Every year for Christmas my Aunt Teri makes this awesome zucchini bread, I literally look forward to it every Christmas. So this year, I decided to share her awesome recipe with all of you and of course make a couple loaves of this yumminess for myself and my co-workers. This zucchini bread is über moist, just the way I like it!
4 cups shredded zucchini 3 cups flour 2 ½ cups sugar 4 beaten eggs 1 ¼ cups oil 1 ½ tsp. salt 1 Tbls. Plus 1 tsp. Vanilla 1 Tbls. cinnamon 1 ½ tsp. baking soda ½ tsp. baking powder 1 cup chopped pecans (I used more!)
This recipes yields 2 loaves of zucchini bread.
Preheat oven to 325 degrees.
Wash and slice up 4-5 zucchinis.
I used a food processor to shred my zucchinis but you could also use a cheese grater or some other creative method!
It’ll look something like this once its all shredded.
Now add all the other ingredients.
Mix it all up. I did this by hand but you can use a mixer if you have one. Don’t forget to add the pecans!
Now pour the mixture into a well greased bread pan and bake at 325 degrees for about 50min or until it passes the toothpick test.
Let cool for about 5min then use a knife to loosen it up around the edges of the pan. Wait a few more minutes to remove from bread pan. It’s a moist bread so it needs to sit a little longer so it doesn’t fall apart.
Slice and enjoy! This will keep for a few days tightly wrapped up.
I am always looking to make dinner with whatever I have laying around the house. Maybe its not feeling a trip to the grocery or maybe its my budget… not sure. This night I was attending a pot luck girls night and stuffed zucchini is what I came up with! Simple ingredients but it was delicious and a huge hit with the girls!
Cherry or Grape Tomatoes
Italian Seasoning (I use salt-free McCormick’s Perfect Pinch)
Preheat oven to 350 degrees.
Fry bacon in skillet to desired crispness. I cooked mine extra crispy for this recipe and it turn out great. Place bacon on a paper towel to cool. When cool enough break into small pieces. Set bacon aside.
Wash and slice zucchinis in half. I cut off the ends too.
Take a spoon and scoop out the soft, middle part of the zucchini. Dump the guts, as I like to call them, into a mixing bowl.
Wash and slice a handful of cherry or grape tomatoes. Place into mixing bowl.
Add a small spoonful of minced garlic and a couple shakes of Italian seasoning.
Add bacon and mix all together.
Now, fill zucchini boats with mixture and bake in oven about 25min.
Take out zucchinis and sprinkle with Monterey jack cheese and put back in the oven for about 5min.
Now youre done! I sliced the zucchinis into thirds and served as appetizers. Option: leave the zucchinis whole and serve as an entrée with rice or couscous.
I definitely enjoy Asian, Thai, Chinese, Japanese… ok maybe I just really like all food. However, cooking Asian food has always intimidated me but this recipe is super easy and a great way to change it up in the kitchen.
Asian Noodles: I used “instant rice noodles”
Chopped: zucchini, red bell pepper and carrots
Red Curry Paste
Boil water. Then turn down heat to slow simmer. Submerge noodles in water then turn off heat and separate noodles and let soak.
Saute about 2 tablespoons of red curry paste (or more if like it extra spicy!) in olive oil for about 30 seconds to 1 minute.
Add coconut cream and stir.
Add chopped vegetables and cook to your preferred crispness. Some people prefer their veggies a little crunchier, I prefer slightly softer but NOT mushy.
Drain noodles and place a serving into bowl.
Cover with coconut veggie sauce. Top with torn basil and enjoy!
(Note: This would also be great with chicken or shrimp)