Hello Swapsters... it's been awhile. (This is long. Sorry... culminates in a request.) :)

Oh, sorry to hear about your year :eek:( You will feel better now that you are cooking again! I know

you asked for zucchini bread, but I love shredded zucchini sauteed with shredded carrots. Fry in butter or oil ;o) It's healthy and tastes wonderful, especially with a little tarragon in there too.

((Carianne))

P.S. Chocolate Zucchini bread is very good too, but I do use oil.

 
I made Pat's recipe and it's delicious! I didn't have crushed pineapple

but I had an 8-oz can of chunks so I whizzed that around in the food processor. I didn't drain it, and maybe I should have because the batter was a tad runny, but it was baked all the way in about 55 minutes. I felt like it was getting too brown at 30 minutes, so I reduced the heat to 325.

I think I'd up the spice mix just a bit next time OR I would use fresher cinnamon. Ha! smileys/smile.gif

Thanks for the warm welcome back, the encouraging words, and the excellent (as always) cooking advice. I know I don't post on a consistent basis, but I have been in and out for a long time (going clear back to Gail's!) and checking in always feels like coming home.

 
Mmmm. That's a great idea. Which brings me here:

I was planning a summery lemon risotto with tomorrow night's dinner. What if I stirred it into the risotto? And if I did... in the beginning right after the onions soften? Or towards the end?

I'm just not familiar with zucchini. Obviously!

 
I would add the zucchini at the end, but before the cheese. Shredded zucchini doesn't take long

to cook, and if you add it to the end, the zucchini will stay firm when you put it one the table (I hate over cooked vegetables).

But, you might want to taste the risotto before you serve it, because zucchini has a bland taste so you might want to add more salt and spices to the risotto before you put it on the table.

I make zucchini risotto all the time and I love it! smileys/smile.gif

 
I am so sorry for you loss, Carianna.

It's good to see you back here. I hope you have a better year.

 
Here is one of the best zucchini bread recipes I have ever tasted. REC: Orange Zucchini Bread

It uses a whole orange in it that you grind up in the food processor, peel and all. You coat the loaf pan with sugar which gives it a nice little crunch. It's delicious.


* Exported from MasterCook *

Orange Zucchini Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Desserts By Design
Minis Quick Breads

Amount Measure Ingredient -- Preparation Method

2 cups processed zucchini (I just chop up in a food processor)
1 whole orange, ends cut off and seeds removed (I cut in small wedges and process the whole thing in a food processor)
2 cups sugar
1 cup oil
3 large eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon vanilla

Mix all ingredients until combined. Butter pans and coat with sugar. Bake at 325 for 1 hour.
I bake them in the baby bundt pans (six to a pan) and bake them for 20 minutes.
Can frost with cream cheese frosting.

Yield:
"2 loaves"
- - - - - - - - - - - - - - - - - - -

 
Thank you both.... it worked great! Both kids and hubs loved, despite their initial misgivings.

They were all 3 sort of appalled I was contemplating adding the zucchini to their beloved risotto. But they all gobbled it up!

 
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