CSA Week 8

Zucchini

 

A few fun facts about zucchini taken from wherefoodcomesfrom.com

 

 

1. Zucchinis contain 95 percent water; One zucchini has just 25 calories.

2. The flower of the zucchini plant is also edible. Fried squash blossoms are considered a delicacy.

3. According to World’s Healthiest Foods Nutrition info, nutrients and vitamins found in zucchini can help prevent cancer and heart disease.

4. Bigger is not necessarily better. Small to medium sized zucchinis are the most flavorful and the darker the skin, the richer the nutrients.

5. Zucchini is fat free, cholesterol free, low in sodium, rich in manganese and vitamin C and has more potassium than a banana.

6. Zucchinis were first brought to the United States in the 1920s by the Italians.

7. Zucchini bread is one of the most popular ways to use zucchini.

8. The town of Obetz, Ohio has an annual Zucchini each year. This year it is August 27-30.

 

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One reson I decided to talk about zuchinni was our youngest son asked me this week-end to make Zucchini Bread.  Plus, zucchini is one of those vegetables that you seem to get A LOT of & sometimes you just run out of ideas.

 

As you know, I love to roast vegetables at our house.  I think last week we had roasted vegetables three times not including the leftovers we ate for lunch.  So, you can throw a lot of vegetables together & roast them or maybe just just zucchini, squash & onion with some olive oil & season as you like. 

 

I will also fry squash & zucchini.  Batter them up & fry, baby, fry.  A few times while you have fresh zucchini & squash is acceptable!!

 

We also peel zucchini & cuccumber thinly (like with a vegetable peeler) & soak them in vinegar.

 

Don't forget if you are grilling to throw some on the grill.

 

Finally, Charlie's favorite Zucchini Bread.  I actually shred some zucchini & freeze it so I can make him Zucchini Bread throughout the year.

 

I hope you enjoy this recipe as much as he does.

 

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Zucchini Bread

 

3 eggs

2 cups sugar

2 cups shredded zucchini

1/2 cup oil

2 tsp. vanilla

3 cups all-purpose flour

1/2 cup chopped nuts

1 tsp. salt

1 tsp. baking soda

1 1/2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ground cloves (optional)

 

Heat oven to 325 degrees. 

 Grease bottoms only of two 9x5 or 8x4 loaf pans.

  In large bowl beat eggs until foamy. 

 Stir in sugar, zucchini, oil & vanilla.

Blend in remaining ingredients by hand: flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves & nuts.

Pour batter into prepared pans.

Bake at 325 degrees for 50-60 minutes or until toothpick inserted in center comes  out clean.

Cool 10 minutes, remove from pans.

Cool completely.

 

Makes 2 loaves.