Zucchini and Tomatoes

Zucchini and Tomatoes (No. 20)

Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed garlic cloves, olive oil, basil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, 10 minutes. Top with grated Parmesan.

Read more at: http://www.foodnetwork.com/recipes-and-cooking/things-to-grill-in-foil/pictures/index.html?oc=linkback

Zucchini Muffins

Zucchini Muffins

• 2 eggs, beaten
• 2/3 cup canola oil
• 2 teaspoons vanilla extract
• 1 1/2 cups sugar
• 1 1/2 cups shredded zucchini
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon

Preheat oven to 400 degrees. Grease 18 muffin cups and set aside.

In a large mixing bowl, beat eggs. Whisk in oil, vanilla and sugar. Stir in zucchini. Measure flour, baking soda, baking powder, salt and cinnamon into a sifter and sift the dry ingredients into the zucchini mixture in bowl. Stir just until combined.

Fill prepared muffin tins 3/4 to the top. Bake 15 to 20 minutes until tops of muffins spring back when pressed lightly with your finger. Top of muffins should not look moist. Remove from oven. Run a table knife around each muffin. Allow to cool 5 to 10 minutes in the pan before removing and transferring to a wire rack to cool completely. Makes about 1 1/2 dozen muffins.

Zucchini Fritter Cakes

I got this recipe from a organic recipe magazine

Zucchini Fritter Cakes

6 cups grated zucchini (from about 2 pounds squash)
1 1/4 teaspoon salt, divided
1 clove garlic
3 eggs
1/2 cup thinly sliced scallions
1/2 cup chopped parsley
3 Tablespons chopped basil, marjoram or 2 teaspoons grated zest from 1 lemon
1 cup drid bread crumbs
olive oil for frying

Toss grated zucchini with teaspoon of salt and set aside in a colander while you prep the remaining ingredients then squeeze out as much moisture as you can with you hands.

Pound garlic with 1/4 teaspoon of garlic.  Transfer to a larger bowl and add eggs: beat.  Add zucchini, scallions, parsley, basil or marjoram and lemon zest.  Stir in bread crumbs.
To check seasoning, fry a dab of the mixture and then taste for salt and pepper.  Season batter accordingly.

Lightly coat two large skillets with olive oil.  When hot, add batter in 1/2 cup measures.  Spread batter out a bit and cook over medium heat until golden.  Turn and cook second side.  Serve right away or keep warm in the oven until all are done.
Garnish with tomatoes and yogurt if desired.

Orange Zucchini Cake

Orange Zucchini Cake
1 1/2 cups canola oil
1 1/2 cups sugar
3 eggs
1/4 cup orange liqueur, such as Grand Marnier
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
2 cups coarsely grated peeled zucchini
1 cup chopped, toasted pecan halves
1 cup chopped dates
Orange Cream Cheese Frosting (see recipe below)
Preheat oven to 350 degrees. Lightly coat a 13-x 9- x 2-inch baking pan with non-stick cooking spray. Set aside.
In a large mixing bowl, use an electric mixer to beat oil and sugar together until well blended. Add eggs, one at a time, beating well after each addition. Add orange liqueur, orange zest and vanilla extract and mix well.
Sift together flour, baking soda, baking powder, salt and cinnamon. Add to the mixing bowl all at once and beat at low speed until just incorporated. Stir in zucchini, pecans and dates. Batter will be thick.
Dump the batter into the prepared baking pan and spread evenly. Bake in preheated 350-degree oven for 35 to 40 minutes or until a wooden pick inserted into the middle of the cake comes out clean. Allow to cool completely in pan on a wire rack. Spread frosting on cooled cake. Yields 12 to 15 servings.
Orange Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup butter, room temperature
3 to 3 1/2 cups sifted powdered sugar
2 tablespoons orange liqueur, such as Grand Marnier
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
Beat butter and cream cheese with an electric mixer in a large bowl until smooth. Add powdered sugar and remaining ingredients. Beat until frosting is smooth.
Tips from Sue Doeden
--Raisins or dried cranberries are nice alternatives to the dates.
--Toast pecan halves on a baking sheet in a preheated 350-degree oven for about 8 minutes or until fragrant. Cool before using.
--If you don’t care to use orange liqueur in the cake and frosting, use frozen orange juice concentrate that has been thawed
--This cake freezes well. Once the cake has cooled completely, cover tightly and store in freezer for up to a month.
--The zest of an orange is the thin, colored part of the skin. Avoid the white bitter pith just beneath the thin zest.

Zucchini-Walnut Loaf

Zucchini-Walnut Loaf

    *   3/4 cup(s)  whole-wheat flour
    * 3/4 cup(s) all-purpose flour
    * 1 teaspoon(s) baking powder
    * 1/4 teaspoon(s) baking soda
    * 1/4 teaspoon(s) salt
    * 1 teaspoon(s) ground cinnamon
    * 1/4 teaspoon(s) ground nutmeg
    * 2  large egg whites, at room temperature (see Tip)
    * 1 cup(s) sugar, or 1/2 cup Splenda
    * 1/2 cup(s) unsweetened applesauce
    * 2 tablespoon(s) canola oil
    * 1/4 teaspoon(s) lemon extract (optional)
    * 1 cup(s) grated zucchini, lightly packed (about 8 ounces)
    * 2 tablespoon(s) chopped walnuts

Directions

   1. Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
   2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
   3. Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.
   4. Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer the batter to the prepared pans.
   5. Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

Zucchini Bars

Zucchini Bars

Another great recipe from the Wall Drug Cookbook.
I substituted Splenda blend for the sugar but you can certainly use sugar for your bars. I will never know.

2 cups sugar
1 cup oil
3 eggs
2 cups flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
2 cups grated zucchini

Cream together first two ingredients. Add in the eggs and beat well. Sift together all remaining ingredients except for vanilla and zucchini and add to the creamed mixture. Stir in vanilla and zucchini. Bake in a 10x13" pan at 350 degrees F. for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Frost to cool

Frosting:
3 oz pkg. cream cheese, softened
1 3/4 cups powdered sugar
2 tsp. vanilla
2 Tbsp. butter
Mix together and spread on cooled bars.

Verdict:
I think this could have stood more baking time.
It was very moist.
Not crazy about the Frosting. Too sweet for my taste.
My boys can't get enough of it though.