Salmon is a real treat, but with a little bit of planning, I have found it can be enjoyed any time of year! Nice cuts of salmon are available fresh and/or frozen pretty much everywhere these days, making this Grilled Salmon recipe one that is great to have in your back pocket, especially during Summer.
When I was pregnant with my daughter, the only thing I craved that wasn’t sour fruits or crunchy veggies was salmon! My body must have been onto something because this recipe for Grilled Salmon goes perfectly with a squeeze of sour grilled lemon and vegetables of any kind! I found a great deal on skin-on wild-caught salmon at Walmart for this recipe, making it cost effective as well as delicious.
Ingredients
Here’s what you’ll need to make grilled salmon:
Salmon: I found fresh Atlantic salmon on a good sale, so that’s what I used. I often find frozen salmon to be cheaper– just thaw before using.
Lemon: Adds freshness and a little bit of sourness.
Vegetable Oil: Helps the salmon grill without sticking.
Salt and Pepper: Enhance the natural flavor of the fish.
What Else Can I Add?
I kept things basic for this grilled salmon recipe, but it’s easy to season with your favorite spice blends, like:
Preheat grill on high, 450-500°F. In a small bowl, combine 1 Tbsp vegetable oil, 1 tsp sea salt, and 1 tsp black pepper.
Brush lemon halves and salmon on all sides with oil and season with salt and pepper
Grill salmon (skin side down) and lemons (cut side down) to grill and grill for 6 minutes.
Flip lemons and salmon and grill for 4 minutes or until internal temp reaches about 135°F. Remove from grill and allow salmon to rest for a few minutes, where it will finish cooking and reach the perfect internal temperature of 145°F.
Preheat grill on high, 450-500°F. In a small bowl, combine 1 Tbsp vegetable oil, 1 tsp sea salt, and 1/2 tsp black pepper.
Brush the halves of 1 lemon and 2 6-oz. salmon fillets on all sides with oil and season with salt and pepper.
Grill salmon (skin side down) and lemons (cut side down) to grill and grill for 6 minutes.
Flip lemons and salmon and grill for 4 minutes or until internal temp reaches about 135°F. Remove from grill and allow salmon to rest for a few minutes, where it will finish cooking and reach the perfect internal temperature of 145°F.
This chocolate zucchini bread recipe makes a moist and sweet loaf that every one will love. Adding applesauce to the batter makes it extra moist while the the chocolate chips add that lovely sweetness.
This chocolate zucchini bread recipe makes a moist and sweet loaf that every one will love. Adding applesauce to the batter makes it extra moist while the the chocolate chips add that lovely sweetness.
Who knew that a single loaf of bread could combine the richness of chocolate, the wholesome goodness of zucchini, and have no refined sugar? Chocolate Zucchini Bread is moist, delicious, and even healthy! It’s incredibly easy to make and perfect for breakfast, a snack, or dessert. This recipe is sure to become a family favorite…
Who knew that a single loaf of bread could combine the richness of chocolate, the wholesome goodness of zucchini, and have no refined sugar? Chocolate Zucchini Bread is moist, delicious, and even healthy! It’s incredibly easy to make and perfect for breakfast, a snack, or dessert. This recipe is sure to become a family favorite in no time.
It’s Super Moist and Delicious: Just like my zucchini cheddar bread and zucchini muffins recipes, this bread stays incredibly moist and tender. Even better, every bite is packed with rich, chocolatey goodness that melts in your mouth.
A Nutritious Twist: You’ll feel great about indulging in this chocolatey goodness. The whole wheat flour and zucchini add a nutritional boost, while the honey and banana naturally sweeten it, making this bread a treat you can enjoy any time of day.
Easy and Fun to Make: This recipe is straightforward and perfect for bakers of all levels. Plus, it’s a fantastic way to get the kids involved in the kitchen – older kids will love grating the zucchini and littler ones can help mix the batter.
Versatile and Convenient: Whether you’re having it for breakfast, a snack, or dessert, this bread fits the bill. It also freezes beautifully, so you can always have some on hand.
The Ingredients
Flour: A mixture of all purpose and whole wheat flour provides a light and airy texture with a little added fiber and whole wheat nutty flavor.
Unsweetened Cocoa Powder: Gives the zucchini bread a rich chocolate flavor without added sweetness.
Baking Soda and Baking Powder: These ingredients help the bread rise and achieve the perfect texture.
Vanilla Extract: Adds a subtle sweetness and enhances the chocolate flavor.
Vegetable or Canola Oil: The oil keeps the bread moist and tender.
Large Eggs: Help hold everything together and provides structure to the bread.
Banana: Adds natural sweetness and moisture, complementing the zucchini.
Honey: A natural sweetener that adds a rich flavor and also keeps the bread moist.
Grated Zucchini: The star ingredient that adds moisture and a nutritional boost without being detectable in taste. Grate your zucchini using the largest holes on a box grater.
