Zucchini

My great friend, Martha, was asking about zucchini bread recipes. I thought I had one from my dad, but turns out his zucchini recipe is a soup. I have a few that I thought I'd share here- in honor of wonderful Martha. And since people are starting to harvest all of the garden zucchini, there couldn't be a better time to share. So, here you go:

Mom's Zucchini Bread- from allrecipes.com

Ingredients:
3 cups all-purpose flour
1 t. salt
1 t. baking soda
1 t. baking powder
3 t. ground cinnamon
3 eggs
1 c. vegetable oil (I always use canola- it's heart healthy!)
2 1/4 c. white sugar (I cut this to 1 1/2 cups)
3 t. vanilla extract
2 c. grated zucchini
1 c. chopped walnuts

Directions:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes or until toothpick comes out clean. Cool in pan for 20 minutes. Remove from pan and completely cool on wire rack.



Dad's Zucchini Soup (straight from my papa!)

Ingredients:
1 pound itallian sausage
1/2 pound ground turkey
2 c. diced celery
2 pounds sliced zucchini
1 1/2 c. chopped onion
2 28-oz cans tomatoes (diced)
1 14-oz can tomato puree
1 t. salt
1 t. Italian seasoning
1/4 t. crushed red pepper flakes
1 t. oregano
1/2 t. basil
1/2 t. garlic powder
1 green pepper chopped
shredded mozzarella cheese
grated parmesean cheese
*Can add 1/2 c. pasta if you want- cook first)

Directions:
Brown sausage and turkey with onion and celery in a large soup pot.
Add remaining ingredients except for zucchini, green pepper and cheese.
Cover, simmer 20 minutes.
Add green pepper and zucchini.
Cover, cook another 10 minutes.
Garnish with cheese.


Zucchini Cornbread Casserole- also from allrecipes.com

Ingredients:
4 c. shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 t. salt
1/4 t. ground black pepper
8 ounces cheddar cheese, shredded

Directions:
Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.
In a large bowl, mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
Bake in a preheated oven for 60 minutes.


And finally....
Nate's Chocolate Zucchini Cake (although, I think it's his mother's recipe)

Ingredients:
1/2 c. butter
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 t. vanilla
1/2 c. sour milk (?- I think they add vinegar? Maybe a tablespoon)
2 1/2 c. flour
4 T. cocoa
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cloves
1/2 t. cinnamon
2 C. grated zucchini
1/4 c. chocolate chips (to sprinkle on top)

Directions:
Cream butter, oil and sugar. Add eggs, vanilla and milk. Beat well. Stir in remaining ingredients.
Put in 9 x 13 pan and sprinkle with chocolate chips.
Bake at 325 for 40-45 minutes. YUM!

I can't guarantee that these are all "healthy".....but they sure taste good, and when you've got zucchini laying around....you don't want to let it go to waste. :)