Summer Garden Vegetable Soup

I had zucchini on hand the other night and decided to try this soup.  I loved it!  And with fresh garden produce it would be that much better.  I think you could even leave out the milk for a brothy - less creamy version.

Summer Garden Vegetable Soup

• 3 medium zucchini, chopped into bite-size pieces
• 4 medium tomatoes, chopped into bite-size pieces
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
• 2 tablespoons butter
• 1 medium onion, chopped
• ¼ cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups low-sodium chicken broth
• 1 teaspoon lemon juice
• 1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
• 1 ½ cups frozen or fresh corn kernels
• 1/4 cup freshly grated Parmesan cheese

1. In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn.
2. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

Glazed Lemon Zucchini Bread

This bread is a great variation on the traditional zucchini bread.  Made this over the summer when zucchini from the garden was abundant!  I found the recipe on this site.

Glazed Lemon Zucchini Bread

• 2 cups cake flour (I used one cup wheat flour and one cup white flour.)
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil (I used melted coconut oil.)
• 1 1/3 cups sugar (May try coconut sugar or even substitute half honey next time.)
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini 

Glaze:

• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk 

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Whole Wheat Zucchini Bread (or Muffins)

We've been harvesting zucchini from the garden and that means it's time to make zucchini bread!  I came across a new recipe from 100 Days of Real Food that only uses honey and no sugar.  I decided to give it a try and was pleasantly surprised! 

One little tip: I've found that any baked good with whole wheat flour tastes better (lighter, fluffier) if I grind the wheat and use it immediately instead of using pre-ground wheat... even if it's only been sitting in my fridge for a few days.

Whole Wheat Zucchini Bread (of Muffins)

3 cups whole wheat flour
1 Tbsp cinnamon
1 1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
3 eggs
3/4 cup coconut oil (liquified)
1/2 cup honey
1 tsp vanilla
3 cups grated zucchini
1 cup chopped nuts (optional)

1. Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
2. Blend the dry ingredients.
3. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
4. Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.
   - If using smaller pans bake for 30 – 40 minutes.
   - For one larger loaf pan bake for 50 – 60 minutes.
   - For muffins bake for 15 - 20 minutes.

Chocolate Zucchini Bread

Here's another great recipe for using up all that garden zucchini! 

Chocolate Zucchini Bread

Beat:

3 eggs

2 cups sugar

1 cup oil

2 tsp vanilla

 

Add:

2 cups grated zucchini

2 1/3 cup flour

1 tsp cinnamon

1/4 tsp baking powder

2 tsp baking soda

1/2 tsp salt

1/3 cup cocoa

Preheat oven to 350. Pour batter into greased (or use nonstick cooking spray) and sugared loaf pans Sugaring is just like flouring a pan–but do it with sugar. It makes for a sweet and crispy crust.  Sprinkle a large handful of chocolate chips over the top of the bread.  Mini chips work great.

Bake at 350 for 40-45 minutes.  Makes two regular size loaves.

Double Chocolate Zucchini Cake

Here's another great use for zucchini!  And I'd be willing to bet most kids would have no idea it's in there.  This cake comes out super moist and delicious and takes very little time to make!

Double Chocolate Zucchini Cake

1 Chocolate Devil’s Food Cake Mix
1 tsp cinnamon
¼ tsp ground cloves
2 cups of shredded and seeded zucchini
½ cup buttermilk
1/3 cup of oil
½ cup of chopped nuts (optional)
½ cup of semi sweet chocolate chips (mini chocolate chips work great)

Preheat oven to 350 degrees and grease and flour 13 x 9 cake pan.  Mix all ingredients except nuts and chocolate chips on low speed for 2 minutes.  Pour ingredients into cake pan and top with nuts and chocolate chips.  Bake for 35 to 40 minutes or until toothpick inserted middle comes out clean. 

Cheesy Zucchini Rice

The two zucchini plants in our garden have been producing a ton and although I could eat straight steamed zucchini every day, my family is not so fond of it.  I've had to get creative in how I use it.  This recipe makes a great side dish and you could go heavy or light on the zucchini depending on what your family will tolerate.

Cheesy Zucchini Rice

1 cup long-grain white rice
2 cups low-sodium chicken broth
1 medium or 2 small zucchini, grated on a box grater or with a food processor (no need to peel beforehand)
1 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder
Salt and pepper, to taste
1-2 tablespoons milk, if needed

In a medium saucepan, combine the rice and chicken broth. Bring the mixture to a boil, reduce the heat, cover and let the rice simmer for 15-20 minutes until the rice is tender and most of the liquid has been absorbed.

Remove the rice from the heat and stir in the grated zucchini, cheese, and garlic powder.  Let it sit on the stove covered for a few minutes so the cheese can melt and the zucchini can soften.  Add salt and pepper to taste.  Add a tablespoon or so of milk to adjust the texture if needed. Serve warm.

Zucchini Bread

YUM!! Our zucchini plant in the backyard finally started producing and I've made this recipe three times in the past two weeks just to try to keep up with it! This zucchini bread is delicious and I love that it calls for whole wheat flour - anything to make me think we're eating healthier. I got this recipe from one of my favorite recipe blogs http://sisterscafe.blogspot.com/.

Zucchini Bread

Mix:
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
1 cup canola oil
3 tsp vanilla
2 cups zucchini, shredded

Stir and add:
2 cups flour
1 cup whole wheat flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
1/2 tsp baking powder

Pour into two bread pans sprayed with pam. Bake at 325 for 1 hour.