At this time of year, we have had zucchini in so many ways. And the squash and the eggplant are still coming in strong. I have a favorite easy way to use up this bounty that can easily be adjusted to taste and whatever veggies are on hand. The first night we had this over pasta with some browned Italian sausage. I eat it a lot for lunch with a little feta on top. And I've used it as a pizza sauce and toppings. Last weekend I put some on an open faced roll and melted a little cheese on top. YUM! I love this ratatouille!
Crock Pot Ratatouille
Layer in a crock pot
1 large onion, sliced
1 large eggplant, cut into bite sized pieces
1-2 zucchini, cut into bite sized pieces
1-2 yellow squash, cut into bite sized pieces
1-2 bell peppers, cut into bite sized pieces
8-16 ounces tomato sauce
Cook on low for 8-10 hours or high for 3-4 hours.
Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts
Tuesday, September 21
Thursday, July 8
Whole Wheat Zucchini Bread
I've been using the same basic zucchini bread recipe for years, but I keep making little adjustments to it based on how I'm changing the way I cook. I used to be all about canola or vegetable oil and now you won't find any of that in my house. I've gotten lazy and tend to just have whole wheat pastry flour on hand now. Or I should say whole wheat pastry berries that I mill into flour. I even used to buy whole wheat flour before I learned how quickly it starts to lose it's nutritional value after it's been milled (at home or in a commercial mill).
And lately I've been making my same bread recipe into muffins for easier eating on the run. I bake them at 375 for 20 minutes and they are perfect!
Here's my updated recipe.
Noelle's Whole Wheat Zucchini Bread
Cream together:
3 eggs
1/2 c melted butter or coconut oil
1/2 c turbinado
1/2 c sucanat
1 Tbsp vanilla extract
2 c shredded zucchini
Add:
3 c wheat pastry flour
1/4 c ground flax meal
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
Mix until just combined. Pour into 2 prepared 8 inch x 4 inch loaf pans and bake at 325 for 50 minutes. For 24 muffins, bake at 375 for 20 minutes.
And lately I've been making my same bread recipe into muffins for easier eating on the run. I bake them at 375 for 20 minutes and they are perfect!
Here's my updated recipe.
Noelle's Whole Wheat Zucchini Bread
Cream together:
3 eggs
1/2 c melted butter or coconut oil
1/2 c turbinado
1/2 c sucanat
1 Tbsp vanilla extract
2 c shredded zucchini
Add:
3 c wheat pastry flour
1/4 c ground flax meal
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
Mix until just combined. Pour into 2 prepared 8 inch x 4 inch loaf pans and bake at 325 for 50 minutes. For 24 muffins, bake at 375 for 20 minutes.
Tuesday, August 12
chile relleno casserole
I was looking for a casserole idea yesterday afternoon that I could put together and leave it to bake while I took Clay to his drum lesson. Little did I know it would also have to wait through my trip to after hours trauma with Jack E. Thank goodness for time bake on the oven!
I started with a large white onion and a pound of ground beef. After that was mostly browned, I added 2 cloves of chopped garlic and 2 cups of shredded zucchini (I feel guilty not serving some farm veggies with every meal these days) and let that cook down. I sprinkled in a good dose of salt and pepper and about 2 Tablespoons of chili powder. When it was cooked through, I stirred in about a dozen roasted green chiles. (I freeze my chiles in bags of 3 chiles per bag, so I defrosted 4 bags to use.) I probably could have gotten away with less chiles, but it was quite tasty as it was.
I poured that into a prepared 9x13 baking dish and topped it with cheese. Then I poured over that a mixture of 6 beaten eggs, 1/4 cup + 2 Tbsp flour and 2 cups milk, seasoned with salt and pepper.
It baked at 350 for about 50 minutes, until it was bubbly and brown on top. We served it with a dollop of sour cream on top. That was the only offering for dinner and there was NONE left after half the family had seconds.
So here's the recipe in a little more readable format.
Chile Relleno Casserole
Brown together
1 large onion, diced
1 pound lean ground beef
when nearly done, add
2 cloves chopped garlic
2 cups shredded zucchini
salt and pepper to taste
2 Tbsp chili powder
Then stir in
diced green chiles, 6-12, to taste
Pour into prepared 9x13 pan.
