That Time of Year

It's that time of year where Gardens are overflowing with squash and zucchini. Most people don't quite know what to do with all of the extra other than make Zucchini bread. Today I thought I'd share one of my mom's recipes that has always been a family favorite. Plus, I found a killer recipe for Chocolate chip Zucchini Bread. :) Enjoy!

Corn Zucchini Bake

1 giant zucchini, peeled, de-seeded, and steamed till tender
1 can corn, drained
1 to 2 cups grated Swiss cheese, depending on size of zucchini
4 to 6 eggs, depending on size of zucchini
1 to 2 tablespoons of minced onion OR about a quarter chopped onion, sautéed in butter
1 to 2 teaspoons salt, depending on your salt preference (but it definitely needs salt!)

Peel, de-seed a giant zucchini. Cut into big chunks. Boil or steam till tender… about 45 minutes to an hour. (I usually do this step the day before, or earlier in the day, and just let the zucchini set in the fridge.)

Drain all the water from the zucchini. Dump into a large bowl. Smash into a smooth mixture with a potato masher. Add 4 to 6 eggs (depending on size of zucchini), 1 to 2 cups of Swiss cheese (depending on size of zucchini), 1 can of corn, drained, and about 1 to 2 tablespoons of minced onion (or a quarter onion, chopped, that you already sautéed in butter if you prefer fresh onion). Add about a teaspoon of salt… or more. Be generous with the salt, but you can always add more after it is baked. Mix all ingredients together and dump into a greased 11x15 casserole dish, (or a 9x13 if the zucchini was not huge).

Topping: Mix
about 2 to 3 cups dried breadcrumbs
about a half cup of parmesan cheese
about a tablespoon of dried parsley
about a half a teaspoon of garlic salt
about a 1/3 cup melted butter.

Make more topping if you want more.

Spread topping on the zucchini mixture and bake at 350 degrees for about 45 to 60 minutes, or until the edges start to turn golden brown and a knife inserted comes out clean. Better to overbake this than underbake (eggs need to be cooked till set firm).

Remove from oven and let cool for about 15 minutes before serving.

IF IT ISN’T DELICIOUS… SPRINKLE WITH SALT!!! That always does the trick!

Chocolate Chip Zucchini Bread (makes 2 loaves)

Ingrediants

3c flour
1/2 tsp baking powder
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
2 c sugar
1 c vegetable oil
2 tsp vanilla
2 c grated zuchini
1 c chocolate chips
1 c walnuts (i leave these out, but if you like them add them)
1 tbs orange zest

Preheat the oven to 350 degrees. I get two 9 by 5 loaf pans and you can grease them with pam if you'd like, but a cool trick one of my friends taught me is to grease the sides of the pan with butter and then sprinkle the sides and the bottom with sugar. Sift flour, baking powder, salt, Spices, and baking soda. In a large bowl beat eggs until ligth and fluffy. Add sugar and continue beating until well-blended. Stir in oil, vanilla, zucchini, chocolate and zest. Stir in sifted ingrediants. Pour into loaf pans. Bake 50 minutes or until skewer comes out clean. Chill before slicing. It yummy if you serve it with a little whipped cream.