Stuck with Zucchini??

ZUCCHINI BREAD
Preheat oven to 325 F. Grease and flour 2 loaf pans.
  • 3 Eggs
  • 2 Cups Sugar
  • 2 Tsp. Vanilla
  • I Tsp. Soda
  • 1 Tsp. Salt
  • 1 Cup Cooking Oil
  • 2 Cups Grated Zucchini
  • 3 Cups Flour
  • 1/2 Tsp. Baking Powder
  • 1 Tsp. Cinnamon
  • 1/2 Cup Chopped Walnuts
  • Mix together and bake for one hour. This freezes well.

    ZUCCHINI BROWNIES
  • 1/2 C. oil
  • 2 eggs
  • 1 tsp. vanilla
  • 1/3 tsp. baking powder
  • ½ tsp. baking soda
  • 1/3 tsp. cinnamon
  • 1¾c. sugar
  • 1/2 C. margarine
  • 2 1/2 C. flour
  • 4 Tbsp. cocoa
  • ½ c. nuts
  • 2 C. zucchini, shredded
  • 1/2 C. chocolate chips
  • Mix all ingredients together, except chocolate chips. Put into 9x13 inch pan, greased and floured. Sprinkle chocolate chips on top. Bake at 350o for 45-50 minutes.

    ZUCCHINI CAKE
  • I pkg. yellow cake mix
  • 1 pkg. instant vanilla pudding
  • 4 eggs
  • ¼ c. oil
  • 1/2 tsp. cinnamon
  • 3 C. grated zucchini
  • 1/2 tsp. salt
  • 1 C. chopped nuts
  • Combine all ingredients in mixer bowl and blend. Beat at medium speed for 4 minutes. Pour into greased and floured 10 inch tube pan and bake at 350F for 50-55 minutes. Cool in pan for 15 minutes. Can use this same recipe for carrot pineapple cake by substituting zucchini for 3 cups grated carrots, decrease cinnamon to 1 teaspoon and nuts to 1/2 cup and add 1 can (8 ounce) crushed, drained pineapple.

    HERB STUFFED ZUCCHINI
  • 2 qt. baking dish 350 degrees 30 minutes
  • 1 large zucchini (1 1/4 lb.)
  • Boiling water
  • salt
  • 2 tbsp. butter or margarine
  • 1/2 C chopped onion
  • 1/2 lb. mushrooms, chopped
  • 1 pkg. (10 oz.) frozen chopped
  • spinach thawed, drained
  • 1/2 tsp. dried oregano leaves
  • Dash of pepper
  • 3/4 C grated fresh bread crumbs
  • 1/2 C grated cheddar cheese
  • 2 Italian plum tomatoes
  • 1/2 tsp. dried marjoram
  • Wash zucchini; cut off tip and stem. Cut in half lengthwise. In large skillet put the halves of zucchini and add small amount of boiling water with 1/2 tsp. salt. Cook, covered, for 5 minutes or until tender. Drain well; cool; scoop out seeds. In medium skillet saute onions and mushrooms in 2 tbsp. butter. Stir and cook 5 minutes. Remove from heat. Drain spinach. Add to onion-mushroom skillet. Add marjoram, oregano, 1/4 tsp. salt and pepper. Stir over low heat about 3 minutes. Add bread crumbs, mix well. Spoon mixture into zucchini shells, mounding high. Sprinkle with cheese. Cut tomatoes in half, Arrange tomato halves, rounded side up, on filling. Place in buttered baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 5 minutes longer, or until cheese is melted.

    ZUCCHINI CAKES
  • I C vegetable oil
  • 3 C shredded zucchini
  • 1 small onion, chopped
  • 1 egg slightly beaten
  • 1 C Bisquick
  • 1/2 C shredded Cheddar cheese
  • 1 tsp. salt
  • In large skillet heat 1/2" oil to sizzling stage. Mix all ingredients in large bowl and drop by rounded tablespoonful into hot oil. Fry until golden brown. This is a nice substitute for potatoes. Can be frozen and reheated in microwave.

    CHOCOLATE ZUCCHINI CAKE

    (two 9-inch round layers or one 10~inch tube cake) An unusual zucchini cake, slightly spicy and lightly flavored with chocolate and orange.(from Fanny Farmer's Baking Book

  • 12 tablespoons (1 1/2 sticks or 3/4 cup) butter, or 3/4 cup vegetable shortening
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon grated orange zest
  • 2 cups grated raw zucchini
  • 2 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup milk
  • 1 cup chopped walnuts Preheat the oven to 3500F. Grease and flour two 9-inch round pans or a 10-inch tube pan. Cream the butter or shortening and slowly add the sugar beating until smooth. Beat in the eggs and mix thoroughly. Stir in the vanilla, orange zest, and grated zucchini, and blend well. (Batter may look curdled at this point. It will smooth out later.~ Stir together the flour, cocoa, baking powder, baking soda, salt, and cinnamon, and sift onto a piece of waxed paper. Add the sifted dry ingredients to the zucchini mixture along with the milk, and beat until thoroughly mixed. Stir in the walnuts. Pour the batter into the prepared pan or pans. Bake layer cakes for 35 to 40 minutes, the tube cake for about an hour, or until a toothpick or broom straw inserted in the center of the cake comes out clean. Remove from the oven and let layer cakes cool in the pans for about 5 minutes, the tube cake for about 15 minutes, before turning out onto a rack to cool completely. Frost with Coffee Frosting. [Coffee Frosting (add 2 tbsp powdered instant coffee to a boiled 7-minute frosting recipe)]
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