Top with 1 1/2 c shredded sharp cheddar cheese or jack cheese...more or less to family preference
Combine
6 eggs, beaten
1/4 c + 2 Tbsp flour
2 c milk
salt and pepper
Pour egg mixture over meat and cheese. Bake at 350 for 45-55 minutes or until browned and bubbly.
I started with a large white onion and a pound of ground beef. After that was mostly browned, I added 2 cloves of chopped garlic and 2 cups of shredded zucchini (I feel guilty not serving some farm veggies with every meal these days) and let that cook down. I sprinkled in a good dose of salt and pepper and about 2 Tablespoons of chili powder. When it was cooked through, I stirred in about a dozen roasted green chiles. (I freeze my chiles in bags of 3 chiles per bag, so I defrosted 4 bags to use.) I probably could have gotten away with less chiles, but it was quite tasty as it was.
I poured that into a prepared 9x13 baking dish and topped it with cheese. Then I poured over that a mixture of 6 beaten eggs, 1/4 cup + 2 Tbsp flour and 2 cups milk, seasoned with salt and pepper.
It baked at 350 for about 50 minutes, until it was bubbly and brown on top. We served it with a dollop of sour cream on top. That was the only offering for dinner and there was NONE left after half the family had seconds.
So here's the recipe in a little more readable format.
Chile Relleno Casserole
Brown together
1 large onion, diced
1 pound lean ground beef
when nearly done, add
2 cloves chopped garlic
2 cups shredded zucchini
salt and pepper to taste
2 Tbsp chili powder
Then stir in
diced green chiles, 6-12, to taste
Pour into prepared 9x13 pan.
Top with 1 1/2 c shredded sharp cheddar cheese or jack cheese...more or less to family preference
Combine
6 eggs, beaten
1/4 c + 2 Tbsp flour
2 c milk
salt and pepper
Pour egg mixture over meat and cheese. Bake at 350 for 45-55 minutes or until browned and bubbly.
Sunday, August 10
more zucchini ideas
I really love this time of year in my kitchen. The abundance of fresh produce makes last minute meal planning really simple. If I had the foresight to thaw some kind of meat, I can go from there, and if I didn't, then I quickly defrost a pound or two of ground beef, grab my big skillet and start throwing stuff in.
The last couple of weeks I have tried to have more of an idea in place. Did you see the new thing in my sidebar that says what's for dinner this week? Really that's there for me. I have a place to write down my plan that won't get misplaced or colored on or thrown out. Friday I was going crazy looking for my grocery list. I couldn't find it and had to make a new one. I did finally find my list. Duane had taken my notebook with my list to drawn some plans for his dream bathroom. lol
I am starting to dread Sunday nights. Since Duane has been doing construction, I pack a lunch for him in the mornings. And I like to send him out the door with some kind of breakfast thing too. That means on Sundays I need to make sure that I have all the stuff I need for that ready. Baking bread, mixing up chicken salad or tuna salad, and getting an egg casserole ready is on the list. By Sunday night I just want to sit down and relax. Not the plan these days.
Today we are going to some friends' after church to brew beer. (That sounds kind of odd doesn't it? That's the oddity of my life!) I am taking some crock pot meatballs. I found the easiest thing. I take the frozen meatballs, add a jar of chili sauce and a can of cranberry sauce. Yum. Totally easy too. I need to go get those in the crock pot come to think of it.
I am also taking zucchini brownies.
Oh, back to the title about more zucchini ideas. This week I was looking at recipes online and found an Italian type of zucchini thing. I sauteed onion, zucchini and garlic, mixed it with some spaghetti sauce and baked that with a little cheese on top until it was nice and bubbly. It was a nice side dish that was different. I also thought it had a lot of possibilities. Adding ground beef or TVP or pasta.
Friday night we had a similar dish. I cooked some cheese tortellini and put that in the bottom of a casserole dish, Then I covered that with the onion, zucchini, garlic and bell pepper mixed with spaghetti sauce. Again with the cheese on top. It was a nice casserole to eat while we watched the Olympics.
OK, have to get to baking now. More later.
