Fall Pottery and zucchini recipes
This is one of the best zucchini bread recipes that I have ever tried. The top has a crunchy top and the middle is moist. The recipe makes two 8 X 4 inch loaves. The total time is 1 hour and 30 minutes. I cook each loaf separately.
- 3 cups all-purpose flour, spooned into measuring cup and leveled off
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 3/4 granulated sugar
- 2 cups grated zucchini (you’ll need two medium zucchinis; do not wring out the liquid)
- 2 sticks ( 1 cup) unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
- 1/2 cup raisins (optional)
- 1/2 cup chocolate chips (optional)
Preheat oven to 325 degrees and set the rack in middle position. Generously grease two 8 X 4 inch loaf pans with nonstick cooking spray. In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Use a whisk to mix well. In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a large wooden spoon or spatula, stir to combine. Add the dry ingredients to liquid ingredients to the liquid ingredients and mix until just combined. Add the nuts, raisins and chocolate chips, then divide the batter evenly into the prepared pans. Bake for 60 6o 65 minutes, or until cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves onto rack to cool completely.
This is a great appetizer recipe. Serve it with your favorite dip or ranch dressing.
- 3 cups zucchini, shredded and strained
- 2/3 – 1 cup of bread crumbs
- 1/2 cup parmesan cheese, shredded
- 2 eggs
- 4 TBS of fresh chives, chopped small
- 2 TBS fresh parsley, finely chopped
- 2 TBS fresh basil, chopped small
- 2 TBS fresh garlic, minced
- salt and pepper to taste
Preheat your oven to 350 degrees. Lay a piece of parchment paper on a cookie sheet. Combine the zucchini, eggs, bread crumbs, garlic, parmesan cheese, chives, parley, basil, salt and pepper in one bowl. Mix thoroughly with your hands. If the mixture is too runny to form into soft balls, add an additional 1/3 cup of bread crumbs. Once all of your ingredients are combined, form the mixture into small bite-sized balls. Use melon baller or spoon to get them consistent.Add them one by one to the cookie sheet.with at least an inch of space on all sides so that they cook evenly. Bake at 350 degrees for 25 to 30 minutes until they are golden brown.