Zucchini Recipies

Amazing Zucchini Crisp!

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This is an absolutely amazing dish to mix up for dessert- a great way to get your kids to eat vegetables and the fun part is, they'll have NO idea they're eating them!

8-10 cups Zucchini -Peel, quarter length wise, remove seeds, slice it into small slices (like apples).
2/3 cups Lemon Juice
1 cup Sugar
½ tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Vanilla

Cook zucchini in lemon juice until tender. Add 1 cup sugar, nutmeg, cinnamon and vanilla. Simmer.

Meanwhile:

4 cups Flour
2 cups Brown Sugar
½ tsp. Salt
1 c Butter (2 Sticks!!!!)

Mix flour, sugar, salt, and cut in butter. Put ½ of crumb mix in bottom of greased 9x13 pan. Bake at 375 degrees for 10 minutes.

Meanwhile:

Add ½ cup of crumb mix to zucchini to thicken, and simmer while the crust cooks.

Pour zucchini mixture on top of cooked crust. Add 1 tsp. cinnamon to the rest of crumb mix and mix together and pour over zucchini. Bake at 375 degrees for 30-40 minutes until bubbly.

© Can Stock Photo Inc. / paulbinet

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Piña Colada Zucchini Bread:
4 cups flour
2cups sugar
2 tsp. baking powder
1 1/2 tsp salt
1 tsp baking soda
4 eggs
1 1/2 cups oil. (I used 1/2 cup applesauce replacing 1/2 cup oil)
1 1/2 tsp. each, vanilla, rum, coconut extract.
1cup drained crushed pineapple
3 cups shredded zucchini
1/2 cup chopped pecans

3 greased / floured loaf pans. 8 inch pans
Large bowl : combine first 5 ingredients
Make a well, whisk eggs, oil and extracts, mix dry ingredients until moistened, fold last 3 ingredients. I threw in a handful of coconut.
Pour in prepared pans....350 oven 45-55 minutes do toothpick check. The most moist flavorful z. Bread ever. Enjoy.


 Great Zuccini Recipies

 like this one:

Zucchini-Carrot Muffins

Ingredients:

• 1 1/2 cups of shredded zucchini

• 1/2 cup of shredded carrot
• 1/4 cup of milk
• 1 tbsp of white vinegar
• 1 1/2  cups of whole wheat flour
• 1/2 cup of white flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tsp cinnamon
• 1/2 tsp of nutmeg
• dash of powdered clove
• 2/3 cup melted coconut oil
• 1/2 cup muscovado sugar
• 1 tsp of vanilla extract
• turbinado sugar to taste

Directions:

1. Grease muffin tin with butter or additional coconut oil.
2. Preheat oven to 375*F.
3. In a small bowl, add the vinegar to the milk and allow it to sit for 5 minutes.
4. In a large bowl, mix together oil, sugar, and vanilla, then stir in the milk mixture, the carrots, and the zucchini.
5. In another bowl mix together flours, spices, salt, baking powder, and baking soda.
6. Stir the dry ingredients into the wet ingredients until just combined – you will have a lumpy batter.
7. Let the batter sit for 10 minutes to allow it to rise.
8. Spoon the batter into the prepared muffin tin, sprinkle lightly with turbinado sugar, and then bake for 20 minutes or until a knife inserted in the middle comes out clean.