Wednesday, September 19, 2012

Tis the Season for Zucchini


With Zucchini growing like crazy, I thought I'd repost some of our favorite zucchini recipes.
Zucchini Bread4 C grated Zucchini
3 C flour
2 C sugar
1-1/4 C oil
4 eggs
1 T + 1 tsp vanilla
1 T cinnamon
1-1/2 teas salt
1-1/2 teas soda
1-1/2 teas baking powder
1 C chocolate chips

Mix all ingredients together. Pour into a greased and floured bundt pan, and Bake 350 for 1 hour.
2 c. sugar
3 eggs
2 T. vanilla
2 c. zucchini, peeled, grated
1 smashed banana
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
½ tsp. baking powder
1 tsp. salt
½ c. flour
½ c. sugar
¼ c. butter
½ tsp. cinnamon

Mix together the oil and sugar. Add eggs one at a time beating after each addition. Add vanilla, grated zucchini and smashed banana. Sift together the flour, cinnamon, soda, baking powder and salt. Combine the dry ingredients with the wet ingredients gently until the mixture is just moist. Do not over mix. Fill cupcake cups ¾ full. Sprinkle streusel on top. Bake in a 375 oven for 20-25 min.
1/2 cup butter
1/2 cup oil
2 eggs
1-1/2 cups sugar
2-1/2 cups flour
4 Tbs cocoa powder
1 tsp salt
1 tsp baking soda
2 cups grated zucchini
1/2 bag chocolate chips
Mix together all ingredients except zucchini and chocolate chips. Fold in zucchini. Pour into a greased 9 x 13 in baking dish. Top with chocolate chips. Bake at 325 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.


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