A Plethora of Zucchini and Pancakes
When I bought several pounds of zucchini and summer squash at a farmstand last week, I thought I would be eating them up pretty quickly. Alas, the well-intentions of a soon-to-be-RD did not line up with my recent cravings for fresh fruit and leafy greens – the zucchini lay abandoned for a week and more. They started to feel a little … sad.
What’s the best way to show your zucchini a little love? Cook it!
I followed this recipe for zucchini pancakes, cutting out the frying oil (I cooked them on a nonstick pan instead):
Drizzled with a little VT maple syrup, these fluffy pancakes were the perfect change from my usual oatmeal-laden breakfast, along with ….
Breakfast salad à la Aletheia! This salad is no where near as creative as Aletheia’s masterful mixes, but it was pretty darn tasty. I think I ate plenty of veges today 🙂
I still had a couple of zucchini lying around after making the zucchini pancakes, so I decided to make a little something Peter
begged pleaded promised me free raspberries asked me to make: zucchini bread. I followed this recipe, substituting white whole wheat flour for the all purpose and cutting the oil and sugar in half (surprise, Peter!).
I’m only showing you half the bread because the other half crumbled away faster than a cookie in Cookie Monster’s mouth.
A smear of PB on a slice of zucchini bread makes a veggieriffic snack with whole grains and healthy fats. I think I covered all my nutritional bases with that one.
Lastly … I don’t usually accept unsolicited guest post requests, but I enjoyed the recipe in this one (thanks, Sonya!). As you all know, I love PB, so this protein-packed snack is right up my alley (and will keep you full for a long time!).
Peanut Butter & Jelly Protein Cakes
Pancakes have been my number one favorite food for as long as I can remember with peanut butter coming in close second. In my late 20’s I decided it was time to start eating healthier though and this would include altering my favorite at-least-once-a-week food. This absolutely delicious and filling dish was inspired by the low glycemic index diet and emphasis on protein with every meal touted by successful weight-loss campaigns like Nutrisystem. Here’s what I came up with:
· 1/3 cup whole-wheat flour
· 1/2 tsp. baking powder
· Dash salt
· 1/4 cup fat-free liquid egg substitute (egg whites work too)
· 1 tbsp. light vanilla soymilk (or skim milk)
· 2 tablespoons of natural peanut butter (smooth or crunchy)
· 1 tablespoon jelly
Combine the flour, baking powder, and salt in a bowl. Add egg substitute, soymilk, and 2 tbsp. water. Mix thoroughly.
*Note: You can also mix the peanut butter to the batter mix and top with jelly. I just prefer the PB on the outside.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add half the batter. Cook for 2 – 3 minutes, until pancake begins to bubble and is solid enough to flip. Flip and cook for an another 1 – 2 minutes, until both sides are lightly browned and cooked through. Repeat with the remaining batter. Top both pancakes with peanut butter and jelly and enjoy!
About the Author:
S. Sparks is a writer for small businesses and online stores with an emphasis on health and beauty. Some of her most recent work includes articles at BeautyBrief.com and TVTopTen’s Nutrisystem Review.
Add a side of fruit (or a breakfast salad), and you’ve got a complete breakfast!
Q: What’s your favorite way to cook zucchini? Also, what are your favorite kind(s) of pancakes?
P.S. Head over to LeQuan‘s latest post for a chance to win a $40 CSN gift card! Start picking out your kitchen gadget now!
P.P.S. Also, check out Faith‘s Girard’s salad dressing giveaway for some delicious salad toppers!
Nice zucchini cooking. I swear everyone had zucchini on their blogs today. I even had zucchini for lunch. I sauteed it in a little olive oil and then added balsamic and mustard. I know it sounds strange, but I usually use an olive mustard, but today I thought I would try the regular yellow mustard. Then I added some black pepper. It was really good. I happen to really like mustard.
Oh yummmmmmm!! I’ve always wanted to try zucchini pancakes! And zucchini bread… omg, LOVE it!! 🙂
JESSIE!!!!!!!!!!! HOW YOU DO ME HONOURS WITH YOUR BREAKFAST SALAD!!! 🙂
BUT I demand to know what is in your salad! I see spinach, corn, and….feta? I’m sorry, I should have stopped at corn. I have no idea what the rest is… enlighten me please! 😀
AHHHH ZUCCHINI CAKE!! It’s one of my favourite breads to bake EVARR because it’s a guaranteed HIT. I bring it ALL the time to potlucks and family dinners. Even though it basically is just a cinnamon loaf, people are always fooled into thinking it’s awesomely exotic or special because they can see green flecks in there. It also I guess makes them feel better about downing a slice of cake. Or, in the case of Peter (and my brother), half the cake. The thing is, I never cut the oil because I like to make it moist. I also stick to 2 cups of sugar (hey! that’s an improvement from 2 and 1/4 cups!) Um, I also like to use white flour and white sugar, but then again, I’m not going to be an R-D anytime soon. 😛 Ha!
