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.

Zucchini Pizza

We have a Relief Society Activity coming up in August.  So I have been experimenting.  

Zucchini Pizza

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.  

Cinnamon Zucchini Coffee Cake

Cinnamon Zucchini Coffee Cake or muffins
 1 1/3 c. brown sugar

1 1/3 c oil

1 egg 

1 c. buttermilk

1 1/2 t. vanilla

1 t. baking soda

1/4 t. salt

2 1/2 c. flour

1 1/2 c. grated zucchini

1 T. orange or lemon zest

For the Topping:

1 c. sugar

2 t. cinnamon

2 T. butter

2 T. butter

In a large mixing bowl, combine brown sugar and oil, beat well. Beat in the egg and vanilla.  Add the buttermilk, baking soda, vanilla, and salt. Gradually mix in the flour until just combined. Fold in zucchini and orange zest. Set aside.
Prepare the Topping: In a food processor combine: sugar, cinnamon, and butter, pulse until crumbly.

Pour half the batter into a greased 9x13 inch pan. Sprinkle half the cinnamon-sugar topping evenly over it. Add the remaining batter, then finish with the rest of the topping.
Bake at 325 for 45 minutes, or until the cake springs back when gently pressed and a toothpick inserted in the center comes out clean.  If making muffins bake for 20 to 25 minutes.  

Zucchini Chips in the air fryer

It's that time of year.....zucchini everywhere!!!

Zucchini Chips

Slice zucchini in 1/8 inch slices

Kosher salt

Olive oil

granulated garlic or garlic bread seasoning

Lay zucchini slices on a paper towel and sprinkle with kosher salt.  Let sit for about 15 minutes.  Pat dry with a paper towel.

Preheat air fryer to 400 degrees.  Place zucchini on trays of air fryer.  Lightly spray with olive oil and sprinkle with garlic.  Cook for 15 to 20 minutes until golden brown.  Turn the last 5 minutes of cooking.  

Blueberry Zucchini Bread

 It is zucchini time!!!

Blueberry Zucchini Bread

Place in mixer bowl:

2 1/2 c. sugar

4 eggs

1 1/4 c. oil 

1 T. vanilla

3 1/2 c. flour

1/2 t. salt

1/2 t. baking soda

1 t. baking powder

1/2 t. nutmeg

2 t. cinnamon

Beat until just blended, fold in:  

4 c. grated zucchini

4 c. fresh blueberries

1 1/2 c. chopped nuts, optional 

Pour dough into sprayed loaf pans.  

Makes 4 large loafs or 5 medium loafs.  Bake at 350 for 50 to 60 minutes for large loaf or 40 to 50 minutes for medium loaf.  

Best of 2021

 Best of 2021

I am really slow this year but decided I should still do this!!!

Double Chocolate Z Muffins
My revised version........ Double Chocolate Z Muffins........because you must never speak the Z word or they won't eat them......and that would be sad because they eat these like crazy!!!!
Place in mixer bowl:
5 eggs
2/3 c. honey
1 c. oil
1 c. brown sugar
2 t. vanilla
Mix well and add:
2 t. salt
1 t. baking soda
1 t. baking powder
2/3 c. cocoa
3 1/3 c. flour
Mix well and add:
4 c. shredded zucchini (frozen works, but thaw it and drain it) 
2 c. chocolate chips + some more for sprinkling on top
Mix and scoop into lined and sprayed muffin tins. Top each one with an additional sprinkle of chocolate chips.   Makes 36 muffins.  Bake at 350 for 25 minutes.  **
NOTE:  This can be made in loaf pans too:  small loaf = 35 minutes  or  medium loaf = 45 minutes
**Muffins

Smallest = 15 minutes 

Medium 3 ½ papers = 18 to 20 minutes  (Makes 48 to 55 muffins) 

Regular = 20 to 25 minutes

Banana Sour Cream Bread/Muffins
3/4 c. butter, softened 
3 c. sugar 
4 eggs 
5 over-ripe bananas or 15 0z. applesauce
2 c. sour cream 
1 T. vanilla 
2 t. cinnamon 
1/2 t. nutmeg 
1/2 t. cloves 
1/2 t. salt 
1 T. baking soda 
4 1/2 c. flour 
Spray 5 medium sized loaf pans. 
Cream together the butter and sugar. Add the eggs, bananas, sour cream, vanilla and spices. Beat well. Add the salt, baking soda and flour, mixing just until the dry ingredients are combined. 
Pour into sprayed pans. Bake at 300 for 60 minutes.
HINTS:  *  If I don't have enough bananas I use some applesauce (about 1/4 cup per banana)
**medium sized loaves bake 1 hour, larger loaves take about 15 to 20 minutes more 

Muffins = bake at 350
Smallest = 15 minutes 
Medium 3 ½ inch papers = 18 to 20 minutes
Regular = 20 to 25 minutes

Fruit Crisp

2 - 3 c. pie filling (any flavor, blackberry is my favorite) **

Topping

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/4 t. cinnamon

1/8 t. salt

4 T. butter, softened

4 T. sliced almonds

Spray 8 ramekins with cooking spray.  

