Chocolate Zucchini Bread

Chocolate Zucchini Bread
A nice zucchini recipe to try !
INGREDIENTS

• 2 1/2 cups of flour
• 1/2 cup of cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of cinnamon
• 1/4 teaspoon of baking powder
• 3/4 cup of sugar
• 3/4 cup of egg substitute
• 1/3 cup of canola oil
• 2 tablespoons of water
• 1 tablespoon of vanilla
• 2 1/2 cups of zucchini shredded

INSTRUCTIONS
Preheat the oven to 350ºF. Coat two 4-by-8-inch loaf pans with nonstick spray. In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg substitute, oil, water and vanilla until well blended. Stir in the zucchini. Add the dry ingredients and stir just until they are moistened. Divide the batter between the pans. Bake until a toothpick inserted near the center of each loaf comes out clean, 50 to 60 minutes. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let them cool completely on the wire racks. Makes 2 loaves.

Or divide the batter among 16 muffin cups (in 2 muffin tins) and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan for 10 minutes, then remove to wire racks to cool completely. Makes 16 muffins. The zucchini recipe chocolate bread and muffin is ready to serve...nice ! Enjoy it !
zucchini-and-asparagus-casserole

Butterscotch Zucchini Bread

Butterscotch Zucchini Bread
A great zucchini recipe to try !
INGREDIENTS

• 3 eggs
• 1 cup oil
• 2 teaspoons vanilla
• 2 cups sugar
• 2 cups grated zucchini
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon baking powder
• 1/2 cup rolled oats
• 1 (3.4-ounce) package butterscotch pudding mix
• 1 cup nuts or 1 cup raisins or 1 cup dates

Lemon Frosting

• 2 cups confectioner's sugar
• 1/2 teaspoon grated lemon peel
• 2 tablespoons lemon juice
• 1/4 cup butter

INSTRUCTIONS

Mix bread ingredients. Pour into 2 greased, floured, wax paper lined pans. Bake 1 hour at 350ºF degrees. Blend ingredients for lemon frosting and spread over tops of loaves after cooled,. The zucchini recipe is ready to serve...enjoy it ! Nice !
zucchini-casserole

CRAB STUFFED ZUCCHINI

CRAB STUFFED ZUCCHINI .....another great zucchini recipe to try ! Nice one !

INGREDIENTS

• 2 medium zucchini
• 6-1/2 ounce can crabmeat, drained
• 1 ounce nonfat cream cheese, softened
• 1/4 cup chopped onion
• 1/2 medium tomato, seeded and chopped
• 1/2 teaspoon lemon juice
• 1 tablespoon low-fat mayonnaise
• dash liquid smoke
• 1 cup shredded low-fat mozzarella
• nonstick cooking spray

INSTRUCTIONS
Preheat oven to 350°F.
Discard ends of the zucchini and cut in half lengthwise. Microwave for 3 min­utes. Scoop out the pulp, leaving zucchini shells.Chop the pulp and mix with re­maining ingredients; use only 1/2 cup
mozzarella.

Place zucchini shells in a baking dish coated with nonstick cooking spray and fill each with crabmeat mixture (it will overflow the shells). Top with the rest of the mozzarella and bake 20–30 minutes, until the mozzarella is lightly browned. The zucchini recipe is ready to serve....great taste ! Enjoy it !

zucchini-onion-dip.

ZUCCHINI SOUP WITH PARMESAN CROUTONS

ZUCCHINI SOUP WITH PARMESAN CROUTONS ...a delicious zucchini recipe to try...great !

INGREDIENTS

• 3 tbsps. butter
• 1 tbsp. olive oil
• 3 yellow onions, cut in half and sliced
• 2 cloves garlic, minced
• 3 lbs. zucchini, remove ends and slice
• 1 c. white wine
• salt and pepper to taste
• 3 cs. chicken or veggie stock, or water
• 1/2 c. heavy whipping cream
• 1/4 tsp. nutmeg, finely grated
• Parmesan & oregano croutons:
• 1 1/2 cs. day old french bread, cut into small cubes
• 1/4 c. olive oil
• 2 tbsps. fresh oregano, finely chopped
• 1/4 c. grated Parmesan cheese
• salt to taste

INSTRUCTIONS
In a large stockpot, heat butter and olive oil together. Add onions and cook until transparent. Add garlic and zucchini, stir and cook for 5 minutes.

