Knock, Knock It's Zucchini

Do you want to clear a room? Mention you have extra zucchini. It seems that everyone who grows it always has extra to give away. That's why Lancaster, Pa., residents Tom and Ruth Roy (both avid holiday creators) proclaimed an official day in honor of this prolific producer: National Sneak Some Zucchini onto Your Neighbor's Porch Night, August 8.

Zucchini can be found year-round in any grocery. It's low in calories, high in fiber and contains beta-carotene, vitamin C, folic acid, calcium, potassium and phosphorus. For home gardeners, four to six plants will produce enough zucchini to feed a family of four.
Here's a basic recipe to help you use that extra zucchini and spare your neighbors from receiving a visit from the zucchini fairies.

Story and recipe by Cindy Kerschner, a food writer in Schnecksville, Pa.

Zucchini Bread

Mark Boughton Photography; styling by Teresa Blackburn

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zucchini , bread , vegetable , eggs , unpeeled

Serve this bread toasted and with a smear of softened cream cheese for breakfast. The bread can be frozen up to 3 months.

Ingredients

3/4 cup vegetable oil
1 1/4 cups sugar
3 eggs, beaten
1 3/4 cups shredded unpeeled zucchini (do not drain)
2 cups all-purpose flour
1 1/4 teaspoons baking soda
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon

Instructions

1. Preheat oven to 325F. Spray a 9 x-5-inch loaf pan with cooking spray and dust with flour.
2. Combine oil, sugar, eggs and zucchini in a large bowl. Combine remaining ingredients in a separate bowl; gradually add to zucchini mixture. Beat 3 minutes with mixer on medium speed. Scrape batter into prepared pan. Bake 1 hour, or until inserted knife comes out clean. Serves 10.

Recipe by Cindy Kerschner, "Knock, Knock, It's Zucchini," August 2009.

Nutritional Information

Per (1⁄2-inch) slice: 170 calories, 10g fat, 35mg chol., 3g prot., 21g carbs., 0g fiber, 310mg sodium.