Zucchini Bread

Just when I think our zucchini plant is slowing down it goes and produces a million more zucchini! Luckily I have a few zucchini recipes up my sleeve that I haven't shared with all of you yet!

First I must tell you that my husband and I are currently on a chia seed kick! I blame my mom for this! I had never even heard of the stuff until we were over at their house. They eat it in their oatmeal almost every morning. My husband has since spent the last few weeks reading about chia seed and all its wonderful properties. Come to find out chia is quite good for you and keeps you full longer. You might have noticed that I added chia to these waffles. I also added it to this bread. Please note that the chia seed is completely optional, but it does add a little extra nutrients if you happen to have it on hand.

Zucchini Bread

3 eggs, beaten                                                                                               
1 cup oil
2 cups brown sugar
3 tsp. vanilla
2 cups zucchini, grated fine or pureed 
1/4 cup chia seed
2 cups whole wheat flour
1 cup white flour
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder
1 tsp soda
1/2 cup turbinado or raw sugar
 
Grease 2 loaf pans with either butter, shortening, or coconut oil. Sprinkle 1/4 cup turbinado or raw sugar in each pan. Shake sugar around the bottom and sides of pan to coat all sides (as if you were flouring the pan but with sugar).  Sprinkle chia seed in the bottom of a medium size bowl. Place a fine mesh strainer over bowl. Pour grated or pureed zucchini with all its juice in strainer and allow to drain into the chia seed. This will soften up the chia seed. Set aside and allow chia to soak up zucchini juices for at least 10 minutes. In a stand mixer beat eggs. Add oil brown sugar and vanilla. Add 2 cups drained zucchini. Using a fine mesh strainer pour soaked chia seed into strainer to drain any excess liquid. Add chia seed to mixture. Next add whole wheat flour, white flour, salt, cinnamon, baking powder and soda. Mix until well combined.  Place batter in 2 loaf pans.  Bake at 350 degrees for 1 hour. (I doubled the batch and made 3 loaf pans and 1 bunt pan).

Orange Bundt Cake

I got this recipe from a roommate a few years ago and it instantly became an obsession of mine. I felt like every time we would get through the entire cake I would make another one. We (well maybe just me) age if for breakfast, lunch, dinner, dessert, basically any reason to eat I would make sure I had some of this cake. It is moist and delicious. If you are looking for a good bundt cake this one will not disappoint.

Orange Bundt Cake

1 package yellow cake mix (I used 3 cups of this homemade yellow cake mix)
3/4 cup water (I use orange juice for extra citrus flavor but water works well too)
2/3 cup oil
4 eggs
1 small package instant lemon pudding

Glaze

3 tablespoons lemon juice
1/3 cup orange juice
1 1/3 cups powdered sugar

Put all ingredients in a bowl and beat with mixer for 10 minutes. I love my kitchen aid mixer for this process. Grease and flour bundt pan. Pour batter into prepared pan. Bake at 350 degrees for 35-40 minutes. While cake is baking mix together lemon juice, orange juice, powdered sugar. Cake is done when a toothpick inserted comes out clean. Immediately remove from pan and brush on glaze with a pastry brush while cake is still warm. To make the cake even more moist and citrusy, double the glaze mixture and inject small amounts into sections of the cake. The bundt pan makes nice ridges so you can easily see small sections of the cake. This step does take a few extra minutes but increases the flavor and moisture of the cake!

Thanks Susan for the excellent recipe!