August 29, 2007
BECAUSE SOME CO-WORKER OR NEIGHBOR JUST DUMPED A BAG OF IT ON YOU:
Zucchini-walnut bread (Mara Zepeda, August 29, 2007, Boston Globe)
Butter (for the pans)Posted by Orrin Judd at August 29, 2007 7:40 PM
Flour (for the pans)
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3 teaspoons ground cinnamon
2 cups sugar
1 cup canola oil
3 eggs
2 cups grated zucchini
1 tablespoon vanilla extract
1 cup chopped walnuts
1. Set the oven at 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans, then sprinkle them with flour, tapping out the excess.2. In a large bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon; set aside.
3. In another bowl, combine the sugar, oil, eggs, zucchini, and vanilla.
4. Stir zucchini mixture into the flour mixture until well blended. Fold in the nuts.
5. Divide the batter between the two pans. Transfer to the middle of the oven. Bake the loaves for 1 hour or until a skewer inserted into the middle of the loaves comes out clean. Cool on a wire rack for 15 minutes, then turn out and set right side up to cool completely.
Another use for a great summer squash:
http://splendidtable.publicradio.org/recipes/sides_italzucc.shtml
Excerpted from Joy of Liberace: Retro Recipes from America's Kitchiest Kitchen by Michael Feder and Karan Feder (Angel City Press, 2007). Copyright 2007 by Michael Feder and Karan Feder.
2 pounds small zucchini
1 large onion (or 4 scallions), minced
2 tablespoons butter
2 tomatoes, peeled and chopped, or 1 cup canned tomatoes, drained
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon oregano or basil
1/2 pound small fresh mushrooms, cleaned
1. Do not peel the zucchini. Slice in rounds and simmer in salted water for 7 minutes. Drain.
2. Heat butter and brown the onions or scallions 3 minutes. Add the tomatoes, sugar, salt, pepper and oregano or basil. Simmer for about 5 minutes and add the zucchini and mushrooms. Heat for 5 minutes.