Even though one of my Zucchini plants nearly met an untimely death earlier this week (it seems to be making a miraculous recovery), the other two plants are spitting out Zuchs like there is no tomorrow! Just today I picked these:
Back in the Northwest, right around Labor day (apparently more like Memorial day in Austin!), any gardener with Zucchini plants would be inundated with piles and piles of these guys - often to big to saute (they grow so darn fast!). What to do with all these zucchini? Make Zucchini Bread of course! What follows is my favorite recipe for Zucchini bread. I make a few loaves, keep one out to eat, and freeze the rest for another day.
Zucchini and Black Walnut Bread
3 Cups all-purpose flour
2 Cups sugar
1 Tbls ground cinnamon
1 tsp salt
2 tsp baking soda
1 Tbls vanilla extract
1 Cup vegetable oil
3 Eggs, beaten
2 Cups peeled, grated zucchini
1/2 to 1 cup chopped black walnuts
Preheat the oven to 325 degrees. Mix together all ingredients in a bowl, being careful not to overmix. Divide into 2 lightly greased 9x5x3 inch loaf pans. Bake 45 minutes.
Makes 2 loaves.
Another favorite recipe of mine is to batter and fry up zucchini slices. Yum! Here is the recipe:
About 3/4 cup grated Parmesan cheese
2 Tbls each all-purpose flour and finely chopped parsley
3/4 tsp salt
1/4 tsp pepper
2 cloves garlic, minced or pressed
1/4 cup milk
2 Large Zucchini (about 7 inches long)
1/4 cup salad oil
In a shallow bowl, combine 3/4 cup of the cheese, eggs, the 2 Tbls flour, parsley, salt, pepper, garlic, and milk. With a wire whisk or rotary blender, beat until smooth. Cover and refrigerate for at least 15 minutes.
Cut zucchini in half crosswise, then into lengthwise slices about 1/4 inch thick. Lightly dust each piece with flour. Heat oil in a wide frying pan over medium heat. Using a fork, dip each zucchini slice into cheese mixture, thickly coating both sides. Place in a pan, a few pieces at a time, and cook, turning once, until golden brown on both sides.
Drain briefly on paper towels, then transfer to a serving plate and keep warm until all are cooked. Sprinkle to taste with additional cheese. Makes 4 to 6 servings.