Zucchini Bread
adapted from From Asparagus to Zucchini
3 ½ cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
2 large zucchini, grated (2 ½ cups)
1 cup sugar
4 eggs
½ cup vegetable oil
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Grease and flour two 8 ½ x 4 ½ inch loaf pans. Sift together flour, salt, baking powder, baking soda, and spices. Combine zucchini, sugar, eggs and oil in a large bowl and mix well. Stir dry ingredients into zucchini mixture just until combined. Toast nuts in a hot oven 10-12 minutes, tossing often. Let nuts cool and fold into mixture. Transfer batter to loaf pans. Bake 50-55 minutes, then remove bread from the pans and cool on racks. (Alternately, you can omit spices and use chocolate chips in place of nuts.)
Roasted Broccoli
adapted from From Asparagus to Zucchini
Looking for a different way to eat your broccoli? Try roasting it! We only started roasting our broccoli a few years ago after a CSA member turned us on to this preparation method. Now we’re hooked. Here’s a simple recipe to get you started …
Heat oven to 400°. Break broccoli head(s) into medium florets and toss with olive oil, garlic salt and pepper (and optionally: a dash of balsamic vinegar). Arrange in a single layer on a baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots.
You can eat roasted broccoli immediately or chill and dress for a cold broccoli salad to eat later.
