Baked Zoo Sticks

Adapted from Aggie's Kitchen



My husband loves Zucchini. You know, a vegetable that you have to eat cooked. The kind of vegetable I dislike the most. I prefer most veggies raw. However, these looked like a tasty spin - and crispy enough to not pass as mush. I only made these 2 nights ago and have given the recipe out twice already. Everyone I know is making it.

Obviously, start with some zucchini.

Slice each one into four planks.

And then slice into matchstick heaven.

Now the work comes in. You will need a bowl for your egg wash. A bowl for your dry mixture, and a bowl to put the egg washed zucchini in to be coated with the dry ingredients. Work with only 4 or 5 sticks at a time and rather than putting them straight from the egg wash into the breadcrumbs, put them in a different bowl and put a tbsp or so of dry mixture over top and toss. That way your dry mixture truly stays dry right to the end and won't clump up on you!

Get baking, everyone will love these! I served them with pizza sauce for dipping but my husband (bless him) liked them on their own. My 3.5 year old even ate one or two!!

Baked Zoo Sticks

2 Large Zucchini, sliced into sticks

2 Eggs

1/2 Panko Bread Crumbs

1/4 cup Parmesan cheese, grated

1 tsp Dried Oregano

1/2 tsp Dried Garlic Powder

Preheat oven to 425 degrees. Line 2 large baking sheets with tinfoil and spray with cooking spray. Set aside. Slice zucchini into long planks. Cut planks in half then slice long into sticks. In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.

Working with 4 - 5 zucchini sticks at a time, start breading process by dipping sticks into egg mixture and coating in dry mixture. Place on baking sheet.

Bake for approximately 10 minutes, flip sticks and continue baking for another 10 minutes or until golden brown and crisp.

Enjoy

CC

Zu... Zu... Zucchini Bread!!

I have never made Zucchini Bread before. I remember my Mom making it as a child and LOVING it, so when I recently saw it in an application on my iPhone, I thought - why not??

Now never having made it before, I had no idea how many zucchinis I would need to get 2 cups of shredded veggie. I had planned on doubling the recipe which already made 2 loaves, and because these organic zucchinis were quite small I estimated a cup each. Plus I thought whatever I had left over I would just add into the loaf or let my compost thank me later for the deposit!

As it turns out, I was right! Each zucchini gave me one very firmly packed overflowing cup! Perfect for a double batch!

I had planned on adding chocolate chips to the loaves to begin with but when I started baking them I got very ambitious and thought I would try a double chocolate loaf! I must say my couple variations of this recipe actually turned out okay! I didn't have enough white sugar either so decided to use a combination of white and brown!

There were several reviews written for a more healthier version: less sugar, less oil, add apple sauce, whole wheat flour etc. I think perhaps the next time I make these I may try to add some of these ideas in. You are already starting with a vegetable, may as well try and keep it some what good for you. I also forgot to throw in a couple handfuls of millet (favorite ancient grain). They will be a must for next time!!!

Zucchini Bread

3 cups All-purpose flour

1 tsp Salt

1 tsp Baking soda

1 tsp Baking powder

1 tbsp Cinnamon

3 Eggs

1 cup Vegetable oil

1 cup White sugar

1 cup Brown sugar

1 tbsp Vanilla

2 cups Grated zucchini

1 cup Milk Chocolate Chips

Crumb Topping

1/2 cup Oats

1/2 cup Brown sugar

1/4 cup Flour

1/4 tsp Cinnamon

1/4 cup Butter

Note: To make a Double Chocolate loaf, add 1/4 cup Cocoa and only use 1/2 cup Chocolate chips)

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 F.

2. Sift flour, salt, baking powder, soda and cinnamon together in a bowl. Add chocolate chips and stir to coat.

3. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.

4. Mix ingredients for Crumb Topping together and sprinkle over unbaked loaves.

5. Bake for 40 - 60 min or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and cool completely.

Enjoy!

CC.