Tag Archives: zucchini

Strawberry-Zucchini Bread

Have any of you grown zucchini in your garden this summer? Several friends of mine have shared their bounty of zucchini with me, and this Strawberry-Zucchini Bread is one of the yummy things I made with it! It’s a really good, moist bread with chopped fresh strawberries that give it a nice fruity flavor.

It’s a great bread for this time of year, as summer turns into fall. The summery strawberries mixed with shredded zucchini and favorite fall spices–cinnamon and nutmeg–make a tasty end-of-summer combination!

STRAWBERRY-ZUCCHINI BREAD by NancyC

Makes one 9×5″ loaf

  • 1 1/2 cups all-purpose unbleached flour
  • 2/3 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/4 cup plus 3 Tablespoons light olive oil
  • 1 cup shredded zucchini
  • 1 cup finely chopped fresh strawberries
  • 1/2 cup coarsely-chopped pecans or walnuts

Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend together the flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.

In medium-size bowl, beat eggs and add in the light olive oil, mixing well. Stir in the shredded zucchini, chopped strawberries, and chopped nuts.

Add the egg/oil mixture to the dry ingredients in the large bowl, stirring until everything is combined (batter will be thick!). Spoon batter into prepared loaf pan.

Bake at 350˚F for 43 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then cool completely on wire rack.

The weather here has been so nice these past few weeks. Warm but not-too-warm days and cooler evenings. Perfect for enjoying a slice of this quick bread with tea or coffee! What kinds of things do you like to bake this time of year?

Sharing at Spring TeaHappiness is HomemadeWeekend Potluck, Meal Plan Monday, Fiesta FridayInspire Me Monday

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Summer Squash Cake

Summer Squash Cake @ NancyCJust about everyone I know who has a garden grows summer squash. Summer squash usually grows really well, so home gardeners often have an abundance of it—which is really nice if you have lots of good recipes to use it in, like zucchini bread, for example, or a yummy squash casserole! Here’s another really good squash recipe that I found in  Farm-to-Table Desserts. If you’re a vegetable gardener or love to shop at your local farmer’s market, you’ll enjoy this cookbook that shows you how to make yummy treats with fresh, organic ingredients.  Continue reading

Zucchini Vegetable Soup

Zucchini Vegetable Soup @ NancyCSoup is a favorite winter meal of mine–a big hot bowl of soup on a cold day is just so warm and comforting! This winter has actually been on the milder side where I live, but we’ve had some chilly days and I’ve been making homemade soup every so often.

anysharpIf you like veggies, this Zucchini Vegetable Soup is a good one to try. In addition to zucchini, it’s also made with green beans, chopped onion, and sliced carrots, all cooked until tender in a tomato–vegetable broth (or you can also substitute chicken broth if you like).

So there’s some chopping and slicing involved, but it’s worth it! And it gave me a chance to try my new complimentary AnySharp  knife sharpener that I received in the mail. It’s safe and easy to use and comes in a convenient small size for easy storage. It really helps make chopping and slicing veggies so much easier! You can visit AnySharp.com to learn more about it.

You can seed your zucchini before slicing it if you want, but if you don’t mind having some seeds in your soup, you can just slice it without seeding like I did.

ZUCCHINI VEGETABLE SOUP by NancyC

Makes 6-8 servings

  • 4 cups vegetable broth (or substitute chicken broth)
  • 1 (6-ounce) can tomato paste
  • 6 cups sliced zucchini (about 2 medium)–cut slices into halves or fourths
  • 2 cups fresh or frozen (and thawed) green beans, sliced into 1″ pieces
  • 1 1/2 cups chopped onion (about 1 medium)
  • 2 cups sliced carrots (about 2 medium)
  • 1/2 teaspoon salt
  • 1 Tablespoon dried parsley flakes
  • 1/2 to 3/4 Tablespoon Italian seasoning, depending on how seasoned you want it
  • 2 cloves garlic, minced
  • additional salt and pepper to taste

In large pot, over medium heat, stir together the broth and tomato paste. Add the zucchini, green beans, onions, carrots, salt, dried parsley flakes, Italian seasoning, and minced garlic. Heat mixture to boiling, then reduce heat to low, cover and simmer 35 to 40 minutes, until vegetables are tender. Season with additional salt and pepper to taste if desired, then serve.

The Italian seasoning adds a great flavor to this soup, along with the garlic and onion. If you’re trying to get more veggies in your diet, this is a great recipe to try! What kinds of soup have you been making this winter?

Sharing this at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread @ NancyC

I’ve posted a few zucchini recipes this summer and here’s another one for you! This Chocolate Chip Zucchini Bread is so moist and has some yummy ingredients like brown sugar, a little honey, and best of all, a whole cup of mini semi-sweet chocolate chips! That’s a pretty good amount of chocolate! The grated zucchini is probably the healthiest ingredient in this (well, there’s also some canola or olive oil in there, too). Continue reading

Apple-Zucchini Bread

apple zucchini bread @ nancycApple-Zucchini Bread just seems so perfect for this time of year—early fall is when I’m inspired to bake apple-flavored things! This recipe not only has apples, but zucchini too, which is great—you can never have enough good zucchini recipes for all that zucchini from the garden, can you? Or in my case, from the farmer’s market!

Continue reading