I know many of you out there are harvesting some massive zucchini right about now. I have posted in the past some great zucchini recipes. Zucchini fritters are a favorite of mine and my daughter’s. And the stuffed zucchini with couscous is a favorite of my husband’s. Nothing is as rewarding as harvesting vegetables from your garden and cooking amazing things with them. Zucchini is one of the versatile vegetables that can be made into sweet dishes as well as savory. In fact, I just saw a post on one of my favorite blogs, The Kitch’n, about making a zucchini cobbler. one of my sweet go-to zucchini recipes is zucchini bread. For mine, I like using pine nuts. The flavor is milder and sweeter than the usual pecans or walnuts. You can toast them a little before adding to richen their flavor, or keep them raw. If you wish to cut down on the fat, substitute canola oil for the butter. And if you are not a fan of mixing whole wheat into your baked goods, just use the same amount of all purpose flour for the whole wheat kind.
Zucchini Pine Nut Bread (makes one loaf)
Ingredients
3/4 cup sugar
1/4 cup vanilla Greek yogurt
1 egg
2 1/2 Tbsp. butter, melted
1 1/2 tsp. vanilla extract
3/4 cup all purpose flour
3/4 cup whole wheat pastry flour
1 1/4 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup shredded zucchini
1/2 cup roughly chopped pine nuts
Directions
Preheat oven to 350˚. Whisk the butter, yogurt, vanilla and sugar until mixed. Beat you egg separately and add a little of the warm butter mixture to it and whisk, to temper the egg. Then add the egg to the butter mixture and whisk.
In a smaller bowl, whisk the flours, cinnamon, baking powder, baking soda and salt with a fork. Add it to the batter and mix lightly with a spoon. Mixture will be a little dry. Add the shredded zucchini and mix. The liquid from the zucchini will add the moisture the batter needs and loosen it.
Add the pine nuts and mix. Pour into a square loaf pan that has been buttered or sprayed with nonstick cooking spray. Spread the top so that it is even. Bake until golden and springs to the touch, about 45-50 minutes. Let cool for ten minutes. Then invert the bread out of the pan and onto a wire rack to cool completely. Great breakfast or after school nibble. The kids won’t know they are getting a vegetable!
– Posted using BlogPress from my iPad
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