Zucchini Loaves, Soup and Fritters!

 Zucchini Loaves

This is a long-standing zucchini loaf recipe that dates back to my elementary school days. Simple ingredients that were favoured in the summer when zucchini filled the gardens of family and friends. This recipe was on repeat and it makes two loaves, one for you and one to share.

 

Yield: 2 loaves

 

3 cups (750 mL) all-purpose flour

1 1/2 tsp (7 mL) ground cinnamon

1 tsp (5 mL) each baking soda and salt

¼ tsp (1 mL) baking powder

3 large eggs

1 3/4 cups (425 mL) granulated sugar

1 cup (250 mL) neutral oil (like canola or vegetable)

1 tbsp (15 mL) vanilla

2 cups (500 mL) unpeeled, grated zucchini (see tip)

1/2 cup (125 mL) chopped walnuts or pecans

 

In a large bowl, whisk together flour, cinnamon, baking soda, salt and baking powder; set aside.

 

In another large bowl, using an electric hand mixer; beat eggs until light in colour. Gradually beat in sugar until thickened. Drizzle in oil and beat until thickened, beat in vanilla.

 

Stir 1 tbsp (15 mL) of the flour mixture into walnuts and set aside. Stir remaining flour and zucchini into egg mixture until well combined. Stir in walnuts.

 

Divide batter evenly among two parchment paper lined 8 x 4 inch (1.5 L) loaf pans. Bake in 350°F (180°C) oven for about 1 hour or until tester inserted in centre of loaves comes out clean. Let cool slightly before removing from pan. Slice to serve.

 

Tip: Once completely cooled, wrap loaves in plastic wrap and overwrap in foil. Place in resealable bag and freeze for up to 3 months. Let thaw completely before slicing to serve.

 

 

 

Zucchini Fritters

Emily’s friend Kate’s daughter Julia exclaimed that this recipe had turned the inferior zucchini into a tasty vegetable — a perfect compliment from a vegetarian who knows her veggies! Enjoy these on their own or with this little pesto mayo to dip into. A little drizzle of balsamic vinegar is also a favorite for serving with these savory fritters.

Yield: 16 fritters

 

Zucchini Fritters

1 cup (250 mL) all-purpose flour

1/4 cup (60 mL) grated Parmesan cheese

3 tbsp (45 mL) chopped fresh herbs (such as parsley, mint and basil)

2 tsp (10 mL) baking powder

3/4 tsp (3 mL) salt

1 cup (250 mL) sparking water or light beer

3/4 cup (175 mL) canola oil (approximately)

1 cup (250 mL) grated zucchini, squeezed, or 12 fresh zucchini flowers, chopped

 

Pesto Mayo

1/4 cup (60 mL) light mayonnaise

4 tsp (20 mL) basil pesto

 

1. Zucchini Fritters: In a bowl, whisk together flour, Parmesan, herbs, baking powder and salt. Pour in water, whisking until consistency of thick pancake batter.

 

2. Pour enough canola oil to fill bottom of large nonstick skillet. Heat over medium-high heat.

 

3. Gently stir zucchini into batter to coat well. Using a spoonful of batter at a time, place into skillet. (Do not crowd the pan.) Let cook for about 3 minutes, until the batter starts to set and almost bubble around the edges. Carefully turn over and cook until light golden brown. Remove to paper towel–lined plate and repeat with remaining batter.

 

4. Pesto Mayo: In a small bowl, whisk together mayonnaise and pesto. Serve with fritters.

 

Tips: If you want to make fritters ahead, let them drain well on paper towel and refrigerate when they are cool. Place them on a baking sheet in a 350ºF (180ºC) oven and reheat until they are crisp.

 

Sprinkle with additional chopped herbs if desired.

 

If using gluten-free flour, the batter may be a bit thicker, so spread it out a bit when adding it to the skillet.

 

Cook them like pancakes and look for those little bubbles to form before turning them to cook the other side.

 

You will need about 1 medium zucchini to get the 1 cup (250 mL) grated.

 

Zucchini Flower Variation: Omit zucchini and, instead of stirring in zucchini flowers, dip each flower into batter and fry as in recipe. Be sure to remove stamen from flowers before using.

 

 

 

 

 

 

Zucchini Soup

A delicious silky soup that can be enjoyed hot or cold. It’s perfect to make when zucchini season is in full force and you’re looking for tasty ways to use it up! This soup can be served up hot or cold-give it a try!

 

Serves 6.

 

2 tbsp (30 mL) canola oil

1 onion, chopped

2 lb (1 kg) zucchini, chopped

2 celery stalks, chopped

2/3 cup (150 mL) lightly packed fresh parsley, chopped

1 garlic clove, minced

1-1/2 tsp (7 mL) dried thyme

3 cups (750 mL) ready-to-use vegetable or chicken broth

1/2 cup (125 mL) heavy or whipping (35%) cream or full-fat coconut milk

2 tsp (10 mL) lemon juice

Salt and black pepper, to taste

Finely chopped fresh parsley, optional, for garnish

 

1. In a large pot, heat oil over medium-high heat, add onion and sauté for 3 minutes, stirring occasionally, until onions begin to soften and brown. Add zucchini, celery, parsley, garlic and thyme; sauté for 1 minute. Add broth and bring to a boil, then reduce heat to medium. Cover and let simmer for 15 to 20 minutes, until vegetables are tender.

 

2. Remove from heat, stir in cream, let cool slightly and transfer in batches into a blender. Blend soup until smooth, then return soup to pot.

 

3. Stir in lemon juice; season to taste with salt and pepper. Ladle into bowls and garnish with chopped parsley if desired.

 

Make ahead: Soup can be prepared up to 2 days ahead. Cover and refrigerate.