Zucchini Bread

So, last weekend at the local farmer's market, I fell in love with a little old man that was selling gigantic zucchini (see my zucchini & turkey lasagna post for just how gigantic these 45 cent zucchini are). I would say he is in his early 80's, drives an old rusty red ford pick up truck, and is the nicest little guy ever. I'm happy to support vendors like him instead of the local megamart when I can. So when I saw him there again this weekend, I knew I had to buy another giant zucchini. This week, I decided to make zucchini bread. It was perfectly moist and delicious. I made four loaves, so I hope my coworkers are in the mood for some tomorrow!



Zucchini Bread
Source: allrecipes.com
Yields 2 loaves

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1/4 teaspoon baking powder
• 3 eggs
• 2 cups white sugar
• 3 teaspoons vanilla extract
• 1 cup vegetable oil
• 3 cups grated zucchini
• 1 cup chopped walnuts (optional)

Directions:

• Preheat oven to 350 degrees.
• Sift together flour, salt, soda, cinnamon, baking powder.
• Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
• Bake at 350 degrees for one hour.
  

Zucchini and Turkey Lasagna

So, we all know that when life gives you lemons, you make lemonade. But what do you do when life hands you an 18 inch zucchini??

Easy. You make zucchini and turkey lasagna, and you love it. Even your picky husband loves it.

Zucchini and Turkey Lasagna

Ingredients:

• One enormous zucchini (or I suppose several small zucchini would do)


• 1 pound ground turkey


• 1 jar of your favorite pasta sauce


• 2 cups mozzarella cheese (You could use less, but I like cheese. A lot.)


• Fat free ricotta cheese, to taste


• Parmesean cheese, to taste


• 2 cloves garlic, minced


• 1 small onion, diced


• 1 teaspoon Italian seasoning


• 1 tablespoon olive oil

Directions:

• Preheat oven to 400 degrees.


• Slice zucchini into strips 1/8 inch thick (I cut my enormous zucchini into 3 sections, then sliced).


• Place zucchini into a microwave safe dish, cover, and cook on high for 6 minutes.


• Heat olive oil in pan. Crumble turkey into pan, add minced garlic, onion and Italian seasoning. Break turkey into bite sized pieces while cooking. Cook until turkey is completely cooked. Drain any fat.


• Spray baking dish with cooking spray and spread a thin layer of sauce on the bottom of the dish.


• Place a layer of cooked zucchini strips in baking dish.


• Spread a layer of ricotta on top of zucchini. Sprinkle on a little mozzarella and parmesean.


• Add a layer of cooked turkey.


• Spread some sauce on top of meat.


• Repeat layers.


• On top of 2nd meat layer, add a final layer of zucchini, cover with a layer of sauce and top with mozzarella cheese.


• Bake for 25 minutes.


• Let sit for 5 minutes before cutting and serving.