Can y’all believe the size of the zucchini my sister and brother-in-law picked up at the Farmer’s Market in Omaha? It’s bigger than Daisy! Jenn asked me for my Zucchini Bread Recipe. It’s from one of my favorite cookbooks, Back To The Table. I thought I'd share the recipe in case anyone else has purchased a gigantic zucchini. I think she'll be able to make several batches of Zucchini Bread with this baby.
Since I figured Jenn might need more than one recipe for her zucchini, I pulled out another favorite cookbook, Apples for Jam. LOVE this cookbook and it’s very cute! I found a really interesting recipe for Zucchini Omelettes. I haven’t tried these but I sent the recipe to my sis. The lemon touch at the end sounds SO good. My sister really should start a blog.
What are some of your favorite go-to cookbooks?
Zucchini Bread from Art Smith
3 cups all purpose flour
2 teaspoons five spice powder, pumpkin pie spice, or ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon of salt
2 cups of sugar
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups shredded unpeeled zucchini
1 cup chopped pecans (optional)
Preheat oven to 350. Butter and flour a 10 inch fluted Bundt pan and tap out excess flour. Whisk the flour, five spice powder, baking powder, baking soda, and salt in large bowl. Make a well in the center. In another bowl, whisk the sugar, oil, eggs, and vanilla and pour into the well. Mix well, and then stir in zucchini and pecans. Spread evenly in the pan. Bake until wooden toothpick inserted in the center comes out clean. About 1 hour. Transfer to a wire rack and cool for 10 minutes. Invert onto rack and cool completely.
Zucchini Omelette- Makes 4 omelettes
About 1.5 Tablespoons Olive Oil
1 Clove garlic, peeled and squashed a bit
1-2 Small green zucchini, finely sliced
3-4 Basil Leaves, torn
4 Eggs or egg whites
6 Tablespoons Grated Parmesan Cheese
A little lemon juice
Heat 2 teaspoons of oil in a nonstick skillet over medium heat. Add 1 egg, swirling the egg evenly around the pan. Scatter about a quarter of zucchini over the omelette and about 1.5 tablespoons of Parmesan. Cook until omelette is set and the underside is lightly golden. Slip out onto a warm plate while you make the other omletes. Serve with a few drops of lemon juice and grinding of pepper.