Zucchini Loaf

zucchini, garden, newfoundland, highway, dessert, A couple of months ago I planted some zucchini sprouts purchased from our local garden centre.  Every year I seem to lose my memory about how abundant zucchini plants are under ideal conditions.  This summer’s crop is doing really well.  We’ve had quite a bit of moisture this season.  Some farmers are complaining it’s too wet, while others say their yield is the best they’ve seen for years.  You can’t please everyone.

We went away last week to do some camping for the weekend and came back to find two huge zucchinis tucked away under the leaves.  I had thought I found most of the small ones, but for some reason there’s always one or two which I overlook.  Needless to say, the ones I didn’t pick were about the length from my elbow to my fingers, about a foot and a half.  So, I picked them and thought about what to do with all this wonderful bounty.

First I made some muffins.  It’s my go-to for using up stuff.  Then zucchini tots.  They are like tater tots, but use zucchini instead of potato.  Basically toss some grated zucchini in a large bowl with some bread crumbs, egg, salt, pepper, grated cheese, and garlic.  Press into little bite-size balls and bake at 400 for 20 minutes.  Yummy and fast.

Then came the loaves.  I’ve made 10 so far and there will be more coming.  Erma Bombeck talked about being that neighbour who has so much zucchini that you end up sneaking next door in the dead of night with little gift baskets filled with zucchini and ringing the doorbell.  As you crouch behind the potentilla, You spy your neighbour gingerly pick up the basket expecting an abandoned child or pet and pull back the gingham.  A cry of exasperation comes from their lips as they realize they’ve now been cursed with the gift of produce.

When we were visiting Newfoundland a few years ago we took a drive up the Northern peninsula to visit L’anse Aux Meadows.  It’s a national historic site which shows when the Vikings visiting the northern part of the island thousands of years ago.  As you’re driving up the highway you have to first be on the lookout for moose.  That highway is famous for accidents involving moose and cars.  Unfortunately neither the car with its passengers nor the moose fair well when they meet.  Always be careful driving, especially at dusk.

One other thing you’ll notice is along the highway there are gardens.  I thought it a bit peculiar to see a fenced garden just plopped along the highway.  Most of the plots that we were driving past were started in the late 1960′s when the highway was constructed. Up until then gardening had been a challenge due to the lack of plentiful and fertile soil along the coast. However, when the major road was built the dirt was piled up alongside the road where it could be put to great use in growing the main Newfoundland crops of potatoes, cabbages, and turnips.

While our garden isn’t along the highway, I wanted to share some of the bounty with my zucchini loaf recipe.  This recipe is fairly easy and you can add raisins or chocolate chips for variety.  I’ve added some All Bran buds for a little extra fiber.

Preheat your oven to 375F.  In your mixing bowl combine the eggs, oil, sugar, apple sauce, and vanilla.  Mix until combined.  Then add the grated zucchini.  Mix to combine.  In a separate bowl add the flour, salt, cinnamon, nutmeg, baking powder and soda.  Mix with a wire whisk to evenly distribute the ingredients.  With the mixer on low add the dry ingredients to your wet.  Mix until you can’t see any more flour.  Then add the All Bran Buds.

Pour into a prepared 8X5 loaf pan.  I spray mine with cooking spray, but you can butter and flour the pan if you prefer.  Bake for 50-60 minutes until a knife comes out clean when inserted in the center of the loaf.   Let cool in the pan on a rack for 10 minutes.   Then remove from the pan and let cool completely.

zucchini, garden, newfoundland, highway, dessert,

Zucchini Loaf

These moist and not too sweet loaves will help you use up all that wonderful zucchini you have been blessed with.
Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf

Ingredients

  • 3 eggs large
  • 1/2 cup apple sauce unsweetened (one serving cup)
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 cups zucchini, grated OR 2 cups frozen grated.zucchini
  • 3 cups All purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup All Bran Buds

Instructions

  1. Preheat your oven to 375F.
  2. In your mixing bowl combine the eggs, oil, sugar, apple sauce, and vanilla.  Mix until combined.  Then add the grated zucchini. Mix on low until evenly combined.
  3. In a separate bowl combine the flour, salt, cinnamon, nutmeg, baking soda and powder. Mix thoroughly with a wire whisk until evenly distributed. With you mixer on low, add the dry ingredients to the wet. Combine until you no longer see any flour. Add the All Bran Buds cereal.
  4. Pour into a greased 8X5 loaf pan and bake for 50-60 minutes. It's done when a knife inserted into the centre comes out clean. Let the loaf cool in the pan for 10 minutes and then remove and let cool on the rack completely.
  5. Makes 8-10 slices.