Spoon the pie filling into each of the ramekins.

Place all of the topping ingredients into mini food processor.  Mix well.

Top each ramekin with some of the topping mixture.

Place the ramekins on a cookie sheet and bake at 375 for 25 minutes.  

Serve with ice cream or whipped cream.  

** If you have fruit but no pie filling you can make your own.

2 - 3 c. fruit

2 - 3 T. sugar

2 - 3 T. flour

Stir together. It's ready to go!

And by all means.....if you don't want to make single servings.....put it in a 9x9 baking dish and it will bake up great!!  It may need to bake 5 to 10 minutes longer. 

Instant Pot Chicken and Dumplings

6 Qt. Instant Pot -

1 T. butter

1 t. olive oil

1 onion, diced

3 stalks celery, diced

1 c. baby carrots

1 c. potatoes, diced

2 large chicken breasts, bite sized pieces

4 c. chicken broth, divided

1 t. granulated garlic

1/2 t. salt

1/2 t. pepper

1/2 t. sage

1 t. garlic and herb seasoning or poultry seasoning

8 jumbo biscuits, cut into 6 pieces each

1 c. cream

1 c. frozen peas

Turn instant pot to SAUTE and add butter, oil, onion, celery.  Stir and saute until tender.

Stir in carrots, potatoes, chicken, 2 c. broth and seasonings.  Cancel Saute setting.  Seal and cook on high pressure for 15 minutes.  Quick Release.  

Open and add remaining 2 c. broth.  Spread biscuit pieces over the top.  Seal and cook on high pressure for 10 minutes.  Quick Release. 

Open and return to the SAUTE setting.   Carefully stir in the cream and peas.  Saute for a few minutes to thicken.  

Instant Pot Turkey Breast

3 lb. turkey breast

1 onion, cut in chunks

2 stalks celery

4 cloves garlic

1 to 2 T. olive oil

1 t. paprika

1 t. pepper

1 t. salt

2 t. Italian seasoning or herb seasoning

1 t. granulated garlic and or onion

1 T. chicken bouillon 

1 to 2 c. water or chicken broth

Place the onion, celery and garlic in the cavity of the turkey and place on a rack in the instant pot breast side up.  Rub oil and seasonings into the turkey breast.  Pour water/broth around the edges.  Seal and pressure for 24 minutes.  (8 minutes per pound = 24 minutes for 3 lbs. ) Natural Release or Quick Release after 10 minutes.  Remove and cover with foil to rest for 10 minutes before slicing.  

If desired you can crisp up the skin by place on a broiler pan in the oven.  Set oven to broil for 440 degrees and watch closely until golden and crispy.  

Gravy leave broth in instant pot on Saute setting.  Add thickening and cook & stir until desired consistency.  

Larger turkey breasts up to 7 pounds I set for 35 minutes and natural release.  Temperature should read 165 degrees on meat thermometer in thickest part of breast.

Dutch Oven Lasagna

2 lbs. hamburger

1 c. water

2 - 26 oz. Spaghetti Sauce

1 t. basil

1 t. oregano

1 large onion, pureed

4 cloves garlic, pureed

16 oz. Lasagna Noodles

3 c. Cottage Cheese

3 c. Mozzarella Cheese, grated 

3 c. Cheddar Cheese, grated

1/2 c. Parmesan Cheese

Brown Hamburger in large cast iron skillet.  Add water, sauce, seasonings, onion and garlic and simmer for 10 to 15 minutes.  Place 1/4 of sauce in bottom of sprayed 12 inch deep dutch oven.  Then a layer of uncooked Lasagna Noodles.  Then 1/3 of cottage cheese.  Then 1/4 of grated cheeses.  Repeat layers 2 more times and then pour remaining sauce over the top, sprinkle with remaining cheese and then sprinkle with parmesan cheese.  Gently pour about 1/2 c. water over the top to steam the noodles.  Put on lid.  

