Two Fit Moms

Tag: zucchini

  • Cinnamon Walnut Zucchini Bread

    Cinnamon Walnut Zucchini Bread

    I always find myself googling zucchini recipes this time of year when I have lots of it growing in my garden, but I always come back to the same-old, tried and true recipes, which include  Zucchini Bread.  I like Zucchini Bread because it’s a good way to get my kids to ingest zucchini which they would otherwise turn their noses up at (unless it was in quiche or frittata form! — but that’s another article . . . . ).  I also like it because I love cake, and in my book, this sweetened bread falls into the cake category – similar to my Banana Bread.

    And, in my forever quest to lighten up my traditional recipes, I decided to make some healthy substitutions including replacing white sugar with maple syrup, cutting the oil (which is generally 1 cup!) and substituting whole wheat flour.  I also added mashed bananas for additional sweetness and included applesauce to not only moisten the cake, but to compensate for the reduced amount of oil.

    I had my reservations, however.  My main concern was that the batter would be way too dense. I feared the two loaves this recipe yields would be massive dry bricks, but to my surprise they ended up moist and delicious. Hooray!

    zucchini bread header2
    Given my success, I can share my recipe with you, and you can share the recipe with your friends and delight in knowing that it’s a healthy bread. Not only does it contain zucchini, but it cuts out a lot of unnecessary processed ingredients.  It also happens to be sweet enough to eat for breakfast or dessert — but not so sweet that you couldn’t serve it alongside lunch or dinner — so it’s versatile.

    I hope you enjoy it!

    Cinnamon Walnut Zucchini Bread

    Yield: Two loaves

    2 cups zucchini (shredded and drained)
    3 eggs
    3/4 cup maple syrup
    1/2 cup applesauce
    1/2 cup oil (I used grapeseed, but you can use safflower or any other light oil)
    2 over-ripe bananas, mashed (approximately 1 cup)
    2 teaspoons vanilla extract
    2 1/2 cups whole wheat flour
    1/2 cup almond meal
    1 teaspoon baking powder
    1 teaspoon baking soda
    2 teaspoons cinnamon
    1/2 teaspoon salt
    1 cup walnuts, chopped (optional)

    Directions: 

    Preheat the oven to 350 degrees.

    Grease two loaf pans and set aside.

    Grate zucchini and drain the excess water out of it with a paper towel or a clean dish towel. Set the zucchini aside.

    In a large bowl, combine the wet ingredients (eggs, maple syrup, applesauce, oil, bananas and vanilla extract).  Mix to combine. Add the dry ingredients (whole wheat flour, almond meal, baking powder, baking soda, cinnamon and salt) and, once incorporated, add the zucchini and walnuts (which are optional). Stir until all of the ingredients come together nicely.  Remember, the batter is quite thick, so don’t panic.

    Divide the batter evenly amongst the two loaf pans.  Bake, on the middle rack for 40-50 minutes, until a toothpick inserted into the center of the cake, comes out clean (no residual batter).  Let cool and serve.

    Helpful Hint: If you don’t like walnuts, add another nut of choice, or skip the nuts altogether and add semi-sweet chocolate chips! 

     

  • Zucchini and Summer Squash Pappardelle

    Zucchini and Summer Squash Pappardelle

    zucchini bannerThis dish is amazing.  It looks like pasta, and you want to believe you are eating pasta, but it doesn’t taste like pasta.  It just tastes really good.

    I think it’s the combination of textures — the thinly cut — almost twirl-able squash — the carmelized garlic, the nutty cheese and the herbs.  Whatever it is, it’s divine.

    You have probably noticed all of these nifty gadgets that cut the zucchini and other vegetables into spiral shapes that resemble spaghetti. I don’t have any of these tools, but I do have a mandolin which I used in our Shaved Fennel Salad.

    In fact, this recipe is a play on one that my brother recently concocted — what he calls “Zucchini Pappardelle” — which is a flat and wide pasta shape — and totally achievable with a mandolin. I made a garlic and olive oil based sauce with some red pepper flakes and fresh herbs. If you eat dairy, you must add parmigiano-reggiano cheese to this dish.

    You can also top the blanched squash with other sauces — including a fresh tomato sauce. However, I think you will really enjoy this recipe — it’s a surprisingly delicious and healthy dish that can be served alone, as an entree (along with a salad), or as a side dish with chicken or fish or anything else you may have on your table this summer. Aside from tasting great, it just looks gorgeous!

    If you can’t eat pasta, or if you are looking for a new recipe for all that squash in your garden, this recipe is for you.

    Enjoy!

    Zucchini and Summer Squash Pappardelle with Garlic & Olive Oil
    Serves 4 people

    3 medium sized zucchini
    3 medium sized summer squash
    1/4 cup olive oil
    4 large cloves of garlic
    1/4 teaspoon red pepper flakes
    1/4 cup of shaved parmigiano-reggiano cheese
    1 tablespoon chopped basil
    1 tablespoon chopped parsley
    salt to taste

    Bring a large pot of salted water to a boil.

    In the meantime, with a mandolin, slice the zucchini and summer squash about 1/16th of an inch thick. Blanch the zucchini for approximately one minute, or until the squash is tender. Remove the squash and submerge into ice water to stop the cooking. Drain the squash and set aside in a large serving bowl.zucchini collage

    In a pan over medium-low heat, add the olive oil, sliced garlic and crushed red pepper.  Allow the garlic to brown slowly, and once it does, turn off the heat.

    Add the olive oil mixture, the chopped basil, parsley and parmigiano-reggiano over the blanched zucchini. Toss and serve.

    Helpful hint: Do NOT overcook the squash during the blanching stage. It will fall completely apart when you toss it! And, do NOT burn the garlic.  If you do, start over!