enjoy this bread.

Ingredients

3 eggs, beaten
1 cup sugar
1 cup brown sugar
1 cup canola oil
3 teaspoons maple flavoring
2 cups coarsely shredded zucchini
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup wheat germ
2 1/2 cups flour
1 cup chopped walnuts
2 Tablespoons sesame seeds

Instructions

Grease and flour two 9x5 inch loaf pans. Preheat oven to 350 degrees.

Beat together eggs, granulated sugar and brown sugar. Add oil and maple flavoring and beat until thick and foamy. Add zucchini. Mix well.
Add baking soda, baking powder, salt, wheat germ and flour. Mix until just combined. Add nuts.
Spoon batter into loaf pans. Sprinkle sesame seeds on top.
Bake for about 45 minutes or until toothpick comes out clean. Cool bread for 10 minutes before removing from pans.
This bread freezes well. Wrap in foil or place in sealable plastic bag to freeze.

Zucchini Fritters

This is a great way to use up zucchini when your garden is producing more than want. It is a tasty side dish for any summer meal.

Ingredients

1 pound zucchini
Salt and pepper
1 egg
2 green onions, finely chopped
1/2 cup flour
1/4 cup olive oil
Sour cream as topping, if desired

Instructions

Coarsely grate the zucchini. Sprinkle with 1 teaspoon salt and toss gently. Place salted zucchini
in a colander and place in the sink for 10 minutes.
Squeeze the zucchini with paper towels to remove all the excess moisture.
Whisk egg in bowl. Add zucchini, flour, green onions and 1/4 teaspoon pepper. Mix to combine.
Heat oil in skillet over medium heat. Cook fritters in batches. Drop mounds of batter (about 2 Tablespoons each) into the skillet. Flatten slightly. Cook, turning once, until well browned, about 4 - 6 minutes on each side. Transfer to paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately with sour cream on the side.

Cheese-Stuffed Zucchini Blossoms

When our garden is producing more zucchini than I know what to do with, I started using the blossoms to make this appetizer.

Ingredients

Cooking spray
2 garlic cloves
1 cup part-skim milk ricotta cheese
1/2 cup grated fresh Parmesan cheese
1 Tablespoon fresh dill
1 1/2 Tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
16 large zucchini blossoms

Instructions

Preheat oven to 350 degrees. Remove stamen from flowers.
Spoon ricotta cheese onto several layers of paper towels; spread to 1/2 inch thickness. Cover with additional paper towels. Let stand 15 minutes. Scrape into bowl with rubber spatula. Stir in Parmesan cheese and next four ingredients. Fill each blossom with cheese mixture. Gently press edges of blossoms to seal in cheese. Place stuffed blossoms in 9x13 inch pan, coated with coating spray. Bake for 15 minutes.

Zucchini and Corn Skillet

This is a great side dish for a barbeque.

Ingredients

3 small zucchini
1 Tablespoon butter
1 Tablespoon olive oil
2 cloves garlic, minced
2 cups fresh corn kernels
1 (2 ounce) jar diced pimientos
1 teaspoon salt
3/4 teaspoon lemon pepper
2 Tablespoon chopped fresh basil

Instructions

Boil corn for 2-3  minutes. Submerge in cold water. Slice the cold kernels off the cob. Cut each zucchini lengthwise into quarters. Thinly slice each quarter.
Melt butter and oil in skillet over medium high heat. Add zucchini and garlic and saute for 3-4 minutes. Add corn and next three ingredients, stirring often and cook an additional 3-5 minutes, until corn and zucchini are tender.
Sprinkle with basil.

Grilled Portobellos with Chopped Salad

Ingredients

1/4 cup lemon juice
3 Tablespoons olive oil
1/4 cup chopped fresh dill
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
4 large portobello mushrooms, gills removed
1 (15 ounce) can white beans, drained and rinsed
1 red pepper, quartered and seeded
1 small red onion, cut into 1/2 inch slices
1 medium zucchini, cut lengthwise into 1/4 inch slices
1 cup shredded fontina cheese

Instructions

Preheat grill to medium.
Combine lemon juice, olive oil, dill, garlic, salt and pepper in large bowl. Add mushrooms and turn to coat. Remove the mushrooms from the bowl. Add white beans and stir to coat. Place mushroom caps on grill, gill side up. Also place red pepper, red onion and zucchini on grill. Grill, turning once, until they start to char and soften, about 8 minutes for the mushrooms and 6 minutes for the vegetables. Turn the mushrooms gill-side up again and fill each with 1/4 cup of cheese. Grill until the cheese is melted, about one more minute. Chop the peppers, onion and zucchini and add to the bowl with the beans. Toss to combine. Top each mushroom with about one cup of the grilled salad mixture.

Spicy Zucchini Couscous

This is a great summer side dish that comes from the Colorado Classique Cookbook - one of my favorites.

Ingredients

1 cup chicken broth
3/4 cup plain couscous
2 Tablespoons olive oil
1 medium onion, chopped
1/2 teaspoon salt
1 garlic clove, minced
1 pound zucchini, cut into 1/2 inch cubes
1/2 teaspoon salt
1.5 teaspoons coriander
3/4 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
1 Tablespoon fresh lime juice

Instructions

Bring chicken broth to boil in small saucepan. Add couscous and let stand covered for five minutes. Fluff with fork and set aside.
Heat olive oil in medium skillet over medium-high heat. Add onions and 1/2 teaspoon salt. Saute, stirring occasionally, until soft.  Add garlic and saute for one more minute, stirring. Add zucchini and 1/2 teaspoon salt. Saute, stirring occasionally, for 5 minutes or until just tender. Reduce heat to medium low. Stir in spices and cook for two minutes. Gently stir in couscous. Just before serving, add mint and fresh lime juice.