homegrown zucchini – Twice as Tasty

When zucchini plants are putting out fresh squash every day that seem to double in size if you leave them on the vine just one more night, it’s time to make the quick bread recipe I share this week in my Twice as Tasty column for the Flathead Beacon. Almost every cook seems to have a favored recipe for zucchini bread, partly because the bread is so adaptable. I base mine on a quick bread ratio that works for all sorts of flavors.

As I mention in my column, the long list of ingredients in my zucchini bread recipe gives my preferred taste and texture to the loaves—and still uses up plenty of the squash. If you compare it to my Ratio Quick Bread recipe, you’ll see that any ingredients that you don’t have at hand can be replaced by other types of flour, sweetener, and add-ins.
Learn to make Zucchini Bread with Sesame Seeds

Zucchini. If you grow it, you likely have more of it than you know what to do with. Even if you don’t grow your own, store-bought zukes tend to be large enough it’s easy to buy more than you need. Fortunately, zucchini and other summer squash are delicious in many dishes, whether obvious or disguised by other, more flavorful ingredients.

I share one of my favorite recipes showcasing zucchini this week in my Twice as Tasty column for the Flathead Beacon: Zucchini-Basil Pancakes. They use two prolific producers from the garden and are tasty on their own or as the base for other flavors, like Grilled Tomatillo Salsa, Spiked Guacamole, and Chipotle-Marinated Grilled Shrimp with Garlic Scape Aioli.
Learn to make Zucchini–Basil Pancakes