Lemon Poppyseed Zucchini Bread- Angela

 

• 3 cups grated zucchini (about 2 zucchini)
• grated zest of 2 large lemons
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup extra-virgin olive oil
• 2 cups brown sugar (packed softly)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons poppy seeds
• optional: tiny pinch of nutmeg
• optional: a small grated piece of fresh ginger

Drain zucchini: Preheat the oven to 350. In a small mixing bowl, mix the zucchini with 1/4 cup brown sugar. Transfer the mixture to a fine-mesh strainer set over the mixing bowl. Fill another small bowl with water and set it directly on top of the zucchini so that it is pushing down, pressing the water out into the bowl below.

Add wet ingredients: Line a 9×5 loaf pan with parchment paper. Whisk together the remaining brown sugar, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it’s thoroughly incorporated. 

Add dry ingredients: Stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and ginger until just combined. Add the pressed zucchini to the batter and stir it in gently until incorporated.

Bake: Pour the batter into the prepared pan. Bake on the middle rack of the oven for about 1 hour and 10 minutes. The outer crust of the bread will be firm to the touch and on the darker side of golden brown (see FAQs).

Eat: Cool the bread in the pan for about 20 minutes. Remove, cut, and serve (but also see FAQs about chilling the cake which is unusually delicious).

Source: https://pinchofyum.com/lemon-olive-oil-cake#tasty-recipes-41697-jump-target

Quick Zucchini Sautè- Angela

 

• 1 to 2 tablespoons olive oil
• 2 tablespoons thinly sliced almonds
• 1 medium or 2 small zucchinis, cut into 1/8-inch matchsticks
• Salt and freshly ground pepper
• Peelings of pecorino romano or parmesan cheese, to taste (optional)

Heat a large skillet over medium-high and add enough oil to coat the pan well. Heat the oil until hot but not smoking, then add the almonds to the pan. Cook them, stirring, until the almonds are golden-brown, approximately a minute or two. Don’t skimp on this step; they provide a depth of flavor that carries the whole dish. Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it so it begins to soften. Season well with salt and pepper, slide onto a plate, top with cheese (if using) and immediately dig in.

Source: https://smittenkitchen.com/2007/08/quick-zucchini-saute/?utm_campaign=later-linkinbio-smittenkitchen&utm_content=later-19214896&utm_medium=social&utm_source=linkin.bio