The last couple of weeks I have tried to have more of an idea in place. Did you see the new thing in my sidebar that says what's for dinner this week? Really that's there for me. I have a place to write down my plan that won't get misplaced or colored on or thrown out. Friday I was going crazy looking for my grocery list. I couldn't find it and had to make a new one. I did finally find my list. Duane had taken my notebook with my list to drawn some plans for his dream bathroom. lol
I am starting to dread Sunday nights. Since Duane has been doing construction, I pack a lunch for him in the mornings. And I like to send him out the door with some kind of breakfast thing too. That means on Sundays I need to make sure that I have all the stuff I need for that ready. Baking bread, mixing up chicken salad or tuna salad, and getting an egg casserole ready is on the list. By Sunday night I just want to sit down and relax. Not the plan these days.
Today we are going to some friends' after church to brew beer. (That sounds kind of odd doesn't it? That's the oddity of my life!) I am taking some crock pot meatballs. I found the easiest thing. I take the frozen meatballs, add a jar of chili sauce and a can of cranberry sauce. Yum. Totally easy too. I need to go get those in the crock pot come to think of it.
I am also taking zucchini brownies.
Oh, back to the title about more zucchini ideas. This week I was looking at recipes online and found an Italian type of zucchini thing. I sauteed onion, zucchini and garlic, mixed it with some spaghetti sauce and baked that with a little cheese on top until it was nice and bubbly. It was a nice side dish that was different. I also thought it had a lot of possibilities. Adding ground beef or TVP or pasta.
Friday night we had a similar dish. I cooked some cheese tortellini and put that in the bottom of a casserole dish, Then I covered that with the onion, zucchini, garlic and bell pepper mixed with spaghetti sauce. Again with the cheese on top. It was a nice casserole to eat while we watched the Olympics.
OK, have to get to baking now. More later.
Wednesday, July 30
need to change my zucchini bread recipe
I'm not sure what's different lately but I don't like how it's turning out. I am going to update it now by reducing the amount of flax meal and maybe a little more oil?
Tuesday, July 29
Zucchini Corn Casserole
My neighbor gave me the recipe yesterday. I had to make some adjustments based on what we had on hand, but we really enjoyed it.
Zucchini Corn Casserole
saute
1 onion in 2 Tbsp olive oil til softened
stir in
4 c sliced zucchini
2 cloves minced garlic
allow that to cook down a little
add 1/4 c chopped peppers (I used anaheims, the original called for chiles that I didn't have defrosted)
4 c frozen corn, defrosted (the original was a can of creamed corn, but I used what I had)
allow that to cook and reduce about 10 minutes
remove from heat and stir in 4 beaten eggs and 1/2 shredded sharp cheddar cheese
pour into prepared casserole, cover with another 1/2 c shredded cheese
bake at 350 for 45-50 minutes or until hot and bubbly
Zucchini Corn Casserole
saute
1 onion in 2 Tbsp olive oil til softened
stir in
4 c sliced zucchini
2 cloves minced garlic
allow that to cook down a little
add 1/4 c chopped peppers (I used anaheims, the original called for chiles that I didn't have defrosted)
4 c frozen corn, defrosted (the original was a can of creamed corn, but I used what I had)
allow that to cook and reduce about 10 minutes
remove from heat and stir in 4 beaten eggs and 1/2 shredded sharp cheddar cheese
pour into prepared casserole, cover with another 1/2 c shredded cheese
bake at 350 for 45-50 minutes or until hot and bubbly
Sunday, July 27
the long awaited....
Cream together
1 c natural peanut butter
1/2 c butter
1/4 c sucanat
1/2 c turbinado
Add
2 eggs, slightly beaten
1 tsp vanilla
3 c shredded zucchini
Stir in until combined
1 1/2 c whole wheat flour
2 tsp baking soda
1/2 tsp salt
Then stir in
1 1/2 c rolled oats
1 c chocolate chips
Spoon into prepared 9x13 inch pan. Bake at 350 for 40 minutes
This recipe comes from combining my favorite peanut butter oatmeal chocolate chip cookie with my zucchini oatmeal cookies. I made them as cookies and didn't really like them. They were a little cakey. So I tried them as bars. I didn't used butter in that try and had more oats. My friend Lorrie suggested more moisture. I am running low on peanut butter so i decided to add the butter that was in both original recipes. My reason for butter and not another fat comes from my desire to use what is most natural and adds more nutrition. Did you know that butter has Vitamin A? Check here for more info on butter. And click here to see the nutrition on margarine.
