Zucchini Recipe Exchange

We missed Marie McCowan in our lovely photo. A fun evening!  Thanks to all who came.

Chocolate Chip Zucchini Muffins          Linda Murray

2 c. flour

1 t. cinnamon

1 t. baking powder

1 t. salt

1/2 t. baking soda

1/4 t. nutmeg

1/2 c. sugar

1/2 c. brown sugar

1/2 c. oil

1/2 c. sour cream, room temperature

2 t. vanilla

2 eggs, room temperature

2 c. grated zucchini

3/4 c. semi-sweet chocolate chips

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

In a large bowl, whisk together the sugar, brown sugar, oil, sour cream, vanilla and eggs.  Use a rubber spatula to fold in the zucchini.  Add the flour mixture, and the chocolate chips.  Stir until just combined.  

Fill lined muffin cups with 1/3 c. batter.  top each muffin with a few extra chocolate chips, if desired.  

Bake at 375 for 20 to 25 minutes.  Makes 12 muffins.

Butterscotch Zucchini Bars         Lori Gurney

1 c. butter

1 3/4 c. brown sugar

1 t. vanilla

2 c. flour

1 t. baking powder

14 t. salt

1 1/2 c. grated zucchini

1 1/2 c. butterscotch morsels

In a large mixer bowl add the butter and brown sugar.  Cream together, until light and fluffy

Add the eggs and vanilla and mix until fully combines, 

Add the flour, baking powder and salt , mix until just combined.

Add the zucchini and mix on low.  It should be a runny mixture.  If it appears dry, let it sit for 5 minutes.  

Stir in 1 c. of butterscotch morsels.  Pour batter into a sprayed 9x13 pan.  Top with remaining butterscotch morsels.  Bake at 350 for 40 minutes, check for doneness with a toothpick.  

Pina Colada Zucchini Bread           Karla Kimball 
4 c. flour    

3 c. sugar

2 t. baking powder

1-1/2 t. salt

1 t. baking soda

4 eggs

1 1/2 c. canola oil

1 t. each coconut, butter and vanilla extracts

3 c. shredded zucchini

1 c. coconut

20 oz. pineapple, drained & pureed (save juice for frosting)

1/2 c. slivered almonds (I prefer 1 c. sliced almonds)

Frosting:

2 c. powdered sugar

¼ c. pineapple juice

Spray the bottoms of 3, 8x4-in. loaf pans and line with waxed paper and spray the paper; set aside.

Place in mixer bowl and mix: flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Mix into dry ingredients just until moistened. Fold in the zucchini, coconut, pineapple and almonds.

Pour into prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Stir together the frosting ingredients. Drizzle or spread over the top of the loaves.

**1 batch makes 5 medium loaves (bake 45 to 50 minutes)  and 1 small loaf (bake 35 to 40 minutes.

For muffins:  1 batch makes 24 regular sized muffins (baked 25 minutes) + 33 small sized muffins (baked for 20 minutes).  

1 batch makes 2 large loaves (Baked for 45 to 55 minutes) + 2 small loaves  (baked for 35 to 40 minutes).

 Zucchini Pizza        Karla Kimball
4 c. shredded zucchini
1/2 t. salt
1 1/2 c. flour or almond flour (for gluten free)
4 eggs, beaten
1 t. granulated garlic
1 t. Italian Seasoning
1/4 t. salt
1/8 t. pepper
Place zucchini in a bowl with 1/2 t. salt.  Let sit for 30 minutes, to lift the water out of the zucchini so the crust will not be mushy.  Then drain in a colander and press out as much liquid as you can.
Place flour in a mixing bowl.  Stir in the zucchini, eggs and seasonings.  This will make a batter, if too runny add a little more flour.  
Place parchment paper on a pizza stone and spray parchment paper with cooking oil.  
Form batter on parchment paper into a 10 inch circle and spray the top of the batter with more cooking oil.  Bake at 450 for 15 minutes.  This recipe makes 2 - 10 inch pizzas.  

Pizza Sauce (enough for 2 pizzas)
8 oz. tomato sauce
1 t. granulated garlic
1 t. pizza seasoning
1 t. brown sugar or regular sugar
1/4 t. salt
1/8 t. pepper

Toppings (or whatever you like)
Layer the following:
grated cheese
diced ham
diced onion
diced bell peppers
another layer of grated cheese 
Sprinkle with Italian Seasoning
Bake at 450 for 7 to 10 minutes more, until the cheese melts.  After baking add some sliced tomatoes, if desired.  
This crust freezes well.  Take it out of the freezer and add sauce and toppings and bake as directed above.  No need to thaw it before adding sauce and toppings.  
For breakfast pizza top with scrambled eggs, bacon and grated cheese, or whatever you like.