Cinnamon Roll Zucchini Bread

Yes, the zucchini crop continues. Today I tried a sweet treat; a zucchini quick bead twist. As the bread bakes, it will create swirls of cinnamon sugar throughout.  By the way, Barry says "it's the best zucchini bread ever." Yum!


Cinnamon Roll Zucchini Bread   Makes 1 regular loaf or 3 smaller
Bread
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 teaspoons vanilla
2 eggs
3/4 cup sour cream
1 cup shredded zucchini (seeds removed)
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Cinnamon Swirl Layer
2 1/2 tablespoons granulated sugar
2 1/2 tablespoons packed brown sugar
2 teaspoons ground cinnamon (preferably high oil cinnamon)
1 tablespoon water

Vanilla Icing  (I did double the amounts in order to top 3 smaller loaves)
1/2 cup powdered sugar
1 teaspoon vanilla
1 to 2 teaspoons milk
  1. Preheat oven to 350°. Spray a non-stick  9x5-inch bread pan with pan release or several smaller ones. (I used three 3x5½-inch baking pans.)
  2. In a large mixing bowl, beat the butter, sugar and vanilla until creamy.  
  3. Add the eggs, one at a time, beating well after each addition.  
  4. Add the sour cream and mix well.  
  5. Stir in the shredded zucchini.  
  6. In a separate medium bowl, combine the flour, baking powder, baking soda and salt.
  7. Add dry ingredients to wet and stir together until just combined.   
  8. Spread half of the batter into prepared bread pan.  
  9. Stir together all of the cinnamon swirl layer ingredients and spread over batter, leaving a small border around the edge.

  10. Top with remaining bread batter and spread out evenly.
  11. Bake in preheated oven for 45 to 50 minutes; 30 to 35 minutes for small loaves or until a toothpick inserted in the center comes out clean, or an instant read thermometer registers 200 to 209° (the most accurate way to test for doneness. Remove from oven and cool in pan 10 minutes, then remove from pan and cool completely then top with vanilla icing.
    In addition to checking the internal temperature, I ran a knife around the edges of each pan so the bread would be easy to release.
  12. For the Vanilla Icing: Combine powdered sugar, vanilla and 1 teaspoon of milk and stir together until smooth.  If it's too thick, add a little more milk. Pour over cooled bread.   
Recipe without photos . . .
Cinnamon Roll Zucchini Bread    Makes 1 regular loaf or 3 smaller
Bread
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 teaspoons vanilla
2 eggs
3/4 cup sour cream 
1 cup shredded zucchini (seeds removed)
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Cinnamon Swirl Layer 
2 1/2 tablespoons granulated sugar
2 1/2 tablespoons packed brown sugar
2 teaspoons ground cinnamon (preferably high oil cinnamon)
1 tablespoon water

Vanilla Icing (I did double the amounts in order to top 3 smaller loaves)
1/2 cup powdered sugar
1 teaspoon vanilla
1 to 2 teaspoons milk
  1. Preheat oven to 350°. Spray a non-stick  9x5-inch bread pan with pan release or several smaller ones. (I used three 3x5½-inch baking pans.)
  2. In a large mixing bowl, beat the butter, sugar and vanilla until creamy.  
  3. Add the eggs, one at a time, beating well after each addition.  
  4. Add the sour cream and mix well.  
  5. Stir in the shredded zucchini.  
  6. In a separate medium bowl, combine the flour, baking powder, baking soda and salt.  
  7. Add dry ingredients to wet and stir together until just combined.   
  8. Spread half of the batter into prepared bread pan.  
  9. Stir together all of the cinnamon swirl layer ingredients and spread over batter, leaving a small border around the edge.  
  10. Top with remaining bread batter and spread out evenly.
  11. Bake in preheated oven for 45 to 50 minutes; 30 to 35 minutes for small loaves or until a toothpick inserted in the center comes out clean, or an instant read thermometer registers 200 to 209° (the most accurate way to test for doneness. Remove from oven and cool in pan 10 minutes, then remove from pan and cool completely then top with vanilla icing.
  12. For the Vanilla Icing: Combine powdered sugar, vanilla and 1 teaspoon of milk and stir together until smooth.  If it's too thick, add a little more milk. Pour over cooled bread.

Crispy Baked Zucchini Chips

The zucchini keeps producing and I keep looking for new recipes. This one is definitely a keeper. We served the chips with Comeback Sauce for dipping.



