Here is a zucchini recipe for all of you who are beginning to harvest zucchini, or if you are like me, still using up last year's zucchini. We will start harvesting zucchini in August and I still have two containers of zucchini in the freezer to use after making this recipe. Next I will make a couple of loaves of sweet Zucchini Bread.
Zucchini are best when they are small and fresh. There is no need to peel the zucchini, just wash it and slice for sauteing or grate for breads and Fritters. In fact unpeeled zucchini, like other fruits and vegetables, are higher in nutrients than peeled. Eaten with the skin, zucchini provide folate, vitamin c, and fiber. Once they have grown large it is best to grate them for breads. They freeze and dehydrate very well and can then be used throughout the year. When freezing place the amount your recipes call for, usually 2 cups grated, into a container and place it in the freezer. They will freeze into a clump since zucchini is so full of water so you don't want more than you will use at one time frozen together. When you thaw the zucchini let it drain in a strainer and although it won't measure to 2 cups anymore, use just what you originally froze.
Savory Zucchini Bread
1 1/2 cups whole wheat flour
1 1/2 cups unbleached white flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons dried thyme
1 zucchini, coarsely grated (about 1 1/2 to 2 cups)
1/4 cup extra virgin olive oil
4 to 6 tablespoons milk
Preheat oven to 350 degrees and grease and flour a 9 x 5 loaf pan.
In a separate bowl mix the dry ingredients, set aside. Beat eggs, gradually adding oil and 4 tablespoons of the milk. Add zucchini and dry ingredients and mix together until you have a firm, but soft dough. Add the remaining 2 tablespoons of milk if the mixture is dry.
Place the mixture in the prepared loaf pan and press down into the corners.
Bake for 45 - 50 minutes, or until the loaf has risen and browned on top and a skewer placed in the center comes out clean. If the skewer has mixture clinging to it place back in the oven for another 5 minutes and test again. Turn the loaf out to cool on a wire rack. Serve warm or cool.