I didn't use as much oats this time simply because I ran out. I added all the oats I had.
Let me know how you like them!
Thursday, July 17
inspired
The other night I needed an idea. I was in the mood to do pasta for dinner. It's just easy and quick...and requires no baking or early planning like the crock pot. But I also felt like I needed to use more of the vegetables that are in my fridge. So I took a couple of ideas from a couple different places and made this sauce.
Vegetable Pasta Sauce
I'm not going to really write this out as a recipe since it was more an idea that can be adapted to whatever you have on hand. I used all vegetables from our farm share, the onions, peppers and tomatoes were frozen from last year, too.
I added these in the order listed. I cooked the onions and peppers on high to cook off a lot of the liquid, then I turned the heat to medium high until after the tomatoes were soft.
2 c chopped onions
1 c sliced bell pepper
broccoli, 2 medium crowns florets went in whole, and the stems were chopped first
2 c chopped carrots
2 large kohlrabi, shredded
2 1/2 large zucchini (about 6 c shredded)
9 medium tomatoes
6 cloves mashed garlic
salt and pepper to taste
2 tsp Italian seasoning
I let the onions and peppers cook away the liquid, then added a couple Tablespoons of oil to the pan with the broccoli, carrots and kohlrabi. That cooked for about 3-4 minutes then I added the zucchini. Another 3-4 minutes then I added the whole tomatoes (which I partially defrosted in the microwave). I let that cook for 10 minutes then I used my hand blender to puree it all. In went the seasonings, and the sauce was ready for a pound of pasta.
This was a chunkier sauce, not necessarily a tomato sauce. The leftovers were good too, and then I could really taste the broccoli in the sauce. It was a great way to have pasta and a veggie heavy sauce. High in vitamins and fiber, too.
Vegetable Pasta Sauce
I'm not going to really write this out as a recipe since it was more an idea that can be adapted to whatever you have on hand. I used all vegetables from our farm share, the onions, peppers and tomatoes were frozen from last year, too.
I added these in the order listed. I cooked the onions and peppers on high to cook off a lot of the liquid, then I turned the heat to medium high until after the tomatoes were soft.
2 c chopped onions
1 c sliced bell pepper
broccoli, 2 medium crowns florets went in whole, and the stems were chopped first
2 c chopped carrots
2 large kohlrabi, shredded
2 1/2 large zucchini (about 6 c shredded)
9 medium tomatoes
6 cloves mashed garlic
salt and pepper to taste
2 tsp Italian seasoning
I let the onions and peppers cook away the liquid, then added a couple Tablespoons of oil to the pan with the broccoli, carrots and kohlrabi. That cooked for about 3-4 minutes then I added the zucchini. Another 3-4 minutes then I added the whole tomatoes (which I partially defrosted in the microwave). I let that cook for 10 minutes then I used my hand blender to puree it all. In went the seasonings, and the sauce was ready for a pound of pasta.
This was a chunkier sauce, not necessarily a tomato sauce. The leftovers were good too, and then I could really taste the broccoli in the sauce. It was a great way to have pasta and a veggie heavy sauce. High in vitamins and fiber, too.
Wednesday, July 16
yet another baked good with zucchini
I needed some muffins for the morning. I had shredded zucchini to use up. You know what happens then. Instead of going to an old standby, I totally made this one up. Hope you like them.
Chocolate Oatmeal Zucchini Muffins
Soak for 15 minutes
2 c rolled oats in
2 c milk
In a large bowl, cream together
2 eggs
1/4 melted butter
1 tsp vanilla extract
3/4 c turbinado
Stir in
3 c shredded zucchini
and oatmeal mixture
In another bowl combine
3 c flour
1/2 c cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 tsp cinnamon
Add dry ingredients to wet just until combined. Fill prepared muffin pans 2/3 full. Bake at 375 for 20 minutes.
