What's On the Side: Baked Parmesan-Romano Zucchini Crisps

Is your garden overflowing with a bounty of zucchini? This recipe for Healthy Baked Parmesan-Romano Zucchini Crisps is the perfect solution.

Truth be told, we didn't plant a garden this year, other than putting in a few more perennial plants (asparagus, rhubarb, and apple trees) for future harvests. We have plenty of other projects going on around the homestead, and to be honest, I'd much rather support other local producers rather than tend to my own garden.

And, really, we never planted zucchini even when we did have a garden, because, so long as you have a friend who grows zucchini in their garden, you'll never be without.

I picked up a couple of zucchini at the market the other day and was looking for a side to serve alongside a chicken dinner on Sunday night. I wanted something a little different than my usual go-to oven-roasted zucchini recipe, and these zucchini crisps, covered in a blend of Parmesan and Romano cheeses, really hit the spot.

I made a gluten-free version by using almond meal, but you can substitute breadcrumbs or Panko if you have those on hand instead. A little salt and pepper and a dash of garlic powder and you've got yourself a tasty little bite. I find that these zucchini crisps taste best and have the most ideal texture when eaten warm straight from the oven.

What is your favorite way to use zucchini?

Baked Parmesan-Romano Zucchini Crisps (printer-friendly version)
makes 2-4 servings

2 medium zucchini (about 1 pound total)
2 tablespoons olive oil
1/4 cup freshly grated Parmesan
1/4 cup freshly grated Romano
1/4 cup almond meal
1/2 teaspoon salt
1/2 teaspoon garlic powder
pinch of freshly ground black pepper

1. Preheat the oven to 450 degrees. Set a wire rack on a rimmed baking sheet and spray with cooking spray. Set aside.
2. Slice the zucchini into 1/4-inch rounds and place in a medium bowl. Add the olive oil and toss to evenly coat all the slices.
3. In a separate shallow bowl, stir together the grated cheeses, almond meal, salt, garlic powder, and pinch of freshly ground black pepper.
4. Dip each round into the cheese mixture, evenly coating each side and set onto the prepared wire rack.
5. Bake the zucchini rounds until browned and crisp, 25-30 minutes. Remove from the wire rack with a spatula and serve immediately.

(adapted from this Food Network recipe) 

What's On the Side: Summer Pasta Salad

This past weekend, D and I were invited to a Barn Party at our friend's farm down in Milladore, Wisconsin. Along with my prize-winning chocolate chip cookies, I also brought along this savory pasta dish to share at the potluck.

The inspiration for this recipe comes from the cookbook Seriously Delish by Jessica Merchant, who is also the creator of the blog How Sweet It Is. The cookbook is gorgeous and features accessible recipes covering breakfast, lunch, dinner, and nearly everything in between.

Along with engaging -- sometimes irreverent, often hilarious -- headnotes, each recipe features a full-color image, which I love -- particularly as I am someone who likes to see what the resulting dish is supposed to look like at the end. I had to stop bookmarking recipes to try as nearly every page was earmarked.

Since I was making the salad for a crowd, I doubled the proportions of the ingredients. And of course, I couldn't help but tweak a few other things. Rather than peeling the asparagus into ribbons as called for by the recipe, I chopped it into bite-size pieces instead. I also added sliced black olives to the mix and switched honey with maple syrup for the sweetener in the dressing. This pasta salad is filling, zesty, and a great way to use those zucchini and tomatoes that are growing like crazy in the garden this time of year.

Summer Pasta Salad (printer-friendly version)
makes 16-18 servings

For the dressing:
2/3 cup olive oil
1/2 cup red wine vinegar
1 tablespoon pure maple syrup
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper

For the asparagus and zucchini:
3 tablespoons olive oil
1 pound asparagus, ends removed and cut on the diagonal into bite-sized pieces
4 small zucchinis, ends removed, halved lengthwise and sliced
4 garlic cloves, minced

24 ounces (1 1/2 boxes) fusilli pasta, cooked (Note, if you prefer a higher veg:pasta ratio, use just one 16 ounce box of pasta)
2 pints grape or cherry tomatoes, quartered or halved, depending on size
1 8-ounce can sliced black olives
8 ounces crumbled feta cheese

