Zucchini or Carrot Nut Bread

zucchini

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1-3/4 cups sugar
• 1 teaspoon cinnamon
• 1 cup chopped pecans
• 3 eggs, lightly beaten
• 1 cup canola oil
• 2 cups coarsely shredded zucchini, firmly packed or 2 cups grated carrots
• 8-ounce can crushed pineapple
• 2 teaspoons vanilla extract

  1. Preheat oven to 350°F, and lightly grease two 4-1/2x8-1/2-inch loaf pans.
  2. Combine the flour, salt, baking powder, soda, sugar and cinnamon. Stir in the pecans.
  3. Add all the remaining ingredients to flour mixture and stir just until dry ingredients are uniformly moistened.
  4. Divide batter between the two prepared loaf pans. Bake for 1 hour and 10 minutes, or until a wooden pick or cake tester inserted in center of loaf comes out clean. Cool in pans for 10 minutes, then remove and finish cooling on wire racks.

 

Zucchini Upside Down Cornbread

zucchini

2 medium zucchini -- unpeeled
1/2 pound Italian sausage - removed from casings
1/4 cup chopped onions
8 ounces corn muffin mix
1/2 cup shredded cheddar cheese

  1. Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut remainder into 1/4-inch slices.
  2. In skillet, over moderate heat, brown sausage; crumble well. Leaving drippings in skillet, remove sausage to drain. Reduce heat. Add onion and zucchini slices to pan. Cover and cook over medium-low heat until slightly tender, about 5 minutes, stirring twice and gently.
  3. In a well-sprayed 8x1-1/2 inch round cake pan, starting in center of dish, arrange cooked zucchini slices in concentric circles using all of the slices.
  4. Set oven temperature to 350º
  5. Make the corn muffin mix according to package instructions for Johnnie Cake. Add cheese, crumbled sausage, and shredded zucchini to cornbread batter. Spread mixture evenly over the zucchini slices.
  6. Bake for 25 minutes (more or less) or till top is golden.
  7. Using a spatula, loosen sides of corn bread from dish; invert onto a serving platter. Let it stand a little.

Makes 6 wedges. Serve warm.

Mushroom Zucchini Frittata

zucchini 4 small zucchini unpeeled
2 T. olive oil
2 T. butter
1 C. fresh sliced mushrooms
4 eggs well beaten
1/2 t. salt
1/3 C. grated parmesan cheese

  1. Shred the zucchini. Place it in a paper towel and squeeze out any excess moisture.
  2. Heat oil in a 10 inch skillet. Saute the mushrooms briefly, then add the squash. Cook until the squash is barely tender, about 4 minutes.
  3. Pour eggs over vegetables. Stir once quickly to coat vegetables. Cook over low heat until eggs begin to set. Sprinkle with the parmesan cheese.
  4. Place under the broiler until cheese browns. Let set for 2 - 3 minutes. Cut into wedges and serve.

Serves 4.


Optional: add onions to the mushrooms. Can use any summer squash on hand.


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