Summer Zucchini Bread

I have been gathering handfuls of zucchini like this every couple of days out of my garden. Isn't it fun when the work pays off?

I asked my mom for her mother's zucchini bread recipe and I really like how it turned out. Moist with a little crunch from the walnut and a hint of cinnamon.

I hope you like it and it gives you an idea for your garden veggies!

 

 

For this recipe I only needed three cups of shredded zucchini. I obviously had much more than that so I experimented a little with peeling it to see if I could freeze it or use it that way. I realized that I didn't want big "noodley"  strips of zucchini in my bread so I tossed the strips in the blender and chopped them up.

 

 For the other left over zucchini I used my cheese grater and grated it up. For my bread and cake recipe, they both call for 3 cups of grated zucchini. I have been advised to freeze an extra cup since zucchini tends to hold so much water. I filled a few court sized bags with 4 cups each of grated zucchini and threw those babies in the freezer for another day.

Next I poured my 3 cups of chopped zucchini into a mixing bowl with my other ingredients. My little guy helped stir... baking and making memories together? What's better than that!?
The zucchini is going to look green and gooey going into your pretty batter but stir it right in and it will add a great amount of moisture to keep the bread soft and tasty!

 

 

Load the loaf pans up and let them cook away for 60-70 minutes or until toothpick comes out clean. Your kitchen will smell amazing!

 



 

This bread can be eaten for breakfast or dessert. Its also wonderful to take to a sick friend or give as a gift. If you are going to freeze your extra loaf, make sure to let it cool to room temperature, and then pop in a gallon zip top bag with all the air squished out.

 



 

Recipe

Heat oven to 350 degrees

Beat 3 eggs and add 2 cups of sugar.
Mix in 1 cup of vegetable oil.
When this is combined add 1 teaspoon of each:
Baking Soda
Baking Powder
salt
vanilla
then add 3 teaspoons of cinnamon
Slowly incorporate 3 cups of flour, letting each cup combine completely before adding the next.

STIR in 3 cups grated zucchini and 1 cup chopped walnuts (optional but adds great texture)

Grease two loaf pans and bake for 1 hour or until toothpick tests done.


I hope you love this recipe!

Grilled Chicken Kabobs

 This summer we have been using our grill A LOT. I have been challenging myself to keep trying new recipes. Grilling vegetables is the best. It can add so much flavor and you can even add a little marinade over the top and to quickly take away that raw vegetable flavor that makes them sometimes hard to eat. Peppers and onions are full of vitamins and antioxidants to keep you healthy, so those with chicken breast make this meal GOOD AND GOOD FOR YOU.

 

 

 

Recipe: (serves 4 but you can always add more of everything to accommodate more guests!)

 

1 Red bell pepper

1 Green bell pepper

1 Yellow bell pepper

1 medium to large sweet onion

1 container of button mushrooms

 

4 chicken tenderloins or 3 chicken breasts

 

1 bottle Lawry's Caribbean Jerk marinade

OR garlic and herb marinade (both are delicious!)

 

Cut the chicken up into large chunks and let it marinade (you only need to use half the bottle) at least 1 hour. (no longer than 3)

Cut the veggies up into the same size chunks as the meat, and the mushrooms in half.

 

When the chicken is done marinating, take some skewers and start adding about 1/3 meat to 2/3 veggies i.e. a few peppers and a mushroom then a chicken then veggies, then a chicken and repeat once more. I like it when each skewer has 3 pieces of chicken.

 

Note: If you are using wood skewers, soak them in water for about 20-30 minutes so they don't burn on the grill. I really like the metal ones I found at Fred Myer for 3$/pack. You can throw them in the dishwasher and reuse them over and over.

 

Note: This meal and marinade is gluten free!

 

ENJOY!!