It's zucchini season. DH has grown several different varieties of the
stuff. What to do, what to do.

I've wanted to make zucchini bread that isn't sweet - most recipes
seem to have all kinds of sugar and even chocolate chips! That does
not appeal to me at all.

So today I dug out a banana bread recipe and used the "bones" of the
recipe for the zuccini bread. Two cups of flour, a tsp of baking soda,
a tsp of baking powder, and a pinch of salt. Half a cup of butter and
a couple eggs. My recipe called for a cup of sugar - I cut that down
to 1/2 cup. Instead of the banana, I used one grated zucchini. I think
it ended up yielding about 1 1/2 cups after I squeezed out all the
water. I also added about a cup of chopped walnuts.

The batter was very stiff, so I added 1/2 cup of greek yogurt. It was
still too stiff, so I beat in about 1/4 cup of milk. At this point, I
piled it in the loaf pan, crossed my fingers, and stuck it in the oven
(350 for 50 minutes for two small loaf pans).

It turned out to be surprisingly edible! If I do this again - and
judging by the amound of zucchini on my kitchen counter, I probably
will - I'll cut down the sugar to about 1/4 cup, and add some grated
sharp cheddar cheese, and possibly some diced onion, scallions, or
chives.

Any other suggestions?

Doris

On Sat, 05 Aug 2017 23:33:07 -0400, Doris Night
> wrote:

>It's zucchini season. DH has grown several different varieties of the
>stuff. What to do, what to do.
>
>I've wanted to make zucchini bread that isn't sweet - most recipes
>seem to have all kinds of sugar and even chocolate chips! That does
>not appeal to me at all.
>
>So today I dug out a banana bread recipe and used the "bones" of the
>recipe for the zuccini bread. Two cups of flour, a tsp of baking soda,
>a tsp of baking powder, and a pinch of salt. Half a cup of butter and
>a couple eggs. My recipe called for a cup of sugar - I cut that down
>to 1/2 cup. Instead of the banana, I used one grated zucchini. I think
>it ended up yielding about 1 1/2 cups after I squeezed out all the
>water. I also added about a cup of chopped walnuts.

I would have also added chopped dates.

>The batter was very stiff, so I added 1/2 cup of greek yogurt. It was
>still too stiff, so I beat in about 1/4 cup of milk. At this point, I
>piled it in the loaf pan, crossed my fingers, and stuck it in the oven
>(350 for 50 minutes for two small loaf pans).
>
>It turned out to be surprisingly edible! If I do this again - and
>judging by the amound of zucchini on my kitchen counter, I probably
>will - I'll cut down the sugar to about 1/4 cup, and add some grated
>sharp cheddar cheese, and possibly some diced onion, scallions, or
>chives.
>
>Any other suggestions?

You can add zucchini to a raisin bran muffin recipe.

Doris Night wrote:
>
> It's zucchini season. DH has grown several different varieties of the
> stuff. What to do, what to do.

(snipped nice bread recipe)

> Any other suggestions?

http://holidayinsights.com/moreholid...akzucchini.htm
:-D

Doris Night wrote:
> It's zucchini season. DH has grown several different varieties of the
> stuff. What to do, what to do.
>
> I've wanted to make zucchini bread that isn't sweet - most recipes
> seem to have all kinds of sugar and even chocolate chips! That does
> not appeal to me at all.
>
> So today I dug out a banana bread recipe and used the "bones" of the
> recipe for the zuccini bread. Two cups of flour, a tsp of baking soda,
> a tsp of baking powder, and a pinch of salt. Half a cup of butter and
> a couple eggs. My recipe called for a cup of sugar - I cut that down
> to 1/2 cup. Instead of the banana, I used one grated zucchini. I think
> it ended up yielding about 1 1/2 cups after I squeezed out all the
> water. I also added about a cup of chopped walnuts.
>
> The batter was very stiff, so I added 1/2 cup of greek yogurt. It was
> still too stiff, so I beat in about 1/4 cup of milk. At this point, I
> piled it in the loaf pan, crossed my fingers, and stuck it in the oven
> (350 for 50 minutes for two small loaf pans).
>
> It turned out to be surprisingly edible! If I do this again - and
> judging by the amound of zucchini on my kitchen counter, I probably
> will - I'll cut down the sugar to about 1/4 cup, and add some grated
> sharp cheddar cheese, and possibly some diced onion, scallions, or
> chives.
>
> Any other suggestions?
>
> Doris

I'd get rid of the sugar altogether, add bacon and cheese

grated carrot goes well with zucchini in these sorts of things too

Doris Night wrote in rec.food.cooking:

