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If you’re like most of the folks we know, you not only have a garden full of baseball-bat-sized zucchinis, but also the baseball-bat-sized zucchinis of your thoughtful neighbors darkening the counters and crispers in your kitchen.
One great way to enjoy them is to make nice long zucchini steaks with a marinade of balsamic vinaigrette, sea salt and crushed pepper, and then toss them on the grill and then return them to the marinade once they’re grilled to your preferred level of char. Yum!
For the amount of zucchini used and overall moistness and flavor, we think you’ll be hard pressed to beat this recipe. Not only that, but you can give that zucchini right back to your neighbor in the form of a loaf and they’ll be eternally grateful.
This recipe is adapted from the Silver Palette Cookbook‘s recipe by my wife who coached me through this. It’s really easy and the secret is the extra zucchini to keep it nice and moist (most zucchini breads made from low-altitude recipes come out quite dry).
1 1/2 TBS unsalted butter (sweet cream)
3/4 cup oil
1 1/4 cups of cane sugar + 1 tsp
1/4 cup of maple syrup
1 tsp of vanilla extract
2 1/2 cups of grated raw, unpeeled zucchini
2 1/2 cups flour
2 tsps baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp allspice
1 tsp ground cloves
1/4 tsp ground mace
1 cup shelled walnuts, chopped
2 TBS of rolled oats
1. Preheat oven to 350 degrees and butter a 9 x 5 loaf pan.
2. Mix wet ingredients together with sugar and maple syrup.
3. Fold in grated zucchini.
4. Mix dry ingredients in separate bowl.
5. Stir dry ingredients into wet ingredients.
6. Fold in walnuts
7. Pour batter into buttered pan.
8. Sprinkle rolled oats and cane sugar over the top.
9. Bake for 1 hour and 15 minutes at 350 or until knife comes out clean.
10. Let cool for approx. 15 minutes, cut around the edges carefully, flip over and remove from pan. Cool on rack.
These moist and delicious loaves are so huge you can divide them up and give them to all your friends, neighbors and families. Enjoy!