Wednesday, September 30, 2009

Delightful Zucchini

I know it was weeks ago someone asked for zucchini recipes but I just got around to it and here are some recipes I found to be delightful! I hope you enjoy!

Zucchini Fudge Cake

Prep: 20 min Bake: 25+ Cooling Yield: 10-12 servings

Zucchini makes each bite of these fudgy cake moist and delicious. Chocolate provides the perfect disguise!

1 cup butter, softened

2-1/2 cups sugar

4 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1/2 cup baking cocoa

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup buttermilk SUBSTITUTE:(1 TBSP. Lemon Juice or White Vinegar plus enough milk to measure 1 cup; let stand for 5 mins. or 1 cup plain yogurt)

3 cups shredded Zucchini

3-1/2 cups prepared chocolate frosting

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs,one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. stir in zucchini.

2. Pour into three greased and floured 9-in. round baking pans. Back at 350 for 25-30 mins or until a toothpick inserted near the center comes out clean. cool for 10 mins before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.

Easy Chocolate Buttercream Frosting

Prep/Total time: 10 Min Yield: about 3 cups

This Basic buttery frosting has unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors.

1/2 cup butter softened

4 cups confectionsers' sugar

1/2 cup baking cocoa

6 to 7 tablespoons milk

Zucchini Oat Muffins

Prep: 10 Mins. Bake:20 Mins.Yield: 1 dozen

Oats and pecans add heartiness to these slightly sweet muffins. Your family will never know your sneaking a vegetable into these treats!

2-1/2 cups all-purpose flour

1-1/2 cups sugar

1 cup chopped pecans (can be substitued for any nut of your liking)

1/2 cup quick cooking oats

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

4 eggs

1 medium zucchini, shredded (about 3/4 cup)

3/4 cup vegetable oil

1. In a large mixing bowl, combine the flour, sugar, pecans, oats, baking powder, salt and cinnamon. In a small bowl, beat the eggs; add zucchini and oil. Stir into dry ingredients just until moistened (Batter will be lumpy).

2. Fill greased muffin cups three-fourths full. Bake at 400 for 20-25 mins. or until a toothpick comes out clean. Cool for 5 mins. before removing from pan to a wire rack.

Recipes Thanks from The Taste of Home: Baking Book.