1. In a medium bowl, whisk together the olive oil, red wine vinegar, and maple syrup until well-combined. Stir in the chopped basil, chopped oregano, salt, and pepper. Set aside.
2. Heat the olive oil in large skillet over medium-high heat. Add the asparagus and zucchini and cook until just softened, 2-3 minutes. Stir in the minced garlic and saute until fragrant, about 30 seconds. Remove from the heat.
3. Add the cooked pasta to a large serving bowl. Add the asparagus mixture, tomatoes, sliced olives, and feta and gently stir to combine. Then pour the dressing over the pasta mixture and toss to coat. Refrigerate the salad for at least 30 minutes. Toss once more and season with additional salt and pepper to taste just before serving.

(adapted from a recipe in the cookbook Seriously Delish by Jessica Merchant)

What's Baking: Not Your Grandmother's Zucchini Bread

'Tis the season when zucchinis are growing like bonkers in the garden and, if you aren't growing your own, huge mounds of them can be found in the produce aisle.

One of my favorite ways to use zucchini is to bake zucchini bread. The recipe I've used for a long time came from a friend's grandmother, and the resulting loaf of bread is absolutely delicious. But ... truth be told, given that the recipe contains a cup of oil and just as much, if not more, sugar, the  "bread" is not exactly the healthiest snack and probably should be reclassified as a cake and put on the dessert table.

Though this bread gets some sweetness from brown sugar, the rest of the sweetener typically found in a zucchini bread recipe is replaced with maple syrup and mashed super-ripe banana. Rather than a cup of vegetable oil, this recipe gets its moistness from Greek yogurt and a relatively small amount of coconut oil.

While the ingredients might be different, this zucchini bread is just as moist and sweet (without being cloyingly so) as the original. Looks like I might go for a second slice when it comes time for today's second breakfast...

Not Your Grandmother's Zucchini Bread (printer-friendly version)
makes one 8" loaf

1/2 cup plain Greek yogurt (I used non-fat)
2 teaspoons vanilla extract
1 large egg
1/3 cup melted coconut oil
1 tablespoon pure maple syrup
3 tablespoons mashed (very ripe) banana
1/2 cup light brown sugar
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup grated zucchini

1. Preheat the oven to 325 degrees. Lightly coat an 8-inch loaf pan with cooking spray. Set aside.
2. In a large bowl, whisk together the yogurt, vanilla, egg, coconut oil, and maple syrup. Stir in the mashed banana and brown sugar.
3. In a small bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
4. Fold the dry ingredients into the wet ingredients until just combined. Do not overstir.
5. Wrap the grated zucchini in a towel and squeeze to wring out as much moisture as you can. Then carefully unwrap the towel and add the zucchini to the batter and stir to combine.
6. Spoon the batter into the prepped loaf pan. Place in the center of the oven and bake for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Set the pan on a wire rack and let cool for 5 minutes, then carefully remove the bread from the pan and let cool completely.

What's For Dinner: One-Pan Harvest Pasta

A couple of months ago D and I celebrated our fourth wedding anniversary with a trip to Ironwood, Michigan for a weekend stay at the Bear Track Cabins near the shores of Lake Superior. The cabin we stayed at was on just-the-right-side of rustic chic. Given its backwoods location (not meant in a derogatory manner, it was located in the middle of nowhere), we had no cell service for the majority of the weekend. And it was actually quite liberating! I am definitely guilty of endlessly checking my phone for updates in this app or that, and it was quite nice to turn my phone off and forget about it for a few days. (Well, aside from a short trek to Black River Harbor where there was cell service -- you can bet your bottom dollar I instagrammed the heck out of the forest, waterfalls, and scenic Lake Superior shoreline while we wandered the trails with Leroy.)

All this to say that while unplugged I had plenty of time to catch up on my reading. And since D has commandeered my Kindle of late, I had a number of magazine issues to read through once I got my hands back on it. Since moving back to the Midwest, I started reading Midwest Living, and I have to say the magazine never fails to provide several recipes that I end up pinning for later. The one-pan harvest pasta recipe published in the magazine's September issue went directly to my bookmarks list. I've made it two times thus far; the first time in my Dutch oven and the second time in a large skillet. Using a large skillet is your better bet, as more surface area means your veggies will cook more evenly. You will want to use a skillet with a lid; I've found a sheet or two of aluminum foil can work as a lid in a pinch if necessary.

