If your garden is home to a zucchini plant, it’s no doubt taking up prime real estate by now. If not, you’ve likely noticed them sitting front and centre at your grocery store or local farmer’s market. Folks, it’s officially zucchini season.
While there are more ways to use zucchini than there are people to write about it, the most common is sure to be a zucchini loaf or muffin. I remember our freezer being packed silly with them every August, and we would especially love the loaves that were flecked with dark chunks of chocolate.
I do the same for my kids now, and zucchini bread is a breakfast, lunch and sometimes even dinner food in our house.
Last year, though, I eschewed the traditional sweet variety of this bread and made a savoury version as well, one peppered with a few chili flakes, handfuls of cheddar cheese and buttermilk. The result was delicious and one that paired well with a simple salad, or made for a sugar-free afternoon snack for the kids.
How are you enjoying zucchini this summer? Do you have any favourite recipes to share?
Zucchini Chocolate Chip Loaf
You’ll Need:
- ¾ cup all-purpose flour
- ½ cup whole-wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ¾ cup brown sugar
- 1 egg
- 1 egg white
- ¼ cup plain yogurt
- ¼ cup canola oil
- 1 cup zucchini, grated
- ½ cup mini chocolate chips
Prep and Cook:
- Preheat the oven to 350 degrees.
- Place the flours, baking soda, baking powder and cinnamon in a medium mixing bowl and whisk together.
- In a separate bowl, combine the sugar, egg, egg white, yogurt, oil and vanilla, and combine.
- Add the zucchini and chocolate chips and gently fold in to incorporate.
- Bake in a well-oiled loaf pan for 50–60 minutes and remove when a tester inserted into the middle of the baking pan comes out clean.
- Allow to cool before serving.
Zucchini and Cheddar Cheese Biscuits
You’ll Need:
- 4 cups all-purpose flour
- 2 Tbsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 cup butter, frozen
- 1 ½ cups buttermilk
- ¾ cups grated zucchini
- ½ cup grated cheddar cheese
- ¼ tsp crushed red pepper flakes
Prep and Cook:
- Preheat your oven to 400 degrees F.
- Whisk the flour, baking powder, baking soda and salt together until they’re evenly mixed.
- Grate the frozen butter into the dry ingredients, using a box grater. Toss gently with your fingers until the butter is evenly dispersed throughout the flour.
- Pour the buttermilk into the flour mixture and stir with the handle or a wooden spoon or fork. Fold the dough over a few times with your hands until all the ingredients come together. If necessary, add a few more spoonfuls of milk to help gather up any stray flour.
- Add the zucchini and cheddar cheese and knead them into the dough.
- Pat the dough out on a lightly floured cutting board forming a loose round shape. Cut into wedges—like a pie—and transfer to a parchment lined baking sheet.
- Bake for 15–18 minutes or until golden brown.
Comments
Tried making the Zucchini and Cheese Biscuits and can’t say they were fabulous but they weren’t bad would give them a 3 out of 5. I made these in the hopes that my daughter would like it as a snack (she is super picky) and she did not like them. So might make them again but not over ecstatic. BUT…. these might be really nice with a bowl of chile or Ratatouille something warm and fallish like that.
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