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Zucchini Bread
3 eggs
1 cup oil
2 cups sugar
2 cups peeled and grated zucchini
3 tsp. vanilla
2 tsp. cinnamon
1/2 cup nuts
3 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
Stir together eggs, oil, sugar, zucchini. Sift together flour,
soda, salt, cinnamon, and baking powder. Add to zucchini mixture.
Stir in vanilla and nuts. Bake at 325 degrees for 1 hour. May
need 15 minutes more. Cool completely before freezing. Makes 2
loaves.
Chocolate Chip Zucchini Bread
2 cups grated zucchini
3 eggs
1 cup applesauce
2 cups sugar
1/2 cup vegetable oil
3 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups flour
6 ounces chocolate chips
1/2 cup cocoa
Grease and flour two loaf pans. Stir together zucchini, eggs,
applesauce, sugar, and vegetable oil. Add the rest of the
ingredients. Divide batter between the loaf pans. Bake at 350
degrees for 45 minutes. Reduce temperature to 300 degrees and
bake an additional 15 minutes. Makes 2 loaves.
Pineapple Zucchini Bread
3 eggs
1 teaspoon baking soda
1 cup vegetable oil
1/4 teaspoon baking powder
2 cups sugar
1 teaspoon salt
2 teaspoons vanilla
3 cups flour
2 cups zucchini, grated
3 teaspoons cinnamon
1 1/2 cups chopped walnuts (optional)
1 8-ounce can pineapple, drained
Preheat oven to 350 degrees. In a large bowl, beat eggs until
frothy. Stir in oil, sugar, vanilla, and zucchini. Add baking
soda, baking powder, salt, and flour. Add nuts and pineapple.
Pour into two greased and floured loaf pans. Bake for 1 hour.
Zucchini Cheddar Bread
1 c. chopped onions
1/4 c. butter
2 1/2 c. Bisquick
1 tbsp. fresh parsley, chopped
1/2 tsp. thyme
1/2 tsp. basil
3 eggs
1/4 c. milk
1 c. grated cheese
1 1/2 c. to 2 c. shredded zucchini
Saute onions in butter. Cool a little and then add remaining
ingredients. Pour into an 8x8-in. baking pan and bake at 400
degrees for 40 minutes.
Rachel Paxton is a freelance writer and mom of four. Download her
free booklet of zucchini recipes from
http://www.creativehomemaking.com/download.shtml. For
recipes, tips to organize your home, home decorating, crafts,
holiday hints, and more, visit Creative Homemaking at
http://www.creativehomemaking.com.
Main Dish Zucchini Recipes
by Rachel Paxton - rachel@creativehomemaking.com
With summer coming to an end, you probably have an overabundance
of zucchini from your garden that you are trying to find recipes
for. Or maybe you know someone who is trying to find homes for
all of their excess zucchini! You'd be amazed at all the meals
you can create with zucchini. Here are just a few ideas.
Stuffed Zucchini
5 medium zucchini
1/4 brown rice, uncooked
1/2 c. boiling water
1 small onion, chopped finely
1 clove garlic, minced
1/2 c. parsley, chopped finely
1/4 c. olive oil
1/2 c. bread crumbs
1 lemon
1 egg, separated
1 c. mushrooms, chopped finely (optional)
1/2 c. cheddar cheese, grated
Salt and pepper
Hollow out zucchini with a spoon. After scooping out zucchini,
chop remaining insides into small pieces. In a medium-sized
saucepan, cook rice with water, onion, garlic, salt, pepper, and
oil for about 15 minutes. Add chopped zucchini and cook 5 more
minutes. Add bread crumbs, parsley, juice from the lemon, the egg
white, mushrooms, and cheese. Preheat oven to 350 degrees. Place
filling into zucchini shells. Arrange the zucchini in a baking
dish. Spread extra filling around the shells in the bottom of the
pan. Cover with foil and bake about 40 minutes.
Zucchini & Rice Casserole
3 tbsp. olive oil
5 or 6 fresh basil leaves, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 c. brown rice, cooked
2 medium zucchini, sliced
1/4 c. bread crumbs
4 oz. monterey jack cheese, grated
Salt and pepper
Preheat oven to 375 degrees. In a medium-sized bowl, combine
olive oil, salt, pepper, basil, and garlic. Spread the rice in
the bottom of a 13x9x2-inch baking dish. Arrange half of the
zucchini on top of the rice. Sprinkle with bread crumbs and
cheese. Spoon some of the sauce on next. Sprinkle with the
chopped onion. Add a layer of the remaining zucchini slices. Top
with remaining sauce. Bake, uncovered, until vegetables are
tender (about 1 1/2 hours).
Zucchini Pancakes
3 c. zucchini, grated
2 eggs
3 tbsp. flour
1/4 c. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter
In a medium-sized bowl, mix together zucchini and salt. Let stand
about 45 minutes. Squeeze excess moisture from zucchini. In
another bowl, beat eggs well. Add zucchini, flour, cheese, and
pepper; mix well. In a large skillet, melt some butter. Fry
tablespoonfuls of the zucchini mixture until lightly browned,
turning once. Makes about 12 pancakes.
Zucchini & Cheese Enchiladas
2 medium zucchini, grated
1 c. ricotta or cottage cheese
1 small onion, chopped
2 cloves garlic, minced
1 c. mushrooms (optional)
2 c. cheddar cheese, grated
1 (26-oz.) jar pasta or spaghetti sauce
8 flour tortillas
Preheat oven to 350 degrees. In a medium-sized bowl, combine
zucchini, cottage cheese, onion, garlic, mushrooms, and 1 c. of
cheddar cheese. Pour half of the pasta sauce into the bottom of a
13x9x2-inch baking dish. Spoon zucchini mixture into each of the
flour tortillas. Roll each tortilla and place seam-side down in
the baking pan. Sprinkle remaining zucchini mixture (if any) on
top. Pour the remaining pasta sauce on top and sprinkle with
remaining cheese. Bake for 30 minutes.
Rachel Paxton is a freelance writer and mom of four. Download her
free booklet of zucchini recipes from
http://www.creativehomemaking.com/download.shtml. For
recipes, tips to organize your home, home decorating, crafts,
holiday hints, and more, visit Creative Homemaking at
http://www.creativehomemaking.com
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