ZUCCHINI BARS FOR A GROUP

2 cups flour

3/4 cup brown sugar

3/4 cup white sugar

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 cup oil (I use vegetable)

1/2 cup applesauce

2 eggs

1 tsp vanilla

2 cups zucchini, shredded

Mix all together with your electric mixer. Bake in a greased sheet pan (jelly roll pan) at 350 degrees for 15-20 minutes.

Allow to cool completely and frost with cream cheese frosting.

Cream Cheese Frosting

1 lb powdered sugar

8 oz cream cheese softened

½ cup softened butter

Milk to consistency

Cream softened cream cheese and softened butter together, then gradually add in pwd sugar. Whip together for a minute or two, Frost on cooled cake. Serve at room temperature or chilled.

Halve the recipe and cook in a 9x13 for 20-25 minutes.

ZUCCHINI CHOCOLATE CHIP MUFFINS

MIX

1½ cups flour

¾ cup sugar

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

ADD IN

1 egg

½ cup veggie oil

¼ cup milk

1 TBL lemon juice

1 tsp vanilla

FOLD IN

1 cup grated zucchini

½ cup mini chocolate chips

Makes 12

Bake 20-25 minutes on 350 degrees.

MY FAV. ZUCCHINI BREAD

Yield 2 loaves or 24 muffins or 1 loaf & 12 muffins

 

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup choc. Chips

 

1.  Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2.  Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3.  Beat eggs, oil, vanilla, and sugar together in a large bowl.

4.  Add sifted ingredients to the creamed mixture, and beat well.

5.  Stir in zucchini and nuts until well combined.

6.  Pour batter into prepared pans.

7.  Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. If doing muffins, put ¼ cup batter in each muffin cup, bake at 350 for 18-20 minutes.

STUFFED ZUCCHINI BOATS

Boil a small – medium zucchini for 5 minutes

Cool slightly and cut lengthwise.  Scoop out the meat leaving shell in Tact.  Dice the zucchini you scooped out.

 

Brown and drain 1 lb. sausage or hamburger.

 

Add to the same pan:

Diced zucchini meat

1/2 envelope Italian dressing

sm. can drained mushrooms

8oz can tomato sauce and simmer 20-30 minutes to thicken up.  Put mix into zucchini shells.

 

Top with alfredo sauce of your choice and sprinkle with parmesan.

 

Bake 30 minutes at 350 degrees.

LEMON ZUCCHINI BREAD

1 ½ cups shredded zucchini

¾ cup white sugar

1 egg

½ cup vegetable oil

1 ½ cups all purpose flour

½ tsp salt

½ tsp baking soda

¼ tsp baking powder

1 tsp cinnamon

2 tsp lemon zest (sub 2 tsp lemon extract or 4 TBL lemon juice)

OPTIONAL GLAZE

1 cups powdered sugar

Lemon juice added 1 tsp at a time to get desired consistency

Preheat oven to 325 degrees.  Grease an 8”x4” loaf pan.  In a bowl beat together the zucchini, sugar, egg and oil.

In a separate bowl, sift together the flour, salt, baking soda and baking powder.  Stir in the cinnamon and lemon zest.

Stir flour mix into the zucchini mix until just blended.  Pour the batter into the prepared pan.  Bake 45-50 minutes until knife in center comes out clean.

 

Cool 10 minutes before turning out of pan.  Glaze if desired

ZUCCHINI BAKE

2 medium zucchini in 1/4: slices

1 14.5oz can tomato sauce

1 TBL Italian seasoning or oregano

3 cups (12oz) mozzarella

Mix all but 1 cup cheese.  Put in greased 2qt. baking dish.  Top with 1 cup cheese.  Bake at 350 degrees for 30 minutes.

ANGIE GROBERG'S ZUCCHINI CASSEROLE

¼ cup chopped onion

1 cup sour cream

1 pkg stove top

 6 cups thick zucchini

1 can cream of . . . soup

1 cups grated cheddar

1 cube butter, melted

Boil onion and zucchini in water for 5 minutes.  Drain.  Mix soup, sour cream, cheese, salt and pepper to taste.  Add Drained zucchini and cheese to mix.  Combine the stuffing with butter.  Spread ½ the stuffing in a greased 9x13 casserole dish.  Spread with zucchini mix and top with remaining stuffing.  Bake 30 minutes at 350.

LEMON ZUCCHINI COOKIES

1/2 cup granulated sugar

 1/2 cup packed brown sugar
1/2 cup margarine or butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini (can sub carrots for carrot cookies)
1/2 cup chopped nuts (I didn’t use nuts)
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt

LEMON FROSTING (mix the following)

3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 375. Mix sugars, butter and eggs. Stir in remaining ingredients. Drop by rounded teaspoon about 2 inches apart on ungreased cookie sheet. Bake until almost no indention remains when touched (about 8-10 mins.); cool. Frost w/ lemon frosting

CHICKEN PESTO SOUP (CROCK POT)

3 cups chicken stock

1 carrot shredded

2 ribs celery diced

1 TBL dried onion

1 tsp dried oregano

2 tsp minced garlic

½ medium zucchini or eggplant small diced

3 boneless skinless chicken breasts

½ cup pearl barley or long grain brown rice

1 ½ cups room temp milk, cream or half and half

¼ cup grated parmesan

½ cup pesto

1 TBL ranch dressing powder

Put everything in crock except milk, parmesan, pesto and ranch.  Cook on low 6-8 hours until chicken is cooked and barley is soft.

Remove chicken and shred.  Return to crock along with milk, parmesan, pesto and ranch powder.  Cook on high for about 15-20 minutes.  Serve with parmesan sprinkled on top.

Note:  If you like a thicker soup, make a slurry from corn starch and cold water and add in with the milk, parm., pesto and ranch.

BLUEBERRY ZUCCHINI BREAD

3 eggs lightly beaten

1 cup veggie oil

1 TBL vanilla

2 ¼ cup sugar

2 cups grated zucchini (10 ounces)

3 cups flour

1 tsp salt

1 tsp baking powder

¼ tsp baking soda

1 TBL cinnamon

2 cups blueberries (fresh or frozen/thawed)

Grease 4 mini loaf or 2 large loaf pans.

Preheat oven to 350 degrees.

Mix eggs, oil, vanilla and sugar.

Fold in zucchini.

Add in flour, salt, baking powder, baking soda and cinnamon.

Fold in blueberries

Transfer to prepared pans.

Bake mini loaves approx. 50 minutes.  Bake large loaves 1hour and 5 minutes.

You can also make muffins:

2 dozen muffins, bake 30 minutes

8 dozen mini muffins, bake 20 minutes