You just reminded me I have a zuke sitting in the back of the fridge! My favorite way to eat it would be grilled…with a balsamic glaze 😀
Love the idea of zucchini pancakes!
Teehee, I love those sad faced zucchinis – too cute. This is the second blog in a row that I’ve read about zucchini. They must be a popular sell at the farmer’s markets this time of year. I’ve never made zucchini pancakes before. Sounds super easy enough for me to handle, thanks for sharing Jessie. I usually just stir fry my zucchini, sometimes with egg, sometimes without. I’m not too picky with pancakes so I don’t think I have a fave pancake. Anything stuffed with lots of fruits will do for me. Actually, come to think of it, I really like kimchi pancakes. Thanks for sharing these recipes. Gotta go feed the kiddies now. Hope you have a great rest of the week Jessie!
Wow, you found so many delicious ways to use up that zucchini!
I am so boring and usually just grill it!
That zucchini bread looks delicious!
I had some zucchini in my dinner today – I threw some things in a box at Whole Food and the zucchini was definitely in there. I usually have it sauteed or sometimes roasted along with other veggies. I also enjoy zucchini pancakes but my favourite kind of pancake at the moment is kimchi! I recently tried some that a student brought to class and I can’t wait to have them again – soooo delicious!! Cheerio!
i can’t get enough of chocolate chip pancakes with bananas. or pumpkin. or pumpkin with bananas and chocolate chips – WOAH!!! i just blew my mind.
My usual method of cooking zukes is to saute them with a bunch of different spices, because it’s quick and easy. BUT making zucchini bread is definitely my favorite way of cooking it — I just don’t do it enough (though now I’m craving it). I’ve never tried a zucchini patty though — when I first read it, I thought it was something sweet (like a zucchini pancake), so I was surprised when I clicked on the recipe. Sounds really good though!
Thanks for sharing the pancake recipe. Putting peanut butter on my pancakes is my favorite way to eat them!
I’ve been inhaling zucchini lately also. I’m not really sure why because I LIKE it a lot but don’t LOVE it. Maybe because it’s so versatile? Hmmm. I just made zucchini fritters that I really loved…and I didn’t even deep fry them! Awesomeness.
I love your zucchini pancakes and zucchini bread. Especially with PB on top.
I love zucchini but alas the hubs does not so I forget to buy it. I must make someyummy eats like yours soon!
I have some huge ass zucchini at home from Matt’s cousin’s garden. I’ve made zucchini bread, zucchini muffins, am going to pickle them, and I’m contemplating a zucchini cobbler.
Oh this is perfect timing. In about a week or so I’m going to have my first whack of zuchinni from my garden and aside from the usual grilling as a side dish I need something interesting to do with them. I love the look of the bread and pancakes…inventive yet simple. Perfect!
hahah one sad zuchinni,awe!
i love how u are using them in a bunch of different things. the pancakes would be so good with zuchinni shreds! i now have a huge craving for everything zuchinni baked, mmm baked zuchinni muffins and egg fritters would be fabulous too!
I can’t wait to try those zucchini pancakes! Unfortunately zucchini doesn’t get a lot of attention in my household because it’s one of the few veggies my husband doesn’t like. I’ll save these up for a night when he’s not home and I can eat zucchini to my little heart’s delight! 🙂
This is almost spooky cos I’ve seen 3 other zucchini bread recipes this week and one of them even had chocolate in it!! This must be a sign – I will no longer resist!
Wow! Those zucchinis are more expressive then Keanu Reeves! *grin*
I guess ignore all my unsolicited guest posts. J/K. I kind of feel like the zucchini in the photo cause I can’t eat those pancakes. Great job!
I have not had zucchini bread in so long! I love it. I would probably have done the same things with my old zucchini. Great idea. I do the same thing with old bananas too! Zucchini pancakes sound great too. I’ve never even heard of such a thing, but it’s good to know this recipe since we are growing squash in our garden. I bet squash could be used too…maybe?!
Yum this looks delicious! I always forget about veggies in the bin too! I would love to eat the zucchini pancakes! I usually just slice them lengthwise and marinate them in Italian dressing and grill them. Or roasted is good too!
Hilarious! Timely, fun, and I cannot wait to use up all of the zuchini in my yard. I grew them for the flowers… but, we are still away, so I have some to use up! I apologize for being so far behind on my readings. We are still away. In Belgrade now… Paris was such a blast, and I have had some very enlightening moments in Serbia and in Bosnia… but am I ever ready to come home!!! I cannot wait to cook something.