The Best Zucchini Bread

Ingredients:

• 2 cups all-purpose flour
• 1 cup wheat flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 3 eggs
• 1/2 cup oil
• 1/2 cup applesauce
• 1 cup white sugar
• 1 cup brown sugar
• 3 tsp vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts (opt)
  

Directions:

1. Grease two 8x4" pans. Preheat oven to 325*.
2. Sift flours, salt, baking powder, soda, cinnamon and nutmeg together.
3. Beat eggs, oil, applesauce, vanilla and sugars together. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 50-60 minutes, or until toothpick comes out clean. Cool in pan on rack for 20 minutes. Remove the bread from the pan and completely cool.
   

Fresh Vegetable Quesadillas with Corn Relish

Ingredients:

Serves 4.
1 tablespoon olive oil, plus more for grates
4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths ( I use sweet onions)
1 tablespoon fresh lime juice
Coarse salt and ground pepper

4 flour tortillas (10-inch)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 orange bell pepper (ribs and seeds removed), thinly sliced
( i have used Jalapino and chili peppers

Directions
Heat grill to low; lightly oil grates.

Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.

Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.

• 
  

Zucchini Cornbread Casserole

• INGREDIENTS
  4 cups shredded zucchini
  1 onion, chopped
  2 eggs, beaten
  1 (8.5 ounce) package dry corn muffin mix
  1/2 teaspoon salt
  1/4 teaspoon ground black pepper
  8 ounces Cheddar cheese, shredded
  
  
  
  DIRECTIONS
  Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
  Bake in a preheated oven for 60 minutes.