Tuesday, July 17, 2012

Zucchini Recipes

So a few days ago, my aunt gave me two large zucchini and as a child my grandmother made loaf after loaf of Chocolate Zucchini Bread. I tend to always do something chocolate with the Zucchini to continue her tradition. Since there was so much of it I took the night to cook up three different Zucchini recipes.

My first recipe is Chocolate Zucchini Cupcakes with Cinnamon Cream Cheese Frosting. This are such a great recipe, the cinnamon frosting adds the perfect taste to the cupcake! It's a must try!

Chocolate Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

Chocolate Zucchini Cake:
2 cups sugar
3/4 cup applesauce
3/4 cup oil
4 eggs
1 1/2 teaspoon vanilla extract
2 1/3 cups flour
3/4 cups unsweeted cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3 cups grated zucchini
Cinnamon Buttercream:
8 oz laughing cow cinnamon cream cheese
1/2 butter, softened
1 1/2 teaspoons cinnamon
1 1/2 teaspoons vanilla
3 1/2 cups powdered sugar
2 tablespoons milk
Preheat oven to 350 degrees and line pans with cupcake liners (yield 36) Combine sugar, applesauce and oil. On low speed, add eggs, one at a time until mixed. Add vanilla. In a separate bowl, combine all dry ingredients. Sift if lumps appear. Slowly add DRY to WET ingredients. Add grated zucchini and mix until combined. Fill cupcake liners about 3/4 full and bake for 15-20 minutes.
Buttercream: Beat cream cheese and butter. Add remaining ingredients and adjust as needed until desired consitency. Decorate with sprinkles or whatever tickles your fancy! 
Next up I made a Crunchy Zucchini with Sun Dried Tomato and Goat Cheese

2 zucchini
1/4 teaspoonsalt
      1/4 teaspoonfreshly ground black pepper
      2 ouncessun-dried tomatoes, packed in oil (about 24)
      3 ouncesgoat cheese
      2 tablespoonschopped fresh chives
      2 tablespoonsextra-virgin olive oil

Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.

And just one more...

Blueberry Zucchini Loaf

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 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. I like to freeze and pull out for a quick snack!!

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