Zucchini Bread (serve with tomato mushroom soup!).

Ingredients

• 1/4 cup butter, at room temperature
• 1/4 cup vegetable oil
• 1 cup light brown sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• Pinch nutmeg
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup finely shredded unpeeled zucchini
• 1/2 cup toasted walnut pieces
• 1/2 teaspoon lemon zest, finely chopped

Directions

Preheat the oven to 350 degrees Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.

In the bowl of an electric mixer, combine the butter, oil, and sugar. Cream the mixture until smooth. Sift the flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the sifted flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.

Squeeze and drain the shredded zucchini. Fold zucchini, walnuts, and lemon zest into batter.

Pour batter into the prepared pan and bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.



TOMATO MUSHROOM SOUP

Ingredients

• 1-1/2 pounds plum tomatoes, halved lengthwise
• 5 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/2 pound sliced fresh mushrooms
• 1/2 cup finely chopped sweet onion
• 1-1/4 cups chicken broth
• 1/3 to 1/2 cup tomato paste
• Pinch sugar, optional
• 3/4 cup heavy whipping cream
• 2 tablespoons grated Parmesan cheese

Directions

• Place tomatoes cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with 3 tablespoons oil. Combine garlic, salt, basil, oregano and pepper; sprinkle over tomatoes. Bake, uncovered, at 450° for 20-25 minutes or until edges are well browned.
• Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer.
• In a large saucepan, saute mushrooms and onion in remaining oil for 5-8 minutes or until tender. Stir in broth, tomato paste, sugar if desired and tomato puree. Bring to a boil. Remove from the heat; stir in cream. Garnish with Parmesan cheese. Yield: 4 servings.