Tag Archives: zucchini

Lemon Zucchini Bread

Lemon Zucchini Bread

I love lemon anything. I also happen to have zucchini in my house all the time, since I have a few kids that will only eat it stuffed into this zucchini chocolate bread! But to be honest, I, the momma, needed a change! I found a great recipe for this lemon zucchini bread by Mandy’s Recipe Box blog, and made a few changes to suit my tastes and it turned out perfectly delicious- so moist and the glaze was amazing, so don’t leave that part off when you make it!

Lemon Zucchini Bread

Seriously. We all fight over the end-cut. Just look at this:

Lemon Zucchini Bread

So good!


Here are my changes to an already good recipe:

  • Cut the oil from 1/2 cup to 1/4 cup, substituting applesauce
  • Replaced the sour cream with healthier yogurt
  • Added 1/2 teaspoon of salt, as I find kosher salt needs a bit more for taste
  • Added a bit of cooking time – mine took 55 minutes

Lemon Zucchini Bread

Ingredients

3/4 cup sugar
2 Tbsp lemon zest
1/4 cup canola oil
1/4 cup applesauce
2 whole eggs
1/4 cup vanilla or plain yogurt
1 1/2 Tbsp fresh lemon juice
1 cup finely shredded zucchini
1 1/2 cup flour
2 tsp baking powder
1 tsp kosher salt

For the glaze:
1/3 cup powdered sugar
1 Tbsp. fresh lemon juice

Directions:

  • Preheat your oven to 350*, and spray a loaf pan with non-stick spray. Set aside.
  • In a large bowl, and using a large spoon, mix the sugar, zest, oil, applesauce, eggs, yogurt and juice until combined and there are no lumps (about 1 minute). This is your wet mixture.
  • In a separate bowl, whisk together the flour, baking powder and salt. Add this to the wet mixture. Stir until combined.
  • Using a scraper, pour this into your prepared pan and bake for 55-60 minutes at 350*.
  • Remove from the oven and cool in the pan for 5 minutes. Stand it on it’s side in the pan for another 5 minutes (this is my trick that works great!) Sliding your knife around the edges, remove the loaf from the pan and place on a cooling rack.
  • Make the glaze: In a small bowl whisk the sugar and juice until combined and without clumps (if it’s too thick you can add more lemon juice).
  • Spread over the top of the bread while it cools, and let it set. Serve by cutting into slices when ready!

Lemon Zucchini Bread


Enjoy! *this is definitely a new favorite*!

Super Fast! Zucchini, Corn & Feta Skillet

zucchini corn feta skillet

Were you expecting a menu plan? I am switching things up a little around here. I will be posting a recipe for the week (or whenever!) on Mondays and the Menu for the week is going out on Sundays. It just makes sense for me, since by Monday I am ready to cook- not shop or plan.

You will love this recipe. Why? Because, it is delicious of course…but also, fast. A really, really, really, super fast veggie dish. I was inspired by a similar recipe that baked this, but the feta gets a little bouncy when you do that, and it takes too long! So I just cooked it all on top of the stove and used all the spices of my own choosing and it turned out great.

Zucchini, Corn & Feta Skillet

This is a good dish to make ahead as it is great served at room temperature or is easily heated to serve warm.

Ingredients

  • 1 large zucchini, chopped
  • 1 shallot
  • 1 cup frozen corn
  • 2 Tbsp. olive oil
  • 1 tsp. oregano
  • salt & pepper to taste
  • 2 ounces feta cheese

Instructions

Heat a medium sized skillet to medium heat. Add the oil.

Chop the shallot and add to the hot oil. Saute until soft but not brown.

Add the zucchini until it has cooked about half way. Add the corn, and the oregano, salt & pepper. Stir and continue to cook until the corn is no longer frozen and the zucchini gets a little color.

Take it off the heat and add the feta, crumbling into pieces.

Serve warm, or cool and enjoy it cold.

Notes

If you do want to make it ahead, just warm in an oven safe dish, for about 20 minutes at 350*.

http://hardlyagoddess.com/zucchini-corn-feta-skillet/

zucchini corn feta skillet


I am sharing this over at Confessions of a Mother Runner , Tina Muir, and Running on Happy and The Fit Foodie Mama  . They host Meatless Monday link-ups, a movement to go meatless every week for one night. I love this idea and there are tons of great recipes at their sites and also the Meatless Monday site.

