The Zucchini are growing and time for a bit of a change

Well, here it is the end of July 2020. We are still social distancing, wearing our masks and keeping pretty much to ourselves and our family, thank goodness as I had missed them all so much. While I am happy to see the virus levels declining in the state where I live it has risen in other states and this makes me sad. So all I can do is encourage people to wear masks, wash your hands often and continue to do social distancing so our county can heal and get through this.

Hopefully you will have noticed I made a change to the the title of this blog. Now that I am fully retired Sundays is no longer my only day to cook. I have had the joy of cooking meals I would prepare on a Sunday during the week now. Not every day but more often than I used to. I felt it was time to update the title a bit. I hopefully have worked out all the changes and I should be able to move forward, if I find anything that still needs changes I will make them along the way and eventually get there.

So the zucchini are in from the garden and first thing I made was my zucchini bread and then for a meatless dinner we had zucchini pancakes served with sour cream and apple sauce.

I hope to make a few more loaves of zucchini bread for the freezer so we can have some for later in the fall. Served either spread with butter or my favorite cream cheese and a cuppa it’s a winner.

Here are my recipes that I used I hope you enjoy them.

Sorry I didn’t get a “pretty” plated shot of the zucchini pancakes but we had a hard time trying to keep from eating them as they were done frying.

The Barefoot Contessa’s Zucchini Pancakes

PREP TIME
10 minutes
COOK TIME
5 minutes
TOTAL TIME
15 minutes

Ingredients
2 medium zucchini
2 tablespoons grated sweet onion
2 large eggs, slightly beaten
6 to 8 tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Instructions
Preheat the oven to 300 degrees F. (To keep the pancakes warm)
Grate the zucchini into a bowl using the large side of a box grater. Immediately stir in the onion and eggs.
Stir in 6 tablespoons of the flour, the baking powder, salt and pepper. (If the batter gets too thin from the liquid in the zucchini,
add the remaining 2 tablespoons of flour.)
Heat a large (10 – 12 inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan.
When the butter is hot but not smoking, lower heat to medium-low and drop heaping soup spoons of batter into the pan.
Swirl the back of the spoon around the batter to even out the pancake. Cook the pancakes about 2 minutes on each side, until golden brown.
If keeping the pancakes warm in the oven, place cooked pancakes on a baking sheet and keep warm in oven for up to 30 minutes.

My Favorite Zucchini Bread

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 40 Minutes
Servings: 24 – This recipe makes 2 loaves of zucchini bread

“A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves.”

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (no need to peel)
1 cup chopped walnuts

Directions:

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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