{"id":4273,"date":"2012-08-22T10:01:36","date_gmt":"2012-08-22T16:01:36","guid":{"rendered":"http:\/\/nutritionknowhow.org\/wordpress\/?p=4273"},"modified":"2013-08-07T15:44:20","modified_gmt":"2013-08-07T15:44:20","slug":"magical-zucchini","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/e\/magical-zucchini\/","title":{"rendered":"Magical Zucchini!"},"content":{"rendered":"
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I had always heard jokes about people slipping excess zucchini in unlocked cars and on front porches.\u00a0 Even in mailboxes.\u00a0 I never believed it until last night.\u00a0 My son came home from child care with a MONSTER zucchini.\u00a0 It was huge.\u00a0 He told me that someone had placed it in his cubby.\u00a0 He wasn\u2019t sure where it came from.\u00a0 I thought maybe it came from the school garden, but really didn\u2019t think it was all that strange.\u00a0 Then today I spoke with someone at child care, and found out that my youngest may have picked it up himself to bring home (someone was giving it away\u2014no, he didn\u2019t steal it!). The funny part to me\u2014is that we have a huge zucchini plant that is producing a large amount of produce.\u00a0 I have pounds of shredded product in the freezer to use this winter.\u00a0 We DID NOT need another one\u2014much less a HUGE one!\u00a0 Oh my!\u00a0 What to do.<\/div>\n
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I picked a few more from our garden this morning, and decided it was zucchini day.\u00a0 I made three loaves of zucchini bread and a loaf of yeast bread.\u00a0 The Zesty Zucchini Twist recipe I had never made before, but it intrigued me.\u00a0 Yeast bread and zucchini\u2014sounds OK!???\u00a0 So I made bread.\u00a0 Flour was everywhere.<\/div>\n
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How did it turn out, you wonder?\u00a0 Pretty well!\u00a0 It rose beautifully, and smelled great.\u00a0 It even tastes fine.\u00a0 I am not sure that my family is hip on grated zucchini in yeast bread\u2014but they can get over it!\u00a0 As always, the quick bread was great.\u00a0 I gave two loaves to child care.\u00a0 Someone there deserves a warm slice of zucchini bread!\u00a0 If you have extra zucchini, I\u2019d share it with a friend\/relative\/co-worker\/mailman\/etc\u2026.\u00a0 I truly believe one can have too much zucchini!\u00a0\u00a0 If you have a favorite zucchini recipe\u2014I\u2019d love to have it.\u00a0 I am always looking for tried and true recipes.\u00a0 Attach it in the comment section, and I\u2019ll post it.<\/div>\n
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Zesty Zucchini Twist<\/p>\n

Recipe from Red Star Yeast<\/p>\n

Garden vegetables combine with wheat and oats for nutritious, moist and delicious bread.<\/p>\n

See a blog post featuring this recipe on Thyme In Our Kitchen: http:\/\/www.thymeinourkitchen.com\/2012\/07\/zesty-zucchini-twist.html<\/a><\/p>\n

This recipe makes 1 loaf<\/p>\n

Ingredients<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Buttermilk, room temperature<\/td>\n<\/td>\n2\/3 cup<\/td>\n<\/td>\n<\/tr>\n
Vegetable Oil<\/td>\n<\/td>\n1 TBSP<\/td>\n<\/td>\n<\/tr>\n
Bread Flour<\/td>\n<\/td>\n3 cups<\/td>\n<\/td>\n<\/tr>\n
Oatmeal, quick or regular<\/td>\n<\/td>\n1\/2 cup<\/td>\n<\/td>\n<\/tr>\n
Zucchini, grated and drained<\/td>\n<\/td>\n1\/2 cup<\/td>\n<\/td>\n<\/tr>\n
Green onions, chopped<\/td>\n<\/td>\n2 TBSP<\/td>\n<\/td>\n<\/tr>\n
Red Pepper, chopped<\/td>\n<\/td>\n1\/4 cup<\/td>\n<\/td>\n<\/tr>\n
Romano cheese, grated<\/td>\n<\/td>\n2 TBSP<\/td>\n<\/td>\n<\/tr>\n
Sugar<\/td>\n<\/td>\n2 TBSP<\/td>\n<\/td>\n<\/tr>\n
Salt<\/td>\n<\/td>\n1 tsp<\/td>\n<\/td>\n<\/tr>\n
Lemon pepper<\/td>\n<\/td>\n1\/2 tsp<\/td>\n<\/td>\n<\/tr>\n
Active Dry Yeast<\/td>\n<\/td>\n1+1\/2 tsp<\/td>\n<\/td>\n<\/tr>\n
\u00a0 \u00a0 \u00a0Wash<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Milk<\/td>\n<\/td>\n1 tsp<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Directions<\/p>\n

Bread Machine Method<\/p>\n

Place room temperature ingredients in pan in order listed. Select DOUGH setting. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1\/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine<\/a> section for more helpful tips and information. When cycle is complete, remove dough from pan. Continue with Shaping, Rising and Baking directions below.<\/p>\n

(Or select BASIC cycle for untwisted version.)<\/p>\n

Traditional Method<\/p>\n

Combine yeast, 1 cup flour, oatmeal, lemon pepper, salt, sugar and cheese. Heat oil and buttermilk to 120\u00b0-130\u00b0F. Add to flour mixture. Beat 3 minutes on medium speed. Add pepper, onion, and zucchini. By hand, stir in enough remaining flour to make firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl; turn to grease top. Cover; let rise until dough tests ripe<\/a>.<\/p>\n

Shaping Rising and Baking<\/p>\n

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough in half; let relax 5 minutes. Roll each part into an 8- inch rope. Overlap two ends; twist ropes together. Pinch ends to seal; tuck under. Place in greased 8 x 4- inch loaf pan. Cover; let rise until indentation remains after lightly touching. Gently brush risen loaf with 1 tsp milk. Bake in preheated 375\u00b0F oven for 30 to 40 minutes. Remove from pan; cool on rack.<\/p>\n

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until \u2018ripe\u2019. Bread Machines- use 1\/2 tsp Instant yeast (or 3\/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking<\/a> for more information.<\/p>\n

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Pineapple Zucchini Bread<\/p>\n

Recipe from Betty Crocker<\/p>\n