Chocolate-Nut Zucchini Bread

Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  4 oz. (8 Tbs.) unsalted butter; more for the pan
  
  


• 
  
  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour; more for the pan
  
  


• 
  
  3/4 lb. zucchini (about 3 small), stem ends trimmed
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1/3 cup strongly brewed coffee, cold or at room temperature
  
  


• 
  
  1/3 cup low-fat plain yogurt or buttermilk
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  2 oz. finely chopped bittersweet chocolate (1/3 cup)
  
  


• 
  
  1/2 cup chopped walnuts (2 oz.)
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess.


Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide to fit, slice in half lengthwise.) Discard any remaining ungrated portions wedged on top of the disk. Transfer the grated zucchini to a colander or sieve set over a bowl. Sprinkle 1 Tbs. of the sugar over the grated zucchini and toss to distribute. Sprinkle another 1 Tbs. sugar over the zucchini and toss again. Set aside for 20 minutes.


In a small saucepan, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter.


In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon.


Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the wet ingredients and stir to combine. Pour over the flour mixture and, using a large wooden spoon, stir until just blended.


Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.

Grilled Sausage with Summer Squash, Fresh Herbs & Olives

The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.

• 
  
  1-1/2 lb. mixed summer squash, cut into 1-inch chunks
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and black pepper
  
  


• 
  
  1 lb. Italian sausage links (chicken or pork)
  
  


• 
  
  1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped
  
  


• 
  
  1/3 cup pitted Kalamata olives, halved
  
  


• 
  
  1 Tbs. capers, rinsed
  
  


• 
  
  Squeeze of fresh lemon juice
  
  

Prepare a medium-hot grill fire.

Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.

Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small white onion, cut into 1/2-inch dice
  
  


• 
  
  4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch dice
  
  


• 
  
  1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
  
  


• 
  
  1/2 cup thinly sliced fresh basil
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 lb. rotini, or other short corkscrew pasta
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Grilled Chicken and Summer Squash Salad

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

• 
  
  1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
  
  


• 
  
  3/4 cup canola oil
  
  


• 
  
  1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and tender stems
  
  


• 
  
  1-1/2 Tbs. finely grated peeled fresh ginger
  
  


• 
  
  1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
  
  


• 
  
  5 oz. baby arugula
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare a medium-high gas or charcoal grill fire.


Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.


Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.


Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Pan-Seared Summer Squash with Crisp Rosemary

Sautéed whole rosemary leaves provide a savory, crunchy contrast to the tender squash.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  14 oz. small zucchini and yellow squash (1 each), cut into 1/2-inch rounds
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. whole fresh rosemary leaves
  
  

Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.

Grilled Chicken and Summer Squash Salad

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

• 
  
  1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
  
  


• 
  
  3/4 cup canola oil
  
  


• 
  
  1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and tender stems
  
  


• 
  
  1-1/2 Tbs. finely grated peeled fresh ginger
  
  


• 
  
  1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
  
  


• 
  
  5 oz. baby arugula
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare a medium-high gas or charcoal grill fire.


Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.


Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.


Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette

If you can find both yellow and green zucchini, the variation in color is nice. And while small zucchini is ideal, medium or medium-large will work as well; simply avoid using the seedy, spongy core.

• 
  
  8 oz. zucchini, preferably small (about 2)
  
  


• 
  
  8 oz. yellow zucchini or summer squash, preferably small (about 2)
  
  


• 
  
  2 cups frisée, preferably the tender heart portion, torn into 2-inch pieces
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. minced mild green olives, such as Cerignola
  
  


• 
  
  1 Tbs. fresh lemon juice plus 1 tsp. finely grated lemon zest
  
  


• 
  
  2 tsp. finely chopped fresh mint leaves
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave each zucchini and squash lengthwise into very thin, wide strips, about 1/16 inch thick, until you reach the seed core. Discard the core. Put the squash ribbons and frisée in a serving bowl.


In a small liquid measuring cup, whisk the olive oil, olives, lemon juice and zest, mint, 1/4 tsp. salt, and 1/8 tsp. pepper. Toss the dressing into the squash and frisée. Season to taste with salt and pepper. Toss again and serve.

Spelt Salad with Cherry Tomatoes and Zucchini

This summery side salad pairs chewy grains of spelt with sweet cherry tomatoes and zucchini. It's a perfect take-along dish for a picnic or potluck.

• 
  
  3 cups spelt
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup red wine vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 cup halved cherry tomatoes
  
  


• 
  
  1-1/4 cup diced zucchini (1/2-inch dice)
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


• 
  
  3 Tbs. chopped fresh basil
  
  


• 
  
  1 Tbs. chopped fresh oregano
  
  

Fill a large bowl with cold water, add the spelt, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the spelt, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the spelt covered, until tender, about 45 to 60 minutes. Drain and rinse the spelt with cold water to stop the cooking.

Transfer the spelt to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the spelt on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.

Put the cooked and cooled spelt in a large serving bowl and toss to break up any clumps. Add the cherry tomatoes, zucchini, scallions, basil, and oregano and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper and serve.

