Pumpkin Spice Zucchini Bread

As you may or may not have noticed, I have been a bit zucchini obsessed of late. Once August hits, however, I suddenly shift into pumpkin mode. Yes, I know it’s early for some of you, but I have been waiting for this since last November. I was wondering how the combination of zucchini and pumpkin would work in a quick bread, and let me tell you, it works perfectly! This little gem serves the purpose of ridding you of excess zucchini (if you happen to be so fortunate), getting vegetables into your picky family, and satisfying that long desire for the return of pumpkin spice. It’s easy, requires no mixer, and the aroma makes the house smell like fall.

Pumpkin Spice Zucchini Bread

2 eggs, room temperature, lightly beaten

½ c. granulated sugar

½ c. brown sugar

½ c. canned pumpkin

½ c. butter, melted

1½ t. vanilla extract

1½ c. flour

½ t. baking soda

½ t. baking powder

¼ t. salt

1 T. pumpkin pie spice

1 c. shredded Melissa’s organic zucchini (1 medium)

½ c. chopped walnuts

 

 Preheat oven to 350°F. Spray a 9x5-in. loaf pan with Baker’s Joy; set aside. 

 In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Bake for 45-50 minutes or until bread tests done. Cool in pans 10 minutes. Remove to a wire rack.

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Lemon Poppy Seed Zucchini Bread

I am a HUGE fan of the lemon/poppy seed combination, from cookies, to muffins, to quick breads, and even my favorite, pancakes. I have a friend who feels the same way I do, and so was only too happy to share her latest lemon poppy seed recipe with me, this one for zucchini bread. Can you imagine? I mean, zucchini bread is moist and delicious on its own, but to combine it with lemon and poppy seeds? It is truly heaven on a plate.

Lemon Poppy Seed Zucchini Bread

1/2 cup unsalted butter, room temperature

1/3 cup sour cream

1 cup sugar

1 tablespoon fresh lemon juice

1 teaspoon lemon oil (optional)

1 tablespoon lemon zest

2 large eggs

1-1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1 cup grated zucchini (one small zucchini)

1 teaspoon vanilla extract

2 tablespoons poppy seeds

Glaze

1 cup powdered sugar

1 tablespoon fresh lemon juice

Preheat oven to 350° F.

Grease and flour an 8 ½” x 4” loaf pan; set aside.

In the work bowl of a stand mixture, cream together butter, sour cream, sugar, lemon juice, and lemon oil until creamy. Add eggs, one at a time, scraping down sides of bowl as needed.

In a separate bowl place the flour, baking soda, salt, baking powder, and lemon zest, whisk to combine. Pour the dry ingredients into the wet mixture and stir to combine. Do not over mix.

Fold in the zucchini, vanilla extract, and poppy seeds until evenly distributed. Pour the batter evenly into the prepared pan and bake for 55 to 60 minutes, or until loaf tests done. Let cool for at least 10 minute in pans before removing to wire rack to cool completely.

For the Glaze:

The loaf is fine as is, but if you choose to glaze it as I did, combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the bread and garnish with lemon zest, if desired.

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Zucchini Nutbread with Cinnamon & Cardamom

If you had the opportunity to make my Winter Minestrone, then you may have ended up with half of a zucchini left over in your fridge. What do you do with half of a zucchini you may ask? Well, you could slice it in half down the middle, grill it, season it with a pinch of Old Bay and serve it as a side for supper. You could also slice it into ¼” coins and saute these in a little butter with some similarly sliced crimini mushrooms dusted with garlic salt. Or, you can do what I did, and shred it and make this delicious Zucchini Nutbread.

This unassuming little loaf is 100% delicious! It has a crusty top, moist, spicy, and nutty interior, with just the right amount of sweetness to make it as perfect for breakfast as it is for afternoon tea; I love mine for elevenses, slathered with clotted cream. Adding to the joy of this lovely quick bread is that it takes no special equipment to make. A couple of bowls, a whisk, and a sturdy spatula is all you will need to mix it up, then relax with a good book for an hour, and get ready to treat your taste buds.

 Zucchini Nutbread with Cinnamon & Cardamom

1 extra large egg (or 2 medium ones)

1/2 cup canola oil

1 cup dark brown sugar

1 cup grated zucchini, unpeeled

1-1/2 teaspoons vanilla extract

1-1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 cup chopped, toasted pecans

Preheat oven to 350ºF. Grease and flour a loaf pan; set aside.

