Starring...zucchini
This post is dedicated to my homegirl Yvette.
The boys and I are a huge fan of quick breads. Isaac, especially, who loves to eat them for breakfast. I use them as a vehicle to sneak extra protein or veggies into my eldest, King Picky Eater. We have had huge success with the following recipes, both of which are from the one site I visit every day, allrecipes.com:
Mom's Zucchini Bread
Banana Sour Cream Bread
I make both recipes with 1/3 whole wheat flour and extra on the egg and fruit/veggie, trying to shove as much nutrition in as a loaf pan will let me. Both recipes freeze so well that we have had quick bread every day for about a month.
Since zucchini is in season here, I've been making a disproportionate load of zucchini bread. Though the small people keep asking for more, it makes me, Neophyte Cook, wonder... what else does one use the local bumper crop of zucchini for?
I did a little research and, for grins, put together a simple zucchini-themed dinner tonight. Our main course was a vegetarian dish, Zucchini Herb Casserole. I thought it was passable if bland. Although he was amiably game and cleaned his plate, Daddy suggested it might pass for good eats in a prison, if the prison garden was experiencing a bumper crop of zucchini.
The star of the show, though, was dessert. Zucchini brownies.
This is, by far, the weirdest recipe I've ever tried from this site. It has no eggs. The only liquid comes from 2 cups of zucchini (though I used 3) and a 1/2 c of oil (and that I half-subbed out with applesauce). I put it all together like the recipe directs and I was literally hitting at it to get it into the pan, that's how stiff and nasty the batter was. And yet when it is all baked out and frosted like so, it tastes moist and springy, as Isaac himself puts it, "just like chocolate cake". No weird texture or vegetable taste. And if you don't mind, I'll excuse myself to get a glass of milk to wash down my 4th piece of the evening.
The boys and I are a huge fan of quick breads. Isaac, especially, who loves to eat them for breakfast. I use them as a vehicle to sneak extra protein or veggies into my eldest, King Picky Eater. We have had huge success with the following recipes, both of which are from the one site I visit every day, allrecipes.com:
Mom's Zucchini Bread
Banana Sour Cream Bread
I make both recipes with 1/3 whole wheat flour and extra on the egg and fruit/veggie, trying to shove as much nutrition in as a loaf pan will let me. Both recipes freeze so well that we have had quick bread every day for about a month.
Since zucchini is in season here, I've been making a disproportionate load of zucchini bread. Though the small people keep asking for more, it makes me, Neophyte Cook, wonder... what else does one use the local bumper crop of zucchini for?
I did a little research and, for grins, put together a simple zucchini-themed dinner tonight. Our main course was a vegetarian dish, Zucchini Herb Casserole. I thought it was passable if bland. Although he was amiably game and cleaned his plate, Daddy suggested it might pass for good eats in a prison, if the prison garden was experiencing a bumper crop of zucchini.
The star of the show, though, was dessert. Zucchini brownies.
This is, by far, the weirdest recipe I've ever tried from this site. It has no eggs. The only liquid comes from 2 cups of zucchini (though I used 3) and a 1/2 c of oil (and that I half-subbed out with applesauce). I put it all together like the recipe directs and I was literally hitting at it to get it into the pan, that's how stiff and nasty the batter was. And yet when it is all baked out and frosted like so, it tastes moist and springy, as Isaac himself puts it, "just like chocolate cake". No weird texture or vegetable taste. And if you don't mind, I'll excuse myself to get a glass of milk to wash down my 4th piece of the evening.
posted by Claire at 10:57 PM
3 Comments:
I am honored by the dedication. I must say it looks like the inmates at the O'Neal Correctional Facility have staged a violent attack on the brownies!
We've been making zucchini sticks to use up our excess (that has been bequeathed to us by our neighbor). They are pseudo-fries. All you do is chop the zucchini into stick/fry like size. Then beat 1 egg white. Dip zucchini into egg white and then dump zucchini into a plastic bag with a couple of tablespoons of italian bread crumbs, black pepper, and chili powder. Bake on a greased pan @ 425 for 20 minutes. After they have baked to a reasonably crispy consistency, top with parmesan cheese. Ella runs hot and cold on them, but Art and I tend to enjoy them. They do have to be enjoyed right out of the oven or they get a bit soggy.
you're going zucchini crazy!
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