Whole Wheat Zucchini Carrot Bread
When zucchini starts taking over at the farmers market, it is time to start making zucchini bread. I added a carrot to this recipe and only added 1/2 cup of brown sugar so it tasted more savory and less like cake. Add more sweetener if a cake-like taste is what you desire.
Ingredients:
- 1 medium-large zucchini- approx 2 cups grated
- 1 carrot, grated
- 1 TB grated ginger
- 2 c whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- 2 eggs
- 3/4 cup fat free plain yogurt
- 1/4 cup walnut oil
- 3/4-1 cup brown sugar (depending on how sweet you like it)
In a mixing bowl (on the KitchenAid mixer) cream together the eggs, yogurt, oil, and sugar. Press out the excess liquid from the grated zucchini, carrot, and fresh ginger (a fine metal strainer works well for this) and add to mixer and mix until well combined.
Next, add the dry ingredients, one at a time, and mix well.
Pour into a lightly buttered and floured bread pan and bake at 350 for 40 minutes or so until a knife inserted into the center comes out clean. Cool in pan 30-45 minutes, then cool completely on a wire rack. Refrigerate whatever is not eaten on the first day.
Wild Rice and Veggie Salad
- At July 7, 2009
- By megan
- In cannellini beans, Maple, rainbow chard, rice, zucchini
0
This started out as an experimental chilled salad, and turned out to be a delicious meal. Wild rice is the base, so cook one cup of wild or long grain brown rice (usually 1 cup rice to 2 cups water, boil, simmer 45-50 minutes). Remove the cooked rice from heat and let it sit a few minutes before transferring it to a large bowl.
The rest of the salad ingredients are:
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3 cups chopped rainbow chard, separate the stalky parts from the leafy
- 1 can cannellini beans, rinsed
- 1 zucchini
- 1 yellow squash
- 1/4 cup pure maple syrup
- 2 TB cider vinegar
- salt
- pepper
While the rice is cooking, heat the olive oil in a pan. Add the onion and saute for 5 minutes or so, until soft. Add the garlic and cook another 3-4 minutes and remove from heat. Pour into a pyrex measuring cup because this will become the base for the dressing. Also, getting the onion and garlic out of the hot pan will help prevent it from continuing to cook in the hot pan.
Put the pan back on the stove and heat the stalky part of the chard for 3 minutes or so on medium high heat. Lower the temp to medium and add the leafy part. Cook until it is wilted. Add this to the large bowl (the one the cooked rice will eventually go in), but strain out the excess liquid first.
Slice the zucchini and squash into thick strips, toss with olive oil, salt, and pepper, and throw on the grill for a few minutes until they are starting to soften but still maintain some crunch. Remove them from the grill and let them cool a few minutes. Then slice them further into bite-sized pieces. Add these to the large bowl.
Add the rinsed cannellini beans to the bowl and mix this well. Then, assemble the dressing.
Add the maple syrup and cider vinegar to the onion, garlic, and olive oil and mix well. Toss the rice, chard, zucchini, squash, and beans with the dressing. Salt and pepper to taste. Serve with feta cheese and avocado to round out the dish.
Zucchini and Black Bean Fritters
- At May 28, 2009
- By megan
- In black beans, Fritters, rice, side dish, zucchini
- 0
These were a fun experiment. They were almost like mini-frittatas that cooked quickly. I served these with fresh parsley, sliced white cheddar cheese, and a small side salad.
Ingredients:
- 3 small zucchini
- 1 cup cooked wild or brown rice
- 1/2 red onion, chopped
- 4 cloves garlic, chopped
- 1 can black beans, rinsed and drained
- 1/2 TB cumin
- sea salt
- fresh ground black pepper
- 3 large eggs
- 1/2 cup yellow cornmeal
Finely grate the zucchini and drain out the extra liquid. To do this, you can put the grated zucchini in a fine metal strainer and press down on it, or wrap it in a clean dish towel or a few paper towels and ring out the excess water.
Combine the zucchini, rice, onion, garlic, black beans, cumin, salt, and pepper in a large mixing bowl. Mix well. Then add the beaten eggs. Mix well and add the cornmeal to thicken the batter. Mix this in well, and add another 1/8 cup if you want the fritters to be a little thicker.
Cook these just like pancakes on a hot griddle and enjoy.
Let’s get Social