Friday, September 3, 2010

Save a Zucchini ...

... to try a new recipe from this final batch of participants in the Seville Farm Market's 2010 Zucchini Smackdown.

Thanks to all who participated and shared their recipes. See you next year!

Blueberry Zucchini Bread
By Kris Perry

3 eggs, lightly beaten
1 cup vegetable oil
3 tsp. vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 tbsp. ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees. Lightly grease four mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Zucchini Bread
By Bev Hewit

3 eggs
1 cup oil
2 tsp. vanilla
2 cups sugar
2 cups shredded zucchini
1 tsp. soda
1 tsp. salt
1 tbsp. cinnamon
1/2 tsp. ginger and nutmeg
2 cups flour
1/2 cup Quaker Oats
1 (3 1/2-oz.) package of instant pudding
1 cup nuts (optional)

Beat eggs. Add oil and sugar and mix well. Add zucchini, soda, salt, cinnamon, ginger, nutmeg and flour. Mix. Add oats, pudding and fold in nuts. For two loaves, bake at 350 degrees for 55-60 minutes.

Zucchini Brownies
By Bev Hewit

1 1/2 cups sugar
1/2 cup oil
1/2 cup cocoa
1/2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 cups grated zucchini
2 cups flour


6 tbsp. butter or margarine
3 tbsp. cocoa
1/4 cup milk
3 cups powdered sugar

Mix first six ingredients at medium speed for two minutes or until well blended. Then add zucchini and flour. Beat well. The longer you beat it, the moister the brownies. Pour into ungreased 11-by-15-inch pan. Bake at 350 degrees for 20-25 minutes. Cool five minutes, then frost while still hot.

Lemon Zucchini Drops
By Caitlin Keiper

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 tsp. grated lemon peel
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup raisins
1/2 cup chopped walnuts

Lemon glaze

2 cups confectioners sugar
2 tbsp. lemon juice

In a mixing bowl, cream butter and sugar. Beat in egg, zucchini and lemon peel. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture. Stir in raisins and walnuts.

Drop by tablespoonfuls three inches apart onto lightly greased baking sheets. Bake at 375 degrees for eight to 10 minutes or until lightly browned. Remove to wire racks to cool.

For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooked cookies.

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