Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
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What do you do when zucchini are in season? Aside of drying, freezing, and grilling zucchini one of my favourite ways to use garden fresh zucchini is in zucchini loaf.
Zucchini Loaf
Zucchini loaf is easy to make and always pleases. Serve piping hot with a little butter for a true taste sensation. We also enjoy this bread with spreadable cream cheese. This is one of my favourite zucchini loaf recipes. It freezes well! I recommend vacuum sealing if possible when freezing. I bake the loaf in a silicone loaf pan on convection heat set to 325°F.
ZUCCHINI LOAF
A large, tender loaf.
2 Eggs
1/2 c Cooking oil
1 c Granulated sugar
1 c Grated zucchini, unpeeled
1 tsp Vanilla
2 cAll purpose flour
1 tsp Baking powder
1tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon
Beat eggs until frothy. Beat in oil and sugar. Add zucchini. Stir in vanilla. In separate bowl put remaining five dry ingredients. Stir well and pour i.nto zucchini mixture. Stir to moisten. Pour into greased loaf pan 9 x 5 x 3 inch (23 x 12 x 7 cm). Bake for 50-60 minutes in 350°F (180°C) oven until a toothpick inserted in the center comes out clean. Let stand 10 minutes. Remove from pan. Cool on rack. Wrap. Yield: 1 loaf.
Source: Jean Pare, Company's Coming, Muffins & More, 1983. Pp. 76-77
Zucchini Loaf
1 food lovers commented:
Have you tried shredding it then adding to meatloaf? The "Tomato Experiment" entry also uses zucchini.
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