Wednesday, 28 September 2016
And more zucchini!
It is the season of plenty when it comes to zucchini!
It seems I have been over-run with it.
Not that I am complaining, mind you!
For, was there ever a more versatile vegetable?
You can bake it, fry it, sauté it, puree it, and freeze it!
You can use it in soups, loaves, muffins, cakes and breads!
It's delicious and nutritious!
It is so easy to disguise for those picky, non-vegetable eaters as well!
a super hero vegetable!
With all the zucchini I have sitting on my kitchen counter, I've been working on recipes to use it in.
This is one of my favorites! (Second only to my Zucchini Spice Cupcakes with Salted Caramel Frosting.) It is a snap to put together, and so very delicious!
This moist, cheesy, green oniony, zucchini'y quick bread, will make a delicious accompaniment to soups and stews, and well, anything you'd like to serve it alongside!
But, don't think you can't enjoy it on it's own.
I enjoyed it toasted, for breakfast this morning.
And, because shredded zucchini freezes so well,
you can keep your freezer stocked with individual portions to use any time of year.
1/2 cup of softened butter
3 tbsp.. sugar
3 cups of flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup of sour milk (1 tbsp. vinegar + milk to = 1cup
1 1/2 cups shredded zucchini
2 tbsp. finely chopped green onions
1 1/2 cups shredded old cheddar cheese
Cream butter and sugar together. Add eggs, one at a time, blending well.
Combine flour, baking powder, baking soda and salt. Add to creamed mixture along with sour milk.
Stir until combined. Batter will be thick. Add shredded zucchini, cheese and chopped green onions. Stir together.
Pour into greased and floured large loaf pan.
Bake at 350 degrees for 1 hour, or until toothpick inserted near centre comes out clean.
Cool in pan ten minutes before turning onto cooling rack.
Posted by Melinda Tarcon