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Zucchini Recipes - Page 2

post #31 of 38
7/30/11 at 8:33pm
Quote:
Originally Posted by CatMom2Wires View Post
Chocolate Zucchini Bread
1 1/2 cup shredded raw zucchini
1 cup all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder (we used Ghirardelli)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon instant coffee granules
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract


Preheat the oven to 350 degrees F and spray a loaf pan (9x5x3) with nonstick cooking oil.

In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, then set aside.

In a large bowl, using a hand mixer beat the oil, sugars, eggs, vanilla extract and coffee granules for about 2 minutes.

Add the shredded zucchini to the dry ingredients and then in batches add the dry ingredients to the wet ingredients; use a spatula to incorporate everything until just mixed. Pour the mixture into the loaf pan and bake in the oven for 55 – 65 minutes or until a toothpick can be inserted in the bread and then be removed clean. Remove from the oven and cool on a wire rack.

*** This works well made into muffins as well. Just adjust the baking time (about 20 min for standard muffins).
I made this tonight, and it is SOOOO good!! I forgot to get instant coffee so just added a bit more chocolate and a touch more vanilla and it turned out great. I bet the coffee adds an extra "bite" to it though, so since I still have over 2 cups of shredded zucchini, I'm going to make more tomorrow with coffee. It honestly tastes like a dark chocolate cake, so kids should love it. Thanks for the recipe!!
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post #32 of 38
7/30/11 at 8:54pm
Here's another zucchini bread recipe I made tonight (Leanne, you inspired me! lol)

3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
a lot of cinnamon (few teaspoons)
3 eggs (i always use large)
1 cup vegetable oil
"2" cups sugar (i use less than 2 and last time I still thought it was too sugary)
vanilla extract (2 or three teaspoons)
2 cups zucchini (yes use the skins just wash and grate)

grease pans

bowl 1:
flour
salt
baking powder
baking soda
cinnamon

bowl 2:
eggs
oil
vanilla
sugar

mix the two bowls

add zucchini

Bake at 350 for 25 to 30 mins.

This is a recipe I got from a friend, and it's a family recipe so it's kind of a pinch of this and a dash of that. That said, I used 2 1/2 tsp of cinnamon and 1/2 tsp of nutmeg, 2 1/2 tsp of vanilla. With 2 cups of sugar it is VERY sweet. I like it, but it's more of a dessert. You can probably cut the sugar back and it should be fine.
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post #33 of 38
7/31/11 at 7:06am
Quote:
Originally Posted by calico2222 View Post
I made this tonight, and it is SOOOO good!! I forgot to get instant coffee so just added a bit more chocolate and a touch more vanilla and it turned out great. I bet the coffee adds an extra "bite" to it though, so since I still have over 2 cups of shredded zucchini, I'm going to make more tomorrow with coffee. It honestly tastes like a dark chocolate cake, so kids should love it. Thanks for the recipe!!
Glad you enjoyed. I used 1 packet of Starbucks Via coffee the last time and it really enhances the chocolate flavor. A bit of cinnamon is good, too!
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post #34 of 38
7/31/11 at 7:37am
Thread Starter 
Thanks for the recipes! Lizzie, I'm going to try you soup recipe tomorrow night for our Meatless Monday (well, meatless, except for the chicken broth).

I will be starting my Lime Pickles this afternoon. Had to buy more canning jars and I was all over the place looking for pickling lime. That was harder to find than I thought it would be.

I'm excited! (Sorry, but yes, I am!)
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post #35 of 38
7/31/11 at 11:40am
I made Lizzie's soup recipe for lunch today! I used "No-Chicken" broth as I'm a vegetarian, and opted to have the bread on the side rather than soak it with soup in the bowl.

It was very tasty. The potatoes broke down a bit and thickened the broth. It's a very "sweet" soup with all the fresh veggies, so definitely needs salt and the parmesan cheese.

This is a fun thread!
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post #36 of 38
7/31/11 at 7:22pm
Ya know,I never even thought about the fact that there could be vegetarians here.I am sorry about that!I agree that this is a fun thread.We have awesome cooks here,and I think it's wonderful to share recipes.
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post #37 of 38
7/31/11 at 8:41pm
I did remove the seeds from it. All the breads were good; no bitter parts. I know one of my big gardener friends uses the large ones in baking and hasn't had any trouble. Maybe we've just been lucky. I've found I like zucchini bread best when it's made with brown sugar instead of regular white sugar. The breads I mad the weekend before last I used white sugar and they were ok; but these were better!

I brought 4 with me to visit family this weekend. I gave a summer squash one to a friend and the rest are in the freezer. I was going to give away another summer-squash one but that friend went out of town.

The Lemon and Lemon-blueberry ones were DELICIOUS!!!
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post #38 of 38
8/9/11 at 2:53pm
Thread Starter 
Quote:
Originally Posted by lizzie View Post
I went flea marketing yesterday and found a wonderful italian cookbook called "In Nonna's Kitchen" and found a wonderful zucchini soup recipe I will share.I haven't made it yet,but I will and I think it'll be yummy!

2 T. olive oil
1 onion,chopped
1 tomato,peeled,seeded and chopped
3 zucchini,diced
3 medium potatoes,peeled and diced
4 oz. green beans,ends trimmed and chopped to 2" length
6 cups chicken broth
1 cup torn basil leaves
salt and pepper to taste
6 sliced toasted or grilled country bread
grated parmesan cheese

Warm the oil in a soup pot and saute the onion and tomato over low heat for 15 minutes.Add the zucchini,potato,and beans.Pour in the chicken broth,bring to a simmer and cook for 12 minutes.Addhalf the basil leaves,salt and pepper and cook another 3-5 minutes,til the vegetables are tender.Put a piece of the toasted bread in the bottom of each soup bowl,add the soup and a few of the remaining basil leaves,top with grated parmesan.

This soup is called zucchini soup with ribbons of basil.Enjoy!
This is delicious! I made it tonight for dinner. I halved the recipe and didn't use the olive oil to saute the onion and tomato. I didn't use the toasted bread because I had promised DH Apple Wheat Muffins. And I didn't use the salt; I used some Florida Seasoned Pepper from Penzey. But I did sprinkle of bit of Parmesan on the top of DH's soup bowl with a bit of the basil.

Oh, and the way I made it gave us about 7.5 cups total, so we have some leftover for Friday night's supper. I had about two cups of soup, without the cheese, with my muffin and I figure it was almost 200 calories per two cups. That's not bad at all.

Lizzie, thank you. This is a really good soup!
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