Homestead recipes

[Guest Guest]

Zuccini Bread and Pumpkin Seed Butter - Recipes

 

Adapted from The Classic Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).

 

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

 

 

Simple Solution:

 

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.

 

 

*TOASTED PUMPKIN SEEDS

 

3/4 Tbsp. peanut oil

3/4 Tbsp. melted butter

1 c. pumpkin seeds

 

Wipe fibers from pumpkin seeds but do not wash them. Coat seeds with mixture of oil and butter..

Spread seeds on a baking sheet. Sprinkle with coarse salt to taste and toast in a slow oven (350 degrees) for 30 minutes or until they are crisp and golden.

 

 

 

 

 

 

[Homesteader]

I'm starting to regret not planting zucchini this year! Sure wish I had some of that bread now.

[Guest Guest]

Be sure to grate and freeze in portions for bread recipe or muffin recipe or ?? and don't forget to label 1 c. 2 c. or how ever much is in each bag