Best Ever Zucchini Bread

Best Ever Zucchini Bread

This week’s suggested recipe uses up some of the delicious zucchini that has been harvested from Colchester Farm this season. We like this delicious treat from the website Butter With A Side Of Bread.  One of the best things about this recipe, is the option to substitute ingredients to make it a bit a more healthy.  And because the recipe yields two breads, this provides the opportunity to give one to a friend or neighbor. As the cooler fall days approach (and they will), baking up this bread will fill the home with the wonderful aromas of autumn.

 

Ingredients

  • 1 cup white sugar (you can omit this to cut down on the calories)
  • 1 cup brown sugar
  • 3 eggs
  • 1 cup vegetable oil (you can substitute applesauce for 1/2 the oil)
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp nutmeg
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups grated zucchini you can add a little more, I always do!
  • 1 cup chopped walnuts

Instructions

  1. Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
  4. Add dry ingredients to the creamed mixture and beat well.
  5. Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
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Zucchini and Potato Bake

Zucchini and Potato Bake

We found this dish on the website allrecipes and while we like any recipe that calls for using vegetables that are in season, we especially liked this one since it uses three vegetables that are now being harvested at Colchester Neighbhorhood Farm. Our crews have been busy picking a vast array of vegetables and among them are peppers, summer squashes and potatoes. Though this recipe calls for red bell peppers, feel free to swap them out for purple beauties…they are just as sweet and tasty and add an unexpected pop of color.

Ingredients

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.