More Zucchini

I am hoping for an early frost.  
Chocolate Chip Zucchini Bread
Yields: 2 loaves
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • 1 tablespoon orange zest
  • Whipped cream, for serving
  • Zucchini ribbons, for serving
Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.  Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. 

Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Zucchini Gratin
From Ina Garten
Serves 6 
  • 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
  • 1 pound yellow onions, cut in 1/2 and sliced (3 large)
  • 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup hot milk
  • 3/4 cup fresh bread crumbs
  • 3/4 cup grated Gruyere

Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

1 comment:

Taryn said...

This bread is amazing.