Makes 24 larger muffins
I used the rest of my whole wheat flour from my big baking day on Saturday. But that was only 2 cups so I added 1 cup of unbleached all purpose flour. My kids will think they are in heaven with such light muffins! :P
Chocolate Oatmeal Zucchini Muffins
Soak for 15 minutes
2 c rolled oats in
2 c milk
In a large bowl, cream together
2 eggs
1/4 melted butter
1 tsp vanilla extract
3/4 c turbinado
Stir in
3 c shredded zucchini
and oatmeal mixture
In another bowl combine
3 c flour
1/2 c cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 tsp cinnamon
Add dry ingredients to wet just until combined. Fill prepared muffin pans 2/3 full. Bake at 375 for 20 minutes.
Makes 24 larger muffins
I used the rest of my whole wheat flour from my big baking day on Saturday. But that was only 2 cups so I added 1 cup of unbleached all purpose flour. My kids will think they are in heaven with such light muffins! :P
Tuesday, July 15
Zucchini Banana Bread
A combining of recipes. One was from Laurel's Kitchen, a favorite of mine, but it's vegetarian so I tend to change things up there. This turned out really well. Very much a banana bread, and it's lower in fat, too. It's really moist because of the zucchini so you won't miss the fat at all!
Zucchini Banana Bread
Cream together:
1/3 c melted butter or coconut oil
1/3 c sucanat
Beat in
4 bananas, mashed (about 1 1/2 cups)
2 eggs
1/2 tsp vanilla
1 c shredded zucchini or other summer squash yellow would blend in really well
In another bowl, mix together
1 1/2 c whole wheat flour today I used a mix of soft wheat and hard wheat flours that were leftovers from my baking on Saturday
1/2 c wheat germ
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Add the dry ingredients to the wet, then stir in 1/2 c chopped nuts.
Pour into prepared 9x5 inch loaf pan and bake at 350 for 50-60 minutes.
I think this would also make good muffins. I'll let you know how those turn out next week! :P
Zucchini Banana Bread
Cream together:
1/3 c melted butter or coconut oil
1/3 c sucanat
Beat in
4 bananas, mashed (about 1 1/2 cups)
2 eggs
1/2 tsp vanilla
1 c shredded zucchini or other summer squash yellow would blend in really well
In another bowl, mix together
1 1/2 c whole wheat flour today I used a mix of soft wheat and hard wheat flours that were leftovers from my baking on Saturday
1/2 c wheat germ
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Add the dry ingredients to the wet, then stir in 1/2 c chopped nuts.
Pour into prepared 9x5 inch loaf pan and bake at 350 for 50-60 minutes.
I think this would also make good muffins. I'll let you know how those turn out next week! :P
Friday, July 11
Zucchini Pancakes
A holdover from our low-carb, Atkins days. I'm not sure which one of those cook books this came from originally. This is a savory side dish that my family absolutely inhales!
Zucchini Pancakes
1 c grated zucchini
salt
Put the zucchini in a colander with a sprinkle of salt and allow it to drain for 30 minutes. Squeeze out all the excess water and blot with clean kitchen towel.
In a large bowl, combine the batter
1 egg, slightly beaten
1 tsp water
2 Tbsp grated parmesan
1 Tbsp flour
lots of black pepper
1 tsp dried basil (or even more to taste)
the drained zucchini
In a non-stick skillet (or on a griddle), melt 1 Tbsp butter with 1 Tbsp olive oil until foaming. Drop the batter by Tablespoons onto the skillet and cook over medium-high heat until browned. Turn over and brown the other side. Pile the pancakes on a platter, salt lightly and serve.
Zucchini Pancakes
1 c grated zucchini
salt
Put the zucchini in a colander with a sprinkle of salt and allow it to drain for 30 minutes. Squeeze out all the excess water and blot with clean kitchen towel.
In a large bowl, combine the batter
1 egg, slightly beaten
1 tsp water
2 Tbsp grated parmesan
1 Tbsp flour
lots of black pepper
1 tsp dried basil (or even more to taste)
the drained zucchini
In a non-stick skillet (or on a griddle), melt 1 Tbsp butter with 1 Tbsp olive oil until foaming. Drop the batter by Tablespoons onto the skillet and cook over medium-high heat until browned. Turn over and brown the other side. Pile the pancakes on a platter, salt lightly and serve.