 

 

Chocolate Zucchini Bread

I am absolutely shocked that I have never posted this recipe here before.  But then again, this is the reason why I created the blog in the first place: To be my memory for recipes, so that I can make them again!

Chocolate zucchini bread is a staple in my house, and the first and only recipe in which my daughter will eat her vegetables!  Now if you know me or have read many of my posts before, you know that I have struggled with feeding my kids vegetables for a good long time. I dislike blog posts that tell you a quick fix on how they do it best, or how I am somehow failing as a mom, by not feeding my kids correctly. Yup. I know you know what I am talking about.

This is not that post. This is a recipe about a yummy bread that anyone who likes chocolate and hates vegetables will even eat! That could be almost anyone! Not just my kids.

When I first made this for my pickiest of eaters, I didn’t tell her, sort of reminiscent of the sneaking of good stuff into regular food idea, but then I broke down and told her she was enjoying and asking for seconds of ….zucchini!!!  And do you know what she said to me?

“I don’t care if there is zucchini in there mommy.  I just really don’t want to SEE it. ”

So knowing it was there wasn’t the problem.  It was just the seeing of it. Crazy.

So I tell her when I sneak stuff now; as long as she can’t see it, we’re okay.  I can lie less now. We’re good. {laughing!}

Like many of my recipes, I have adapted this one a lot to cut down on the sugar and tweak the ingredients to be more to the healthified version that we like around here. However, I am posting the ORIGINAL version that I have of this recipe …you can do your own tweaking according to being gluten free, vegan, lover of whole wheat, or what have you! But please- be warrned:  If you take away all the sugar and oil, you will have one bouncy, not-sweet loaf that no one, even a veggie-lover, will eat, let alone a picky 8 year old!

I got this recipe from a Syracuse Post Standard clipped out (by me) who knows when, because I have made this for years- literally, longer than I have known my husband. The cook’s name is Nancy Benedetto, probably from Syracuse, but I don’t really know- it was submitted to the local paper and when I started to cook, I used to go through the food section that featured recipes from local people. It was great and I don’t know if they still do it, but I think it is where I started to think that maybe I could be a good cook someday too.

chocolate zucchini bread

Here it is:

Original Chocolate Zucchini Bread

This is the original recipe from a posting in the Syracuse, Post Standard, Nancy Benedetto, year unknown. It has a LOT of sugar, so substitutions are recommended.

Ingredients

  • Here are the original measurements for 2 perfect loaves.
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 Tbsp vanilla extract
  • 2 cups shredded zucchini (usually 3 small)
  • 2 1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 tsp each: salt, baking soda, ground cinnamon
  • 1/4 tsp. baking powder

Instructions

In mixing bowl, beat eggs, oil, sugar, vanilla. Stir into zucchini.

Combine (very well) dry ingredients. Add to the zucchini mixture and mix well.

Pour into 2 greased 8x4x2 loaf pans. Bake at 350* until bread tests done (usually one hour).

* I usually add in some chocolate chips. This helps hide the zucchini factor f you have picky eaters as I do!

http://hardlyagoddess.com/chocolate-zucchini-bread/


So…practice makes perfect, and although I have had lots of practice feeding my family, cooking for pleasure is so much more rewarding.  The fact that 3 of 4 of my kids like or love this bread makes me really happy. Once I make it, it is requested continually until I have a rotating loaf in the freezer at any given time!

I have played with the original recipe with good results most of the time, as long as I don’t stray too far.  Substituting all the oil with applesauce or yogurt makes a bouncy loaf. Substituting with bananas makes a bread my kids won’t eat. Taking out the sugar and subbing with all brown sugar or syrup, makes a flat cake of a bread. 

It is zucchini bread folks. It is inherently healthy if you leave it as is.  Two cups of sugar is a lot. If I do add applesauce and use some brown sugar, I can still reduce the white sugar to one cup.  If I use pure maple syrup and brown sugar and applesauce…I reduce the white sugar to 1/4 cup! Remember you are splitting the batter into 2 loaves, so that lessens it more.  Try subbing the oil with half greek yogurt, half applesauce.  There are so many ways to lessen the fat and sugar, but you will change the original nature of the bread considerably.  

Hands down this is the favorite bread in our house- on request a lot of the time, and kids eat it – zucchini included!