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Zucchini

What's in season in May?

Zucchini

The Fruit & Veg area at Arkadia Foodstore is full to the crate with this versatile masterpiece of nature. Although zucchini is normally considered as a vegetable, it is botanically classified as a fruit, and it grows in different varieties. Zucchini is in season during periods of temperate climates with plenty of sunlight. Raw zucchini offers a similar nutrition profile as cooked zucchini, but with less vitamin A and more vitamin C, a nutrient which tends to be reduced by cooking.

Health Benefits

  • Protein
  • Vitamins A & C – Supports good vision and a strong immune system.
  • Vitamins K & B6.
  • Manganese
  • Fibre – Supports a healthy digestive system, stabilizes blood sugar levels, and reduces the risk of heart disease. This also aids in weight loss.
  • Potassium – Reduces high blood pressure.
  • Magnesium
  • Antioxidants – Obtained from the skin, they improve eyesight, skin, and heart health. They also reduce the risk of certain types of cancers. Yellow zucchini may contain higher levels of antioxidants than green ones.
Zucchini Bread

Recipe: Zucchini Bread

Time: 1 hour 10 mins | Servings: 16

Ingredients:

  • ¾ cup olive oil and an extra drizzle for the pan
  • 1 ¾ cup all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp freshly grated nutmeg
  • 2 large eggs
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 small zucchinis
  • 1 cup walnuts, chopped

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

  1. Heat the oven to 180°C. Lightly oil an 22 x 11 cm loaf pan and line it with lightly oiled baking paper, leaving overhang on the two long sides.

  2. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.

  3. In a large bowl, beat the eggs. Add the sugars and oil, beat until combined, then mix in the vanilla. Add the dry ingredients, mixing just until incorporated.

  4. Grate the zucchini on the large holes of a box grater and fold into the batter along with 1/2 cup walnuts. Transfer to the prepared pan and sprinkle with the remaining 1/2 cup walnuts.

  5. Bake until a wooden pick inserted into the centre comes out clean for 65 to 75 minutes. Let cool in a pan for 15 minutes, then use the overhangs to transfer to a wire rack to cool completely.

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