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Guest Post at Flex Family Arts

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I’ve done a guest post over at Flex Family Arts, so if you want to read me babble on about my husband’s personal issues with mayo, get my family’s no longer secret potato salad recipe or download a free printable invite, pop in over here. Thanks so much, Amanda, for giving me the opportunity!

Recipe: Zucchini Souffle

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Mixing up zucchini souffleA few days ago, I wowed you with that pumpkin zucchini bread recipes, I know.  I know you just can’t wait for more wonderful zucchini goodness.

Or not.

If not, I give you permission to leave, although you really don’t need my permission, of course.

If you’re sticking around, you’re in for a surprise.  Here’s the deal: I love savory a lot, sweet, not so much.  Sure, a good jam or sweet bread is fine, and I’ll definitely eat it (but then again, that’s unfortunate because there’s not much I won’t eat). Anyway, I wanted to find something relatively easy that hit those savory keys.

This zucchini souffle recipe worked out perfectly–not only did I have all the ingredients, but it’s simple, too. Here goes:

Zucchini Souffle

  • 1 c.flour
  • 1 tsp. baking powder
  • 4 eggs
  • 1/2 c. vegetable oil
  • 1 onion, chopped
  • 2 pounds zucchini, grated
  • salt and pepper to taste
  • paprika
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Mix flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Spray some Pam in a 9×13-inch baking dish an. Pour in the mixture and sprinkle with paprika.
  3. Bake in preheated oven for one hour.

Making Pumpkin Zucchini Bread

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9: Fresh out of the oven

Today’s latest exercise in not letting poor, innocent vegetables go to waste was Pumpkin Zucchini Bread. Yeah, you could make regular, old zucchini bread, but what would be the fun in that?  You need to spice it up a bit, right? (Besides, T is the house’s reigning zucchini bread champ, and I’m not about to give him a complex by beating him at his own recipe.)

Here’s the recipe:

  • 2 eggs, lightly beaten
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1 cup butter or margarine, melted
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup shredded zucchini

Notice, no nuts?  Small Child is allergic to peanuts, so we avoid all nuts around here.  Walnuts would taste fine in here, though–we’re just so used to going without that I don’t even notice the difference.

Preheat oven to 350 degrees. Mix together the eggs and sugar in large mixing bowl.  After that, add the pumpkin, butter and vanilla.  Then, gradually add the dry ingredients.  Mix well.  Add the zucchini. Mix well again. Pour into two floured and greased loaf pans, then bake for 50 minutes or so. Cool on a wire rack.

Then, slice it up, smooth on some butter and eat up! (Alternatively, hide one loaf so that the gang devour both loaves in two hours. It’s happened.)