Curried apple and zucchini soup
1-2 tbsp olive oil or butter
1 large onion, chopped
1-2 zucchini, grated (about three cups)
2 apples, peeled and grated
2 cloves garlic minced or pressed
1-2 Tbsp curry powder
4 cups chicken broth
1 cup coconut milk
salt and pepper to taste
In a large heavy bottomed saucepan over medium heat, sauté onion in olive oil for about 3 minutes.
Add zucchini, apples and garlic, and continue cooking for about 5 more minutes until tender.
Add curry powder and cook for another minute. Add stock/broth and bring to a boil, stirring occasionally. Remove from heat.
Use an immersion blender to puree until smooth (or use food processor/blender and blend in batches.)
Return to heat and add coconut milk. Adjust seasoning to taste.
Lemon zucchini muffins
1 1/2 cups grated zucchini
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup olive oil (mild tasting)
grated zest of one lemon
1 tsp vanilla extract
1 large egg
1 cup flour (unbleached)
1/2 tsp. salt
1 tsp baking powder
1 tsp baking soda
Preheat oven to 400 degrees and grease muffin tins.
Squeeze excess water from grated zucchini and set aside. In bowl of stand mixer (or in a mixing bowl) whisk together sugars, oil, zest, vanilla and egg. In a separate bowl, combine dry ingredients, then add to the wet. Stir in zucchini.
Spoon into muffin tins. Bake for 12-15 minutes until lightly browned, testing with a toothpick for doneness.
Makes 12 standard muffins.
Add grated zucchini to your favourite quiche recipe. I made this one with some local Thunder Oak smoked gouda.
Zucchini fritters are quick and easy to make. Check out this recipe for one of my favourites.