Sweet breads are a treat to bake. Waiting an hour for them to cook is always the hardest part – slowly but surely I remind myself. Esmerelda my tortoise always seems to come to mind when I think of patience. It’s a virtue in the kitchen. Waiting for dough to rise, waiting for treats to bake, waiting to get the perfect sear on a filet of salmon… Whatever you’re waiting for it always pays off in the end.
It seems to me that some of the best things in life come with patience, and rightfully so. I woke up this morning able to harvest zucchini from my garden. Slowly but surely, I’ve been blessed with an amazing crop this year. Which is why i’ve been so inspired to incorporate it into everything. Everything needs a little more green to it anyways.
Zucchini’s are rich in all kinds of vitamins and nutrients essential for good health. They are one leading source of potassium (better than banana’s) which means everything you cook or bake with zucchini the higher level of energy you get. The skin around the zucchini may even be the best part – it holds most of the antioxidants and good for you fibres (this is true for most fruits and vegetables – kiwi’s, cucumber, bananas, pumpkin, squash, apples, oranges etc.)
Top 10 Ways of Using Zucchini:
- Ratatouille. Just amazing – loads of my favourite squash and fresh tomato sauce make this dish a healthy hearty dish
- Noodles. Yes, my lasagna is always made with hidden zucchini sheets. My spaghetti isn’t always but should be primarily zucchini as well. Just a few dollars for a spiralizer and you get these beautiful green noodles.
- Sweets. It doesn’t have a bold flavour, so zucchini can be easily manipulated into beautiful chocolate cakes or my Chocolate Zucchini Bread.
- Spreads. Sweet and tangy relish for a barbecue day is only one way of using it.
- Pickled. Why of course, zucchini pickled is similar to Cucumbers except for they are a bit more dry but just as delicious.
- Stir Fry’s. Every good stir fry is loaded with these things. They absorb up all the sauce and release the flavour for just the right moments.
- Stuffed Zucchini Boats. Leftovers? No problem, just scoop the inside of your zucchini out to create a boat and put all the fixins in. (Thanksgiving dinner stuffed zucchini’s are amaaaazing)
- Squash Parmesan. Eggplant, Zucchini all battered and baked in tomato sauce with mozzarella – if anyone were to complain they should never been allowed over in the first place.
- Soup. Zucchini makes a wonderful soup, especially when paired with asparagus.
- Hashbrowns. Not the real deal, but just as tasty and a little lighter than usual.
Lemon Zucchini Bread
2 Cups of Sugar
1 Cup of Apple Sauce
1.5 Tsp of Vanilla
2 Cups of Oat Flour
1/2 Cup of White Flour
2 Lemons – zested
1 Lemon – juiced
1 Tsp of Salt
1 Tsp of Cinnamon
1/4 Tsp of Baking Powder
2 Cups Shredded Zucchini (2-3 Zucchinis)
Preheat the oven to 350F and grease 2 bread pans.
Grate your zucchini and put in a cheesecloth to strain the access water out of it. In a bowl mix your wet ingredients, sugar and zucchini.
In another bowl combine all your dry ingredients. Flours, salt, baking soda and cinnamon.
Slowly mix your dry ingredients into your wet, until well combined.
Pour your batter into both pans, and bake for 50 – 55 minutes. Makes 2 beautiful lemon loaves.