The resulting dish is full of flavor, chockful of veggies, and quite satisfying. Though the original recipe says it makes four servings, I think it's more realistic to say it makes six to eight servings; unless you prefer ginormous portions or are particularly hungry.

One-Pan Harvest Pasta (printer-friendly version)
makes 6-8 servings

2 tablespoons vegetable oil
1 small eggplant, cut into 1-inch pieces (about 4 cups)
1 medium zucchini, cut into 1-inch pieces (about 2 cups)
2 tomatoes, coarsely chopped (about 1 cup)
1/3 cup chopped red or yellow onion (the red onion provides a slightly sharper flavor)
2 cloves garlic, minced
1 19-ounce can cannellini beans, rinsed and drained
1 3/4 cups reduced-sodium vegetable broth
1/2 cup elbow macaroni (uncooked)
1/2 teaspoon crushed red pepper flakes
coarse sea salt and coarse ground black pepper
torn fresh basil (for garnish)
freshly-grated Parmesan (for garnish)

1. In a large skillet, heat the oil over medium-high heat. Add in the eggplant, zucchini, tomatoes, onion, and garlic and saute until tender, about 7-9 minutes. Stir occasionally to prevent the vegetables from sticking to the bottom of the pan.
2. Stir in the cannellini beans, vegetable broth, elbow macaroni, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer. Place the cover on the skillet and let cook, stirring occasionally, for 7-10 minutes, or until the pasta is al dente.
3. Remove from the heat and season to taste with salt and pepper. Garnish with fresh basil and Parmesan before serving.

(adapted from this Midwest Living recipe)

What's Baking: Zucchini Bread

We've reached that time of year when many people find themselves up to their ears in zucchini. I've been seeking the stuff out at our local farmers markets -- as I am a total sucker for zucchini bread. (I suppose you could eat the vegetable straight, but in my book, anything's better when it's wrapped in a sweet robe of carbohydrates...). This past week I picked up a ginormous specimen from the boys at Stoney Acres Farm, and immediately made plans to make a loaf or two of zucchini bread. We're in the midst of a move, so with my cookbooks and recipe box already boxed up, I took to the Internet to find the perfect recipe. I started with my go-to-website, Smitten Kitchen, and Deb's recipe (linked below) looked like a great starting point. Zucchini bread recipes typically use a lot of oil and sugar; I subbed out half the oil with nonfat Greek yogurt and decreased the sugar to just one cup. I also decreased the number of eggs from three to two; I don't think the resulting bread loaves suffered at all from any of these changes.

This zucchini bread is delicious -- the combination of cinnamon, nutmeg, and ginger adds depth to the bread's flavor and the generous amount of vanilla (relatively speaking) helps to add a bit of sweetness as well. If you find the bread to be slightly dry just after baking, wrap it up and let it sit for a day -- it will gain moistness over time. Also, I found that my zucchini was slightly frozen (my fridge apparently has some major cold spots) -- if after shredding the zucchini you find it to be overly wet, wrap it in a dish towel and squeeze out any excess liquid over the sink before adding the shredded zucchini to the batter.

Zucchini Bread (printer-friendly version)
makes 2 loaves

2 eggs
1/2 cup olive oil
1/2 cup nonfat plain Greek yogurt
1 cup raw sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups unbleached all-purpose flour
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1 teaspoon kosher salt
1/2 cup chopped walnuts or pecans (optional)

1. Preheat the oven to 350 degrees. Grease two 8"x4" loaf pans with cooking spray and set aside.
2. Beat together the eggs, olive oil, and Greek yogurt in a large bowl. Stir in the sugar, grated zucchini, and vanilla extract.
3. In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.
4. Stir the dry ingredients into the wet ingredients until just incorporated. Stir in the nuts if using.
5. Spoon the batter evenly into the two prepped loaf pans.
6. Bake both bread loaves in the oven for 45-60 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Place the loaf pans on a wire rack and let cool for 10 minutes. Then carefully invert the pans to release the bread, and let cool completely. To store, wrap in aluminum foil and keep in the refrigerator.

