Zucchini bread recipe, plus how to use zucchini in your cooking

IT IS easy to make the most of zucchinis in all sorts of way.

Bread and butter: Zucchini bread is great with soups and salads, or just a bit of butter. Picture: Andy Rogers

IT IS easy to make the most of zucchinis in all sorts of way.

But it pays to follow a few simple tips to get the most of these versatile vegetables, in preparation and pairing with other flavours.

ZUCCHINI BREAD

A great accompaniment to soups and salads or just served warm with a bit of butter

Serves 6

3 medium zucchinis, grated

2 tsp salt

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

100g shiitake mushroom, chopped

350g strong plain flour (available in supermarkets as pizza or bread flour)

7g sachet dried yeast

2 tbsp chopped fresh basil

½ tbsp coarse sea salt, to sprinkle

Put the grated zucchinis in a colander and sprinkle with 1 teaspoon of the salt. Leave to stand for 20 minutes, then, using your hands, squeeze out as much of the moisture as possible. Rinse the zucchinis thoroughly, and then squeeze again.

Heat 1 tablespoon of the olive oil in a frying pan and cook the onion and garlic until softened. Add the mushrooms and cook for about four minutes until softened, then add the zucchinis and cook for another couple of minutes. Strain well and set aside to cool; discard any liquid.

Heat oven to 220C (fan)/200C (convection).

Place the flour in a large mixing bowl, stir in the yeast, the remaining oil and salt, the basil and the zucchini mixture. Mix well to combine.

Make a well in the centre and add 125ml warm water. Mix well to form a slightly sticky dough. Knead on a floured surface for about 10 minutes (or use a mixer with a dough hook), then shape into a ball and place on a greased baking tray.

Flatten the ball of dough very slightly with the palm of your hand and loosely cover with oiled plastic wrap. Leave to rise in a warm place for 25-30 minutes until doubled in size. Brush the top of the dough with a little water, then sprinkle with the sea salt and bake for 40 minutes until golden. Leave to cool on a wire rack before serving.

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VERSATILE ZUCCHINI

ZUCCHINIS don’t have to be cooked. Chop and serve as crudités with a spicy dip, or slice them thinly and toss in lemon zest, olive oil, chilli flakes and mint for a stylish carpaccio-style dish.

CHOOSE firm zucchinis with dark glossy skins. The smaller the zucchini, the bigger the flavour. They have thin and fragile skins, so don’t be put off by a few blemishes. When buying, look for firm, shiny and unblemished fruits that feel heavier than they look when picked up. If they feel spongy this means they are past their best, so should be avoided.

ZUCCHINIS have a delicate taste so they go well with stronger flavours. Try them chopped and dry-fried with curry spices such as cumin and turmeric, or match them with capers, anchovies and sun-dried tomatoes.

SALTING and rinsing your zucchinis to remove excess water before you use them is the best way to avoid a mushy mess or diluted sauces.

Chop or grate your zucchini and place in a colander or sieve over a large bowl or saucepan.

Salt, and then leave for 20 minutes. Rinse, pat dry with kitchen paper before beginning your dish.

ADD them to sauce-based dishes such as bolognese, lasagne or chilli con carne but make sure you salt and rinse them (see above) to allow the zucchini to absorb all the flavours in the sauce.

ZUCCHINIS come in all shapes and sizes. The most common are the green variety which taste great in risottos, soups and gnocchi.

Baby zucchini can be left whole and roasted with chilli and rosemary.

ONCE the star-turn in many restaurants, zucchini flowers are now readily available in green grocers and markets. Try stuffing them with ricotta, then dip the flowers in tempura-style batter made with flour, salt and sparkling water, and deep-fry for a crispy finish.

ZUCCHINIS will keep happily in the fridge for two to three days. Any more than this and they will start to lose their flavour and become bitter.

IF YOU plan to prepare your zucchini using some form of heat, your best bet is to toss them in oil before you begin. In most cases, olive oil, butter or vegetable oil will work fine. A thin layer of oil helps zucchini cook: prevents it sticking to cooking tools, speeds up browning and helps seasonings stick.

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