3 Zucchini Baking Recipes That Will Impress Your Family

3 Zucchini Baking Recipes That Will Impress Your Family

When you grow a zucchini plant, you’ll get to harvest enough of this veggie fruit to feed a big family and also your neighbors. So therein lays the first question of how to make zucchini dishes that your family will love.

I am always amazed by how good zucchini is in baked stuff. I never knew that they could be that versatile. They are good and healthy for you. Plus in baking, you get to sneak in these vegetables for your kids too.

So here are 3 baking recipes with zucchini as the main ingredient. Hope you’ll have fun with them.

ZUCCHINI & BACON CASSEROLE

6 slices bacon, diced
1 large onion, chopped
4 c sliced zucchini
1 can (8 ounces) tomato sauce
3/4 tsp salt
1/4 tsp pepper
15 buttery crackers, crushed
1/2 c grated Parmesan cheese

Fry bacon in a big skillet until just cooked but not crisp. Add onion and cook until onion is softened. Stir in zucchini & tomato sauce; season with salt and pepper. Pour zucchini mixture into a greased 2-quart casserole and sprinkle with crushed buttery crackers and Parmesan cheese.

Cover and bake at 350� for about 30 minutes, until hot and bubbly. Serves 6.

CHOCO-ZUCCHINI CAKE

2.5 c regular all-purpose flour, unsifted
1/2 c cocoa
2.5 tsps baking powder
1.5 tsps baking soda
2 c sugar
3 pcs eggs
3/4 c soft butter
1 tsp salt
1 tsp cinnamon
2 tsps vanilla
2 tsps grated orange peel
2 c zucchini; shredded coarsely
1/2 c milk
1 c chopped walnuts or pecans
Glaze (directions follow)

Preheat the oven to 350�F.

Combine flour, cocoa, baking powder, soda, salt, and cinnamon; set aside. With a mixer, beat together butter & the sugar until they are smoothly blended. Add eggs to butter & sugar mix 1 at a time, beating well after each addition. With a spoon, stir in vanilla, zucchini & orange peel.

Alternately stir the dry ingredients and the milk into your zucchini mixture, including the nuts with the last addition. Pour batter to your greased and flour-dusted 10-inch tube pan or Bundt pan. Bake inside your oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 mins. then turn out on wire rack to cool thoroughly. Drizzle glaze over cake.

Glaze: Combine together 2 cups powdered sugar, 3 Tablespoons milk, and 1 tsp vanilla. Beat until smooth. Cut in thin slices to serve. Make 10-12 servings.

ZUCCHINI DROP COOKIES

1 c zucchini; grated
1 c granulated sugar
2 c flour (all-purpose)
1/2 tsp salt
1 large egg, beaten
1/2 c butter, softened
1 tsp baking soda
1 tsp cinnamon (ground)
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 c nuts; chopped
1 c raisins

Preheat oven to 375�F. Grease your baking sheet then set aside. Into a bowl combine zucchini with sugar and butter. Add beaten egg. Beat till thoroughly combined. Sift flour, cloves, cinnamon, nutmeg and salt. Add to the creamed mixture. Stir in nuts and raisins. Drop by rounded teaspoons 2 inches apart onto baking sheet. Then, bake for 12 – 15 mins.