(adapted from this Smitten Kitchen recipe)

What's For Dinner: Gnocchi with Summer Vegetables

This is the time of year when the local natural foods store and farmers markets are full of fresh local produce, and I just can't get enough of it. I'm working on getting my fill of fresh vegetables and fruits before winter hits and these flavors (aside from what we end up canning) are only a sweet memory. I happened upon a Martha Stewart gnocchi recipe that featured summer vegetables and I knew I would have to give it a try -- particularly since I had just picked up a package of frozen gnocchi on a whim the last time I was at the store. While of course you can make your own gnocchi from scratch to use in this recipe, utilizing frozen gnocchi makes things a wee bit (okay, more like a lot) easier. You can sub in all zucchini or yellow squash, or do one of each, as I did. And make sure you get your hands on the ripest and freshest grape tomatoes possible -- these little jewels really make this dish pop.

Gnocchi with Summer Vegetables (printer-friendly version)
makes four servings

1 tablespoon olive oil
1 zucchini, quartered and slice
1 summer squash, quartered and sliced
2 garlic cloves, minced
coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package frozen gnocchi (I used Rising Moon organic garlic and basil gnocchi)
2 tablespoons grated Parmesan cheese
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice

1/4 cup fresh basil, roughly chopped

1. Add the olive oil to a large skillet and heat over medium-high heat. Add in the zucchini and  squash and saute until the vegetables are slightly tender, about 5-7 minutes. Stir in the garlic and saute until fragrant, about 30 seconds. Season with salt and pepper.
2. Add in the tomatoes and cook for an additional 3-5 minutes, or until the tomatoes have softened.
3. While the tomatoes are cooking, bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Reserve about 1 cup of the cooking liquid. Use a slotted spoon to transfer the gnocchi into the skillet. Toss to combine all the ingredients Add in 1/4 - 1/2 cup of the cooking liquid to create a sauce.
4. Remove the skillet from the heat and stir in the Parmesan, butter, and lemon juice. Garnish each serving with chopped basil and serve immediately.

(adapted from this Martha Stewart recipe)

What's For Dinner: Moroccan Chicken and Couscous Soup

It appears that as soon as I wax on about the lovely springtime weather, Northern Wisconsin strikes back with a little taste of winter. Over the weekend, our temperatures dropped from the mid 70s back down into the 30s and 40s, and these colder temperatures were accompanied by high winds and moments of intense sleet and snow. Happily, none of the precipitation accumulated. I'm not sure what I would have done if it had.

Due to the return of wintery weather, I decided a warm and spicy soup was on order for dinner on Sunday. I knew that I wanted the soup to include chicken, since I already had a package of organic chicken breasts thawed in the refrigerator. Nothing was piquing my interest on Pinterest, so I cast a wider net and happened upon a Food & Wine recipe for Moroccan Chicken and Couscous soup.

This soup is rich in flavor and the addition of cayenne and cumin adds just the right level of spiciness without being overwhelming. The couscous adds heartiness to the soup, making it a filling meal.

Moroccan Chicken and Couscous Soup (printer-friendly version)
makes six servings

2 tablespoons olive oil
1 white onion, chopped
1 pound boneless, skinless chicken breasts (about 2), cut into approximately 1 1/2-by-1/4-inch strips
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 3/4 teaspoons sea salt
1/4 teaspoon black pepper
1 sweet potato, peeled and cut into 3/4-inch cubes
1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
3 carrots, peeled and sliced thinly
3/4 cup tomato puree
4 cups filtered water
2 cups low-sodium organic vegetable broth
1 cup cooked couscous, cooked per the manufacturer's instructions
1 tablespoon chopped fresh parsley, for garnish

1. Heat the olive oil in a large soup pot over medium-high heat. Add the onions and saute until translucent, about 5 minutes.
2. Add in the chicken, cayenne, cumin, salt, and pepper. Cook for 2 minutes, stirring occasionally, until the chicken is browned on all sides.
3. Add the sweet potato, zucchini, carrots, tomato puree, water, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer until the vegetables are fork-tender, 10-15 minutes.
4. Stir in the cooked couscous, and simmer for an additional five minutes.
5. Garnish with fresh parsley, and serve.

