Well it is that time of year again. You know, that time of year when everyone you know has an abundant crop of zucchini they are more than happy to share. And because I enjoy zucchini, you will never hear me complaining! I think what I enjoy most about zucchini is its versatility. You can enjoy zucchini as an appetizer, entrée, bread or dessert. You can eat it raw, steamed, grilled, fried, baked or sautéed; and oh my goodness, you can even enjoy zucchini ice cream! I think you get the picture. When life gives you an abundance of zucchini, it’s time to get yourself busy in the kitchen!
On occasion, you will stumble upon those who turn their noses up to this friendly vegetable. Perhaps these unfortunate ones had a mother who made them eat a bland version of stewed tomatoes and zucchini when they were a child? I find it hard to understand zucchini dislike, because (to me anyway) zucchini doesn’t actually have a distinct texture, flavor or smell. And for those folks who believe they do not like zucchini, I have a confession to make. I have on occasion served this scrumptious squash; secretly shredded or disguised, to many an unsuspecting soul.
And why on earth would I do this? (You guessed it…because zucchini has a plethora of nutritional benefits to offer!) At just 21 calories per cup, zucchini is a welcome addition to a calorie-controlled diet. This versatile summer squash boasts a rich nutritional profile; serving as a good source of dietary fiber, and offering vitamins C and A, phytonutrients, folate, manganese, potassium, copper, phosphorous, omega-3 fatty acids, zinc, niacin, protein, vitamin B1, B6 and B2. And now may I ask…what’s not to like?
I will leave you with a funny comment a gentleman once made when asked what he does with large overgrown zucchini: 1. Install some wheels on it. 2. Park it illegally. 3. Call the city to tow the damn thing away....that's what I do...
Zucchini Coconut Bread
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup coconut oil, melted
1/2 cup plain Greek yogurt, at room temperature
1 large egg
1 tsp. vanilla extract
1 cup shredded sweetened coconut
1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.
2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.
5. Pour the batter into prepared pan. Bake for a good 60 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing. (Recipe adapted from twopeasandtheirpod.com)