Crispy Baked Zucchini Chips   2 or 3 servings
1 medium zucchini 
1 cup panko breadcrumbs
½ cup Parmesan cheese
2 tablespoons+ olive oil
1 egg
2 tablespoons water
½ cup all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon kosher salt
  1. Pre-heat oven to 400F. Lightly grease a sheet pan with oil or line with parchment paper.
  2. Cut zucccut into thin (about ¼”) slices; 1 medium zucchini should yield about 30 to 50 slices depending on size.
  3. In a shallow pan, combine breadcrumbs and Parmesan; add enough oil to lightly coat mixture (the oil is needed so the panko will brown).
  4. In a 2nd shallow pan, whisk the egg and water.
  5. In a 3rd shallow pan, combine the flour paprika, garlic powder, salt and pepper.
  6. Set up the 3-dip station in the following order: flour, egg, panko.
  7. Dip each zucchini slice in the flour mixture, then egg mixture, then panko mixture.
  8. Place in a single layer on baking sheet. Repeat until all zucchini slices are coated.
  9. Bake for 20 minutes. Note - check underside about halfway way through and flip if not browning; ours browned just fine without the flipping.
  10. Serve with Comeback Sauce or your favorite dipping sauce.
Recipe without photos . . .
Crispy Baked Zucchini Chips   2 or 3 servings
1 medium zucchini cut into thin (about ¼”) slices (about 30 to 50 depending on the size)
1 cup panko breadcrumbs
½ cup Parmesan cheese 
2 tablespoons+ olive oil
1 egg
2 tablespoons water
½ cup all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon kosher salt
  1. Pre-heat oven to 400F. Lightly grease a sheet pan with oil or line with parchment paper.
  2. Cut zucccut into thin (about ¼”) slices; 1 medium zucchini should yield about 30 to 50 slices depending on size.
  3. In a shallow pan, combine breadcrumbs and Parmesan; add enough oil to lightly coat mixture (the oil is needed so the panko will brown).
  4. In a 2nd shallow pan, whisk the egg and water.
  5. In a 3rd shallow pan, combine the flour paprika, garlic powder, salt and pepper.
  6. Set up the 3-dip station in the following order: flour, egg, panko.
  7. Dip each zucchini slice in the flour mixture, then egg mixture, then panko mixture.
  8. Place in a single layer on baking sheet. Repeat until all zucchini slices are coated.
  9. Bake for 20 minutes. Note - check underside about halfway way through and flip if not browning; ours browned just fine without the flipping.
  10. Serve with Comeback Sauce or your favorite dipping sauce.

Zucchini-nested Egg - breakfast is ready!

Zucchini-nested Egg served with
sliced tomatoes & basil.
Breakfast is ready! Spiralized zucchini became a nest for an egg. Not quite hashbrowns but quite tasty . . . and a good way to use up some of our summer squash. Plus, it's low in carbs, too.



Zucchini-nested Egg     1 serving
Summer squash such as zucchini or yellow
Salt & pepper to taste
Italian seasoning or another seasoning of your choice.
Egg
  1. Using a spiralizer, turn out enough zucchini "noodles" for a nest.
  2. Spray a stick-free skillet with pan release and heat it to medium temperature.
  3. Add the zucchini "noodles" arranging them in a nest and season with salt, pepper and other seasoning as desired.  Cook for about 3 minutes.
  4. Then, flip and add a lid; steam for 2 to 3 minutes until they reach desired consistency (I like mine a bit crunchy.)
  5. Make an opening in the nest, add egg + salt and pepper, then cover and cook to desired doneness.

Recipe without photos . . .
Zucchini-nested Egg     1 serving
Summer squash such as zucchini or yellow
Salt & pepper to taste
Italian seasoning or another seasoning of your choice.
Egg
  1. Using a spiralizer, turn out enough zucchini "noodles" for a nest.
  2. Spray a stick-free skillet with pan release and heat it to medium temperature.
  3. Add the zucchini "noodles" arranging them in a nest and season with salt, pepper and other seasoning as desired.  Cook for about 3 minutes.
  4. Then, flip and add a lid; steam for 2 to 3 minutes until they reach desired consistency (I like mine a bit crunchy.)
  5. Make an opening in the nest, add egg + salt and pepper, then cover and cook to desired doneness.

Zucchini-Crusted Meaty Hot Dish

It’s zucchini season! Yesterday I grated up several and tried a couple of new recipes. The others were just okay but not blog worthy. This one is definitely a keeper. Barry went back for seconds and asked for leftovers today.
My version of this dish was inspired by recipes on Pinterest , , , but I cut the cheese down significantly. Although I used beef other ground meats (pork, turkey, etc.) should work, too.

