Zucchini Salmon Loaf

| 1/8/2018 8:59:00 AM

Blooms and Spoons 

Anyone who has ever grown zucchini knows that it can be a prolific producer, and one of the ways to preserve the harvest for the future is to grate it and freeze it.  I’ve been using up some of this past summer’s zucchini bounty by adding it to chocolate cake, lasagna, potato pancakes – and this recipe for salmon loaf, which is a simple comforting meal you can put together in minutes. 

Zucchini Salmon Loaf


• 2 cans (7.5 ounce) salmon, flaked, drained (low sodium is good)
• 1/2 cup dried bread crumbs or soda cracker crumbs
• 1 egg
• 1/2 cup shredded frozen zucchini, thawed, drained (if you have fresh zucchini, use that!)
• 1/4 cup fresh parsley, chopped
• 1 teaspoon smoked paprika (sweet paprika will work if you don’t have or don't like the flavor of smoked)
• Freshly cracked pepper to taste


1. Preheat oven to 350 degrees Fahrenheit.  Line a loaf pan with parchment paper. 

1/15/2018 7:28:34 AM

Sheryl, great idea with grating and freezing the zucchini. Unfortunately, I don't get to the abundance stage. The vine borer is prevalent in my area and after a harvest of three or maybe four zucchini the plant succumbs to the borer. If I ever get the challenge of defeating the dreaded vine borer accomplished, I'll certainly keep the shredding and freezing in mind. Have a great zucchini salmon loaf day. Nebraska Dave