Ingredients
Saute zucchini until really soft
Add ground beef, stirring till cooked
Add corn starch stirred into chicken broth. Bring to boil
Lower heat and stir in egg beaten into chicken broth
Thought I would use up some old zucchini left in the fridge. I went back to my archives to find a recipe I made about 6 years ago. I added a little more sugar and cinnamon to this batch. I also used a mix of butter and oil for the fat. The texture was pretty good, but it was on the salty side even though I didn’t add salt to it. I think the next time, I will try adding some more natural sweetness from crushed pineapple and dried cranberries or raisins to see if it will make a difference. Also, I felt that it needs a little more spice to bring more flavor to the bread….so there will be edits for next time:
In a small bowl, combine 2 TBSP sugar with zucchini and set aside
Whisk together flour, baking soda, baking powder, cinnamon in a medium bowl. Set aside
In another bowl, combine eggs, sugars, vanilla, yogurt (or pineapple), butter, oil. Whisk till smooth. Place zucchini in a clean kitchen towel and squeeze out excess water. Add to egg mixture.
Add wet ingredients to dry ingredients and stir till almost combined. Add raisins and nuts.
Pour into a 4-welled mini-loaf pan. This is enough for three loaves. Fill the empty well with hot water. Bake for 45 minutes at 350 degrees.
B’s boss gave us this GIGANTIC zucchini home grown in his garden. It’s easily 3 or 4 pounds! It has been sitting in our fridge just waiting to be enjoyed. I had the day off today, so I decided to try have a day of baking–zucchini bread, blueberry muffins and strawberry scones. everything turned out pretty well except for the fact that I ran out of flour so had trouble rolling out the scones. For some reason they weren’t as puffy as they were before either. And without parchment paper, the scones browned on the bottom more that I had liked.
ZUCCHINI BREAD (adapted from Cook’s Illustrated and Allrecipes.com)
Yields 1 loaf
Ingredients-
3 cups of shredded zucchini
3/4c sugar
1/4c brown sugar
1/4c yogurt
2 eggs
1T lemon juice
1/2c oil
1/2c pecans
1/2c raisins (optional)
2c flour
1t baking soda
1t baking powder
1/2t salt
Add 2 tablespoons of sugar to zucchini and let stand for 30 minutes
Prepare the other ingredients:
Dry ingredients: flour, baking soda, baking powder, salt, nuts, raisins
Wet ingredients: eggs, sugar, brown sugar, oil, yogurt, lemon juice
Squeeze excess water from zucchini and add to wet ingredients.
Combine wet and dry ingredients and pour into loaf pan
Bake at 350 degrees for about 60-70 minutes
Nesting On A Hill 