COOKING WITH CLORIS -- ZUCCHINI CRANBERRY NUT BREAD

Today Cloris has a zucchini bread recipe that’s perfect for breakfast, lunch, or dinner. Spread with butter or cream cheese for breakfast, serve with a salad for lunch, or in place of a starch at dinner -- AP

ZUCCHINI CRANBERRY NUT BREAD
(makes 2 loaves)

Ingredients:
2 cups flour
1 cup whole wheat flour
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
3 eggs
2 cups grated zucchini
3/4 cup vegetable oil
3 teaspoons vanilla extract
1/2 cup chopped walnuts
1/2 cup dried dried cranberries

Mix all dry ingredients together. Beat eggs, oil, and vanilla together. Blend in zucchini. Add dry ingredients to zucchini mixture, blending well. Fold in nuts and cranberries.

Grease two loaf pans. Divide batter between two pans. Bake 50-60 minutes at 350 degrees.

Thanks, Cloris! Yet another way to get the kids to eat their veggies. Remember, readers, post a comment this week to be entered into the drawing for a free book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS --CHICKEN PANZANELLA

Cloris has another super hot weather meal for us today, a twist on the traditional Panzanella. Trust me, this is as delicious as it sounds! Cloris tells me the recipe serves 6, but she doesn’t have to feed two growing (and growing and growing) teenage boys. If you have a couple of those in your house, the recipe only serves 4. -- AP

CHICKEN PANZANELLA
(serves 4-6)
Ingredients:
3 cups cubed sourdough bread
2 lg. ripe tomatoes cut in chunks
1 med. onion, chopped
2 cloves minced garlic
1/4 cup extra-virgin olive oil
2 T. red wine vinegar
1/2 tsp. salt
1 med. zucchini
1/2 seedless cucumber
1 cup mini-mozzarella balls
2 cups cut up cooked chicken

Preheat oven to 400 degrees. Line a jelly-roll pan with foil. Arrange bread in single layer. Toast 10 minutes or until evenly browned. (Toss once.)

Combine tomatoes, onion, garlic, oil, vinegar, and salt in bowl. Let stand at room temperature 45 minutes, tossing occasionally.

Quarter zucchini and cucumber lengthwise. Cut into 3/4” pieces. Add zucchini and cucumber to bowl. Add mozzarella and chicken. Let stand at least 15 minutes before serving.

Add bread just before serving, tossing to blend all ingredients.

Another winning dinner recipe from Cloris! Isn't she fabulous? Let's hear from you. Anyone who posts a comment this week is entered into the drawing for a free book from our Book Club Friday guest author. -- AP