Thursday, June 21, 2012

When Life gives you Zucchini--

and a LOT of it. What do you do?

 Besides giving it away what have we done with our zucchini squash?
I've had my zucchini lots of ways.
Grilled zucchini.
Zucchini Salad.
Zucchini Veggie platter with dip on the side.
...AND I've frozen the zucchini.
I feel like Forrest Forrest Gump and the Bubba Gump shrimp company... I've got tons of ways to have zucchini. Well today, I made bread and salad.        
Don't let my zucchini fool you. We're eating it as fast as we can and some has turned
yellow; but rather than just throw it out...When I cut it open and if it is still good on the inside I use it. I decided today to try it in a Zucchini Bread recipe. This picture isn't the nicest picture...well, you know... I'm no photographer. But I'll explain the paper. My mini loaf pan is peeling. HAVE YOU HAD THIS PROBLEM?  The TEFLON is coming off!  I LOVE THIS PAN. (well, ok I don't LOVE IT... but I love to use it)  So it is upsetting to see the teflon coming off. I lined it with waxed paper. It's not pretty, I know. But, it's effective! ;) 

The recipe for the Zucchini Bread is one I got a long time ago-- from my favorite cook book. THE BEST OF POSTAL RECIPES --from the National Association of Letter Carriers Auxiliary   I come from a long line of Letter Carriers in my family. My Grandmother gave this book to me right after I married 29 years ago, actually, my first Christmas as a young married. 
Good, good, recipes in this book. 
Here is the recipe 
3 eggs
1 c. oil 
2c. sugar 
2 c. peeled, grated zucchini
2 tsp. vanilla
1/2 c. chopped nuts
1/4 tsp. salt 
3 c. flour 
1 tsp. soda 
3 tsp. cinnamon

**Beat eggs until light and foamy; add next 4 ingredients (oil, sugar, zucchini and vanilla). Mix lightly, but well. Mix next ingredients in separate bowl. Add flour mix to first mix. Add nuts. Bake at 325° for 1 hour. Makes 2 loaves. 

Special Thanks to Arlene Logan, Illinois, #230 

*** Note: I doubled this whole recipe, using half all purpose flour and half whole wheat flour. For the nuts I used chopped Pistachio Nuts (I only put nuts in half the mix) 
For me it yielded : 8 mini loaves, 1 dozen mini muffins, 3- half loaves. 

 The Salad Recipe follows this picture...

Zucchini Slaw: 
2 1/2 - 3 cups of grated zucchini
1/2 to 1 cup (guessing on this one) of raw carrots grated
1 small red onion diced and chopped
1/2 cup of raisins
I would have added sunflower seeds, but since the zucchini has seeds in it; I didn't add them. 

*** This recipe is my own concoction. I think it turned out pretty good. It is different! But quite tasty. 

If you try any of these recipes let me know how they turned out for you! 
Good Eatin' !!! 

The  grace of the LORD Jesus Christ be with your spirit. Philippians 4:23 


Anonymous said...

I've had zucchini and squash twice this week and here you are writing about it!! lol....I used to make the bread...a long time ago...sweetest bread with it! Mel

Yvonne @ StoneGable said...

My zucchini's are riotous! They are overtaking everything! Thanks for the zucchini slaw recipe. It looks scrumptious!
Thanks for the Philipians blessings! Same to you!

Gail said...

I love zucchini bread! My Mom had the best zucchini bread recipe and for the life of me I can't find it!! I'll have to give yours a try! Thanks for sharing and hope you have a wonderful weekend, Gail

Unknown said...

Looks amazing!!! Zukes are a fave around here...we even eat it on pizza! Hope you have a great weekend!!


Rebecca said...

I'm in the mood for zucchini bread - and your recipe looks quite delicious! (I'm a little "worried" about you using a peeling Teflon pan - although I realize you're lining it....I've heard some pretty scary things about Teflon in general. I've discarded mine and use cast iron pans.)