Zucchini Recipes

Back to BAKERY MAIN Zucchini Pineapple Loaf Aunt Lil's Zucchini Fruit Bread Zucchini Muffins Zucchini Drop Cookies Zucchini Sauce Cake

Zucchini Chocolate Cake Zucchini Cake with Orange Icing Zucchini Marmalade Zucchini Chocolate Bread Zucchini Pecan Muffins

Zucchini Sauce Cake (from Linda Kau, Oregon)

1 C. Margarine 2 C. Sugar 3 C. Zucchini Sauce 2 Eggs 1-1/2 C. Raisins 1/2 C. Chopped Nuts

3 C. Flour 4 Tsp. Soda 1 Tsp. Nutmeg 1 Tsp. Allspice 1 Tsp. Cinnamon 1 Tsp. Salt

Cream margarine and sugar. Add eggs. Combine dry ingredients. Add alternately with zucchini sauce. Add raisins and nuts. Pour into greased and floured pan (two 9 or one 9 x 14) Sprinkle top with mixture of 1/4 c. Sugar and 1/2 tsp. Cinnamon. Bake at 350 deg. For about 1 hour. Serve slightly warm with ice cream.

ZUCCHINI SAUCE

Peel and chop 3 cups zucchini. Cook with 1/2 c apple juice and dash of salt until tender. Drain and mash. (Freezes well.)

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Zucchini Pecan Muffins (from Linda Kau in Oregon)

2 Eggs 1c. Sugar 1/2 C. Oil 1 Tbsp. Vanilla 2 C. Unpeeled Shredded Zucchini 1/2 C. Raisins (Optional)

2 C Flour 1 Tsp. Baking Soda 1 Tsp. Baking Powder 1/2 Tsp. Salt 1-1/2 Tsp. Cinnamon 1/2 C. Chopped Pecans

Combine eggs, sugar, oil and vanilla, mixing well. Stir in zucchini. Set aside.

Combine flour, soda, powder, salt and cinnamon in second bowl. Add zucchini mixture to dry mixture, stirring just until moistened. Stir in raisins and nuts.

Spoon into greased muffin pans or paper lined pans, 2/3 full. Bake at 350 deg. For 20 minutes. Makes about 2 dozen.

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Chocolate Zucchini Bread (from MsuzyQ in Illinois)

3 eggs 1 cup vegetable oil 2 cups sugar 1 TBS vanilla extract 2 cups shredded peeled zucchini

2 1/2 cups flour 1/2 cup cocoa 1 tsp salt 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp baking powder

In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients and add to zucchini mixture and mix well. Pour into 2 greased 8x4x2 inch loaf pans. Bake at 350 degrees for 1 hour or until bread tests done.

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Zucchini Pineapple Loaf (from Company's Coming Muffins & more)

2	Eggs	2 cups	Flour
½ cup	Cooking oil	1 tsp	Baking soda
1 cup	Sugar	½ tsp.	Baking powder
1 cup	Shredded zucchini (unpeeled)	½ tsp	Salt
1/2 cup	Crushed pineapple, drained	3/4; tsp.	cinnamon
1 tsp.	Vanilla	1/4; tsp.	Nutmeg
		½ cup	Chopped nuts

Beat oil, eggs and sugar. Stir in zucchini, pineapple and vanilla.
Measure remaining ingredients into another bowl, Stir. Pour all at once into batter, and stir just until moistened. Pour into greased loaf pan. Bake at 350 degrees for 1 hour until it tests done. Cool for 10 minutes in pan, then turn out to cool completely.
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Aunt Lil's Fruit Zucchini Bread (a healthier alternative to fruitcake)

3	eggs	3 cups	Flour
1 cup	Cooking oil	1 tsp	Baking soda
1 ¾ cups	Sugar	1 tsp.	Baking powder
2 cups	Shredded zucchini (unpeeled)	½ tsp	Salt
8 ounces	Candied mixed fruit (fruitcake fruit)	1 tbs.	cinnamon
2-3 tsp.	Vanilla
1 tbs.	Grated lemon rind	½ cup	walnuts (or raisins)

Mix eggs, sugar, oil, zucchini, vanilla and rind.

In second bowl, stir together remaining ingredients. Pour egg mixture all at once into flour mixture. Stir until thoroughly blended. Pour into two well greased loaf pans. Bake at 350 degrees for 50 minutes until tested done. Cool in pans on wire rack for 10 minutes. Remove from pan and cool thoroughly. Freezes well.

