‘I can’t wait to get home’: My mum’s ‘cheesy, delicious, and very healthy’ recipes – and she’s just 11

My mum is an incredibly talented cook and cookbook author, and she loves to share recipes.

So when we were first invited to her mum’s house in the countryside to make some leftovers for Thanksgiving, we couldn’t resist!

She has some really lovely, delicious recipes, and we were so inspired by them that we wanted to share them with you today.

Her recipe for homemade zucchinis was absolutely magical! 

I think if you love zucchi as much as my mum, you’ll love this recipe too.

Zucchini Bread  Zucchini is one of the most versatile vegetables around, with the right combination of flavours and textures, so it’s perfect for stuffing, sandwiches, wraps, and even breads.

It’s also super easy to make in the oven and will taste delicious as soon as you start baking it.

You can make it as a regular recipe or just make a few smaller batches to give it a try. 

Ingredients: 1 medium zucchinini (about 3 cups) 1 cup water 1 tbsp butter 1 tsp salt 1 tsp baking powder 1/2 tsp ground ginger 1 tbsp milk 1/4 cup flour 2 tbsp oil 1 tsp garlic powder 1 tbsp onion powder Preheat oven to 200°C (390°F).

In a small bowl, mix together the butter, salt, baking powder, ginger and garlic powder.

In a separate bowl, whisk together the milk and flour.

In another small bowl mix together milk and oil.

Add the flour mixture and mix until the flour just comes together.

Add 1/3 cup of the flour into the dry ingredients and mix well.

Pour into a loaf pan, cover and bake for 25-30 minutes.

The longer you bake it, the better the texture and flavour.

Let it cool down in the pan for about 30 minutes before you start to slice it. 

Recipe Notes: Make ahead tip: This recipe can be made ahead of time and refrigerated for up to a week, or you can freeze it in the fridge for up a day.

To make this recipe, just remove the zuccherini from the oven, remove from the pan and place it on a wire rack.

Cover with plastic wrap and chill for 5-10 minutes. 

 Tips for making zucnichinis: If you want to use frozen zuckis, place them in a zip-top bag and cover with a tight-fitting plastic wrap.

Place in the freezer for up the next few days or overnight. 

Zucchini Bread Makes 8-10 zucchettes. 

You can make larger batches and freeze the smaller ones. 

Serves 8-12. 

[author’s note: Zucchinas are also known as zuckels and zuccels, so we will just refer to them as zuckies here.] 

1 cup water 2 tbsp butter, melted 2 tbsp salt 1/8 tsp ground coriander 1/5 tsp ground cinnamon 1/16 tsp ground cardamom 1 tsp lemon juice 1/1 tsp lemon zest 1/7 cup flour 1/6 cup milk 1 cup white wine vinegar 1/12 cup sugar 1 tbsp garlic powder Preheat oven 100°C/350°F.

In large bowl, combine the butter and salt.

Add in the water, butter and coriand, cinnamon, cardamoms and lemon juice.

Mix well, then add in the wine vinegar.

Pour the mixture into a large bowl and add in a pinch of lemon zests. 

Mix well, and then add the garlic powder and lemon zesty zest. 

Pour into the prepared loaf pan and bake until golden brown and crispy, about 25-35 minutes.

Cool on a rack. 

Tastes best with a dollop of sour cream on top. 

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Thanks for reading!