Caribbean Zucchini Bread

I found that there are hundreds of zucchini bread recipes circulating around the Internet. Hundreds. I also found that looking through the ingredient list with a discerning eye is not enough to ensure you don't end up wasting your time as well as your zucchini with a bad recipe. I made some very disappointing loaves of bread even though the recipe initially seemed appealing. Let me just say that there is nothing worse than going through the effort to bake something enjoyable for yourself and your family, only to take the first bite and find it *blah*. Please tell me I am not alone on this.

I went on a hunt to specifically find a zucchini bread that had great flavor and whose end result was moist and sweet like a pumpkin bread or banana bread. After narrowing down the recipes to four, I decided it was time to just start baking and see which one proved to give the most bang for my buck, so to speak. Well, there was one clear front runner, which had great flavor, was moist and sweet, and baked up like a charm--Caribbean Zucchini Bread.

The sweetness and flavor are enhanced from the inclusion of ripe bananas and the extra cinnamon. Most of the zucchini bread recipes I looked at called for 1 teaspoon of cinnamon, while this one called for an entire tablespoon. The Caribbean Zucchini Bread also added flaked coconut and toasted nuts, which can be easily omitted without affecting the flavor if you prefer. I personally like the added crunch and texture, but they were not the make-it-or-break-it ingredients.

INGREDIENTS:

1 1/2 cups all-purpose flour (I used spelt instead)
1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
2 ripe bananas, mashed
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup packed brown sugar
1 cup white sugar
2 teaspoons vanilla extract
2 1/2 cups grated zucchini
1 cup chopped walnuts (or pecans)
1/2 cup shredded coconut

DIRECTIONS:

1. Preheat oven to 325 degrees. Grease and flour two 9x5-inch loaf pans. Mix together flours, salt, baking soda, baking powder, cinnamon, and nutmeg together in a medium bowl. Set aside.

2. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a large bowl.

3. Stir the flour mixture into the wet mixture.

4. Fold in the zucchini, walnuts, and coconut into the batter until evenly combined.

5. Pour into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60-70 minutes. (Note from Holli: the original recipe called for baking only 40-50 minutes, which I found was not nearly long enough. I checked the loaves after 50 minutes and still needed to add 10 additional minutes two times before I thought the loaves were cooked through.)

6. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe from Allrecipes.com; Modifications mine.

Yields: 2 loaves. Each 1/2-inch slice of bread contains: Calories 142; Total Fat 5.9g; Saturated Fat 1.2g; Cholesterol 16mg; Sodium 109mg; Total Carbohydrates 20.4g; Dietary Fiber 1.0g; Sugars 10.9g; Protein 2.6g; Vitamin A 1%; Vitamin C 3%; Calcium 2%; Iron 5%

Click here for a printable version of this recipe.

Fruit Crunch Sundae

Our family went blueberry picking this past weekend and we are up to our necks in blueberries right now. There were so many thousands of ripe, sweet, huge blueberries on each bush that we literally did not need to move from one spot to pick. I thought I was in heaven. My boys were having a competition to see who could pick the largest berry, and although we didn't actually measure it, the largest blueberry was easily larger than a nickel. Amazing.

Even above blueberry pie and blueberry muffins, our kids enjoy plain fruit and mixed fruit sundaes. A little homemade granola, a little yogurt, and some ripe, fresh fruit makes for a great breakfast or dessert item in our house--one we don't deny seconds or thirds of when asked. Try it and you will see why our kids keep coming back for more.

INGREDIENTS:

1 cup rolled oats

1/2 cup shredded coconut, unsweetened

1/2 cup sliced or slivered almonds

3 tablespoons olive oil or coconut oil

2 tablespoons honey or agave nectar

8-10 strawberries, small-diced

1/2 cup blueberries

1/4 pineapple, small-diced

2 cups plain yogurt

DIRECTIONS:

1. Preheat oven to 350 degrees. Toss oats, coconut, almonds, oil, and honey or agave nectar together in a large bowl until completely combined.

2. Spread evenly onto a sheet pan and bake, stirring occasionally with a spatula, until mixture turns a nice, even golden brown, about 20 minutes. Remove granola from oven and allow to cool, stirring once.

3. Combine strawberries, blueberries, and pineapple in a bowl. (Note from Holli: I did not measure any of the fruit. I think I added about equal parts of each into the bowl.)

4. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

Recipe from the Food Network.com by Ina Garten.

Yields: 4 servings. Each serving of 1/8 cup granola and 1/4 quantity fruit contains: Calories 113; Total Fat 5.4g; Saturated Fat 1.3g; Cholesterol 0mg; Sodium 2mg; Total Carbohydrates 16.2g; Dietary Fiber 2.6g; Sugars 9.3g; Protein 1.9g; Vitamin A 1%; Vitamin C 57%; Calcium 2%; Iron 3%

Click here for a printable version of this recipe.