De-glaze the pan with wine and add salt and pepper. Once wine has reduced by half add stock and season. Bring to a boil and cook until zucchini is soft enough to purée.

In a blender, Cuisinart or with a hand held buerre mixer, puree soup to desired consistency. Stir in cream and nutmeg, taste and adjust seasonings.
To make croutons, preheat oven to 375°F. Toss cubed bread with olive oil.
Bake until the croutons are a light golden brown. As soon as the croutons are removed from the oven, toss with oregano, cheese and a little salt.This great zucchini recipe serve 8 great persons.
beef-zucchini-and-tomato-pie.

MEXICAN ZUCCHINI SOUP

MEXICAN ZUCCHINI SOUP ...a great zucchini recipe...nice one !

INGREDIENTS

• 1 small onion, chopped (1/3 cup)
• 1 1/2 teaspoons butter
• 2 cups broth (chicken or vegatable)
• 2 cups unpeeled, diced zucchini (10 ounces, or 2 small)
• 1 1/2 cups corn kernels (about 8 ounces)
• 2 tablespoons finely chopped jalepeno peppers
• 1/2 teaspoon salt, if desired, or to taste
• 1/8 teaspoon freshly ground black pepper
• 1 cup low-fat or skim milk
• 2 ounces monterey jack cheese, cut into 1/4-inch cubes
• minced fresh parsely and ground nutmeg for garnish

INSTRUCTIONS
In a large saucepan, sauté the onion in the buter or butter until it is tender, about 3 minutes.
Stir in the broth, zucchini, corn, peppers, salt, and pepper. Bring the soup to a boil, reduce the heat, cover the pan, and cook the soup until the zucchini is tender, about 5 minutes.

Stir in the milk, and heat the soup until it is hot but not boiling. Remove the soup from the heat, and stir in the cheese. Garnish the soup with parsely and nutmeg. The zucchini recipe is ready to serve...enjoy !
zucchini-soup-with-parmesan-croutons.

ZUCCHINI WASHINGTON

ZUCCHINI WASHINGTON ..a unique zucchini recipe to try !

INGREDIENTS

• 2 small yellow squash, chopped into bite size pieces
• 1 large dark green zucchini, chopped into bite size pieces
• 2 tablespoon extra virgin olive oil
• 1/2 cup sharp cheddar cheese
• 1/2 cup mozzarella
• 5 slices bacon
• 2 cloves garlic, minced
• 1 small onion, diced
• salt and pepper to taste

INSTRUCTIONS
Fry bacon until crispy. Pour out most of the bacon fat. Chop the bacon into small pieces. Set aside. Add extra virgin olive oil in the same skillet that the bacon was cooked in.
Sauté onion and garlic until clear. Add zucchini, squash and bacon.
When the squash looks done add the cheese, and cook until melted. The zucchini recipe is ready...enjoy it !
mexican-zucchini-soup.

ZUCCHINI AND ASPARAGUS CASSEROLE

ZUCCHINI AND ASPARAGUS CASSEROLE ...a nice zucchini recipe to try ! A great one !

INGREDIENTS

• 1 medium zucchini
• 1 8 oz. pack Kraft Monterey Jack Cheese, shredded
• 1 can Campbell's Cream of Asparagus soup, undiluted
• 1/2 cup UNCLE BEN'S® rice, partially cooked and drained
• small amount fresh onion and/or garlic (or onion and garlic salt)
• salt and pepper
• parsley flakes
• sweet basil flakes

INSTRUCTIONS
Preheat oven to 350°F.
Peel, remove seeds, and dice zucchini to bitesize pieces. Mix all of the above ingredients in a casserole dish seasoning with salt, pepper, basil, parsley, garlic and onion as desired (or to taste).
Bake for 35-40 minutes. This meal is quick and easy to prepare....and the zucchini recipe is ready to serve...enjoy it !

zucchini-washington.