Summer’s Best – Zucchini!
As you may know if you have read some of my blog, I have a vegetable garden. All the planting has been done for a few weeks now. We have been watering (and weeding) faithfully. Seeds have sprouted and with Spring well under way, I am now impatiently looking forward to harvesting some fresh vegetables from the garden.
Luckily, some vegetables are quick to germinate and mature. I have already picked my first crop of radishes. They were beautiful and tasty. There are more on the way. We have also been picking bowls full of strawberries every day. I have two beds that are 4 feet by 12 feet long and they are producing quite nicely.
One of my most anticipated goodies is the home-grown zucchini. Last year we had such an amazing crop that we had to find some new recipes to use them all up. Here are two of my favorites. The first is a savory muffin. My daughter found the recipe, but of course I altered it to make it work for my family. The second is an old recipe that my mom used to make. I hope you enjoy them as much as we do!
ZUCCHINI MUFFINS (savory, not sweet) yield 10 muffins
Ingredients:
1 cup grated zucchini (after draining off extra water in a strainer)
1 cup grated cheddar cheese (or your favorites grated cheese)
1/2 cup cornmeal
1/2 cup milk
1 large egg
1/2 cup flour
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
Combine all ingredients well. Drop into well greased muffin pans. Bake at 400° for 11 – 14 minutes. Remove when golden brown and firm to the touch. Serve all by themselves or top with marinara sauce for a delicious side dish.
SPICED ZUCCHINI BREAD yield 1 loaf
Ingredients:
1 cup grated zucchini (after draining off extra water in a strainer)
1 cup sugar
1/2 cup butter softened
2 large eggs
1-3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vanilla
1/2 teaspoon nutmeg (fresh if possible – you won’t believe the taste difference!)
1/2 cup chopped walnuts
Preheat oven to 350°F. Combine eggs, sugar, butter, vanilla, salt, soda and nutmeg. Add in zucchini and mix well. Stir in flour completely then add walnuts. Place in a greased and floured pan. Bake at 350°F until golden and firm to the touch.
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