This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. The round up is hosted this week by Margot from Coffee and Vanilla - be sure to pop by to see what other bloggers have come up with.
A few weeks ago I was searching for something to bake for the department meeting. I was at a loss until I saw a picture for this quick bread. I was hesitant - imagine the thought of zucchini in a bread? EWWWW The pic looked so bloody good though.
I decided to let my colleagues by the guinea pig!
I was shocked at their response. They chowed through it so quickly that there was NONE for me. How evil of them.
This weekend I decided to whip it up again for Paul and I. It didn't take long before I realized what the fuss was about.
Lemon-glazed Zucchini Quick Bread
(from the All-New Complete Cooking Light Cookboook)
2 1/3 cups all-purpose flour (can sub. 1 cup whole wheat flour)
3/4 cup granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup finely shredded zucchini
1/2 cup 1% low-fat milk
1/4 cup canola oil
2 Tbls grated lemon rind
1 large egg
1 cup sifted powdered sugar
2 Tbls fresh lemon juice
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups, level with knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture. Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist.
3. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time). Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.
4. Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.
Zucchini is one of the most common varieties of summer squash. The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any summer meal. Once only available in the summer, they are now available throughout the year; however, they are in season between May and July when they are at their best and most readily available.
Summer squash, members of the Cucurbitaceae family and relatives of both the melon and the cucumber, come in many different varieties. While each type varies in shape, color, size and flavor, they all share some common characteristics. The entire vegetable, including its flesh, seeds and skin, is edible. In addition, some varieties of the squash plant produce edible flowers. Unlike winter squash, summer squash are more fragile and cannot be stored for long periods of time.
When purchasing summer squash, look for ones that are heavy for their size and have shiny, unblemished rinds. Additionally, the rinds should not be very hard since this indicates that the squash are overmature and will have hard seeds and stringy flesh. Purchase summer squash that are of average size since those that are overly large may be fibrous, while those that are overly small may be inferior in flavor.
Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in a plastic bag in the refrigerator, where it will keep for about seven days. While it can be frozen, this will make the flesh much softer. To do so, blanch slices of summer squash for two minutes before freezing.
Summer squash is an excellent source of manganese and vitamin C. It is also a very good source of magnesium, vitamin A, dietary fiber, potassium, copper, folate, and phosphorous. In addition, summer squash is a good source of omega-3 fatty acids, vitamin B1, vitamin B2, vitamin B6, calcium, zinc, niacin, and protein.