Apple, Cranberry, and Pecan Topping for Pancakes

You may remember from a recent post that my family has pancakes for breakfast almost every Saturday. Whole wheat pancakes are our family's favorite, but they wouldn't be the same without this apple, cranberry, and pecan topping.

This is an amazing accompaniment for pancakes. Oh sure, pure maple syrup is always good over pancakes. While plain maple syrup rarely disappoints when drizzled or denched (whatever your preference may be) over pancakes, once you try this apple, cranberry, and pecan topping, you may never feel the same about just plain ol' maple syrup again.

And that's okay. I promise.

INGREDIENTS:

3 1/2 tablespoons cold unsalted butter
3 sweet apples (medium), peeled, cored, and cut into 1/2-inch pieces (about 4 cups)
Pinch salt
1 cup apple cider
1/2 cup dried cranberries
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1 teaspoon fresh lemon juice
3/4 cup pecans, toasted and chopped coarse

DIRECTIONS:

1. Melt 1 1/2 tablespoons butter in large skillet over medium-high heat. Add apples and salt; cook, stirring occasionally, until softened and browned, 7-9 minutes.


2. Add cider and cranberries; cook until liquid has almost evaporated, 6-8 minutes.

3. Stir in maple syrup and cook until thickened, 4-5 minutes. Add vanilla, lemon juice, and remaining butter; whisk until sauce is smooth.

4. Serve with toasted nuts on top of whole wheat pancakes.

Recipe from Cook's Illustrated.

Yields: 6-8 servings. Each serving contains: Calories 213; Total Fat 12.5g; Saturated Fat 3.8g; Cholesterol 13mg; Sodium 59mg; Total Carbohydrates 26.6g; Dietary Fiber 2.6g; Sugars 21.5g; Protein 1.2g; Vitamin A 4%; Vitamin C 7%; Calcium 3%; Iron 4%

Click here for a printable version of this recipe.

Whole Wheat Pancakes

Very predictably, my husband makes breakfast for our family every Saturday. Very predictably, he makes the same spread of food: scrambled eggs, bacon, and pancakes. He enjoys doing the cooking and the entire reaps the reward.

We have have many different versions and varieties of pancakes over the years, but there is always one clear favorite. Just a simple, straight-forward, no-fuss whole wheat pancake is what our entire family likes best.

This recipe yields a very small amount of batter. For our family of five, we typically quadruple this recipe. That gives everyone the opportunity to eat 'til their hearts content on Saturday, plus gives us plenty of leftovers for throughout the rest of the week.

INGREDIENTS:

1/2 cup all-purpose flour or spelt flour
1/2 cup whole wheat flour
2 tablespoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
1 large egg, separated
2 tablespoons unsalted butter, melted

DIRECTIONS:

1. Mix dry ingredients in medium bowl. Set aside.


2. Pour buttermilk and milk into Pyrex measuring cup. Whisk in egg white; mix yolk with butter, then stir into milk mixture.


3. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.

4. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cake.

5. Cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat until batter is gone.


6. Serve with your topping of choice...ours is butter and real maple syrup!

Recipe from Cook's Illustrated

Yields: about 8 (3-inch) pancakes. Each pancake contains: Calories 117; Total Fat 4.0g; Saturated Fat 2.3g; Cholesterol 36mg; Sodium 242mg; Total Carbohydrates 16.7g; Sugars 4.7g; Protein 3.4g; Vitamin A 3%; Vitamin C 0%; Calcium 6%; Iron 5%

Click here for a printable version of this recipe.

Strawberry Crepes

I loved strawberry crepes as a little girl; it was one of my favorite things to order when my family went out to eat for Sunday brunch. There is something about eating crepes as an adult that takes me right back to the 1970s.

The filling in this recipe is more fruit than sauce. If you would like a saucier filling, check out some of the strawberry sauces here.

INGREDIENTS:

Filling

2 containers strawberries, cut into 1/2- to 3/4-inch chunks

1-2 tablespoons honey

1 cup heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla extract

Strawberry jam

Crepes

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

2 tablespoons sugar

1 teaspoon vanilla extract

DIRECTIONS:

1. To prepare your crepe filling: Mix together strawberries and honey in medium bowl. Set aside.


2. To prepare your whipped topping: Beat together heavy whipping cream, sugar, and vanilla using mixer set to medium speed until stiff, about 5-6 minutes.

I loaded the whipped cream into a dispenser. If you don't have a dispenser, no worries; it is not necessary. Simply dollop the whipped cream by the tablespoon.

3. In a blender or food processor, combine all the crepe ingredients and pulse for at least 10 seconds, or until all the ingredients are fully incorporated. Place crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. (Note from Holli: I have rarely, if ever, refrigerated my batter before cooking.)

