Zucchini Banana Bread

recipe courtesy Taste of Home

Zucchini Banana Bread

1-1/2 cups all-purpose flour

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup mashed ripe bananas

1/2 cup canola oil

1/2 teaspoon banana extract

1/2 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup chopped walnuts

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.

Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).

Peanut Butter Banana Bread

recipe adapted from Cooking Light

Peanut Butter Banana Bread

1 1/2 cups mashed ripe banana

1/3 cup plain fat-free yogurt

1/3 cup creamy peanut butter 

3 tablespoons butter, melted

2 large eggs 

1/2 cup granulated sugar 

1/2 cup packed brown sugar

6.75 ounces all-purpose flour (about 1 1/2 cups) 

1/4 cup ground flaxseed

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

Preheat oven to 350°.

To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended.

Pour batter into muffin cups. Bake at 350° for 15-20 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove muffins from pan; cool.  Makes about 18 muffins.

All Things Zucchini

Recently a friend of mine gave me some zucchinis from her garden.  These zucchinis were unlike anything I've ever seen before.  They were huge, massive, zucchinis on steroids that would have won the prize for largest zucchini at the county fair.  I had to challenge myself to think outside the box when coming up with ways to use up each and every one of these things since I didn't just want to make a million loaves of zucchini bread. Although never having made zucchini bread before, I do have to say it is quite delicious.  I almost prefer it over banana bread!  Anyway, here is what I came up with.  After 7 different recipes, I was finally able to use up all 3 zucchinis!

zucchinis courtesy of Kabrina and Micheal

recipe courtesy Food & Wine

 Yogurt-Zucchini Bread with Walnuts

1 cup walnut halves (4 ounces)

2 cups all-purpose flour 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup plus 2 tablespoons sugar

2 large eggs 

1/2 cup vegetable oil 

1/2 cup fat-free plain Greek yogurt 

1 cup coarsely grated zucchini, from about 1 medium zucchini 

Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.

In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

recipe courtesy Southern Living

Summer Squash Frittata

3 tablespoons butter 

2 small zucchini, chopped into 1/2-inch cubes (about 2 cups) 

2 small summer squash, chopped into 1/2-inch cubes (about 2 cups) 

1 small onion, coarsely chopped (1/2 cup) 

12 large eggs, lightly beaten 

1/2 cup sour cream 

1 teaspoon kosher salt

3/4 teaspoon freshly ground pepper

1/3 cup chopped fresh basil leaves 

Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.

Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.

Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil. Serves 6-8.

recipe courtesy Cooking Light

Zucchini-Pineapple Quick Bread

3 cups sifted all-purpose flour (about 13 1/2 ounces) 

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

2 large eggs 

2 cups sugar

2 cups grated zucchini (about 1 1/2 medium zucchini) 

2/3 cup canola oil

1/2 cup egg substitute 

2 teaspoons vanilla extract

2 (8-ounce) cans crushed pineapple in juice, drained

Cooking spray

Preheat oven to 325°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

*Note: Recipe makes 2 loaves.  Freeze one for later use, eat both loaves or cut ingredients in half for single loaf.

recipe courtesy Cooking Light

 Grilled Zucchini Caprese Sandwich

1 medium zucchini, trimmed and cut lengthwise into 6 slices 

4 teaspoons extra-virgin olive oil, divided

1 garlic clove, minced

1 1/2 teaspoons balsamic vinegar

1/8 teaspoon kosher salt

1/8 teaspoon black pepper

4 (2-ounce) ciabatta rolls, split and toasted

8 large fresh basil leaves 

1 medium tomato, thinly sliced 

6 ounces fresh mozzarella cheese, thinly sliced 

Heat a large grill pan over medium-high heat. Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.

Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.

Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm.  Serves 4.

recipe courtesy Cooking Light

Zucchini Bread

3 cups all-purpose flour 

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup egg substitute 

1/3 cup canola oil

1 teaspoon grated lemon rind 

2 teaspoons vanilla extract

1 large egg, lightly beaten 

1 1/2 cups sugar

3 cups shredded zucchini (12 ounces) 

1/4 cup coarsely chopped walnuts, toasted

Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

recipe courtesy Cooking Light

 Baked Ziti and Summer Vegetables

4 ounces uncooked ziti

1 tablespoon olive oil

2 cups chopped yellow squash

1 cup chopped zucchini 

1/2 cup chopped onion 

2 cups chopped tomato 

2 garlic cloves, minced

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

2 tablespoons chopped fresh basil

2 teaspoons chopped fresh oregano

3/4 teaspoon salt, divided

1/8 teaspoon crushed red pepper

1/4 cup (2 ounces) part-skim ricotta cheese

1 large egg, lightly beaten

Cooking spray

Cook pasta according to package directions, omitting salt and fat; drain.

Preheat oven to 400°.

Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.  Serves 4.

paired well with a spinach and arugula salad with red wine vinaigrette

recipe courtesy Cooking Light

Summer Squash and Ricotta Galette 

7 1/4 ounces all-purpose flour (about 1 2/3 cups)

1/2 teaspoon salt

1/2 teaspoon baking powder

1/3 cup plus 1 tablespoon extra-virgin olive oil, divided

1/4 cup water

1 medium zucchini, cut crosswise into 1/4-inch-thick slices

1 large yellow squash, cut crosswise into 1/4-inch-thick slices

2 garlic cloves, minced

3/4 cup part-skim ricotta cheese

2 ounces grated fresh Parmesan cheese (about 1/2 cup)

2 teaspoons chopped fresh thyme

1/2 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

1/4 teaspoon black pepper

1 large egg, lightly beaten 

1/4 teaspoon kosher salt

1 teaspoon water

1 large egg white 

1/4 cup fresh basil leaves

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill at least 30 minutes.

Preheat oven to 400°.

Combine remaining 1 tablespoon oil, zucchini, squash, and garlic in a large bowl. Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine.

Unwrap dough, and roll into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper. Spread ricotta mixture over dough, leaving a 2-inch border. Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle zucchini and squash with kosher salt. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover squash). In a small bowl, whisk together 1 teaspoon water and egg white. Brush dough edges with egg white mixture. Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes. Cut into 6 wedges.

pair it with a light salad with Champagne vinaigrette and you're golden

Dark Chocolate Raspberry Banana Bread

This banana bread is deliciously sweet.  It can be eaten as breakfast to go or as an after dinner dessert with a cup of black coffee.  Yum!

recipe courtesy Bakergirl

Dark Chocolate Raspberry Banana Bread

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 large bananas)

1/3 cup low-fat vanilla yogurt

1 teaspoon vanilla extract

1 cup dark chocolate chunks or chips

1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer (or in a larger bowl with a wooden spoon), beat the sugar and softened butter until well-combined, about 1 minute. Add the eggs one at a time, mixing well after each addition. Add the banana, yogurt, and vanilla extract and beat until well-combined. 

Stir in the flour mixture just until moist. Do not overmix! Gently fold in the chocolate chunks and halved raspberries tossed in flour.

Pour evenly into prepared loaf pan. Sprinkle with a handful of dark chocolate chips and halved raspberries. 

Bake for 50 to 60 minutes, or until a wooden toothpick inserted into the center of the bread comes out clean.* Cool 15 minutes in pan on a wire rack, then remove from pan and allow to cool completely.

*Note: If the edges start to brown before the center is fully baked, carefully place folded strips of foil around the edges of the pan to keep from burning. 

Banana Bars with Cinnamon Cream Cheese Frosting

recipe courtesy cookingclassy.blogspot.com

Banana Bars with Cinnamon Cream Cheese Frosting

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 cup sour cream

1/4 cup vegetable oil

2 Tbsp applesauce (or 2 additional Tbsp vegetable oil)

1 egg

1 cup mashed overripe bananas (about 2 large bananas)

1 recipe Cinnamon Cream Cheese Frosting, recipe follows

1/3 cup chopped pecans

For Bars:  Preheat oven to 350 degrees. Combine all ingredients (except frosting and pecans) in a large mixing bowl, mix with an electric mixer on low speed for 2 minutes.  Pour mixture into a buttered 13x9 baking dish and spread evenly into pan.  Bake 25 minutes or until toothpick inserted into center comes out clean.  Cool completely, about 1 hour.  Frost with Cinnamon Cream Cheese Frosting and sprinkle optional chopped nuts evenly over top.  Cut into bars. Makes 12 bars.

