Zucchini Overload? Recipes for you.

Lemon Zucchini Bread 

1 ⅓ cup sugar
2 eggs
½ oil
1 tsp lemon zest
2 Tablespoons lemon juice
1 tsp almond extract
½ cup buttermilk
1 cup zucchini, shredded
2 cups flour
¼ tsp salt
2 tsp baking powder

Preheat the oven to 350 degrees. Lightly flour spray the bread pans. Combine all wet ingredients (sugar, eggs, oil, lemon zest, lemon juice, almond extract, buttermilk) until mixed thoroughly, fold in the shredded zucchini and slowly mix in the dry ingredients. Pour mixture ⅔ full in the loaf pan. Bake for about 35-40 minutes. Cool on a baking rack. 

Note: Recipe will make one standard (8-1/2 x 4-1/2 x 2-1/2 inches) loaf and a smaller loaf . Doubling the recipe is useful. If buttermilk is unavailable add a small ‘splash’ of vinegar into regular milk and let it sit as the other ingredients are being mixed together, add it right before folding in the zucchini. Freezes well. 

Optional Powdered Sugar Glaze:       

1 cup powdered sugar
1/2 cup milk
2 teaspoons lemon juice  

Mix ingredients thoroughly. Drizzle glaze over bread while slightly warm, place wax paper under the cooling racks to catch the glaze drips. Let cool completely.  Enjoy!

Garden Zucchini, Squash and Cherry Tomato Salad 

1 large Staightneck or a Crookneck Yellow Squash
1 large green bush zucchini
1 cup cherry tomatoes
½ red onion
A pinch of sweet basil
A pinch of fresh thyme
¼-½  teaspoon minced garlic
Dash of Kosher salt
Dash of pepper
2 teaspoons sugar
3 Tablespoons olive oil
¼ cup apple cider vinegar
Optional: shredded parmesan or chunks of feta cheese

Chop zucchini and squash in chunks. On the stovetop, steam vegetables and remove from heat when cooked. Cool for a couple hours, then add cherry tomatoes, sliced red onion, garlic, basil, thyme, salt and pepper. In a separate small bowl, mix sugar, olive oil and vinegar. Drizzle over the vegetables. Chill until ready to serve. Optional; sprinkle cheese over vegetables, toss and serve. Enjoy!