2 Delicious Zucchini Recipes

2 Delicious Zucchini Recipes

These are two of the very best and my top favorite recipes that use zucchini as the star ingredient. I’ve tried them out and made some revisions and I can really say that both of these recipes have met my standards

So if you’re looking to get really great tasting zucchini recipes then read on below and feel free to test these recipes out.

APPLESAUCE ZUCCHINI BREAD WITH WALNUTS & DRIED CRANBERRIES

2 c zucchini; grated
1 c applesauce (unsweetened)
1 c whole wheat flour
1/2 c sugar
2 tsps baking soda
3 tbsps sugar (brown)
3 pcs eggs
2 c white flour
1/2 tsp baking powder
1/2 tsp salt
1/2 c chopped toasted walnuts
1 tsp vanilla
1/2 dried organic cranberries
1/2 tsp cinnamon
Grating of nutmeg
Dash of cloves
Butter & flour for greasing loaf pans

Let the grated zucchini sit a while and then squeeze out the excess water. Combine together the flours, baking soda, baking powder, salt and spices. Set it aside. In the bowl of a mixer or using a hand whisk and a big bowl, blend the sugars and eggs; add the applesauce & vanilla. Add the flour mix in thirds, folding it in with a spatula.

Add zucchini then mix well, but don’t overbeat. Fold in the nuts and cranberries. Divide batter between 2 loaf pans that have been buttered and floured. Bake inside a preheated 350-degree oven for about 50 minutes until a toothpick that you insert in the center come out clean.

Let the loaves sit in the pans on a rack for 10 minutes then remove them from the pans and allow to cool. Enjoy warm with a dab of cream cheese or nothing at all. The loaves also freeze nicely; make sure they are thoroughly cooled before freezing.

ZUCCHINI & CARROT FLAVORED MUFFINS

2 c carrot; shredded
1 c zucchini; shredded
1 c chopped peeled apple
3/4 c flaked coconut
1/2 c chopped almonds
2 tsps grated orange peel
2 c flour (all-purpose)
1-1/4 c sugar
1 tbsp cinnamon (ground)
2 tsps baking soda
1/2 tsp salt
3 pcs eggs, lightly beaten
1 tsp vanilla extract
3/4 c canola oil

Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set it aside. Into a big bowl, mix flour, sugar, cinnamon, baking soda & salt.

Combine eggs, oil & vanilla; then stir into dry ingredients just until moistened (batter will get thick). Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake them at around 375 deg. F. for 20-22 mins or just until muffins test done.

Cool inside the pan 10 minutes before removing to a wire cooling rack. Yield: 18 standard size muffins. The key here is not to over mix your muffin batter or else they won’t turn out as perfectly as you’d want them.