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Zucchini Bread and Pumpkin Seed Butter – Recipes

Zucchini Bread  and Pumpkin Seed Butter – Recipes

Many gardeners turn to quick breads when they are overwhelmed by
an abundance of zucchini.

The virtues of zucchini bread are many:
It can be made with freshly grated zucchini or frozen and defrosted
(and drained) zucchini, it is quick to make, extra loaves can be
frozen and enjoyed later, and, most important of all, it is delicious.

Pumpkin seed butter is delicious on zucchini bread, and you can find
this recipe below.

INGREDIENTS
3 cups unbleached all-purpose flour
1 tablespoon ground cinnamon
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup canoloa oil
2 1/2 cups sugar
3 large eggs, beaten
2 cups grated zucchini
1 tablespoon vanilla extract
1/4 teaspoon black walnut extract (optional)

1. Preheat the oven to 350 F. Grase two 4- by 8-inch loaf pans.

2. In a medium-sized bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Mix well.

3. Combine the oil and sugar in a large mixing bowl. Beat unitl light. Add the eggs, one at a time, beating well after each addition. Stir in the zucchini, vanilla, and black walnut extract, if using. Add the dry ingredients and stir just long enough to combine. Divide the batter between the prepared loaf pans.

4. Bake the loaves for about 1 hour, or until a tester inserted in the centers comes out clean.

5. On wire racks, cool the breads in the pans for 10 minutes. Invert onto the wire racks and cool completely.

Makes 2 loaves.

PUMPKIN SEED BUTTER
Combine 1/2 cup toasted pumpkin seeds, 1/2 cup chopped fresh cilantro, and 3 cloves of garlic in a blender or food processor and process until combined. Add 1/3 cup softened butter, and salt and freshly ground black pepper to taste. Process to mix. Store in the refrigerator, but serve at room temperature.

Read more: Food, All recipes, Desserts

Adapted from The Classic Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002). Copyright (c) Storey Publishing, Inc. Reprinted by permission of Storey Books.
Adapted from The Classic Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

The Classic Zucchini Cookbook

225 Recipes for All Kinds of Squash.buy now

6 comments

+ add your own
5:57PM PST on Dec 28, 2012

Thank you!!

5:56PM PST on Dec 28, 2012

Thank you!!

3:36PM PST on Dec 28, 2012

2.5 cups of sugar! yikes!

5:05PM PDT on Oct 30, 2012

Thanks for this great recipe.

11:13AM PDT on Apr 4, 2011

Thanks.

8:09PM PDT on Jun 9, 2010

We've got 2 3/4 zucchini in the fridge going bad, so it's up to me (the family baker) to make something fun out of them :D

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