Zucchini Day with The Macaroon & Artichoke

Today is Zucchini Day! Why? Because we needed to cook some before they went bad. I had actually bought 4 of them last week. I didn’t remember that until I bought more yesterday at Whole Foods. So, this morning, I made a loaf of zucchini bread and a simple pasta dish with heirloom tomatoes.

For the zucchini bread, I was going to make a vegan loaf, using a recipe I found online. Sadly for me, the applesauce I thought we had was consumed by the Artichoke! Thanks to quick thinking, I replaced the applesauce with 1 cup of vanilla yogurt, and cut the vanilla extract to 1 teaspoon. It came out very well, but the baking soda gave off a slightly strong smell. I would cut the baking soda back to 1 teaspoon. Other than that, it tastes really good with a little bit of Earth Balance margarine.

For the pasta dish, it was something I whipped up using heirloom tomatoes, white wine and Parmesan cheese. I never had an heirloom tomato before today. I’m sad that I missed out for so long. They have a great flavor, especially with the zucchini! YUM!

Here are the recipes:

Zucchini Bread
Source: VegWeb.com


  • 2 cups grated zucchini
  • Ener-G Egg Replacer equivalent of 3 eggs
  • 3/4 cup applesauce
  • 1 cup Sucanat (or refined sugar)
  • 2 teaspoons pure vanilla extract
  • 3 cups unbleached all purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons nutmeg
  • 1 teaspoon baking powder

Preheat oven to 350. Stir first five ingredients together. Add dry ingredients and stir well. Pour batter into 8 1/2 by 4 1/2 nonstick baking pan. Bake for 50-60 minutes.

Pasta with Heirloom Tomatoes & Zucchini
Source: The Macaroon & Artichoke’s Kitchen


  • 1/2 lb cooked pasta (I used spaghetti, but this would work great with fusili, penne or linguine)
  • Olive oil
  • 1 clove of garlic
  • 10 to 15 pearl onions or 1 medium onion, chopped
  • 2 zucchini, halved lengthwise and sliced
  • 2 medium heirloom tomatoes, chopped
  • 1/4 c. white wine
  • Sea salt and black pepper to taste
  • 1/4 c. Parmesan cheese, plus more for topping


  1. Heat olive oil in a large sauce pan. Then, add garlic until it begins to brown slightly. Add in the onions, and sautee until they start to become translucent
  2. Add in the tomatoes and zucchini and cook for about 5 minutes before adding the white wine, sea salt and pepper
  3. Simmer on low heat for about 10 minutes or until the half of the wine has burned off.
  4. Add pasta and cheese to sauce pan. Toss all of the ingredients together.
  5. Sprinkle a little bit of Parmesan cheese atop each serving (optional).

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