4. Heat a small non-stick pan over medium heat. Spray pan with cooking spray. Pour 1 ounce of batter into the center of pan (as you can tell from the photo, I simply guesstimated the quantity. And why in the world am I wearing such a lacy shirt to cook??)

5. Swirl to spread evenly by tilting the pan in all directions.

6. Cook for 1-2 minutes, or until bottom appears lightly browned and flip. I use a spatula to flip. Make sure the spatula is completely under the center of the crepe. Cook for another 30 seconds.

5. Remove crepe from heat and serve hot.

To assemble crepes: On open crepe, place a layer of strawberry jam across the center...

...followed by a layer of strawberries.....

....followed by a layer of whipping cream.

Fold one side in and then the other. Serve with additional fruit and whipped topping. Enjoy!

Recipe from FoodNetwork.com courtesy of Alton Brown; Modifications mine.

Click here for a printable version of this recipe.

Zucchini, Carrot, and Tomato Frittata

This frittata was amazing. The fact that I found the recipe in a cookbook entitled Just 100 Calories makes it even better. It is lacking nothing in taste. I would even say that the taste is phenomenal.

I would have eaten the entire frittata by myself if I was able. Since I couldn't, I made another frittata the next day. That time I did share 1/4 of it....but I wanted the entire thing for myself. I'm really not that selfish in general--I just LOVED this dish!

INGREDIENTS:

1 teaspoon olive oil

1 onion, chopped medium

1/2 cloves garlic, minced

2 eggs

2 egg whites

1 zucchini, trimmed

2 carrots, peeled

2 tomatoes, chopped

Salt

Pepper

1/4 cup fresh basil (I used up to 1/2 cup basil)

DIRECTIONS:

1. Grate zucchini and carrots in food processor or by hand. I used a food processor and it took about 5-7 pulses and wah-la. Grated veggies.

2. Heat oil in a large nonstick skillet, add onion and garlic and saute for 5 minutes, stirring frequently. Onions will begin to caramelize and turn golden brown.


3. Beat the eggs and egg whites together in a bowl. Because of the additional egg whites, the mixture will not appear to whisk together as just whole eggs do. That's OK.

4. Pour over sauteed onions into the skillet. Using a spatula, pull the egg mixture from the sides of the skillet into the center.

5. Once the base has set lightly, add the grated zucchini, carrots, and tomatoes. As always, I omitted the tomatoes. It will appear that there are too many vegetables when you first add them to the base.


6. Add salt and pepper to taste and continue to cook over low heat until the eggs are set to your personal preference. I do not like anything runny when eating eggs. To cook to my personal preference on LOW heat took about 10-12 minutes. To speed up the process, you can tilt pan to the sides and slightly lift the frittata with a spatula to allow the runny portions to get to the outer sides of the pan.

7. Shred basil.



8. Cut frittata into eighths and sprinkle with shredded basil. Serve two wedges per person and enjoy! Unless you are like me and take the entire plate and shut yourself into a closet so no one knows what you are doing.....:-)


Serves 4: Calories 106; Total Fat 5.8g; Saturated Fat 1.2g; Cholesterol 93mg; Sodium 86mg; Total Carbohydrates 8.5g; Dietary Fiber 2.1g; Sugars 4.2g; Protein 6.0g; Vitamin A 109%; Vitamin C 25%; Calcium 4%; Iron 5%

Recipe from Just 100 Calories

Click here for a printable version of this recipe.

Baked Apples

Do you need something to do with soft apples? My family enjoys eating apples when they are crunchy and juicy, but won't eat a soft one with a 9-foot pole. This recipe is the perfect solution for those softer-than-you-want-to-eat apples. Plus, it's a great tasting accompaniment to a warm bowl of oatmeal!

INGREDIENTS:

2 cups dried cranberries

1 1/4 cups coarsely chopped walnuts

1 cup packed brown sugar

1 cup water

2 teaspoons ground cinnamon

6 Gala apples, cored and chopped (about 3 pounds)

DIRECTIONS:

1. Place walnuts in saute pan and brown over medium-high heat, stirring frequently, until golden brown, about 5 minutes.

2. Combine cranberries, brown sugar, water, cinnamon, and apples in medium-size mixing bowl. Transfer mixture to 9 x 13 baking pan.

3. Top with toasted walnuts. Bake for one hour at 350 degrees or until apples are softened but not mushy.

4. Enjoy as an accompaniment to pork or over oatmeal, pancakes, or spiced pumpkin bread. For those of you watching calories, one serving size is 1/4 cup. My children at least doubled the serving size of the baked apples when it served with a 1 cup serving of warm oatmeal.


Yields: 6 cups (serving size: 1/4 cup) Calories 126; Fat 4.1g; Cholesterol 0.0mg; Calcium 16mg; Carbohydrate 23.7mg; Sodium 4mg; Protein 1g; Fiber 2.3g.

Recipe from Cooking Light; Modifications mine.

Click here for a printable version of this recipe.