Autumn is time for zucchini recipes

Article by Nadine Baerg, Public Health Dietitian, for Interior Health

Autumn is here and as the weather gets cooler we’re all trying to find ways to stay warm.  At home it may be sitting in front of the fire place with a mug of spiced apple cider; or making sure you pull on those cute and colourful mitts and hat before heading outside and braving the icy winds.

What always amazes me is that as I’m trying to adjust to and cope with the colder temperatures, there are some plants in my garden that seem unfazed and even begin to thrive once the warmer summer days are over.

Many gardeners are overwhelmed by the sheer number and size of zucchini and squash that begin appearing.

What do you do with a zucchini that is as thick as your leg and taller than your two-year-old?

My go-to is, grating and freezing to use in soups, lasagnas and baked goods throughout the winter. Grated or peeled zucchini also makes a great substitute for noodles in your favourite pasta dish.

This is a fun activity that the whole family can be involved in.

Kids especially love the mess and getting their hands dirty, and they may be more excited to try recipes made with produce they helped process and preserve. It is also a great opportunity to introduce them to the mighty electric food processor, with supervision of course!

Zucchini Bread

Ingredients:

2 eggs

½ cup oil

1 cup sugar

1 cup grated zucchini, unpeeled

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ cup walnuts, chopped

Instructions:

Beat eggs until frothy, then beat in oil and sugar. Add zucchini and stir in vanilla.

Measure remaining dry ingredients, except walnuts, into separate bowl. Stir well and pour into zucchini mixture. Stir to moisten and fold in walnuts.

Pour into greased 9 by 5 loaf pan and bake for 50 to 60 minutes in 350°F oven. When cooked let stand on counter for 10 minutes then remove from pan and cool on rack. Yields one loaf.