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recipelink.com Chat Room Recipe Swap
07-06-2000 – 11 Dessert Recipes Using Zucchini
Victoria__Pa (02:41:22) : SOFT ZUCCHINI COOKIES
1/2 c. shortening
1/2 c. sugar
1 c. brown sugar
2 eggs, beaten
3 c. peeled,coarsely grated zucchini
2 1/2 c. flour
2 c. quick cooking oatmeal
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1 c. nuts,chopped
1 c. raisins or dried cranberries
Cream shortening,sugars & eggs til fluffy: stir in zucchini. Add dry ingredients and mix well. Stir in nuts and raisins til blended. Drop by spoonfuls onto greased cookie sheets about 2" apart. Bake at 375 for 12-15 min.
recipelink.com (12:22:39) : Lemon Zucchini Bars
1/2 c brown sugar -- packed
1/4 c cooking oil
2 eggs
1 tsp lemon peel -- grated
2 tbsp lemon juice
1 c flour
1/2 tsp baking soda
1/4 tsp salt
2 c zucchini -- shredded
1/2 c nuts -- chopped
2/3 c powdered sugar
1/2 tbsp butter or margarine
1 1/2 tsp lemon juice
1 tsp hot water
Mix together brown sugar, oil, eggs, lemon peel and juice until well combined. Add flour, soda, salt, zucchini and nuts; stir just until combined. Spread evenly in ungreased 10 x 6 micro-safe baking dish. Microwave (med high 70%) uncovered, 7 minutes, rotating dish once. Then, microwave high 2 1/2 to 3 1/2 min or until no longer dough, rotating once. Cool completely. Combine powdered sugar and margarine in micro-safe bowl. Microwave high uncovered 15-20 sec or until margarine is softened. Blend in lemon juice and enough water until spreading consistency. Spread over bars. Cut into squares. Source Unknown
recipelink.com (12:25:32) : Zucchini Cobbler
Recipe By :Reminisce Magazine/August 96
8 cups zucchini (peeled) (approx 3 lbs) -- seeded
and chopped
2/3 can lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
CRUST
4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter or margarine
1 teaspoon ground cinnamon
In a large saucepan over medium-low heat, cook and stir zucchini and lemon
juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and
nutmeg; simmer 1 minute longer. Remove from the heat; set aside. For crust,
combine the flour and sugar in a bowl; cut in butter until the mixture
resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of
remaining crust mixture into a greased 15-in x 10-in, x 1-in. baking pan.
Spread zucchini over top; crumble remaining crust mixture over zucchini.
Sprinkle with cinnamon. Bake at 375 for 35-40 minutes or until golden and
bubbly.
Notes: Tastes like apples, not zucchini
recipelink.com (12:29:28) :
Lemon-Spice Zucchini Bread
Recipe By :Weight Watchers Magazine, Feb 1997
Serving Size : 12
2 cups shredded zucchini
--about 3/4 pound
1 1/4 cup all-purpose flour
1 cup whole-wheat flour
3/4 cups sugar
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 cup apple butter
1/2 cup water
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 large egg -- lightly beaten
1/2 cup chopped walnuts
cooking spray
1. Preheat oven to 350 degrees F. 2. Press zucchini between paper towels until
barely moist: set aside. 3. Combine flours and next 6 ingredients (flours
through cloves) in a large bowl; make a well in center of mixture. Combine
zucchini, apple butter, and next 5 ingredients (apple butter through egg);
stir well. Add zucchini mixture to dry ingredients, stirring just until
moist. Fold in walnuts. 4. Spoon batter into a 9 x 5-inch loaf pan coated
with cooking spray. Bake at 350 degrees F for 1 hour and 20 minutes or until a
wooden pick inserted in center comes our clean. Let bread cool 10 minutes
in pan on a wire rack; remove from pan. Let cool completely on wire rack.
Yield: 12 servings
recipelink.com (12:34:17) :
ZUCCHINI COOKIES
Serving Size : 4
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup zucchini -- grated
1 cup nuts
1/2 cup plus 2 tbsp. butter
3/4 cup sugar
1 egg
1 teaspoon lemon juice
Cream butter and sugar. Add egg. Add flavoring. Add sifted dry
ingredients and zucchini and nuts. Drop on greased cookie sheet. Bake at
400 degrees for 10 minutes.
FROSTING - Combine:
1 c. powdered sugar
1 1/2 tbsp. lemon juice
Source Unknown
Kelly~WA (12:47:43) : ZUCCHINI BLONDIES
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/3 cup butter
1 1/4 cups light brown sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1/2 cup semisweet chocolate bits
1/2 cup coarsely chopped walnuts
1 cup shredded unpeeled zucchini,
squeezed dry
(I peel my zucchini)
Preheat oven to 350 degrees and spray an 8x8x2 inch pan with nonstick
cooking spray.
Mix flour, baking powder, salt and baking soda in a bowl.
