Coconut Lemon Squares Recipes Recipe For Zucchini

LEMON ZUCCHINI BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
• In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
• Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.
• Sprinkle top with sifted confectioners' sugar and cut into bars.

ZUCCHINI-COCONUT COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, white sugar, and brown sugar. Mix in eggs and 1 teaspoon vanilla until fluffy. Sift together the flour, salt, and baking powder; stir into the creamed mixture. Stir in the coconut, dates, raisins, and zucchini. Spread batter into the prepared pan.
• Bake in preheated oven for 35 to 40 minutes. To make icing, mix together melted margarine, milk, 1 teaspoon vanilla, cinnamon, and confectioners' sugar. Drizzle icing over the bars while still warm. Sprinkle chopped nuts over icing. Cut into bars when cool.

LEMON ZUCCHINI DROPS

Steps:

• In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts. , Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.

LEMONY COCONUT BARS

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well., Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust., Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars.

ZUCCHINI COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
• In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
• In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

LEMON BARS WITH COCONUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
• Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
• Bake crust in the preheated oven for 15 minutes.
• Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
• Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
• Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.

LEMONGRASS COCONUT CURRY SOUP WITH ZUCCHINI NOODLES

Steps:

• Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
• Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
• Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

LEMON ZUCCHINI BARS

Steps:

• In a large bowl combine sugar, oil, eggs, lemon zest and lemon juice,mix well.
• Stir in shredded zucchini.
• Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
• Gradually add this mixture to the zucchini mixture. Mix throughly.
• Pour into greased 9x13 pan.
• Bake 350 for 45-50 minutes.
• Cool, dust with confectioners sugar.
• Or if you like a lemon glaze for the topping:.
• 1/2 cup sugar, zest of one lemon, juice of one lemon.In a saucepan bring to a boil, when cake is warm, poke holes in top with a toothpick brush with glaze.

ZUCCHINI WITH RICE AND COCONUT MILK RECIPE - (4.5/5)

Steps:

• Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings. Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 - 35 minutes. Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste. Prepare the rice as directed.

LEMON-COCONUT BARS

Steps:

• For crust:
• Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
• Meanwhile, prepare filling:
• Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
• Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
• Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)