Zucchini-Crusted Meaty Hot Dish   Makes an 8x8” hot dish or double and assemble in a 9x13” pan
Zucchini Crust
About 1 1/2 to 2 cups grated zucchini
1/2 teaspoon salt
1 egg
1/3 cup Parmesan cheese, grated or shredded
About 1/4  cup+ grated sharp Cheddar cheese
3/4 lb. ground beef
3/4 cup onion, chopped
1 cups mushrooms, fresh, sliced
1/2 cup peppers—green, orange, yellow or red, chopped
1 (8 oz) can tomato sauce
Salt and pepper if needed
Parmesan cheese, grated or shredded for sprinkling
About 1/4  cup+ grated sharp Cheddar cheese,
  1. Lightly spray an 8x8” pan with cooking spray; set aside. Preheat oven to 400°.
  2. Zucchini Crust: Place grated zucchini in a strainer, sprinkle with salt and toss. Let stand for 15 minutes and then squeeze to remove most of the moisture.
  3. Add dry zucchini to a medium bowl; then add eggs and Parmesan cheese.
  4. Press zucchini mixture evenly into prepared pan. Sprinkle with 1/4 cup Cheddar.
  5. Bake, uncovered, for 25 minutes.
  6. Meaty Topping: Cook ground meat over medium heat for a few minutes
  7. Then add onion and peppers and cook until almost transulent; add mushrooms. Drain mixture if needed.
  8. Add tomato sauce and stir until combined. Taste and season with salt and pepper only if needed.

  9. Spoon on top of baked zucchini zucchini layer.
  10. Sprinkle lightly with Parmesan and scatter the remaining ¼ cup Cheddar over the top. Bake 20 minutes longer, until heated through. Let rest about 10 minutes before serving.
Recipe without photos . . .
Zucchini-Crusted Meaty Hot Dish   Makes an 8x8” hot dish or double and assemble in a 9x13” pan
Zucchini Crust
About 1 1/2 to 2 cups grated zucchini
1/2 teaspoon salt
1 egg
1/3 cup Parmesan cheese, grated or shredded
About 1/4  cup+ grated sharp Cheddar cheese
3/4 lb. ground beef
3/4 cup onion, chopped
1 cups mushrooms, fresh, sliced
1/2 cup peppers—green, orange, yellow or red, chopped
1 (8 oz) can tomato sauce 
Salt & pepper if needed
Parmesan cheese, grated or shredded for sprinkling
About 1/4  cup+ grated sharp Cheddar cheese,
  1. Lightly spray an 8x8” pan with cooking spray; set aside. Preheat oven to 400°.
  2. Zucchini Crust: Place grated zucchini in a strainer, sprinkle with salt and toss. Let stand for 15 minutes and then squeeze to remove most of the moisture.
  3. Add dry zucchini to a medium bowl; then add eggs and Parmesan cheese.
  4. Press zucchini mixture evenly into prepared pan. Sprinkle with 1/4 cup Cheddar.
  5. Bake, uncovered, for 25 minutes.
  6. Meaty Topping: Cook ground meat over medium heat for a few minutes.
  7. Then add onion and peppers and cook until almost transulent; add mushrooms. Drain mixture if needed.
  8. Add tomato sauce and stir until combined. Taste and season with salt and pepper only if needed 
  9. Spoon on top of baked zucchini zucchini layer.
  10. Sprinkle lightly with Parmesan and scatter the remaining ¼ cup Cheddar over the top. Bake 20 minutes longer, until heated through. Let rest about 10 minutes before serving.

Garden-fresh Green Beans -- done a little differently!

Garden-fresh green beans. Need I say more?
Mom always cooked them "old-school" with bacon, onions and sometimes new potatoes. This is a bit of a variation of her method that uses a minimum of chicken broth instead of lots of water + the beans are actually cooked slightly before adding the liquid. I threw is some fresh herbs and we thought they were quite delicious. 

Garden Green Beans
2 to 3 strips of bacon, cut into pieces
1medium onion, diced
3-4 cloves of garlic
1 lb. fresh green beans
2 to 3 tablespoons chopped fresh oregano
About 2 cups chicken broth
Salt and pepper to taste
  1. Fry bacon in a low pot/skillet.
  2. Add onions and cook until almost transulent; add garlic and cook for a couple more minutes.
  3. Add the green beans.
  4. Stir them around and get them as flat as possible in the pan; cook until they turn bright green.
  5. Season with salt and pepper.
  6. Add just enough chicken broth to barely cover and stir. Bring broth to a boil
  7. Cover beans and turn the heat to medium low, venting the pan so steam can escape. Cook for 15 to 20 minutes or until most of the chicken broth has cooked out (add more if they get dry) — being careful to monitor the process so all the broth does not evaporate.
Recipe without photos . . . 
Garden Green Beans
2 to 3 strips of bacon, cut into pieces
1medium onion, diced 
3-4 cloves of garlic
1 lb. fresh green beans
2 to 3 tablespoons chopped fresh oregano
About 2 cups chicken broth
Salt and pepper to taste
  1. Fry bacon in a low pot/skillet.
  2. Add onions and cook until almost transulent; add garlic and cook for a couple more minutes.
  3. Add the green beans.
  4. Stir them around and get them as flat as possible in the pan; cook until they turn bright green.
  5. Season with salt and pepper.
  6. Add just enough chicken broth to barely cover and stir. Bring broth to a boil
  7. Cover beans and turn the heat to medium low, venting the pan so steam can escape. Cook for 15 to 20 minutes or until most of the chicken broth has cooked out (add more if they get dry) — being careful to monitor the process so all the broth does not evaporate.