Zucchini Bread with walnuts and craisins

I have a wonderful friend who is always kind enough to share her zucchini with me.  I tried this recipe at Christmas and made it into mini loaves for the kids' teachers.  I loved it!  The walnuts and craisins were a delicious  alternative to chocolate chips.

INGREDIENTS

• 2 eggs, beaten
• 1 1/3 cup sugar
• 2 teaspoons vanilla
• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 cup chopped pecans or walnuts (optional)
• 1 cup dried cranberries or raisins (optional)

METHOD

1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.

2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.

4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Zucchini Ice Cream

So after a conversation with my friend Deanna, I set off to make zucchini ice cream on a whim. I was looking for something that could translate the taste of zucchini bread, and this one definitely hit the mark. When I told people what they were eating, they didn't believe me. It was a great use of zucchini, and definitely something we will make again!

Ingredients:

• Milk, whole - 1 1/4 cup (200 ml)
• Cream - 1 1/2 cups (355 ml)
• Vanilla extract - 1 tsp (5 ml)
• Sugar - 1/2 cup (100 grams)
• Cinnamon - 1 tsp
• Salt - 1/4 tsp
• Zucchini, grated (all except the seedy center) - 1 1/4 cup (190 grams)
• Walnuts, finely chopped (optional) - 2/3 cup (50 grams)

Procedure:

• Place all the ingredients (except the walnuts) in a saucepan and simmer until the zucchini is just tender but not mushy.
• Place the pan in an ice water bath and cool completely.
• Add the walnuts if desired.
• Follow the manufacturer's instructions for your ice cream maker or:
• Pour the mixture into a flat metal baking pan and freeze.
• Once frozen the ice cream can be served, or stored for future use:
• Transfer the ice cream into an airtight container and return to the freezer.