Squash Brownies
from Old Fashioned Zucchini and Squash Recipes published by Bear Wallow Books
This of course is MY version.
Squash Brownies for any summer squash
Cream
1/2 c butter
1/2 c oil
3/4 c turbinado
1/4 c brown sugar
Beat in
2 eggs, beaten
1/2 tsp vanilla
1/2 c buttermilk (or soured milk)
In a separate bowl, combine
2 1/2 c soft wheat flour*
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c cocoa powder
1 tsp cinnamon
Gradually add dry ingredients to wet ingredients.
Stir in
2 c grated summer squash
Pour batter into prepared 9x13 pan.
Sprinkle with
1 c chopped nuts (optional)
1 c chocolate chips
Bake at 350 for 25-35 minutes.
*That is what I am calling my home milled flour made from soft white wheat berries. It would be similar to whole wheat pastry flour. Unbleached flour could be substituted, too
This of course is MY version.
Squash Brownies for any summer squash
Cream
1/2 c butter
1/2 c oil
3/4 c turbinado
1/4 c brown sugar
Beat in
2 eggs, beaten
1/2 tsp vanilla
1/2 c buttermilk (or soured milk)
In a separate bowl, combine
2 1/2 c soft wheat flour*
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c cocoa powder
1 tsp cinnamon
Gradually add dry ingredients to wet ingredients.
Stir in
2 c grated summer squash
Pour batter into prepared 9x13 pan.
Sprinkle with
1 c chopped nuts (optional)
1 c chocolate chips
Bake at 350 for 25-35 minutes.
*That is what I am calling my home milled flour made from soft white wheat berries. It would be similar to whole wheat pastry flour. Unbleached flour could be substituted, too
Summer Squash Bread
This one is super cakey. Sweet and totally different from my whole wheat zucchini bread. I can't claim this one either, though I probably don't follow the original recipe to the letter.
Summer Squash Bread
Beat 3 eggs until fluffy
Beat in
1 1/2 c sugar
1 c oil
2 tsp vanilla
Sift together in another bowl
3 c flour
3 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
Gradually mix flour mixture into egg mixture
Fold in 2 cups shredded yellow squash
Pour into 2 prepared 8 inch x 4 inch loaf pans. Bake at 325 for 50-60 minutes.
Or this can be poured into a 9 inch x 13 inch pan and baked for 45 minutes
Summer Squash Bread
Beat 3 eggs until fluffy
Beat in
1 1/2 c sugar
1 c oil
2 tsp vanilla
Sift together in another bowl
3 c flour
3 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
Gradually mix flour mixture into egg mixture
Fold in 2 cups shredded yellow squash
Pour into 2 prepared 8 inch x 4 inch loaf pans. Bake at 325 for 50-60 minutes.
Or this can be poured into a 9 inch x 13 inch pan and baked for 45 minutes
Zucchini Oatmeal Cookies-Updated
This is from my beloved allrecipes again. I think it was originally called like Martian Cookies or something. They aren't green at all, but do have the green skin of the zucchini in them. I guess you could peel the zucchini if you were truly trying to camouflage that, but here at our house we embrace our weird zucchini recipes! I haven't made these since I have been using alternative sweeteners. I think that is on the agenda for tomorrow so I'll update this recipe then!
I did bake these today, and though they are not pretty, they are pretty tasty! I used home milled flours and more natural sweeteners. I wanted to use half applesauce and half butter, but apparently the kids have eaten all the applesauce. So they are heavy on the fat side, but not as processed as typical oatmeal cookies. I am putting the updated version under the original in italics. Choose if you want familiar looking oatmeal cookies with green flecks in them or if you want to be adventurous and try the second version. With alternative sweeteners, I use much less than the refined counterparts and I am also trying to get my kids' palate adjusted to less sweet.