Cinnamon Cream Cheese Frosting

3 oz. cream cheese, softened

3 Tbsp butter, softened

1/2 tsp vanilla extract

1/4 tsp cinnamon

1 3/4 cups powdered sugar

Combine all ingredients in a mixing bowl, mix until smooth and fluffy 1-2 minutes.

Damien's Banana Bread

Damien's Banana Bread

2 c. flour

1 tsp. baking powder

1/4 tsp. baking soda

3/4 c. sugar

1 tsp. salt

1 egg (beaten)

3 overripe bananas (mashed)

1/2 c. milk

1 tsp. vanilla

Preheat oven to 350 degrees.  Coat loaf pan with nonstick spray.

Combine all dry ingredients in large bowl; set aside.

Combine all wet ingredients in a small bowl.  Combine wet ingredients with dry ingredients; mix well.

Bake for 50-60 minutes or until toothpick comes out clean from center.  Let cool 15 minutes.  Makes 1 loaf.

A Meal Inspired by Michael Symon

After watching an episode of Symon's Suppers on the cooking channel this weekend, my husband and I were inspired to recreate parts of a meal that chef Michael Symon had prepared.  We had a couple of Omaha Steak's fillet mignons in the fridge and decided to grill them (seasoned with salt and pepper only) along with a peach and blue cheese salad and a garlic and rosemary focaccia. Of course, no steak is complete without a Manhattan to sip on.  All of the recipes mentioned can be found in blog posts preceding this one. I just had to post a picture of the complete meal because it was so delicious!

Roasted Garlic and Rosemary Whole Wheat Focaccia

recipe adapted from epicureanmom.com's Roasted Garlic and Rosemary Focaccia

Roasted Garlic and Rosemary Whole Wheat Focaccia Ingredients:

3/4 cup whole garlic cloves, peeled

1/4 cup olive oil plus 5 tablespoons

4 1/2 cups whole wheat bread flour

2 teaspoons fine sea salt 

1/4 cup honey

1/4 cup fresh rosemary, chopped

1 package (2 1/4 teaspoons) active dry yeast

2 cups warm water, divided 

Kosher salt, for garnish

olive oil, for panning

To make the roasted garlic:

Preheat oven to 300 degrees.


In a small mixing bowl, toss the garlic cloves with 2 tablespoons of olive oil and spread onto a baking sheet.  Roast until soft and golden brown, about 15 minutes.  Check and stir every 5-8 minutes.  Remove and let cool.  Puree half of the roasted garlic in a food processor, adding the remaining 3 tablespoons of olive oil to make a paste. Chop the other half of roasted garlic and set aside.


For dough:

In the bowl of a standing mixer, combine flour, salt, honey, roasted garlic paste, chopped roasted garlic and chopped rosemary.  


In a small bowl, whisk the yeast with 1/2 cup warm water until dissolved.  Add to the flour mixture.  Using the dough hook attachment, mix the dough on slow speed.  Slowly add the remaining 1 1/2c. warm water until dough almost comes together.  Add 1/4 c. olive oil, and mix until dough forms into a ball.  Scrape out dough onto a lightly floured surface.  Knead dough just enough to form a ball and place into a large, lightly oiled bowl.  Cover and let rise in a warm area until doubled in size, about 45 minutes-1 hour.


Line a baking sheet with parchment paper and lightly coat with olive oil. Press the dough into a rectangle, about 3/4-inch thick.  Using your fingertips, press dents all over the dough (this gives focaccia it's classic look.)  Let the dough rise for another 45 minutes-1 hour, or until the dough almost doubles size.


Preheat oven to 350 degrees.


Just before baking sprinkle dough with kosher salt.  Bake for 20-25 minutes, or until light golden brown.  Be sure to rotate pan halfway through the baking process.  Remove and let cool on a wire rack. 

For added flavor, combine olive oil and balsamic vinegar in a small bowl.   Use as a dipping sauce with the focaccia.