Summer is right around the corner, and when I think of summer I think of zucchini. My garden, and probably yours as well, is always filled to the brim with this delicious squash.
Zucchini is so easy to grow, I often wind up harvesting a very large quantity. So as not to see it go to waste, I like to use zucchini in my favorite recipes. The texture makes it the perfect addition to baked goods.
My family especially enjoys zucchini bread. This deliciously light and moist bread has just the right amount of sweetness. You can add walnuts for a touch of crunch, or chocolate chips for a tasty treat.
I make multiple loaves of this bread to freeze and give away. You can also prepare this recipe as muffins, which makes the perfect lunchbox snack.
The zucchini can be prepared several ways. The fastest way would be to use a food processor with a julienne blade. However, this can result in quite bit of cleanup work. Unless you are making a double batch, it may not be worth pulling the appliance out of your cabinet.
You can also shred it with a mandoline, which would basically be your middle of the road choice – in terms of both effort and cleanup.
Finally, you can shred your zucchini with a quality box grater. This method is the fastest to set up and clean up, but more grunt work is required for processing your vegetables.
After baking and cooling, slice into medium sized pieces with a sharp bread knife.
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.