Cooking made easy

Yes, its zucchini season. Yes, we are getting more than we can eat. Yes, we are trying our best to use them up. So yes, I guess this was inevitable. Its a classic thing to do with too many zucchini after all.



Most recipes for Zucchini Loaf call for too much sugar and not enough zucchini. I have attempted to fix that little problem. Actually, I think the loaf could take even more zucchini than I used. I will have to try it again to see... such a pity.



2 loaves

1 hour 20 minutes - 20 minutes prep time







2/3 cup mild vegetable oil

1 cup sugar

3 extra-large eggs

2 teaspoons vanilla extract



4 cups grated zucchini



3 cups soft whole wheat flour

3 teaspoons baking powder

1 teaspoon salt

1/2 cup cocoa



Butter 2 standard loaf pans, or line them with parchment paper, and set aside. Preheat the oven to 350°F.



In a good-sized mixing bowl, mix together the oil and sugar. Beat in the eggs, one at a time, and the vanilla extract. Grate the zucchini and set it aside.



Measure the flour, baking powder, salt and cocoa, and sift them into the bowl with the sugar and eggs. Add the zucchini, and mix just until well blended.



Divide the batter evenly between the 2 prepared loaf pans. Bake for about 1 hour, until a toothpick inserted in the middle of the loaves comes out clean.









Last year at this time I made Gazpacho... with zucchini.

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Mücver is, if you ask me, "the" zucchini dish. It is usually deep fried and served with yogurt, garlicy yogurt. However, in our house mücver is always baked, because it is healthier and lighter. We have oven baked zucchini fritter as a snack for afternoon tea-time or sometimes for dinner with salad on the side. We love it with plain yogurt. The recipe is my moms.











2-3 medium size zucchinis, grated (3 cups approximately)
3 eggs
1/2 cup white cheese/ feta
1/3 or 1/4 cup fresh mint, chopped or 3 tbsp dried mint flakes
1/2 bunch parsley, chopped
1/3 cup dill, chopped
2-3 green onions, chopped
2 tsp baking powder
1/4 cup oil (sunflower, canola, corn, olive oil, etc)
~1 1/2 to 2 cups of flour
1 tbsp ground pepper or less
1 tbsp crushed pepper flakes (if you like it spicy)
salt (how much salt you need depends on how salty white cheese is)


-Put all the ingredients in a bowl and mix well.
-Pour the mix in a greased oven pan.
-Bake in a preheated oven at 380F for approximately an hour. Check with a knife to see if its done.
-Its good with yogurt on the side.


optional: sprinkle 1/2 to 1 cup of grated cheese (mozzarella, cheddar, etc) on top 5 minutes before its done.

Oven baked zucchini fritters is my contribution to Weekend Herb Blogging that was founded by Kalyn and is hosted by Vani of Batasari this week.

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