Brown Sugar Zucchini Bread

I finally found a Zucchini Bread recipe with brown sugar and it was worth searching for. After all, brown sugar makes everything taste better.

Brown Sugar Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
3 eggs
1 cup oil (I used canola oil.)
1 cup white sugar
1 1/4 cups brown sugar
 3 teaspoons vanilla
2 cups grated zucchini

Generously grease two 9x5 bread pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, baking soda and cinnamon together in a bowl. Beat eggs, oil, vanilla and sugars together in bowl. Add sifted ingredients and beat well (batter will be thick). Stir in zucchini. Pour batter into prepared pans. Bake 50-70 minutes, until toothpick inserted in center comes out clean. Cool in pan on rack for 20 minutes. Remove and cool completely.

Makes- 2 loaves

Blueberry Zucchini Bread with Lemon Glaze

It's that time of year again. My zucchini plants are producing squash like rabbits produce bunnies.

This morning, I searched the Internet hoping to find a recipe for zucchini bread made with brown sugar, but came across this recipe and decided to try it instead. After all, my husband loves lemon and I happened to pick up some blueberries at Costco just yesterday.

I adapted the recipe a bit. Here is my version:

Blueberry Zucchini Bread with Lemon Glaze

2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup shredded zucchini
2/3 cup milk
1/3 cup melted butter
2 tsp. lemon zest
1 egg
3/4 cup blueberries

Glaze:

1/2 cup powdered sugar
juice from 1/2 lemon
1 tsp milk

Preheat oven to 350 degrees. Spray 8x4 loaf pan with non-stick spray.

In a large bowl, mix all ingredients (except for blueberries).

Gently fold in blueberries and spoon into greased pan...

Bake approximately 55 minutes, testing with a toothpick. Allow to cool in pan for 10 minutes.

Remove and cool completely...

For glaze:

Whisk powdered sugar, milk and juice from 1/2 lemon, Drizzle over bread...

Would you like to try another terrific recipe using zucchini? Click on my Creamy Zucchini Casserole.  It is scrumptious!

Zucchini Stuffing Bake

For those of you who grow your own vegetable gardens, it's time to start thinking about what to do with massive amounts of zucchini. Baking this Creamy  Zucchini Casserole is a tasty option and a seasonal favorite of my family.

There are two things to remember when it comes to zucchini-

1. Pick them young and tender.
2. Pick them often. Monster sized zucchini are edible, but not nearly as palatable.



6-8 inches is a good size for zucchini




Creamy Zucchini Casserole

Saute in olive oil-
2 medium zucchini, chopped
2 green onions, chopped

Add-

1 can Cream of Chicken soup

1/2 cup sour cream

Microwave-
1 box Stove Top Chicken Flavored Stuffing according to package directions.

Place 1/2 of the stuffing into a small, lightly buttered baking dish. Add zucchini mixture, then top with the remaining stuffing.

Bake at 350* for 25-30 minutes.

Enjoy.