 (adapted from this Food & Wine recipe)

What's Baking: Zucchini-Yellow Squash Bread

At last week's Headhouse farmers' market, I picked up a zucchini and yellow squash from Blooming Glen. Though I had big plans for sauteing or roasting the veggies for a vegetable sandwich, the week came and went and the two were still languishing in the fridge. So I chose to follow my no-fail back-up plan -- use 'em both up in a bread recipe. Typical zucchini bread recipes are full of sugar and oil; for the following recipe, I reduced the sugar content and replaced the oil with applesauce. In addition, to ensure moistness (apologies to those who cringe at that word!), I added in some nonfat Greek yogurt. The end result? Delicious. And full of veggie goodness!

Zucchini-Yellow Squash Bread (printer-friendly version)

makes one large (9"x 5") loaf

1 C whole wheat flour

1 C unbleached all-purpose flour

2/3 C sugar

1 1/2 t baking powder

1/2 t baking soda

1/2 t kosher salt

1/4 t ground nutmeg

1/2 t ground cinnamon

1 C grated zucchini (tightly packed)

1 C grated yellow squash (tightly packed)

1/4 C unsweetened applesauce

1 farmers' market egg, lightly beaten

1 egg white

1 t vanilla

1/4 C plain Greek non-fat yogurt

1. Preheat the oven to 350 degrees.

2. Lightly grease a large (9" x 5") loaf pan with butter or cooking spray. Set aside.

3. In a large bowl, sift together the flours, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.

4. In a separate bowl, stir together the grated zucchini and yellow squash, applesauce, egg, egg white, vanilla, and Greek yogurt.

5. Add the wet ingredients to the dry ingredients. Stir until all ingredients are incorporated.

6. Spoon the batter into the prepared bread pan.

7. Bake in the oven for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.

8. Remove from the oven and set the pan onto a wire rack. Let cool in the pan for 10 minutes, then remove the bread from the pan and let cool completely on the wire rack.

What's Baking: Chocolate Zucchini Bread with Walnuts and Hazelnuts

Since I picked up three zucchinis at the farmers market last week, I decided the best way to use them up would be to make a couple loaves of bread. I found a recipe for yogurt-zucchini bread with walnuts in an issue of Food & Wine magazine from last September and decided to tweak it a little bit by adding in some cacao powder, ground cinnamon, and hazelnuts I had on hand. The resulting bread is subtly chocolaty with a hint of cinnamon and full of zucchini and nutty goodness.

Chocolate Zucchini Bread with Walnuts and Hazelnuts (printer-friendly version)

makes one 8" loaf and one 5.75" loaf

1 cup walnut halves

1/2 cup chopped hazelnuts

2 cups unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 teaspoon ground cinnamon

1/4 cup cacao powder

3/4 cup plus 2 tablespoons raw sugar

2 eggs

1/2 cup vegetable oil

3/4 cup fat-free plain Greek yogurt

1 cup coarsely grated zucchini (from 1 small zucchini)

1. Preheat the oven to 325 degrees. Grease an 8" bread pan and a 5.75" bread pan with cooking spray. Set aside.

2. Heat a skillet over medium-high heat on the stovetop. Add in the walnuts and hazelnuts and toast (this should take only a few minutes). Remove from the heat and chop the walnuts. Place the nuts in the freezer for a few minutes to cool.

3. In a medium-sized bowl, use a whisk to sift together the flour, baking powder, baking soda, sea salt, cinnamon, and cacao powder.

4. In a large bowl, mix together the sugar and eggs. Stir in the vegetable oil and Greek yogurt.

5. Slowly add the dry ingredients to the wet ingredients. Mix together between additions. Stir in the zucchini and nuts.

6. Spoon the batter into the prepared bread pans.

7. Bake in the oven for 45-60 minutes, or until a knife or toothpick inserted into the center of each loaf comes out clean.

8. Remove from the ovens and place the pans on a wire rack to cool. After 5 minutes, remove the bread from the pans and let cool completely. Wrap loaves in aluminum foil and refrigerate if not serving immediately.

(adapted from this Food & Wine recipe)

What's For Dinner: Pan-grilled Zucchini and Yellow Squash Sandwiches

I wasn't quite sure what to make for dinner, so decided to page through one of the (many) magazines in the house to find some inspiration. It didn't take too long to find a sandwich that caught my eye in the latest issue of Food & Wine magazine. I cut the original recipe in half (aside from the olivada) and opted to add in some yellow squash as well. We have a lot of olivada left over, but I'm thinking it will make a reappearance sometime later this week in a pasta dish . . . speaking of leftovers, I bought some fairly ginormous ciabatta rolls at Whole Foods, so each sandwich was enough for two servings. I'm definitely looking forward to having leftovers for lunch!