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Chocolate Zucchini Cake (Cedar Women's Institute From Our Kitchen)

½ cup butter or margarine	2 cups shredded zucchini
½ cup vegetable oil	2 ½ cups flour
1 ¾ cups sugar	4 tbsp. Cocoa powder
2 eggs	½ tsp. Baking powder
1 tsp. Vanilla	1 tsp. Baking soda
½ cup sour milk	½ tsp. Cinnamon
(sour milk by adding 1 tbs. Vinegar or lemon juice to fresh milk)	½ tsp. Cloves ¾ tsp. Salt.
	¼ cup chocolate chips

Cream butter and oil; add sugar and eggs. Beat until fluffy and light. Add vanilla and sour cream; then the dry ingredients. Fold in zucchini. Pour into greased 9x13 inch pan. Sprinkle chocolate chips on top. Bake at 350 degrees for 45 minutes.
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Zucchini Drop Cookies (Ready School Family Cookbook)

1 cup margarine 1 cup packed brown sugar 1 egg 1 ½ tsp. Vanilla extract 1 cup grated unpeeled zucchini

2 to 2 ¼ cups flour 1 tsp. Baking powder 1 tsp. Baking soda 1 ½ tsp. Cinnamon 1 ½ tsp.nutmeg 1 cup shredded coconut 1 cup chopped walnuts.

Preheat oven to 350 degrees. In large bowl, beat together butter or margarine, brown sugar, egg and vanilla until light and fluffy. Stir in zucchini. Add flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add additional flour if needed. Add coconut and walnuts. Drop by tablespoons on ungreased pan, 2 inches apart. Bake 10 to 12 minutes or until lightly browned.
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Zucchuni Muffins (from Muffin Mania - BUY this book!!)

Into a large bowl mix: 2 cups all purpose flour 1 cup brown sugar 2tsp. Baking soda 2 tsp. Cinnamon 1/8 tsp. Nutmeg 1/8 tsp. Ginger 1/8 tsp. Allspice ½ tsp salt.

Stir in 2 cups grated zucchini 1 apple, peeled, cored and grated ½ cup chopped nuts. In another bowl, beat: 3 eggs 1 cup oil 2 tsp. Vanilla

Stir oil mixture into flour mixture until batter is just moistened. Spoon into well greased muffin cups, filled to the top. Bake at 350 degrees for 20 minutes. Makes one dozen large muffins.

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Zucchini Cake (my personal favourite!! from an old Family Circle)

2 ½ cups flour 2 tsp. Baking powder 1 tsp. Baking soda 1 tsp. Salt 2 tsp. Cinnamon ½ tsp. Cloves

3 eggs ½ cup oil 1 1/3 cups sugar ½ cup orange juice 1 tsp. Almond extract 1 ½ cups shredded zucchini

Orange icing

Mix flour, baking powder, soda, salt cinnamon and cloves. In second bowl, beat eggs, whisk in oil, sugar, juice, extract and zucchini. Mix well. Add to flour mixture, stirring just to moisten. Pour into greased pan or pans (see below). Bake at 350 degrees. Glaze with orange icing (it should be fairly thin) when cool.

• 1 heavily greased tube pan 55-60 minutes: cool on rack 10 minutes, then invert on rack and cool thoroughly.
• OR one 13x9x2 baking pan bake 35-40 minutes. Cool in pan
• OR two 9 inch square pans, bake about 35 minutes
• OR two 8x4x2 ½ inch loaf pans. Bake about 45 minutes
• OR 24 cupcakes. Bake 20-25 minutes

ORANGE ICING: In small bowl beat together until well blended: 2 tablespoons butter or margarine, 3 cups icing (confectioners) sugar, ¼ cup orange juice and 2 tsp. Lemon juice. If you want to wrap the finished cake, loaves or cupcakes, sprinkle with chopped nuts after icing to keep it from sticking.

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Zucchini Marmalade

8 cups shredded zucchini
2 lemons
2 oranges
7 cups sugar
1 sm. Package lemon or orange jello

Grate rind of both lemons (not the white of the rind!). Slice oranges thinly. Cook together 30 minutes, then add sugar and stir. Leave overnight, then cook another 30 minutes until clear. Add Jello powder and stir well. Put into sterilized jars and seal. Yield: six pints.

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