Peach Zucchini Bread

Here's my take on a different kind of zucchini bread. A fruit and veggie combo. I usually make chocolate zucchini bread but I thought why not think out of the box. I had two zucchini's just sitting there on my kitchen counter and several peaches in the fridge and I had an hour because some cute girls in our new neighborhood came to pick up the twins and take them to the park to play. So I whipped together this bread while listening to the latest GOP Presidential Debate (ugh!).  I actually combined two recipes and here's how I made the bread.

Peach Zucchini Bread

1 cup Oil
2 cups granulated sugar
3 eggs
1 cup zucchini (shredded)
1 cup fresh peaches diced
3 cups flour
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp salt

Preheat oven to 325 degrees.
Beat oil, sugar, vanilla and eggs together. Add dry ingredients. Stir in zucchini and peaches.

Bake in 2 well greased (pam and flour) 9x5’ loaf pan for 50 - 60 minutes. Cool in pan 15 - 20 minutes and remove from pan and cool on rack.

Clearly my almost 2 year old loved the bread because she helped herself to not one but two loaves. She climbed up onto the counter (while I was in the garage answering my husbands question) opened up the twist tie and helped herself to the zucchini peach bread (sorry to my neighbor Stephanie who was supposed to get one of the loves... it was eaten and destroyed.)

Zucchini Beef Casserole

What to do with all that zucchini?  

I had a bunch of zucchini's from my co-worker. So I did some online hunting and found this recipe on the Taste of Home website. It is delicious. My husband loved it too! I've made it twice now in the past month. Go ahead... Give it a try. Start shredding that zucchini and polling out the beef from the freezer. I think it's more of a casserole than a pizza which Taste of Home called it.  I did put my two sense into the recipe below as well.

Zucchini Beef Casserole

Ingredients:

4 cups shredded unpeeled zucchini

1/2 teaspoon salt

2 eggs

1/2 cup grated Parmesan cheese

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

1 cup (4 ounces) shredded cheddar cheese, divided

1 pound ground beef (or ground turkey)

1/2 cup chopped onion

1 can (15 ounces) Italian tomato sauce

1 medium green pepper, chopped

Directions:

Place zucchini in strainer; sprinkle with salt. Let stand for 10

minutes. Squeeze out moisture.

Combine zucchini with the eggs, Parmesan and half of the mozzarella

and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.

Bake, uncovered, at 400° for 20 minutes. And additional 5 minutes on broil.

Meanwhile, cook beef and

onion over medium heat until meat is no longer pink; drain. Add

tomato sauce; spoon over zucchini mixture.(remember to turn oven back to 400)

Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes

longer or until heated through. Yield: 6-8 servings.

http://www.tasteofhome.com/Recipes/Zucchini-Pizza-Casserole