Pan-grilled Zucchini and Yellow Squash Sandwiches (adapted from this Food & Wine recipe)

makes 2 sandwiches

For the olivada:

6 oz pitted green olives

3 garlic cloves, minced

t t lemon zest

freshly ground black pepper

fine sea salt

1/4 C olive oil

1. Add the olives, minced garlic, and lemon zest to the bowl of a food processor. Process until the olives are finely chopped. Add in the olive oil while holding down the "on" button. Season with salt and pepper.

2. Spoon into a small container and set aside.

For the dressing:

1/4 C olive oil

1 T red wine vinegar

1/8 t dried oregano

1. In a small bowl, whisk together the oil, vinegar, and oregano. Set aside.

For the grilled zucchini and yellow squash:

1 zucchini

1 yellow squash

1/4 C olive oil

freshly ground black pepper

fine sea salt

1. Use a mandolin or knife to slice the zucchini and yellow squash into 1/4" slices.

2. Put the slices into a large bowl. Toss the slices with the olive oil, pepper, and salt.

3. Heat a skillet over medium to medium-high heat. Place the slices in the skillet and grill for about five minutes, flipping once mid-way through cooking. The zucchini and yellow squash slices will be tender and slightly charred when they are done.

To put together the sandwiches:

olivada

dressing

grilled zucchini and yellow squash slices

fresh mozzarella, sliced

heirloom tomato, thinly sliced

1/2 C fresh basil leaves

1. Cut a ciabatta roll in half.

2. Spread a spoonful of olivada on each bread slice.

3. Add a small pile of zucchini and yellow squash slices on one bread slice. Drizzle a small amount of dressing on top of the zucchini and squash.

4. Top the zucchini and yellow squash slices with one mozzarella slice and one heirloom tomato slice.

5. Garnish with the fresh basil leaves and a little more of the dressing. Put the other half of the bread on top of the sandwich; cut diagonally into two pieces.

6. Serve with the sides of your choice; I served the sandwich along with a fresh tomato and mozzarella salad (and quite possibly a few sour cream and onion potato chips, too).

What's Baking: Zucchini Bread

Last Friday I was uninspired in the kitchen, so D and I decided to head to Lovejoy's for dinner. We finished dinner just as the farmers market was beginning to shut down, and noticed the stall closest to the restaurant had some lovely (and kind of ginormous) zucchini for sale. We had enough cash on hand to bring home one beautiful yellow zucchini. I knew just what I wanted to make with it too -- zucchini bread, one of my faves. However, the only recipe I have for this bread requires equally large portions of oil and sugar, so I decided to do a quick Internet search to find a more figure-friendly recipe. I ended up finding a Cooking Light recipe that met my requirements -- I made a few tweaks, and the resulting bread is excellent!

Zucchini Bread

makes 1 loaf

1 1/2 cups unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon fine sea salt

1/4 teaspoon baking soda

1 whole egg

1 egg white

3 tablespoons organic canola oil

1/2 teaspoon lemon zest

1 teaspoon vanilla extract

3/4 cup raw sugar

2 cups shredded zucchini (about half my ginormous zucchini)

1/4 cup toasted walnuts, coarsely chopped

1. Preheat oven to 350 degrees.

2. Spray an 8"x4" bread pan with cooking spray. Set aside.

3. Add the flour, baking powder, ground cinnamon, fine sea salt, and baking soda in a medium-sized bowl. Whisk together to combine.

4. In a separate bowl, mix together the egg and egg white, oil, and lemon zest. Stir in the sugar.

5. Add in the shredded zucchini and stir to combine.

6. Slowly add the flour mixture to the wet mixture, stir until just combined. Gently stir in the walnuts.

7. Pour the batter into the prepared bread pan.

8. Bake for 45-60 minutes, or until a toothpick or knife inserted into the center of the loaf comes out clean.

9. Once baked, remove the pan from the oven and set on a cooling rack for 10 minutes to cool.

10. After 10 minutes, remove the bread from the pan and let cool completely.

 (adapted from this Cooking Light recipe)