Sweet Zucchini Apple Bread Recipe

I Remember This Bread From My Childhood. the smell of this bread vanilla blends with apples is something you will not forget. Wonderful zucchini you can double the apples and reduce sugar and oil.

Ingredients

• 4 cups flour
• 1 tablespoon baking soda
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon baking powder
• 5 eggs
• 2 cups sugar
• 1 cup brown sugar
• 1 1/2 cup oil
• 1 tablespoon vanilla
• 2 cups shredded zucchini 
• 1 cup shredded apples
• 1 1/2 cup chopped nuts

How to make it

1. Preheat oven to 350 degrees F.
2. Combine first 6 ingredients and set aside.
3. Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and nuts. Add to dry ingredients; stir until moistened.
4. Add into greased and floured loaf pans. Bake at 350 degrees for 50 to 55 minutes.

Tomato Zucchini Soup

Although The Tomato Is The Main Ingredient In This Soup The Zucchini  Flavor Is Well Felt.

Ingredients

• 500g tomato puree
• 2 medium zucchini
• 1 small red pepper
• 1 small onion
• 1 cloves garlic
• 4 small tomatoes
• 100ml soy cream
• ½ vegetable stock
• basil, 
• savory, 
• rosemary

How To Make It

1. Chop all vegetables. Put the tomatoes aside. 
2. Fill the tomato puree in a cooking pot. Add all chopped vegetables expect the chopped tomatoes. 
3. Add the vegetable stock and cook for 15 minutes. 

Pesto soup with zucchini

This One Texture Is Very Special. Not All Of You Will Like It But It's Kind Of Special.

Ingredients

• 1 leek (the white part only), chopped
• 1 Desiree potato, peeled, chopped (Optional)
• 100g baby green beans, trimmed,cut into 2cm lengths
• 1.25L (5 cups) gluten-free vegetable stock
• 2 Chopped zucchini
• 1 tbs olive oil
• 1 cup (120g) frozen peas
• 1/3 cup (80ml) gluten-free pesto
• For Serving Use Shaved Parmesan, 

How To make It

1. Heat the olive oil in a large, heavy-based saucepan over medium heat, then add the leek and cook for 2-3 minutes until softened but not coloured. 
2. If you want potato in this soup this is the time to Add it with the stock and bring to the boil, then reduce heat to medium and simmer for 5 minutes. 
3. Add the zucchini, beans and peas and cook for a further 2 minutes until potato is cooked and zucchini, beans and peas are just tender. 
4. Stir in the pesto and season. Ladle the soup into bowls 
5. serve topped with shaved Parmesan.