Sometimes neighbors with gardens leave mounds of zucchini on the porch, ring the doorbell, and run! If this happens to you--here are two recipes--one for a kid-pleasing side dish and one for the best zucchini bread recipe I know--and you'll still have plenty left over to stir-fry!
Baked Zucchini Sticks
Perfect for little hands to dip with marinara sauce or ranch dressing!
A healthy side-dish to make together, an adult cuts the zucchini into sticks and the young chef can have fun shaking the veggies in a zip-lock bag to coat before baking.
Canola or olive oil cooking spray
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 tablespoons corn meal
1 teaspoon salt
1/2 teaspoon ground pepper
3 medium zucchini cut into 1/2" by 3" strips
2 egg whites, lightly beaten
Preheat oven to 475 degrees. Coat baking sheet with cooking spray.
Combine flours, corn meal, salt and pepper in a large zip lock bag.
Dip zucchini sticks in egg white, put in the bag and shake!
Place coated sticks on a cookie sheet, not touching and spray with cooking spray.
Bake for 10 minutes, turn zucchini and spray any floury spots. Bake until just tender for about 8-10 more minutes.
Serve with marinara sauce, ranch dressing, or your favorite dipping sauce.
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
3 teaspoons vanilla
3 cups flour
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon each: baking soda, cinnamon and allspice
1/2 teaspoon ground cloves
1 cup chopped nuts (optional)
Preheat oven to 325 degrees and grease two loaf pans. In a large bowl combine sugar, oil, eggs, zucchini and vanilla. In a separate bowl sift together dry ingredients. Add to zucchini mixture and stir in chopped nuts. Pour batter into the loaf pans and bake for 50-60 minutes. Test bread for readiness by pricking with a fork or toothpick--it should come out clean. Let cool for ten minutes before removing from pans.
The Zucchini SongYou can listen to this clever song by Dan Crow for free!