Warm Pasta Salad with Grilled Tomatoes, Zucchini & Pecorino

• 
  
  1-1/2 lb. ripe plum tomatoes (about 8), cored and halved lengthwise
  
  


• 
  
  1-1/4 lb. small zucchini (about 4), trimmed and halved lengthwise
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  4 tsp. chopped fresh thyme
  
  


• 
  
  2 tsp. kosher salt; more as needed
  
  


• 
  
  1 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  6 oz. Pecorino Romano, shaved with a vegetable peeler (about 2 cups)
  
  


• 
  
  1 lb. dried penne
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Prepare a medium fire on a gas grill or a medium-hot charcoal fire. In a large bowl, toss the tomatoes and zucchini with 2 Tbs. of the oil, 2 tsp. of the thyme, and the salt and pepper.

Set the vegetables cut side down on the grill and cook without moving them until they have good grill marks, 5 to 7 minutes. Flip and cook until browned and tender, 6 to 8 more minutes. Transfer to a cutting board and let cool for a couple of minutes. Coarsely chop, return them to the same large bowl along with 1-1/2 cups of the pecorino, and toss. Let sit for up to a couple of hours at room temperature.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring often, until just al dente, about 11 minutes. Drain well and toss with the tomato mixture, 3 Tbs. of the chives, the remaining 3 Tbs. olive oil and the balsamic vinegar. Season generously with salt and pepper to taste and transfer to a serving bowl. Sprinkle with the remaining 1 Tbs. chives, 2 tsp. thyme, and 1/2 cup pecorino, and serve.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small white onion, cut into 1/2-inch dice
  
  


• 
  
  4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch dice
  
  


• 
  
  1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
  
  


• 
  
  1/2 cup thinly sliced fresh basil
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 lb. rotini, or other short corkscrew pasta
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Zucchini Casino

In this creative spin on clams casino, zucchini coins stand in for the bivalves.

• 
  
  1/3 cup coarse fresh breadcrumbs
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using rasp grater)
  
  


• 
  
  1 Tbs. minced shallot
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small zucchini
  
  


• 
  
  2 slices bacon
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, shallot, 1/4 tsp. salt, and 1 Tbs. water.

Slice the zucchini crosswise into fifteen 1/4-inch-thick rounds and arrange in a single layer on a small rimmed baking sheet. Using your fingers, mound the breadcrumb mixture on the zucchini rounds, firmly pinching the mixture so it holds together.

Cut the bacon crosswise into fifteen 1-inch pieces and place on top of the breadcrumbs. Broil until the bacon and some of the exposed breadcrumbs are browned and crisp, about 3 minutes. Serve hot.

Zucchini Casino

In this creative spin on clams casino, zucchini coins stand in for the bivalves.

• 
  
  1/3 cup coarse fresh breadcrumbs
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using rasp grater)
  
  


• 
  
  1 Tbs. minced shallot
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small zucchini
  
  


• 
  
  2 slices bacon
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, shallot, 1/4 tsp. salt, and 1 Tbs. water.

Slice the zucchini crosswise into fifteen 1/4-inch-thick rounds and arrange in a single layer on a small rimmed baking sheet. Using your fingers, mound the breadcrumb mixture on the zucchini rounds, firmly pinching the mixture so it holds together.

Cut the bacon crosswise into fifteen 1-inch pieces and place on top of the breadcrumbs. Broil until the bacon and some of the exposed breadcrumbs are browned and crisp, about 3 minutes. Serve hot.

Chocolate-Nut Zucchini Bread

Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  4 oz. (8 Tbs.) unsalted butter; more for the pan
  
  


• 
  
  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour; more for the pan
  
  


• 
  
  3/4 lb. zucchini (about 3 small), stem ends trimmed
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1/3 cup strongly brewed coffee, cold or at room temperature
  
  


• 
  
  1/3 cup low-fat plain yogurt or buttermilk
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  2 oz. finely chopped bittersweet chocolate (1/3 cup)
  
  


• 
  
  1/2 cup chopped walnuts (2 oz.)
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess.


Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide to fit, slice in half lengthwise.) Discard any remaining ungrated portions wedged on top of the disk. Transfer the grated zucchini to a colander or sieve set over a bowl. Sprinkle 1 Tbs. of the sugar over the grated zucchini and toss to distribute. Sprinkle another 1 Tbs. sugar over the zucchini and toss again. Set aside for 20 minutes.


In a small saucepan, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter.


In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon.


Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the wet ingredients and stir to combine. Pour over the flour mixture and, using a large wooden spoon, stir until just blended.


Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.

Zucchini-Pistachio Bread

This tasty quick bread is the perfect destination for late-summer zucchini. Pistachios are the perfect flavor pairing here, and a dusting of confectioners’ sugar adds a bit of sweetness to every bite.

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  2/3 cup chopped toasted pistachios
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1-1/2 cups coarsely grated zucchini, squeezed dry
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  


• 
  
  Confectioners’ sugar for dusting
  
  

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Whisk until well blended. Stir in the pistachios.

In a medium bowl, combine the milk, eggs, and vanilla. Add the zucchini and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar.  Store, covered, at room temperature for up to 2 days.