Recipe Notes

I like to take some of the moisture out of my grated zucchini before I bake with it.  You can toss the grated zucchini with some salt and then place the zucchini in a fine sieve.  Place the sieve over a large bowl to catch the liquid.  Let sit for a least an hour.  Afterwards pat dry with a clean dish towel.  You can also use paper towel.

 

Butterscotch Cereal Bars

butterscotch, bar, square, dessert, newfoundland, camping, travel, make ahead

It’s the Victoria Day weekend and the first thing that comes to mind for most people is camping.  This is traditionally the weekend everyone brushes off the camping gear and heads out to the lake, cottage, or park.  It’s warm enough during the day to go hiking or play some sports, but cool enough at night to have a nice bonfire going.

Camping can be a little different in Newfoundland than in other places I’ve been.  My parents had a camper trailer that collapsed and you had to crank to raise.  Similar to this one.

camper trailer nostalgia

Everything would be packed into the base of the trailer and hooked onto the back of the car.  Then we would drive for a couple of hours and camp at a provincial park for the weekend.  That way we could go exploring to the beach, or on many of the trails in the park.  My parents would usually stick around the camper and relax.  At least, that’s how I remember it as a child.  In reality they probably did relax with some beers.

In Newfoundland, though, you can usually find campers just off the side of the highway parked in gravel pits.  It’s not uncommon for people to just pull off the side of the road, just feet from the busy highway, and park there for a couple of days.  Usually it was beside a lake so you could go fishing if you wanted.  Maybe catch something for supper that night.  It’s not as common as it was, gravel pit camping, but you can still catch the occasional camper parked along the highway if you’re visiting the island.

I always look forward to camping and the wonderful things you can make beside the campfire.  We all grew up with roasting marshmallows on sticks and blowing them out after they caught fire.  Or wrapping a potato in foil and laying beside the warm embers to have a beautifully roasted potato, smothered in butter, with your dinner.  Or bring your cast iron frying pan and fry up the fresh trout you caught in the morning in the nearby pond.  Something about being outside makes the food taste so much better.

Of course we brought some homemade goodies too.  Usually cookies and sandwiches.  I thought of this quick recipe you could take with you on your car ride to the camping ground or to have as a snack around the nice warm fire. They also keep really well so you can make them a few days ahead.

In a large sauce pan melt the butter under medium-low heat.  Once the butter is completely melted add the marshmallows and stir until melted as well.  Then add the butter extract, pudding mix, Skor bits, and cereal.  You’ll have to work quickly as this seizes up fast.  Transfer the mixture to a greased 9×13 pan and press down to make an even layer.  Let cool for a couple of hours and then cut into squares.  Makes 24-36 squares depending on how big you cut them.

butterscotch, bar, square, dessert, newfoundland, camping, travel, make ahead

Butterscotch Cereal Bars

Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 24 squares

Ingredients

  • 1/2 cup unsalted butter
  • 400 grams marshmallows mini or large will do
  • 6 cups Frosted O's cereal
  • 1 tsp butter extract
  • 1 package butterscotch pudding mix
  • 1/2 cup Skor Bits reserve 1/4 cup for topping

Instructions

  1. Spray a 9x13 pan with cooking spray and set aside.
  2. In a large saucepan, under medium-low heat, melt the butter until completely melted. Add the marshmallows and stir occasionally until all the marshmallows have been melted.
  3. Remove from the heat and add the extract, cereal, butterscotch pudding, and Skor bits. Mix until combined. Quickly transfer the mixture to the prepared pan. Press down to make an even layer. I used my hands just slightly dampened with cold water.
  4. Let the mixture cool completely for at least an hour. Remove from pan and cut into squares.