Place dutch oven over 12 coals with 24 coals on top.  Bake 60 minutes.  Check for doneness, bake longer if needed.  Remove from coals and let rest for about 10 minutes.  Serve 

I have also baked this in an oven at 350 for 60 minutes, or in a crock pot on low for 3 hours.  

Serve with garlic bread, green beans and wedge salad.  

Pina Colada Zucchini Bread

Here is my newest revised zucchini recipe. It is super moist and delicious!

Pina Colada Zucchini Bread
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).

Baked Zucchini Fries

Planted my Zucchini today.....saving this recipe here to try when it is ready!!

Baked Zucchini Fries
1 lb of zucchini, diced into fry sticks
1/4 c. flour
2 eggs
Italian style Panko bread crumbs
Grated Parmesean cheese (not the shredded kind)
salt and pepper to taste or seasoning salt

Place zucchini sticks in bag with flour and shake.  Beat to eggs and set aside.  In a pie plate mix together the panko and parmesean.  Remove fries from the bag and dip in the egg and then the crumb mixture and then place on a foil lined cookie sheet that has been sprayed.  Sprinkle season salt. 
Bake at 425 for 12 minutes on each side. 

Banana Zucchini Bread

BANANA ZUCCHINI BREAD

A great banana bread recipe baked with a cinnamon sugar topping!  I like to triple this recipe and fill up the oven!!

3/4 c. sugar
1/2 c. oil or butter
1 medium overripe banana
2 eggs
1/2 c. sour milk (add 1 T. vinegar or lemon juice or buttermilk)
1 t. vanilla
1/4 t. salt
1 t. baking soda
1 t. cinnamon
2 c. all purpose flour
1 c. shredded zucchini

Beat together:  sugar  & oil. Add banana, eggs, milk, & vanilla and mix well.  Add salt, cinnamon, baking soda and flour, mix until slightly lumpy.
Stir in zucchini. Pour into sprayed loaf pan.  Sprinkle batter with additional sugar & cinnamon (about 1/4 c. total)
Bake at 350 for 35-50 minutes until done.
Cool 10 minutes before removing loaf from pan.

** I started adding 1/2 t. cloves and 1/2 t. nutmeg and it is even better!!

***a double batch makes 3 medium and 3 small loaves.....makes great muffins too!! 

Muffins bake for 30 minutes.

Zucchini & Corn

This past weekend we went to the Kona Grill for dinner to use a gift card we were given.  They serve seasonal vegetables and we sure enjoyed their Sauted Zucchini & Corn.  So yesterday I figured out my own version.  Steve loves it....maybe you will too?!  

Sauted Zucchini and Corn

Place a tablespoon of butter in large shallow pan.

Stir in 2 or 3 finely diced small zucchini and 2 or 3 cups of corn (fresh or frozen).

When mostly cooked stir in 1 cup of bacon pieces. 

Season with salt & pepper.

Blueberry Zucchini Squares

Gearing up for zucchini season....It will soon be here!

Blueberry Zucchini Squares
2 c. shredded zucchini (do not pack)
1/2 c. buttermilk
1 T. grated lemon peel
1/4 c. lemon juice
1 c. butter, softened
2-1/2 c. sugar
2 eggs
3-1/4 c. plus 2 T. flour, divided
1 t. baking soda
1/2 t. salt
2 c. fresh or frozen blueberries
GLAZE:
2 c. powdered sugar
1/4 c. buttermilk
1 T. grated lemon peel
1 T. lemon juice
1/8 t. salt

In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.

Transfer batter to sprayed 15x10x1inch baking pan, spreading evenly (pan will be full). Bake at 350 for 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set. 

Double Chocolate Z Muffins

My version........ Double Chocolate Z Muffins........because you must never speak the Z word or they won't eat them......and that would be sad because they eat these like crazy!!!!
Place in mixer bowl:
5 eggs
2/3 c. honey
1 c. oil
1 c. brown sugar
2 t. vanilla
Mix well and add:
2 t. salt
1 t. baking soda
1 t. baking powder
2/3 c. cocoa
3 1/3 c. flour
Mix well and add:
4 c. shredded zucchini
2 c. chocolate chips + some more for sprinkling on top
Mix and scoop into lined and sprayed muffin tins. Top each one with an additional sprinkle of chocolate chips.   Makes 36 regular sized muffins.  Bake at 350 for 25 minutes.