> It's zucchini season. DH has grown several different varieties of the
> stuff. What to do, what to do.
>
> I've wanted to make zucchini bread that isn't sweet - most recipes
> seem to have all kinds of sugar and even chocolate chips! That does
> not appeal to me at all.
>
> So today I dug out a banana bread recipe and used the "bones" of the
> recipe for the zuccini bread. Two cups of flour, a tsp of baking soda,
> a tsp of baking powder, and a pinch of salt. Half a cup of butter and
> a couple eggs. My recipe called for a cup of sugar - I cut that down
> to 1/2 cup. Instead of the banana, I used one grated zucchini. I think
> it ended up yielding about 1 1/2 cups after I squeezed out all the
> water. I also added about a cup of chopped walnuts.
>
> The batter was very stiff, so I added 1/2 cup of greek yogurt. It was
> still too stiff, so I beat in about 1/4 cup of milk. At this point, I
> piled it in the loaf pan, crossed my fingers, and stuck it in the oven
> (350 for 50 minutes for two small loaf pans).
>
> It turned out to be surprisingly edible! If I do this again - and
> judging by the amound of zucchini on my kitchen counter, I probably
> will - I'll cut down the sugar to about 1/4 cup, and add some grated
> sharp cheddar cheese, and possibly some diced onion, scallions, or
> chives.
>
> Any other suggestions?
>
> Doris

Hi Doris,

I'd go with Tert here and get rid of the sugar then add cheese and
maybe bacon.

--

> wrote in message
news
> On Sat, 05 Aug 2017 23:33:07 -0400, Doris Night
> > wrote:
>
>>It's zucchini season. DH has grown several different varieties of the
>>stuff. What to do, what to do.
>>
>>I've wanted to make zucchini bread that isn't sweet - most recipes
>>seem to have all kinds of sugar and even chocolate chips! That does
>>not appeal to me at all.
>>
>>So today I dug out a banana bread recipe and used the "bones" of the
>>recipe for the zuccini bread. Two cups of flour, a tsp of baking soda,
>>a tsp of baking powder, and a pinch of salt. Half a cup of butter and
>>a couple eggs. My recipe called for a cup of sugar - I cut that down
>>to 1/2 cup. Instead of the banana, I used one grated zucchini. I think
>>it ended up yielding about 1 1/2 cups after I squeezed out all the
>>water. I also added about a cup of chopped walnuts.
>
> I would have also added chopped dates.
>
>>The batter was very stiff, so I added 1/2 cup of greek yogurt. It was
>>still too stiff, so I beat in about 1/4 cup of milk. At this point, I
>>piled it in the loaf pan, crossed my fingers, and stuck it in the oven
>>(350 for 50 minutes for two small loaf pans).
>>
>>It turned out to be surprisingly edible! If I do this again - and
>>judging by the amound of zucchini on my kitchen counter, I probably
>>will - I'll cut down the sugar to about 1/4 cup, and add some grated
>>sharp cheddar cheese, and possibly some diced onion, scallions, or
>>chives.
>>
>>Any other suggestions?
>
> You can add zucchini to a raisin bran muffin recipe.

Can make chocolate cake with it too.

On Sun, 6 Aug 2017 14:43:17 +0000 (UTC), tert in seattle
> wrote:

>Doris Night wrote:
>> It's zucchini season. DH has grown several different varieties of the
>> stuff. What to do, what to do.
>>
>> I've wanted to make zucchini bread that isn't sweet - most recipes
>> seem to have all kinds of sugar and even chocolate chips! That does
>> not appeal to me at all.
>>
>> So today I dug out a banana bread recipe and used the "bones" of the
>> recipe for the zuccini bread. Two cups of flour, a tsp of baking soda,
>> a tsp of baking powder, and a pinch of salt. Half a cup of butter and
>> a couple eggs. My recipe called for a cup of sugar - I cut that down
>> to 1/2 cup. Instead of the banana, I used one grated zucchini. I think
>> it ended up yielding about 1 1/2 cups after I squeezed out all the
>> water. I also added about a cup of chopped walnuts.
>>
>> The batter was very stiff, so I added 1/2 cup of greek yogurt. It was
>> still too stiff, so I beat in about 1/4 cup of milk. At this point, I
>> piled it in the loaf pan, crossed my fingers, and stuck it in the oven
>> (350 for 50 minutes for two small loaf pans).
>>
>> It turned out to be surprisingly edible! If I do this again - and
>> judging by the amound of zucchini on my kitchen counter, I probably
>> will - I'll cut down the sugar to about 1/4 cup, and add some grated
>> sharp cheddar cheese, and possibly some diced onion, scallions, or
>> chives.
>>
>> Any other suggestions?
>>
>> Doris
>
>I'd get rid of the sugar altogether, add bacon and cheese
>
>grated carrot goes well with zucchini in these sorts of things too

The bacon and cheese is a good idea. I think I'll try that.

Doris