Zucchini Bread: A Memorable Summer Recipe

Blueberry Zuccini BreadBusy, busy weekend. Blueberries picked. Check. Zucchini shredded. Check. Now it’s time to get down to business … Zucchini Bread and Blueberry Butter!

Aunt Suzy’s Zucchini Bread

Note: If you’re looking for something low-calorie or sugar free … this isn’t it. But it’s wonderful for breakfast! (Thanks to “My Name is Snickerdoodle” for the image … mine wasn’t nearly so photogenic because I left the house to go school shopping, and my DH took it out of the oven a bit too soon!)

3 eggs
2 cup sugar
1 cup oil
3 tsp vanilla

Mix these together in a bowl. Then add . . . 2 cups grated zucchini.

In separate bowl combine, then stir in gradually . . .

3 cups flour
1 tsp baking powder
1 tsp b soda
1 tsp salt
3 tsp cinnamon

Finally, stir in whatever combination of “add-ins” you like (if you add the blubs, you may want to reduce the pineapple a bit or the bread gets REALLY moist and is hard to cook all the way through.)
1 cup nuts
1 cup crushed pineapple drained
1 cup fresh blueberries (opt)
1/2 cup coconut (opt)

Put in 2 large or 3 med loaf pans (sprayed well). Bake at 325 about 50-60 minutes, or until a toothpick near the center emerges clean. 

Wee Cook Wednesday: Edible Footballs and Soccer Balls!

football cookiesLooking for a fun treat for your next school game or tailgate party?  I found this great recipe in the September 2002 issue of “Family Fun” magazine, contributed by Ken Haerich … Enjoy!

1/2 C unsalted butter, room temp
4 Tbls shortening
1/2 C sugar
1/3 C light brown sugar
2 egg yolks (from large eggs)
1/2 tsp vanilla extract
1-3/4 C flour
1 tsp baking powder
1/4 tsp salt

Small package of butterscotch chips (for footballs), confectioner’s icing, and black decorator’s gel (for soccer balls).

Small aluminum can with both ends cut out, squished slightly to make a pointy oval (to cut out footballs); for soccer, don’t squish the can.

1.  Cream butter and shortening, gradually beating in white and brown sugar, scraping bowl as needed. Beat in egg yolks and vanilla.

2. In medium bowl measure flour, baking powder, and salt; stir. Using wooden spoon, stir the dry mixture into creamed ingredients about 1/3 at a time, until blended. If dough is still sticky, stir in 2-3 more Tbls flour.

3. Pat dough into disk about 1/2 inch thick, and place in center of a square of plastic wrap. Wrap dough in plastic and refrigerate 2-3 hours, until firm enough to roll out.

4. Preheat oven to 350, and lightly grease baking sheet. Put chilled dough on lightly floured surface, and roll with floured pin until dough is a little more than 1/8 inch thick. Cut out cookies and transfer to baking sheet. Bake about 12 minutes, until edges start to brown.

5. If you’re making footballs, sprinkle 10-15 butterscotch chips on each cooky while still warm, and spread to cover. Arrange a row of white sprinkles in a parallel line to look like football lace across top of cooky. Let cool.

6.  If you’re making soccer balls, allow cookies to cool completely before frosting. Combine 2 C confectioners sugar, 2 Tbls soft butter, and 1-1/2 to 2-1/2 Tbls milk in a bowl and beat with electric mixer until smooth. Frost cooled cookies, then take a toothpick and etch five pentagons, connecting with black lines to look like a soccer ball.

Makes 12-18 cookies.

Looking for something a little healthier? Patrice Fagnant-MacArthur (author of “Spiritual Woman” and “Moments of Beauty” blogs) shares this Eggless Zucchini Bread recipe for those with special dietary needs. Thanks, Patrice!