This can be made in loaf pans too:
small loaf = 35 minutes
medium loaf = 45 minutes

Smallest mini muffins = bake 15 minutes

3 1/2inch mini = bake 18 to 20 minutes

Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies
1 cup all-purpose flour or white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons coconut oil, melted and cooled to room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
1/2 cup sweetened coconut flakes
3/4 cup semisweet chocolate chips
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto sprayed baking sheet. Bake at 350 for 10-12 minutes or until cookies are slightly golden around the edges. Remove cookies from pans; cool completely on wire racks.

Zucchini Breads & Cupcakes

Glazed Lemon Zucchini Bread

2 cups cake flour OR 1 3/4 c. flour +1/4 c. corn starch
½ t. salt
2 t. baking powder
2 eggs
½ c. canola oil
1⅓ c. sugar
2 T. lemon juice (I did juice & zest of one lemon)
½ c. buttermilk
1 c. grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 T. lemon juice

Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Small pans = bake 30 to 35 minutes.

Double Chocolate Zucchini Bread

2 large eggs
1/3 c. honey
1/2 c. vegetable oil
1/2 c. brown sugar
1 t. vanilla

1 t. salt
1/2 t. baking soda
1/2 t. baking powder
1/3 c. cocoa
1 2/3 c. flour

2 c. shredded, unpeeled zucchini (I peeled it)

1 c. chocolate chips
Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan.
Bake the bread for 65 to 75 minutes.
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
Yield: one 8 1/2" x 4 1/2" large loaf.    Bake small pan =35 minutes    medium = 40 minutes
muffins = 25 minutes
A double batch made 1 small & 5 medium loaves OR 36 muffins  OR 24 muffins and 2 small loaves.

My version........ Double Chocolate Z Muffins
Place in mixer bowl:
5 eggs
2/3 c. honey
1 c. oil
1 c. brown sugar
2 t. vanilla
Mix well and add:
2 t. salt
1 t. baking soda
1 t. baking powder
2/3 c. cocoa
3 1/3 c. flour
Mix well and add:
4 c. shredded zucchini
2 c. chocolate chips
Mix and scoop into lined and sprayed muffin tins.  Makes 36 muffins.  Bake at 350 for 25 minutes.  Mini muffins bake for 18 minutes.


Zucchini Cupcakes
1-1/4 c. butter, softened
1-1/2 c. sugar
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
3/4 c. baking cocoa
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. plain yogurt
1 c. grated zucchini
1 c. grated carrots
1 can (16 ounces) chocolate frosting
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 21 cupcakes.

Sweet Breads......

Another old Relief Society Handout that I thought worth saving.....

COCONUT BREAD
Mix together:
1 c. oil
4 beaten eggs
2 c. sugar
2 t. coconut flavoring
Sift together:
3 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
Mix these 2 mixtures together while slowing adding:
1 c. buttermilk
Stir in:
1 c. coconut
Pour into 2 sprayed one pound loaf pans.  Bake at 350 for 1 hour.  DO NOT REMOVE FROM PAN, Glaze immediately upon removing from oven.  Cool for 4 hours in the pan and then remove.
GLAZE
1 c. sugar
2 T. butter
1/2 c. water
Boil for 5 minutes.  Add 1 t. coconut flavoring.  Pour over bread as soon as it comes out of the oven.

PUMPKIN BREAD
Cream together:
3 c. sugar
1 c. oil
Add:
4 eggs
1 lb. can pumpkin
Mix well.
Sift together:
3 1/2 c. flour
2 t. soda
2 t. salt
1 t. baking powder
1 t. nutmeg
1 t. allspice
1 t. cinnamon
1/2 t. cloves
Add dry ingredients to mixture alternately with 2/3 c. water.
Pour into 2 sprayed bread pans.  Bake at 350 for 1 1/2 hours.  Cool 10 minutes and remove from pans to finish cooling.

BERRY BANANA WALNUT BREAD
Mix together:
1 1/2 c. flour
3/4 t. cinnamon
1/2 t. soda
1/4 t. nutmeg
2 eggs, beaten
3/4 c. mashed raspberries or strawberries
1/2 c. mashed banana
1/4 c. oil
1 1/2 t. finely grated orange peel
1 c. chopped walnuts
Pour into sprayed 9 x 5 x 3 baking pan.  Bake at 350 for 60 to 70 minutes.

ZUCCHINI BREAD
Mix together:
3 eggs
2 c. sugar
1/4 t. vanilla
1 t. salt
1 T. cinnamon
1/2 c. nuts
1 c. oil
2 cups grated zucchini
3 c. flour
2 t. soda
1/4 t. baking powder
Bake at 375 for 1 hour.