Beat together the butter and brown sugar until the mixture is light
colored and fluffy. Add in the eggs and vanilla.
Gradually stir in the flour mixture, then zucchini, walnuts and
chocolate chips.
Pour batter into prepared pan.
Bake for 40 minutes at 350 degrees. Check blondies after 30 minutes and
if they are darkening too quickly, cover them loosely with aluminum
foil.
After cooling, cut into 16 squares.
Kelly~WA (12:48:11) :
CHOCOLATE CHIP ZUCCHINI CAKE
1-1/2 cups sugar
1/2 cup margarine or butter softened
1/4 cup oil
1 tsp. vanilla
2 eggs
2-1/2 cups all purpose flour
1/4 cup unsweetened cocoa
1 tsp. cinnamon ( I use more because I
love it!)
1 tsp. baking soda
1/2 cup buttermilk (I make my own with
vinegar)
2 cups shredded zucchini
1/2 to 1 cup semi-sweet chocolate chips
1/2 cup chopped nuts
Heat oven to 350°. Grease 13x9 inch pan.
In a large bowl, combine sugar,
margarine, oil, vanilla and eggs; beat
well. Add flour, cocoa, baking soda,
cinnamon, and buttermilk; blend well.
Fold in zucchini, chocolate chips and
nuts. Pour into pan. Bake 350° for 35-40
minutes or until knife inserted in
center comes clean. Try to get it right
when the knife becomes clean so it will
not be too dry. You can cool and frost
with chocolate frosting if you desire, however, this is very moist and wonderful without frosting.
Kelly~WA (12:48:44) : ZUCCHINI CUPCAKES
3 eggs
1-1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
1-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cloves
1-1/2 cups shredded zucchini
CARMEL FROSTING
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners sugar
In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
Combine dry
ingredients; add to the egg mixture and mix well. Add zucchini and mix
well. Fill
greased or paper-lined muffin cups two-thirds full. Bake at 350° for
20-25 minutes or
until cupcakes test done. Cool for 10 minutes before removing to a
wire rack.
For frosting, combine brown sugar, butter and milk in a saucepan;
bring to a boil over
medium heat. Cook and stir for 2 minutes. Remove from the heat; stir
in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
Kelly~WA (12:49:04) : ZUCCHINI CRISP
Everyone swears this is made from apples.
(Cup the zucchini in bite-size portions about the size of chunk
pineapple.)
Crust:
4 cups flour
2 cups sugar
1/2 teaspoon salt
3/4 pound of butter or margarine
Filling:
6 to 8 cups seeded, peeled, sliced zucchini
2/3 cup lemon juice
1 cup sugar
1/4 teaspoon nutmeg
1-1/2 teaspoons cinnamon
Preheat oven to 375 F. Prepare the pastry
by combining the flour, sugar and salt in a
bowl. Cut in the butter or margarine until
crumbly. Press half the mixture in the
bottom of a greased 9 x 13 inch baking
pan. Save the other half for later. Bake for
about ten minutes, then remove from oven
and set aside. In a sauce pan, cook the
zucchini in lemon juice until tender, about
10 minutes. Add the sugar, nutmeg and
only 1 teaspoon of the cinnamon. Simmer
for about a minute then add a half cup of
the saved pastry mixture. Simmer until this
thickens stirring constantly. Let cool. Pour
the zucchini mixture over the crust. Mix 1/2
teaspoon of cinnamon with the rest of the
pastry mixture in a bowl then sprinkle it
over the pie. Bake for 35 to 45 minutes, or
until lightly browned.
Kelly~WA (12:49:47) : ZUCCHINI COBBLER
8 c. chopped, seeded, peeled zucchini
(about 3 pounds)
2/3 c. lemon juice
1 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Crust:
4 c. flour
2 c. sugar
1 1/2 c. cold butter
1 tsp. ground cinnamon
In a large saucepan, over medium-low heat,
cook & stir zucchini & lemon juice for 15-20
minutes or until zucchini is tender. Add
sugar, cinnamon & nutmeg; simmer one
minute longer. Remove from heat & set
aside. For crust, combine flour & sugar in a
bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 c. into zucchini mixture. Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375°F for 35-40 minutes or until golden & bubbly. NOTE: Most people will think this is made with apples.
Kelly~WA (12:50:14) : ZUCCHINI-APPLE PIE
2 cups grated zucchini
4 apples, peeled and diced
3/4 cup white sugar
2 tablespoons lemon juice
1 teaspoon cinnamon
1 cup flour
1/2 cup brown sugar
8 tablespoons butter or margarine
1 9" unbaked pie shell
Combine zucchini, apples, white sugar,
lemon juice and cinnamon. Spoon into
unbaked pie shell. Combine flour, brown
sugar and butter and mix until creamy. (Add
more butter if needed.) Spread creamed
mixture over zucchini-apple mixture. Bake
at 400° for 1 hour.
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