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Thread: Zucchini recipe

  1. #1
    gloria.p Guest

    Default Zucchini recipe

    This isn't jam or bottled, but it's a very good way to "preserve"
    extra zucchihi. We have it for breakfast all year long from the freezer
    and I have shredded zucchini frozen in 2 cup bags to make more in case
    we run out! The recipe makes 2 loaves. I have made at least 6 batches
    this summer and always send some home with my kids. 21 month old
    grandson loves it.

    On one of the hottest weekends of the year we found a huge Golden
    Zucchini in the garden. This was worth heating the oven for:

    Zucchini Bread, from (James) Beard on Bread Cookbook

    3 eggs (or combination Egg Beaters and egg)
    1 1/2 c. granulated sugar (has already been reduced from 2 cups)
    1 c. vegetable oil (I use 1/2 cup plus 1/2 c. applesauce)
    2 c. coarsely grated raw zucchini. If it's a big zucchini,
    scoop out the seeds before grating; no need to peel.
    3 tsp. vanilla extract
    3 c. all purpose flour
    1 tsp. salt
    1 tsp. baking soda
    1/2 tsp. baking powder
    3 tsp. ground cinnamon
    1/2 tsp. nutmeg, pinch of cloves and allspice
    1 c. coarsely chopped pecans or walnuts
    (optional: handful of chocolate chips)

    Grease well and flour two 9 inch loaf pans.
    Sift together flour, baking powder and soda, and spices. Set aside.
    Beat eggs till light and foamy, stir in sugar, vanilla, applesauce and
    oil, mixing well. Add dry ingredients gradually while still stirring to
    combine. Add zucchini, mix well, then nuts. Pour into pans.

    Bake in a preheated 350 degree oven for 50-60 minutes or until a tester
    comes out clean. Cool on rack about 15 minutes, then remove from pan
    and continue to cool until room temperature. Wrap securely. Serve
    sliced, spread with cream cheese.

    This bread freezes VERY well.

    gloria p




  2. #2
    Ophelia Guest

    Default Re: Zucchini recipe


    "gloria.p" <[email protected]> wrote in message
    news:j3dpue$ae7$[email protected]..
    > This isn't jam or bottled, but it's a very good way to "preserve"
    > extra zucchihi. We have it for breakfast all year long from the freezer
    > and I have shredded zucchini frozen in 2 cup bags to make more in case we
    > run out! The recipe makes 2 loaves. I have made at least 6 batches
    > this summer and always send some home with my kids. 21 month old grandson
    > loves it.
    >
    > On one of the hottest weekends of the year we found a huge Golden Zucchini
    > in the garden. This was worth heating the oven for:
    >
    > Zucchini Bread, from (James) Beard on Bread Cookbook
    >
    > 3 eggs (or combination Egg Beaters and egg)
    > 1 1/2 c. granulated sugar (has already been reduced from 2 cups)
    > 1 c. vegetable oil (I use 1/2 cup plus 1/2 c. applesauce)
    > 2 c. coarsely grated raw zucchini. If it's a big zucchini,
    > scoop out the seeds before grating; no need to peel.
    > 3 tsp. vanilla extract
    > 3 c. all purpose flour
    > 1 tsp. salt
    > 1 tsp. baking soda
    > 1/2 tsp. baking powder
    > 3 tsp. ground cinnamon
    > 1/2 tsp. nutmeg, pinch of cloves and allspice
    > 1 c. coarsely chopped pecans or walnuts
    > (optional: handful of chocolate chips)
    >
    > Grease well and flour two 9 inch loaf pans.
    > Sift together flour, baking powder and soda, and spices. Set aside.
    > Beat eggs till light and foamy, stir in sugar, vanilla, applesauce and
    > oil, mixing well. Add dry ingredients gradually while still stirring to
    > combine. Add zucchini, mix well, then nuts. Pour into pans.
    >
    > Bake in a preheated 350 degree oven for 50-60 minutes or until a tester
    > comes out clean. Cool on rack about 15 minutes, then remove from pan
    > and continue to cool until room temperature. Wrap securely. Serve
    > sliced, spread with cream cheese.
    >
    > This bread freezes VERY well.


