• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1-3/4 cups sugar
• 1 teaspoon cinnamon
• 1 cup chopped pecans
• 3 eggs, lightly beaten
• 1 cup canola oil
• 2 cups coarsely shredded zucchini, firmly packed or 2 cups grated carrots
• 8-ounce can crushed pineapple
• 2 teaspoons vanilla extract
- Preheat oven to 350°F, and lightly grease two 4-1/2x8-1/2-inch loaf pans.
- Combine the flour, salt, baking powder, soda, sugar and cinnamon. Stir in the pecans.
- Add all the remaining ingredients to flour mixture and stir just until dry ingredients are uniformly moistened.
- Divide batter between the two prepared loaf pans. Bake for 1 hour and 10 minutes, or until a wooden pick or cake tester inserted in center of loaf comes out clean. Cool in pans for 10 minutes, then remove and finish cooling on wire racks.
2 medium zucchini -- unpeeled
1/2 pound Italian sausage - removed from casings
1/4 cup chopped onions
8 ounces corn muffin mix
1/2 cup shredded cheddar cheese
- Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut remainder into 1/4-inch slices.
- In skillet, over moderate heat, brown sausage; crumble well. Leaving drippings in skillet, remove sausage to drain. Reduce heat. Add onion and zucchini slices to pan. Cover and cook over medium-low heat until slightly tender, about 5 minutes, stirring twice and gently.
- In a well-sprayed 8x1-1/2 inch round cake pan, starting in center of dish, arrange cooked zucchini slices in concentric circles using all of the slices.
- Set oven temperature to 350º
- Make the corn muffin mix according to package instructions for Johnnie Cake. Add cheese, crumbled sausage, and shredded zucchini to cornbread batter. Spread mixture evenly over the zucchini slices.
- Bake for 25 minutes (more or less) or till top is golden.
- Using a spatula, loosen sides of corn bread from dish; invert onto a serving platter. Let it stand a little.
Makes 6 wedges. Serve warm.
4 small zucchini unpeeled2 T. olive oil
2 T. butter
1 C. fresh sliced mushrooms
4 eggs well beaten
1/2 t. salt
1/3 C. grated parmesan cheese
- Shred the zucchini. Place it in a paper towel and squeeze out any excess moisture.
- Heat oil in a 10 inch skillet. Saute the mushrooms briefly, then add the squash. Cook until the squash is barely tender, about 4 minutes.
- Pour eggs over vegetables. Stir once quickly to coat vegetables. Cook over low heat until eggs begin to set. Sprinkle with the parmesan cheese.
- Place under the broiler until cheese browns. Let set for 2 - 3 minutes. Cut into wedges and serve.
Serves 4.
Optional: add onions to the mushrooms. Can use any summer squash on hand.