Zucchini Bread with Raisins Recipe

I make zucchini bread different nearly every time, just to mix things up. Chocolate chips, raisins, cranberries, other fruit, white flour, wheat flour, cinnamon, and other spices can be changed. For my first loaf of the year, this is what i used:

Ingredients

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
1 dash salt
3+ cups whole wheat flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup dried raisins

Preheat the oven to 350°F.

In a large bowl, mix together the sugar, eggs, and vanilla. Add zucchini and melted butter. While mixing, sprinkle baking soda and salt over the mixture.

Stir in the whole wheat flour, 1 cup at a time. Add more if looks too thin.

Mix in the cinnamon, nutmeg and raisins.

Pour mixture in one lightly greased 5 by 9 inch loaf pan. Start checking for doneness at 45-50 minutes. Bread is done when a wooden toothpick inserted in to the center comes out clean.

Cool in pan for 10 minutes then transfer to wire rack.

Zucchini Pie

Zucchini Pie an old favorite of mine. When I was a kid, I used to eat around the Zucchini. I'm still not a huge zucchini fan, but since I plant it in my garden and get 50 or so, I end up eating a lot of it. I'm making this tonight with a side of grilled zucchini, followed up with some zucchini bread for dessert (recipes coming soon).

Zucchini Pie is really easy to make.

Preheat oven to 400

Simply mix 1 cup sliced zucchini, 1 cup sliced tomato, 1/2 onion (sliced) & 1/3 cup parmesan cheese in bowl. Dump mixture evenly over 9 inch pie pan.

In the now empty bowl, whisk together 2 eggs, 2/3 cup milk, 3/4 cup Bisquick, 1/2 tsp salt, 1/4 tsp pepper. Pour mixture over veggies in pie pan.

Bake 35 minutes or until it passes the toothpick, fork or knife test. Let cool a bit, then eat it - even the zucchini.


P.S. - the great thing about baking a meal is that while it's in the oven, you can clean everything up. By the time this is done, the kitchen can be spotless.

Whole Wheat Cinnamon Oatmeal Raisin Muffins

This is the first baking recipe I have posted on here, I hope to do more. The recipe is a mish mash of 3 recipes that I found. It also originally had buttermilk in it, but it had gone bad by the time I got around to making these.

These muffins can be eaten for pretty much any occasion. I had some for lunch, breakfast and dessert. They were gone in under 24 hours (not including half of which were shipped across country to Arletta in New York).

1.5 cup water
1.5 cup steel cut oats
1/2 cup pastured butter (i used half butter, half veggie oil - I don't know the exact amounts...but less than was suggested)
2 eggs - beaten
1 cup whole wheat flour
1 tsp cinnamon
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 - 1 cup raisins soaked in 1 tbsp Whiskey
1.5 tsp vanilla
1/2 cup brown sugar (could increase if you want something more desserty)

Preheat oven to 400°F degrees.

Boil water. When boiled, remove from heat and add the oats, butter, sugar and veggie oil. Cool.

Meanwhile mix remaining dry ingredients. Stir in egg and oat mixture.

Spoon into greased muffin tin, cook for 15-25 minutes (until toothpick comes out mostly clean).

Easy as muffins.