    <saved> Thank you
    --
    http://www.shop.helpforheros.org.uk


  3. #3
    zxcvbob Guest

    Default Re: Zucchini recipe

    Ophelia wrote:
    >
    > "gloria.p" <[email protected]> wrote in message
    > news:j3dpue$ae7$[email protected]..
    >> This isn't jam or bottled, but it's a very good way to "preserve"
    >> extra zucchihi. We have it for breakfast all year long from the freezer
    >> and I have shredded zucchini frozen in 2 cup bags to make more in case
    >> we run out! The recipe makes 2 loaves. I have made at least 6 batches
    >> this summer and always send some home with my kids. 21 month old
    >> grandson loves it.
    >>
    >> On one of the hottest weekends of the year we found a huge Golden
    >> Zucchini in the garden. This was worth heating the oven for:
    >>
    >> Zucchini Bread, from (James) Beard on Bread Cookbook
    >>
    >> 3 eggs (or combination Egg Beaters and egg)
    >> 1 1/2 c. granulated sugar (has already been reduced from 2 cups)
    >> 1 c. vegetable oil (I use 1/2 cup plus 1/2 c. applesauce)
    >> 2 c. coarsely grated raw zucchini. If it's a big zucchini,
    >> scoop out the seeds before grating; no need to peel.
    >> 3 tsp. vanilla extract
    >> 3 c. all purpose flour
    >> 1 tsp. salt
    >> 1 tsp. baking soda
    >> 1/2 tsp. baking powder
    >> 3 tsp. ground cinnamon
    >> 1/2 tsp. nutmeg, pinch of cloves and allspice
    >> 1 c. coarsely chopped pecans or walnuts
    >> (optional: handful of chocolate chips)
    >>
    >> Grease well and flour two 9 inch loaf pans.
    >> Sift together flour, baking powder and soda, and spices. Set aside.
    >> Beat eggs till light and foamy, stir in sugar, vanilla, applesauce and
    >> oil, mixing well. Add dry ingredients gradually while still stirring to
    >> combine. Add zucchini, mix well, then nuts. Pour into pans.
    >>
    >> Bake in a preheated 350 degree oven for 50-60 minutes or until a tester
    >> comes out clean. Cool on rack about 15 minutes, then remove from pan
    >> and continue to cool until room temperature. Wrap securely. Serve
    >> sliced, spread with cream cheese.
    >>
    >> This bread freezes VERY well.

    >
    > <saved> Thank you



    Here's another one. I like it because it uses 3 cups of zucchini
    instead of the usual two -- and I grate them seeds and all; pretend the
    seeds are nuts If they are really seedy, add some walnuts for disguise.

    *Bob's Zucchini Snack Cake*

    1 cup whole wheat flour
    1 cup all purpose flour
    2 cups sugar
    1 tsp baking powder
    1 tsp baking soda
    1 tsp salt
    1 tsp cinnamon
    1/2 tsp. ground allspice

    3 cups grated zucchini, do not peel
    1 cup oil
    4 eggs

    Combine all dry ingredients in a large bowl. Add the eggs, oil, and
    zucchini and beat well. Pour into greased 9x13 pan and bake in 325
    oven for about 45 to 50 minutes.

  4. #4
    Ophelia Guest

    Default Re: Zucchini recipe


    "zxcvbob" <[email protected]> wrote in message
    news:[email protected]..
    > Here's another one. I like it because it uses 3 cups of zucchini instead
    > of the usual two -- and I grate them seeds and all; pretend the seeds are
    > nuts If they are really seedy, add some walnuts for disguise.
    >
    > *Bob's Zucchini Snack Cake*
    >
    > 1 cup whole wheat flour
    > 1 cup all purpose flour
    > 2 cups sugar
    > 1 tsp baking powder
    > 1 tsp baking soda
    > 1 tsp salt
    > 1 tsp cinnamon
    > 1/2 tsp. ground allspice
    >
    > 3 cups grated zucchini, do not peel
    > 1 cup oil
    > 4 eggs
    >
    > Combine all dry ingredients in a large bowl. Add the eggs, oil, and
    > zucchini and beat well. Pour into greased 9x13 pan and bake in 325 oven
    > for about 45 to 50 minutes.


    <saved> Thank you too

    --
    http://www.shop.helpforheros.org.uk


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