Grilled Zucchini with Chive Oil

The subtle, nutty flavor of walnut oil complements the chives and zucchini, but you can substitute a mild-flavored oil, such as safflower, canola, or plain (not extra-virgin) olive oil. Refrigerate leftover infused oil for up to 3 days. Use in pasta salads or drizzle over eggs, grilled fish, or just about any meat, especially lamb.

• 
  
  3/4 oz. chives, thinly sliced (about 6 Tbs.)
  
  


• 
  
  1/3 cup plus 2 Tbs. walnut oil
  
  


• 
  
  1 lb. small zucchini (3 to 4), cut on a sharp angle into 1/2-inch-thick ovals
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Put all but 1 Tbs. of the chives in a blender. Begin to blend while slowly pouring 1/3 cup of the walnut oil through the feed hole of the blender lid. Continue to blend for 1 minute. Stop to scrape down the sides of the blender with a rubber spatula. Blend for another minute. Set aside for 30 minutes to 1 hour to let the flavors infuse.


Strain the oil through a fine sieve into a bowl, pressing the puréed chives with a rubber spatula or the back of a spoon to extract any remaining oil.


Prepare a medium-high charcoal or gas grill fire.


In a medium bowl, toss the zucchini with the remaining 2 Tbs. oil, 1/2 tsp. salt, and a few grinds of pepper.


Set the zucchini ovals at an angle on the grill grates and cook until the zucchini has developed rich brown grill marks, about 3 minutes. Turn the zucchini with tongs and cook until the other sides have rich brown grill marks and the zucchini is tender, about 3 minutes. Transfer to a small serving dish or platter.


Drizzle 3 to 4 tsp. of the chive oil over the zucchini and sprinkle with the reserved 1 Tbs. chives.

Charred Corn and Zucchini with Basil

Charring the vegetables gives them a smoky richness and makes for mostly hands-off cooking. Put everything in the skillet and let high heat do the rest.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


• 
  
  3/4 cup halved and thinly sliced zucchini
  
  


• 
  
  1/4 cup small-diced red onion
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup coarsely chopped fresh basil
  
  

Heat 2 Tbs. extra-virgin olive oil in a 12-inch skillet over high heat until shimmering. Add the corn, zucchini, onion, and 1/2 tsp. salt; stir to combine. Cook, stirring only once or twice, until the corn is lightly charred, about 4 minutes. Stir in the basil and serve.

Pan-Seared Summer Squash with Crisp Rosemary

Sautéed whole rosemary leaves provide a savory, crunchy contrast to the tender squash.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  14 oz. small zucchini and yellow squash (1 each), cut into 1/2-inch rounds
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. whole fresh rosemary leaves
  
  

Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.

Grilled Sausage with Summer Squash, Fresh Herbs & Olives

The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.

• 
  
  1-1/2 lb. mixed summer squash, cut into 1-inch chunks
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and black pepper
  
  


• 
  
  1 lb. Italian sausage links (chicken or pork)
  
  


• 
  
  1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped
  
  


• 
  
  1/3 cup pitted Kalamata olives, halved
  
  


• 
  
  1 Tbs. capers, rinsed
  
  


• 
  
  Squeeze of fresh lemon juice
  
  

Prepare a medium-hot grill fire.

Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.

Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.

Brown Butter Summer Squash Linguine

Hoorah! There’s finally a great way to cook summer squash, that poor unfortunate victim of too many “vegetable medleys,” in which the overgrown squash is thickly sliced, overcooked, and served in a pool of liquid. Young squash—diced small and cooked fast—are yummy. Even better, if you treat yourself to a really cool hand tool—a julienne peeler, which only costs about seven dollars—you can make the quickest, tastiest squash dish ever.
In this recipe, I quickly sauté the “linguine” in brown butter for a super-fast side dish. You could just wrap it up with salt and a squeeze of lemon, but I’ve added almonds, as nutty flavors pair really well with all squashes. (Hazelnuts are good here, too.) You can substitute zucchini for half of the summer squash, if you like.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  1-1/2 lb. young yellow (summer) squash (about 4)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. finely chopped almonds or hazelnuts
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2 tsp. chopped fresh tarragon or parsley
  
  


• 
  
  1/2 lemon
  
  

Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separate any that are clumping together.

In a 10-inch straight-sided sauté pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it—it will be more flavorful if you take it beyond a very light brown, but you don’t want it to turn black. Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired. Transfer the squash to a serving dish or plates and garnish with the remaining herbs.

Grilled Sausage with Summer Squash, Fresh Herbs & Olives

The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.

• 
  
  1-1/2 lb. mixed summer squash, cut into 1-inch chunks
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and black pepper
  
  


• 
  
  1 lb. Italian sausage links (chicken or pork)
  
  


• 
  
  1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped
  
  


• 
  
  1/3 cup pitted Kalamata olives, halved
  
  


• 
  
  1 Tbs. capers, rinsed
  
  


• 
  
  Squeeze of fresh lemon juice
  
  

Prepare a medium-hot grill fire.

Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.

Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.