*For a full list of ingredients and instructions, see the recipe card below*
Variations and Substitutions
Flour: Substitute your favorite cup-for-cup gluten-free flour for a gluten-free version. You can also combine flours by using gluten-free flour in place of the all-purpose flour and almond flour instead of whole wheat flour.
Eggs: If you need to substitute the eggs in this recipe, I would suggest using a banana or applesauce. You could also use a flax egg which is 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg.
Oil: Feel free to use melted coconut oil or olive oil instead of vegetable or canola oil.
Sweeteners: Use maple syrup or agave nectar in place of the honey.
Add-Ins: Want to double down on perfection? You can also add a big handful of chocolate chips or walnuts for a little added crunch.
How to Make Chocolate Zucchini Bread
Step 1: In a bowl, combine the all purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder and salt.
Step 2: In a separate large bowl, beat the vanilla, oil, eggs, banana and honey until combined.
Step 3: Slowly combine the dry ingredients into the wet then stir in the grated zucchini.
Step 4: Pour the batter into a greased 9×5 inch loaf pan.
Step 5: Bake for 45-50 minutes or until a toothpick comes out clean.
Step 6: Cool in the pan for 10 minutes, then remove bread from the pan and cool completely on a wire rack. Slice and serve.
Tips and Tricks
Grating Zucchini: No need to peel the zucchini before grating. You also don’t need to strain the water out of the grated zucchini before adding it to the batter.
Don’t Overmix: Stir the batter until just combined to avoid a dense loaf.
Cooling: Let the bread cool completely before slicing. This helps the bread hold together better.
Make Muffins: This quick bread batter can easily be used to make muffins. Bake at the same temperature for 18-20 minutes.
FAQs
How do I store and freeze chocolate zucchini bread?
Store your Chocolate Zucchini Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well; wrap it tightly in foil, placed in freezer bags labeled with the date and freeze for up to 3 months.
What is the best way to shred zucchini for zucchini bread?
A box grater is the easiest way to shred zucchini. Hold the zucchini firmly and grate it on the medium or large holes of the box grater. Be careful with your fingers as you near the end of the zucchini.
Do I need to strain the water out of the shredded zucchini for zucchini bread?
No, you don’t need to strain out the water from the shredded zucchini. The moisture from the zucchini helps keep the bread moist and delicious.
This chocolate zucchini bread will be one you make all summer long! It’s delicious yet healthy and a perfect recipe for the surplus of zucchini you might have. Let me know what you think of this recipe by leaving a rating and comment below!
In a separate large bowl, beat the vanilla, oil, eggs, banana and honey until combined.
Slowly combine the dry ingredients into the wet then stir in the grated zucchini.
Pour the batter into a 9×5 inch loaf pan.
Bake for 45-50 minutes or until a toothpick comes out clean.
Cool for 10 minutes in the pan, then remove bread from the pan and cool completely.
Serve.
Notes
Storage/Freezing: Store your Chocolate Zucchini Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well; wrap it tightly in foil, placed in freezer bags labeled with the date and freeze for up to 3 months.Grating Zucchini: No need to peel the zucchini before grating. You also don’t need to strain the water out of the grated zucchini before adding it to the batter.Don’t Overmix: Stir the batter until just combined to avoid a dense loaf.Cooling: Let the bread cool completely before slicing. This helps the bread hold together better.Make Muffins: This quick bread batter can easily be used to make muffins. Bake at the same temperature for 18-20 minutes.
Every now and then I get a MAJOR craving for fish sticks, but I’m not really a fan of store-bought frozen fish sticks. So instead, I use this homemade fish sticks recipe to get my fix. They’re surprisingly simple to make, they’re deliciously crispy on the outside, and light, flakey, and moist on the inside. Dip them in some homemade tartar sauce and I’m in heaven!
Fish sticks are seriously easy to make. They have two main components, the fish and the crispy breading. Super easy! Once you make your own fish sticks at home, there’s no going back to frozen.
Ingredients for Fish Sticks
Here’s what you’ll need to make these homemade fish sticks:
White Fish: You’ll want to use a mild white fish to make fish sticks, like cod, flounder, tilapia, or grouper. I used frozen flounder this time around because that’s what was available at the store for a good price, but I’ve also used cod many times. Frozen fish is usually a little more affordable than fresh, and it works great for fish sticks!
Flour, Eggs, Breadcrumbs: The crispy breadcrumb coating is made with just a few simple ingredients: flour, eggs, and Panko breadcrumbs (plus a little seasoning). Panko is the best type of breadcrumb for fish sticks because it’s extra light and crispy, so it doesn’t overpower the delicate fish.
Seasoning: You’ll definitely want a little seasoning to keep your fish sticks from being boring, so I made it easy by adding a Creole seasoning blend that includes salt. Any type of seasoning salt will work well.
Oil: Use high-heat cooking oil to shallow fry the fish sticks, like canola, vegetable, peanut, light olive, or sesame oil (not toasted).