In a large mixing bowl and using a wire whisk, beat egg well. Add oil and sugar and whisk to combine. Whisk in zucchini and vanilla extract until thoroughly combined.

In another medium bowl, combine flour, salt, baking soda, cinnamon, cardamom, and pecans. Fold dry mixture into wet mixture until combined and no traces of flour are visible. Pour mixture into prepared loaf pan and bake in the center of your preheated oven for 1 hour. Remove to a wire rack to cool for 10 minutes, and then remove the loaf from the pan and allow to cool completely before slicing.

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Brown Sugar Zucchini Bread

I know that it’s not zucchini season, so you haven't yet been overwhelmed by the glut of summer zucchini and the recipes in which to use it. This is where I come in. I want to catch you before the Great Zucchini Panic of 2013 to give you this recipe that seriously puts to shame all others when it comes to zucchini bread. In fact, so as not to be confused during the panic, go get those recipes and throw them away right now, I'll wait. 

This recipe is moist and delicious with a lightly spicy, complex taste thanks to the combination of cinnamon and cardamom (and if the latter isn't a staple in your pantry, resolve to change that right now), and light crunch of brown sugar that glistens on the top. It is wonderful all by itself, but equally good alongside a summery bowl of bisque, or spread with a sweet or savory cream cheese.  Welcome at any meal or as a snack with an icy glass of freshly brewed tea, try it once and it will be your go-to recipe for all time.

Brown Sugar Zucchini Bread

1 extra-large egg
1/2 cup oil
1 cup brown sugar
1 cup grated, unpeeled zucchini (about 1 medium)
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon 
1/2 teaspoon cardamom
1-1/2 teaspoons pure vanilla extract
1/2 cup chopped pecans

2 tablespoons dark brown sugar (for top)

Preheat oven to 350 degrees. Spray a loaf pan with vegetable spray. Sprinkle 1 tablespoon of granulated sugar in pan, and rotate to cover bottom and sides. 

In a large mixing bowl, beat egg well. Add oil, sugar, and zucchini; mix thoroughly. In a medium mixing bowl, whisk together flour, salt, soda, and spices.  Add dry ingredients to wet ingredients, mixing until combined. Fold in chopped nuts. 

Pour batter into prepared loaf pan.  Crumble dark brown sugar over the top to cover.  Bake for 1 hour. Remove to wire rack and let rest for 5 minutes. Invert onto rack to cool completely. 

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Zucchini and Rosemary Vichyssoise

My perpetual inability to grow zucchini grieves me.  Sure, I plant it, I plant LOTS of it.  And I get plants, BIG plants, some of them the size of a small Buick, but zucchini?  No.  Thank goodness it’s prolific elsewhere and always available, because I have a three-ring binder full of recipes for its use.  One of my favorite ways to use it is in soup.

A vichyssoise consists of four elements: onions/leeks, potatoes, cream, chicken stock.  That’s it.  Put that together in any reasonable combination and you have vichyssoise.  It can be served hot, cold, or room temperature.  I love it not only for its comfortingly smooth texture and light taste, but also for its ability to be turned into a wide range of flavored soups.

Vegetarians can substitute vegetable stock for the chicken stock; vegans can do the same and completely eliminate the cream.  Almost any herb can be added to alter the flavor, and a wide variety of vegetables can be added as well.  I have made varieties of vichyssoise containing carrot, sweet potato, broccoli, cauliflower (surprisingly rich and amazing with the addition of nutmeg), and zucchini.  The zucchini variety has graced many a St. Patrick’s Day table because of the beautiful green hue.  I’ve also found that it is a universal favorite, even the vegetable haters love this.  I serve mine with a slice of zucchini bread.  There is something about the slightly sweet and lightly savory that make this a fabulous combination.

Zucchini and Rosemary Vichyssoise

Adapted from Bon Appetit

2 tablespoons butter
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, sliced
1 Tablespoon fresh rosemary, minced
4 cups chicken stock (homemade preferred)

1 large russet potato, peeled, diced

4 medium Melissa's organic zucchini, thinly sliced

¼ cup whole milk or cream

1 zucchini cut into 1/2-inch cubes
Croutons
Chopped green onions

Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper; stir in milk or cream.

Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.


For more great zucchini recipes, I recommend this book:

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