BANANA NUT BREAD
Sift together and set aside:
4 c. flour
1 t. baking powder
1 t. soda
1/2 t. salt
Cream together:
1/2 c. shortening
1 1/2 c. sugar
Beat 2 eggs until light and fluffy and add to creamed mixture.
Beat in 1 1/2 c. mashed bananas.
Add dry ingredients alternating with 1/3 c. buttermilk.
Add 1 c. broken walnuts
Pour into 2 sprayed loaf pans.  Bake at 350 for 1 hour.

Zucchini-Oat Chocolate Chip Cookies

Zucchini-Oat Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
1 cup quick oats
3/4 cup chopped pecans or walnuts
1 2/3 cups semi-sweet chocolate chips

In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips.  Shape dough into balls, 2 Tbsp each, on sprayed baking sheets.  Bake at 350 for 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Makes about 2 dozen.

Recipe Source: adapted with slight changes from Nestle

Chocolate Zucchini Cake.....with Brown Sugar Streusel

Chocolate Zucchini Cake with Brown Sugar Streusel
Cake:
• 1/2 c. butter (can substitute applesauce)
• 1/3 c. coconut oil (can substitute canola or vegetable oil)
• 1 3/4 c. granulated sugar
• 2 large eggs
• 1 t. vanilla extract
• 1/2 c. buttermilk 
• 2 c. all-purpose flour
• 1/2 c. cocoa powder
• 1/2 t. baking powder
• 1 t. baking soda
• 1/2 t. ground cinnamon
• 1/2 t. salt
• 2 c. shredded zucchini
Topping:
• 1/2 c. sliced almonds
• 1 c. chocolate chips
• 1/4 c. packed light brown sugar

1. Preheat the oven to 325 degrees F. Spray a 9X13-inch pan with cooking spray and set aside.
2. In a large bowl with an electric mixer (handheld or stand mixer), cream together the butter, oil and sugar. Add the eggs and vanilla and mix well. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Add 1/3 of the dry ingredients to the batter and mix. Add 1/2 of the buttermilk; mix. Add another 1/3 of the flour mixture and mix until combined. Add the remaining buttermilk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.
3. Spread the batter in the prepared pan. Sprinkle with the almonds and chocolate chips. Sprinkle the brown sugar on top of everything.
4. Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).
5. Let cool completely before serving. This cake tastes best at room temperature (and is great the next day, too!).

Source:  http://www.melskitchencafe.com/2013/09/chocolate-zucchini-cake-with-brown-sugar-streusel.html

LeOni's Zucchini Brownies

I had these last night at a Relief Society Activity....they were yummy!!  The ladies at my table did not believe me when I told them there was zucchini in them.  This recipe came from LeOni Winegar.  

LeOni's Zucchini Brownies

Beat together first 4 ingredients

1/3 cup butter

2 cups sugar

4 TBSP dehydrated egg

2 tsp vanilla

Then add remaining ingredients without over-mixing(just until moistened)

2/3 cup wheat flour and 2/3 cup white flour

1/2 tsp. salt

1 tsp baking powder

7 TBSP baking cocoa

1 medium sized zucchini peeled and grated(2-3 cups).  Squeeze out extra liquid.  Cook in greased 9x13 pan at 350* for 40 min.  Remove from oven and quickly arrange {large} marshmallows on top and return to oven for 5 more min.

Fudge topping:

Stir 1/2 cup firmly packed brown sugar

2 TBSP cocoa

1/4 cup water in saucepan over med. heat to boiling stirring constantly.  Boil 2 min. Remove from heat.  Add 3 TBSP butter, 1 tsp vanilla, and 1 1/2 cup powdered sugar.  Beat until smooth.  While still hot drizzle on top of marshmallows.

Zucchini FUN....

FOR FUN!!!!  Did you know; zucchini is technically a fruit because it contains seeds.  It is treated as a vegetable in the culinary world and is very versatile.  Zucchini used alone doesn't have much taste but when used in breads, stir fry, casseroles, cookies, brownies, it adds moisture and takes on different tastes.  Zucchini is high in nutrition and low in fat.

You can grate zucchini and freeze it to use all year .  When you are ready to use it thaw it and drain it in a colander and use it just like it was fresh. 

What to do with all that Zucchini !!???   Here are a couple zucchini recipes you might want to try.