Alternate Cooking Methods
I chose to shallow fry my homemade fish sticks because it’s SUPER fast and creates the most crispy and delicious bread coating. If you’re not a fan of this method, it is possible to bake them in an oven or use an air fryer, although the results won’t be quite as scrumptious. Here is how to cook fish sticks in an oven or air fryer:
Baked Fish Sticks: Preheat the oven to 400ºF. Stir 2 Tbsp cooking oil into the seasoned Panko breadcrumbs (this helps the fish sticks brown and crisp evenly). Place the breaded fish sticks on a wire cooling rack placed on a baking sheet. Bake the fish sticks for 10-15 minutes, or until golden brown and cooked through.
Air Fryer Fish Sticks: Preheat the air fryer to 400ºF. Stir 2 Tbsp cooking oil into the seasoned Panko breadcrumbs (this helps the fish sticks brown and crisp evenly). Place the fish sticks in the air fryer basket in batches, being careful not to overcrowd the air fryer. Cook the fish sticks at 400ºF for 8-10 minutes, or until lightly golden.
Seasoning Ideas for Fish Sticks
I used Tony Chachere’s to season my fish stick recipe, but there are a lot of other great seasonings that would also work well. Just remember, if the seasoning blend you use does not contain salt, you’ll need to add about 1/4 tsp to the flour mixture and 1/2 tsp to the panko breadcrumbs. Here are some alternate seasoning ideas for your homemade fish sticks:
You’ll probably want a little something delicious to dip your fish sticks in, so I would suggest a creamy tartar sauce, a zingy comeback sauce, creamy-tangy mayo ketchup, or plain ketchup (if that’s how you roll).
If the fish is frozen, thaw completely, then pat with a paper towel to remove any excess moisture. Cut the fish into "sticks" about three inches long and ½-inch wide, and no more than ½-inch thick (if using a thicker fish filet).
Prepare the breading by combining the flour and 1 tsp seasoning (Tony Chachere's or seasoning of choice) in a bowl. In a separate bowl, whisk the eggs. In a third bowl, combine the panko breadcrumbs and remaining 1 tsp seasoning.
Begin to bread the fish sticks by dipping them one at a time into the flour, then egg, then panko breadcrumbs. Place the breaded fish sticks on a plate or cutting board once breaded.
Heat the cooking oil in a small skillet over medium heat. When the oil is hot enough that a breadcrumb dropped into the pan sizzles strongly as soon as it hits the oil, you're ready to fry the fish sticks.
Fry the fish sticks in batches, making sure not to overcrowd the pan, frying for 2-4 minutes on each side or until the breading is golden brown. Transfer the fried fish sticks to a paper towel-lined plate to drain as you fry the rest. If the oil gets too hot as you fry, remove the pan from the heat to allow it to cool slightly before continuing. Do not let the oil smoke. If needed, add slightly more oil and allow it to fully heat before cooking more fish sticks.
Allow the fish sticks a few minutes to cool slightly before enjoying with your favorite dipping sauce.
*Use your favorite seasoning salt or seasoning blend. See the blog text above the recipe for more seasoning ideas.The sodium content listed does not account for the fact that most of the seasoning salt is discarded with the unused flour and panko after breading the fish sticks.
Thaw about 1 lb. of white fish, then dab with a paper towel to remove excess moisture. I used flounder because that’s what was available, but cod, tilapia, or grouper all work great.
Cut the fish into “sticks” about three inches long and ½-inch wide. If you are using thicker pieces of fish, like a cod, filet the pieces in half to make sure they are not thicker than ½-inch.
Prepare the ingredients for the three layers of the breadcrumb coating. In one bowl, combine ½ cup flour with 1 tsp Tony Chachere’s seasoning (see blog text above for alternate seasoning ideas). In a separate bowl, whisk two large eggs. In a third bowl, combine 1 cup Panko breadcrumbs with 1 tsp Tony Chachere’s seasoning.
Begin breading the fish sticks by first dipping them in the seasoned flour, shaking off the excess, then dipping them into the whisked eggs, and finally into the seasoned breadcrumbs until fully coated. Place the breaded fish sticks on a plate or cutting board.
Add ¼ cup high-heat cooking oil (like canola, vegetable, peanut, light olive oil) to a small skillet and heat over medium. Test the heat of the oil by dropping in a pinch of Panko breadcrumbs. When the breadcrumb sizzle furiously as soon as it hits the oil, it’s ready to fry the fish sticks. Work in small batches, taking care not to overcrowd the pan. Fry the fish sticks for 2-4 minutes on each side, or until golden brown. If the oil becomes too hot, take the pan off the heat for a moment or two before proceeding. If the oil begins to smoke, take it off the heat immediately.
Transfer the fried fish sticks to a paper towel-lined plate to drain as you cook the remaining fish sticks. Let them cool for just a few minutes before serving and enjoying!
These things are SERIOUSLY SO GOOD. I already want to make another batch. 😜
The outside is so crispy and the inside is so moist and flakey. Fish stick PERFECTION!
