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Do you have extra zucchini and you don’t know what to do with it? Make zucchinibread! As promised, I am sharing some summertime recipes again this week to helpyou eat better all summer long. Both recipes featured today are filled withsummer’s goodness. The zucchini bread makes two loaves so you can share with afriend or freeze the extra one.

Zucchini Bread with Pineapple and Nuts

INGREDIENTS

*3 eggs, beaten 

*1 cup oil

*2 cups sugar

*2 tsp. vanilla

*2 cups zucchini, unpeeled and grated

*1 cup crushed pineapple, drained

*2 cups flour

*2 tsp. baking soda

*1 tsp. salt

*1 1/2 tsp. baking powder

*1 1/2 tsp. cinnamon

*3/4 tsp. nutmeg

*1 cup chopped pecans

*1 cup raisins

DIRECTIONS: Preheat oven to 350. Mix eggs, oil, sugar and vanilla together. Add the zucchiniand pineapple. Combine the dry ingredients and add to the zucchini mixture,stirring well. Add nuts and raisins and blend. Pour into 2 greased and flouredloaf pans. Bake for 1 hour. May need to shield with foil if they are turning toobrown. Cool 10 minutes and invert onto wire racks and finish cooling.

Zucchini bread is good for breakfast or an afternoon snack. You can make thisrecipe healthier by substituting 1 cup of white whole wheat flour and cutting backon the sugar by 1/2 cup or using a sugar substitute.

The next recipe uses some fresh from the garden veggies and cooks fairly quickly. Serve it with some crusty bread and you’re done. I like to use chicken strips andcut them into bite sized pieces myself.

Chicken Maque Choux

INGREDIENTS

*3 lbs. boneless chicken breasts

*3 Tbsp. olive oil

*1/4 cup flour

*3 to 4 cups fresh corn cut from the cob (5 to 6 ears)

*2 Tbsp. milk

*1 onion chopped

*1 green pepper chopped

*2 large tomatoes, chopped

*1/4 tsp. thyme

*1/2 tsp. basil

*1 tsp. salt

*1 tsp. pepper

DIRECTIONS:  Cut chicken in half and dredge in flour. Heat oil in a large skillet over mediumhigh heat. Brown chicken in oil. When chicken is brown, reduce heat and add thecorn and remaining ingredients. Mix well and cook over low heat 30 to 40 minutesuntil chicken is tender, stirring frequently. If mixture is too thick, add moremilk. Makes 6 to 8 servings.

Happy Eating!

-Lisa