Monday, August 31, 2009

More zucchini recipes!

Here are more great baking recipes from contestants who participated in the first-ever Seville Farm Market Zucchini Smackdown.

Pesto Zucchini Bread
By Kathy Swagler

Combine in bowl:
1 1/4 cups flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Combine in separate bowl:
1 egg
1/3 cup milk
1/3 cup vegetable oil
3 tablespoons pesto

Stir egg mixture into dry mixture just until moistened. Fold in 1 cup shredded zucchini.

Pour into greased 9- by 5- by 3-inch loaf pan and bake for 35-40 minutes at 400 degrees.

Chocolate Zucchini Bread
By Kathy Swagler

Combine in large bowl:
1 1/2 cup flour
1 1/2 cup sugar
1/4 cup cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon

Combine and mix well:
2 eggs
3/4 cup oil
1 tablespoon melted butter
3/4 teaspoon vanilla
3/4 teaspoon almond extract

Stir egg mixture into dry mixture just until moistened.

Fold in:
1 1/2 cups grated zucchini
1/2 cup pecans
1/4 cup raisins

Pour into two well-greased 7 1/2- by 4- by 2-inch loaf pans. Bake 45 to 50 minutes at 350 degrees.

Crescent Zucchini Pie
By Sandy Miller

1 tube (8-ounce) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 tablespoons butter, cubed
2 eggs, lightly beaten
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Separate crescent dough into eight triangles and place in a greased 9-inch deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard.

In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.

Bake at 375 degrees for 20 to 25 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Yield: Six servings.

Zucchini Brownies
By Jackie Bricker

4 eggs
2 cups sugar
1 1/2 cups oil
2 cups flour
2 teaspoons baking soda
4 tablespoons cocoa
2 teaspoons cinnamon
1 teaspoon vanilla
3 cups zucchini, finely chopped
1 cup nuts (optional)

Beat together eggs, sugar and oil. Add remaining ingredients and mix. Spread in a jelly roll pan and bake at 350 degrees for 30 minutes. Sprinkle with powdered sugar while warm.

Elaine's Zucchini Muffins
By Kyle Keiper

1 box of Jiffy Cornbread Mix
4 cups shredded zucchini
1/2 cup shredded onion (or use some garlic)
1 cup cheddar cheese, shredded
1 egg

Mix together. Bake in a 9- by 9-inch pan for 45 minutes at 350 degrees. Sprinkle with more cheese. Bake 15 more minutes.

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