Zucchini Stroganoff  (aka: Homemade Hamburger Helper – my grandkids don’t even know there is zucchini in it and they love it)

1 lb. Hamburger

1 small onion, grated or diced

Salt & Pepper

1 can Cream of Chicken Soup

1 can milk

2 c. uncooked egg noodles

2 c. grated zucchini

1 T. fresh basil, chopped

½ c. sour cream or cream cheese (optional)

Brown hamburger & onion,  season with salt & pepper.  Stir in soup & milk.  Add noodles & zucchini; cover, simmer for 10 minutes.  Stir. Cover & simmer 10 more minutes.  Stir in basil & sour cream or cream cheese if desired.  Serve. 

Zucchini Brownies

2 c. peeled, grated zucchini
2 c. flour
1 1/4 c. sugar
1/3 c. cocoa
1 t. salt
1 1/2 t. soda
1/2 c. oil
2 eggs
2 t. vanilla

Stir together and spread in greased 9x13 pan.  Bake 25 to 30 minutes at 350.
I have found if I really want to make these yummy I frost them with chocolate frosting or sprinkle with powdered sugar. 

Crispy Zucchini Rounds

1 small zucchini, sliced

1/2 packet of crushed crackers, any kind

1egg, beaten
salt & pepper

Dip zucchini slices in egg and then in crushed crackers on both sides.  Place close together on sprayed cookie sheet and sprinkle lightly with salt and pepper.  Bake at 400 for 30 minutes turning after 15 minutes.  Serve as a side dish, or as an appetizer with ranch dressing for dipping.  

Zucchini Crisp

8 c. zucchini, peeled, seeded & sliced like an apple

3/4 c. lemon juice
3/4 c. sugar
2 t. cinnamon
1 t. nutmeg
Topping:
1 1/3 c. brown sugar
1 c. old fashioned oats (or Quick Oats)
1 c. flour
2/3 c. butter (I melted it)

Combine together; zucchini, lemon juice, sugar, cinnamon & nutmeg. Mix well. Pour into a 9 x 13 baking dish. Mix together; brown sugar, oats & flour. Cut in the butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375 for 45 to 50 minutes. I put it in 2 pie dishes instead of a 9x13. I served it warm (10 seconds in the microwave) with ice cream.

Oven Baked Frittata 

1 c. Bisquick
1 c. grated zucchini
1 small onion, grated
1/2 c. oil
1 c. grated cheese
1/2 t. salt
1/8 t. pepper
4 eggs

Combine all ingredients, except the eggs, and mix well. Beat the eggs until fluffy. Stir the eggs into the other ingredients.  Pour into a sprayed casserole dish.  Bake at 350 for 30 to 40 minutes, until the center is cooked and the top is golden brown. Serve warm with catsup, salsa or just plain. 

Zucchini Fruit Snacks

Zucchini Fruit Snacks
4 c. zucchini;peeled, seeded, diced into 3/8 x 1 inch pieces
3 c. water
1 1/2 c. sugar
2 packages unsweetened Kool-Aid
Prepare zucchini pieces and set aside.
Heat water, sugar and drink mix over high heat.
Add the zucchini as soon as the sugar is dissolved and bring to a full boil. Reduce heat and simmer covered for 30 minutes.
Drain thoroughly reserving cooking liquid and allow to cool in the strainer for ten minutes.
Dump zucchini out onto dehydrator trays or plastic wrap lined cookie sheets and let dehydrate.
Store in ziplock bags in a cool place.

The next batch of zucchini can be cooked in the left-over cooking liquid with the same favor and texture.

Drying In A Dehydrator:
Dry snacks for about a day, being sure to rotate trays. Snacks are done with they’re still soft and pliable, but dry to the touch with a matte finish.

Drying In The Oven:
Line sheets with plastic wrap, but do not spray with cooking spray.(I used wax paper in this picture and it stuck horribly and discolored during the drying. Plastic wrap has worked beautifully on all of the batches since then).
Set your oven between 140 – 170 degrees.  If your oven won’t go below 200 degrees, prop the door open with a hand towel and keep the temperature down a bit.
The drying time in the oven, as well as with the dehydrator, will vary depending on the piece sizes and humidity. I placed the batch below in the middle rack of the oven at 170 degrees right after lunch. I turned the oven off around 11 pm when I went to bed and kept the door closed all night.
In the morning they were almost done, so I scraped all the pieces together with a spatula to move them around, spread them back out and finished them in the oven at 170 degrees for about another 40 minutes. Again, drying times will vary.

Source:  http://choosetothrive.blogspot.com/2010/09/i-just-made-killer-fruit-snacks-out-of.html