Garden Vegetables

Long's Fresh Garden Vegetables



Zucchini Bread Loaf

1 ½ cup all purpose flour
1 tsp. ground cinnamon
½ tsp. baking soda
½ tsp. salt
½ tsp. nutmeg
¼ tsp. baking powder
1 cup sugar
1 cup shredded un-peeled zucchini
1 egg
¼ cup cooking oil
¼ tsp. finely shredded lemon peel
½ cup chopped walnuts or chocolate chips (optional) 

Heat oven to 350 degrees.  In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, baking powder.  In a mixing bowl beat together sugar, shredded zucchini, egg.  Add oil and lemon peel, mix well.  Stir flour mixture into zucchini mixture.  Gently fold in chopped nuts or chocolate chips.  Turn batter into a greased 8”x4”x2” baking loaf pan.

Bake at 350 degrees for 55-60 minutes or until a wooded stick inserted near the center comes out clean.  Cool in pan ten minutes.  Remove from pan.  Cool thoroughly on a rack.

Makes 1 loaf.

Sautéd Zucchini & Squash

In a skillet, heat olive oil on high
Cut Zucchini/Squash in 1/2 inch slices (leave skin on)
Place Zucchini/Squash in hot skillet, turn heat down to medium-high
Sauté to desired tenderness
May sprinkle parmesan cheese on, just before serving.
Optional: While frying, add sweet onion