Archive for July, 2011

How much is enough zucchini


Every year about the beginning of August I make a vow to myself that I will not plant another zucchini  for as long as I shall live.  I make this promise because every year because it seems that no matter how much zucchini I pick and use, there is more zucchini waiting on the vine calling my name.  I have so much zucchini I run out of ideas on what to do with it.  Cold zucchini soup, zucchini pancakes, grilled zucchini, fried zucchini, zucchini parmesan, and lastly, zucchini bread.  This year I have decided to make Zucchini-Chocolate Chip Bread.  I have made 6 loaves so far and have not even scratched the zucchini surface of my fridge.  Tomorrow night we are going to a friend’s house for dinner.  Wanna know what I am bringing?  You guessed it!  Zucchini-Chocolate Chip Bread.  Hope he likes it.  Here is the recipe.  Hope you like it too.

Zucchini Chocolate Chip Bread
Yield: 2 loaves

3 eggs

½ cup butter, melted

¼ cup canola oil

1 1/2 cups sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons cinnamon

1/8 teaspoon allspice

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Preheat oven to 350°F.

Spray two 8×4 inch loaf pans with non-stick cooking spray.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts and chocolate chips if you are using them.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Cool before slicing.  Happy Eating!

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A Summer Supper

We are starting to enjoy some produce other than greens from the garden. I picked some lovely cucumbers this weekend and made one of my favorite salads. Cucumber and Dill with vidalla onions. I have included the recipe. It is such a light and delicous side dish. As I have mentioned before my daughter is quite the foodie and she asked if I would make Lobster Rolls for dinner. I could not think of a better compliment to the cucumber salad. Since I am a Bostonian from birth , this is a beloved meal of mine.
I steamed and shelled the lobster, mixed with a small amount of mayo and piled the salad into a top split grilled hot dog roll. Perfection in a bun.
I am sure this will not be the last time we will indulge in this scrumptous dinner.
Happy Summer

Ann
Cucumber and Dill Salad
2 medium cucumber-sliced very thin
1 small vidalla onion
1 cup distilled white vinegar
1 T chopped fresh dill
2 t kosher salt
2 t sugar
1/2 t ground black pepper
Place all ingredients in a glass bowl. Chill for 1 hour before eating.

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