ZUCCHINI-AND-ALMOND SOUP
Provided by Molly O'Neill
Categories easy, lunch, quick, soups and stews, appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a kettle, melt the butter over medium heat. Add the zucchini and garlic and cook, stirring, for 10 minutes. Add the stock and wine, adjust the heat and simmer, uncovered, for 15 minutes. Add the almonds, then remove the mixture from the heat. Working in small batches, puree the soup in a blender. Strain through a fine-mesh sieve and return it to the pot. Stir in the cream and reheat over medium heat. Season to taste with salt and pepper. Serve garnished with bacon.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 22 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 12 grams, Sodium 988 milligrams, Sugar 5 grams, TransFat 0 grams
GLUTEN-FREE ZUCCHINI-ALMOND CAKE
Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for those on a gluten-free diet. Martha made this recipe on "Martha Bakes" episode 812.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- Cake:Preheat oven to 350 degrees. Butter an 8-inch round, 2-inch deep cake pan. Line bottom with parchment round; butter paper. In a bowl, whisk together almond flour, potato starch, baking powder, and salt.
- Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is pale, thick, and cool to touch, 7 to 10 minutes.
- With a flexible spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into pan and bake, rotating pan halfway through, until cake is golden brown and a toothpick inserted in center comes out with moist crumbs, 25 to 30 minutes. Let cake cool completely in pan on a wire rack. Invert onto a serving platter.
- Frosting:With mixer, beat together butter, vanilla, and cream cheese on medium-high until fluffy, about 3 minutes. Add confectioners' sugar and beat until combined. Spread on top of cake. (Cake can be refrigerated, covered, up to 2 days.)
Nutrition Facts : Calories 302 g, Fat 23 g, Fiber 2 g, Protein 6 g, SaturatedFat 10 g
ZUCCHINI ALMOND CAKE
This cake looks so nice and is SO good. A change fron the chocolate Zucchini cake.I have had this recipe for years and always use it in Zucchini season and have purchased zucchini just to make this cake as well.I have handed out this recipe many times. I have also frozen this cake and glazed it before serving
Provided by Dotty2
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Grease well and flour 10" tube pan.
- Sift together Flour,baking powder,baking soda,and salt.
- In a large bowl, beat eggs until thick and light colored.
- Gradually add sugar 1/4 cup at a time beating well after each addition.
- Stir in oil and almond extract.
- blend in dry ingredients, mixing until smooth.
- Stir in zucchini and almonds.
- pour batter into prepared pan and bake for 1 HR 15Mins or until skewer inserted in center comes out clean. Cool in pan for about 15 minutes remove from pan and cool completely on rack.
- spread with almond glaze.
- FOR GLAZE:.
- stir together icing sugar,milk,and extract until smooth.
- spread over top of cooled cake.
- Let icing run down sides of cake.
- Sprinkle top with toasted almonds.
Nutrition Facts : Calories 662, Fat 30.4, SaturatedFat 4, Cholesterol 70.9, Sodium 387.8, Carbohydrate 92.4, Fiber 2.5, Sugar 66, Protein 8.1
ZUCCHINI ALMOND STIR-FRY
Make and share this Zucchini Almond Stir-fry recipe from Food.com.
Provided by dale7793
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut zucchini into bite sized sticks or slices.
- Heat a non-stick pan over medium heat and add almonds.
- Cook for about 4-5 minutes until golden brown and lightly toasted.
- Stir constantly or they will burn.
- You can also toast them under a broiler/griller if you prefer.
- Set almonds aside.
- Add zucchini and garlic to pan.
- Cook until tender but not mushy.
- Add a small amount of water to the pan if needed to prevent burning or sticking.
- Stir through the soy sauce and almonds and serve.
Nutrition Facts : Calories 192.6, Fat 10.6, SaturatedFat 1.1, Sodium 600.2, Carbohydrate 19.7, Fiber 6.8, Sugar 13.1, Protein 10.5
ZUCCHINI ALMOND COOKIES
Like your favorite zucchini bread, but in cookie form, this recipe comes together easily with Betty Crocker oatmeal cookie mix.
Provided by By Inspired Taste
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
- In medium bowl, stir cookie mix, butter, egg and water until soft dough forms. Gently stir in zucchini and half of the almonds.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets. Top with remaining almonds.
- Bake 11 to 13 minutes or until edges are golden brown. Remove from cookie sheets to cooling racks. Cool completely before storing.
Nutrition Facts : ServingSize 1 Serving
ZUCCHINI ALMOND BREAD RECIPE BY TASTY
Here's what you need: crushed pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, vanilla, flour, salt, baking soda, cinnamon, nutmeg, chopped almond, thinly sliced almond, vanilla, powdered sugar, milk
Provided by Tasty
Categories Bakery Goods
Yield 6 slices
Number Of Ingredients 17
Steps:
- Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
- Preheated oven at 350ºF (175ºC).
- In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
- Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
- Spray your baking pan and pour in the mixture, top with sliced almonds.
- Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
- While baking, mix your glaze ingredients together until smooth.
- Let the bread cool down, drizzle with the glaze!
- Enjoy!
Nutrition Facts : Calories 994 calories, Carbohydrate 124 grams, Fat 49 grams, Fiber 5 grams, Protein 16 grams, Sugar 65 grams
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