Chocolate Zucchini Bread

I made this years ago for a July 4th party with my friend and her family.  She absolutely adored it (to the point where she still talks about it and asks if I've made it lately).  I had planned to make it last year, but plans fell apart.  So this year when I was gifted with zucchini, I knew I had to get it done!  I had forgotten how easy this one was to make, even though I dirtied more dishes than I really needed to this time around.  I might even make it again this year (more zucchini!) and I'll try to not dirty as many dishes!

Ingredients

Ingredient Checklist

• 2 (1 ounce) squares unsweetened chocolate
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ¾ cup semisweet chocolate chips

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.

• Step 2

  In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.

• Step 3

  Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Thymed Zucchini Saute

This simple side is fresh and yummy!  The recipe comes from the August/September 2014 issue of Simple & Delicious.

Thymed Zucchini Saute

1 Tbsp olive oil
1 lb medium zucchini, quartered lengthwise and halved (cut like you see above)
1/4 cup finely chopped onion
1/2 vegetable boullion cube, crushed (I didn't have this so I used salt instead)
2 Tbsp minced fresh parsley (I used dried, about 3/4 tsp)
1 tsp minced fresh thyme (I used dried, about 1/3 tsp)

In large skillet heat oil over medium-high heat.  Add zucchini, onion and bouillon. (If you're using dried herbs, add them now so they can cook and soften.)  Cook and stir 5-6 minutes or until zucchini is crisp tender.  Sprinkle with herbs.

This recipe was perfect with Honey Mustard Grilled Chicken:

Summer Vegetable Cobbler

I have discovered the best recipe on the planet for zucchini. 

This recipe is PERFECTION.  It's patterned after a fruit cobbler, but it is savory.  It sort of reminded me of a meatless chicken a la king.

I tweaked it a little, based on what I had.  I used a green pepper instead of a red one, and a purple onion.  The biggest change I made was because my baking powder expired over 2 years ago.  Instead I used the Bisquick recipe for cheddar biscuits.  (2 cups Bisquick, 2/3 cup milk, 1/2 cup shredded cheddar -- I did use fresh basil too!)  I sprinkled a little bit of Parmesan over the top too.

The recipe suggests it is a vegetarian main dish.  I made it as a side dish.  But I could have eaten a whole plate of it!!!

It appeared in the June/July issue of Taste of Home magazine.

Summer Vegetable Cobbler

2 Tbsp butter
3 small zucchini and/or summer squash, sliced
1 small sweet red pepper, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
2 Tbsp flour
1 cup milk
1/2 tsp salt
1/4 tsp pepper

For biscuits:

1 cup flour
1 tsp baking powder
1/2 tsp salt
3 Tbsp cold butter
1/4 cup shredded Parmesan cheese
3 Tbsp minced fresh basil
2/3 cup milk

Preheat oven to 400.  In a large skillet, heat butter over medium-high heat.  Add zucchini, red pepper, and onion.  Cook until zucchini is crisp-tender, about 10-12 minutes.  Add garlic.  Cook 1 minute longer.

In a small bowl, whisk flour, milk, salt, and pepper.  Stir into pan.  Bring to a boil, stirring constantly.  Cook and stir 2-3 minutes or until sauce is thickened.  Spoon into a greased 8-inch square baking dish.

For topping, in a small bowl, whisk flour, baking powder, and salt.  Cut in butter until mixture resembles course crumbs.  Stir in cheese and basil.  Add milk.  Stir just until moistened.  Drop by rounded tablesoonfuls over filling.  Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown.

Zucchini Tomato Casserole

I got this recipe from a friend.  It is extremely vague, so use your own judgement about how much you want of each thing!

This was a great side dish for Homemade Rotisserie Chicken.

Zucchini Tomato Casserole

Layer the following:

sliced zucchini
sliced tomatoes, peeled (I used quartered cherry tomatoes, not peeled)
sliced onion
grated cheese (I used extra sharp cheddar)
salt & pepper

Top with croutons (I used garlic cheese -- you can put them in the layers too, if you want -- but the layers inside the casserole will get soft)

Bake, covered, for one hour at 350 degrees.  Remove cover, top with more cheese, and bake uncovered until cheese melts.

Crispy Fish with Shaved Zucchini Salad

I found this recipe on one of the Rachael Ray websites (the magazine one). I'd seen something on tv one day, but couldn't remember by the time I was thinking of making it where I'd seen it so I found this one instead (or maybe it's the one I saw... I was distracted at the time). The fish was very tasty, and the zucchini salad was good, although different from our standard "salad." I used dry thyme instead, since we have plenty of it. Somebody commented that it was too many panko crumbs - it really was. Certainly seems like a waste. But I'm not sure how much to suggest to use instead.

Ingredients:

2 egg whites, beaten
4 tablespoons butter, melted
1 1/2 cups panko
2 tablespoons chopped fresh thyme (about 2 palmfuls)
2 tablespoons finely chopped chives (about 2 palmfuls)
1 tablespoon Old Bay Seasoning (about a palmful)
1 tablespoon onion powder (about a palmful)
1 tablespoon garlic powder (about a palmful)
2 lemons
Four 6-ounce halibut or cod fillets
Salt and pepper
1 small shallot, peeled
1 tablespoon dijon mustard
3 to 4 tablespoons extra-virgin olive oil (EVOO)
2 zucchini, shaved with a vegetable peeler into ribbons
1/2 pint cherry tomatoes, halved
1 small bunch scallions, thinly sliced on a long angle

Directions:

Preheat the oven to 425°. Put the egg whites in a deep plate or shallow bowl. On another plate, pour the butter over the panko and work into the crumbs to evenly distribute. Season the crumbs with the thyme, chives, Old Bay, onion powder, garlic powder and grated peel of 1 lemon. Season the fish with salt and pepper and coat in the egg whites, then in the crumbs; arrange on a slotted broiler pan or wire rack on top of a baking sheet. Bake the fish until deep golden and crisp, about 15 minutes.

While the fish bakes, grate the shallot into a shallow bowl and add the juice of the grated lemon and the mustard. Whisk in the EVOO; season with salt and pepper. Add the zucchini, tomatoes and scallions to the dressing and toss to coat.

Cut the second lemon into wedges and serve with the fish. Pile the zucchini salad alongside.

Blueberry Zucchini Bread

The boyfriend found this recipe at allrecipes a couple of years ago and I adored the mini loaves when he made them. Another time I might try sprinkling some cinnamon sugar on top for a little something extra. And I ended up with 5 loaves instead of 4 as the recipe says, so make sure to have an extra mini loaf pan on hand.

Ingredients

* 3 eggs, lightly beaten
* 1 cup vegetable oil
* 3 teaspoons vanilla extract
* 2 1/4 cups white sugar
* 2 cups shredded zucchini
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 tablespoon ground cinnamon
* 1 pint fresh blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.