Zucchini Oatmeal Cookies
Cream:
1/2 c butter
3/4 c sugar
1/2 c butter
1/4 c turbinado
1/4 c sucanat
Stir in
1 egg
1/2 tsp vanilla
same
Add
1 1/2 cups grated zucchini
same, but today I used a little yellow squash since I had frozen the rest of the grated zucchini
In a separate bowl, sift together
1 cup all purpose flour
1/2 whole wheat flour
1/2 tsp baking soda
1 tsp cinnamon
1 c whole wheat pastry flour*
1/2 c whole wheat flour
other dry ingredients are the same
Add flour mixture to zucchini mixture
Stir in
2 cups quick cook oats
today I used rolled oats since that's what I had
1 cup chocolate chips (also YUMMY with butterscotch chips)
today's version was a mix of chocolate and butterscotch chips
Drop by teaspoons onto ungreased cookie sheets. Bake at 350 for 10-12 minutes.
*this is the flour I mill at home from soft white wheat berries.
I did bake these today, and though they are not pretty, they are pretty tasty! I used home milled flours and more natural sweeteners. I wanted to use half applesauce and half butter, but apparently the kids have eaten all the applesauce. So they are heavy on the fat side, but not as processed as typical oatmeal cookies. I am putting the updated version under the original in italics. Choose if you want familiar looking oatmeal cookies with green flecks in them or if you want to be adventurous and try the second version. With alternative sweeteners, I use much less than the refined counterparts and I am also trying to get my kids' palate adjusted to less sweet.
Zucchini Oatmeal Cookies
Cream:
1/2 c butter
3/4 c sugar
1/2 c butter
1/4 c turbinado
1/4 c sucanat
Stir in
1 egg
1/2 tsp vanilla
same
Add
1 1/2 cups grated zucchini
same, but today I used a little yellow squash since I had frozen the rest of the grated zucchini
In a separate bowl, sift together
1 cup all purpose flour
1/2 whole wheat flour
1/2 tsp baking soda
1 tsp cinnamon
1 c whole wheat pastry flour*
1/2 c whole wheat flour
other dry ingredients are the same
Add flour mixture to zucchini mixture
Stir in
2 cups quick cook oats
today I used rolled oats since that's what I had
1 cup chocolate chips (also YUMMY with butterscotch chips)
today's version was a mix of chocolate and butterscotch chips
Drop by teaspoons onto ungreased cookie sheets. Bake at 350 for 10-12 minutes.
*this is the flour I mill at home from soft white wheat berries.
Noelle's Whole Wheat Zucchini Bread
I kind of don't want to put this out there. Yes, it's honestly THAT good. But I'm beginning to think it will be just easier to keep my recipes on a blog site instead of always emailing them to different folks. So here's the first one. This recipe is one I created from several on allrecipes, but it is now completely mine. I have changed a lot of things about it in the past 2 years so this is how I make it these days. It used to have more fat, no flax meal, all purpose flour and white sugar. I always double this and make 4 loaves. I typically freeze 2 wrapped in foil. Those can be defrosted for an easy breakfast or taken to a friend when need be.
Noelle's Whole Wheat Zucchini Bread
Cream together:
3 eggs
1/2 c melted butter or coconut oil
1/2 c turbinado
1/2 c sucanat
1 Tbsp vanilla extract
2 c shredded zucchini
Add:
3 c wheat pastry flour
1/4 c ground flax meal
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
Mix until just combined. Pour into 2 prepared 8 inch x 4 inch loaf pans and bake at 325 for 50 minutes.
Like I said, I used to make this with no flax, but we like it better this way. And I used to use 1 cup of white sugar and 1 cup of brown sugar. My earlier version had 2 cups of white all purpose flour and 1 cup of store bought whole wheat flour. Now I use a mix of home milled flour that is from hard red and soft white wheat berries. Let me know what you think!
Noelle's Whole Wheat Zucchini Bread
Cream together:
3 eggs
1/2 c melted butter or coconut oil
1/2 c turbinado
1/2 c sucanat
1 Tbsp vanilla extract
2 c shredded zucchini
Add:
3 c wheat pastry flour
1/4 c ground flax meal
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
Mix until just combined. Pour into 2 prepared 8 inch x 4 inch loaf pans and bake at 325 for 50 minutes.
Like I said, I used to make this with no flax, but we like it better this way. And I used to use 1 cup of white sugar and 1 cup of brown sugar. My earlier version had 2 cups of white all purpose flour and 1 cup of store bought whole wheat flour. Now I use a mix of home milled flour that is from hard red and soft white wheat berries. Let me know what you think!
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