Coffee Recipe Ingredients Recipe For Zucchini

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YUMMY ZUCCHINI COFFEE CAKE



Yummy Zucchini Coffee Cake image

The first time I made this, I gave some to my daughter, who hates zucchini, and she said it was the best thing I ever made! It has been an excellent and wholesome way to use up all of the zucchini from my garden. If using thawed shredded zucchini, make sure to drain very well. -Tammy Kirsch, Arcade, New York

Provided by Taste of Home

Time 1h

Yield 16 servings.

Number Of Ingredients 21

1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
2 tablespoons butter, softened
1/2 teaspoon ground cinnamon
BATTER:
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
3/4 cup whole wheat flour
1-1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup butter, softened
1 cup packed light brown sugar
1-1/2 teaspoons vanilla extract
2 large eggs
1/3 cup reduced-fat sour cream
2-1/2 cups shredded zucchini (about 2 medium)
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Coat a 10-in. fluted tube pan with cooking spray; dust lightly with flour, tapping out excess., Mix first five ingredients with a fork until crumbly. Sprinkle onto bottom of prepared pan., For batter, mix oats, flours, cinnamon, baking powder, baking soda, salt and nutmeg. In another bowl, beat butter and brown sugar until crumbly; beat in vanilla and eggs, one at a time. Add oat mixture alternately with sour cream, beating well (batter will be thick). Fold in zucchini. Pour over crumb mixture., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing to a wire rack. Serve warm or at room temperature; dust with confectioners' sugar before serving.

Nutrition Facts : Calories 223 calories, Fat 7g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

COFFEE CAN ZUCCHINI BREAD



Coffee Can Zucchini Bread image

Traditional zucchini bread. Kind of tastes like something in between carraot cake and banana bread. Thanks to Barbara.

Provided by nightfall20252

Categories     Breads

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 11

3 eggs (well beaten)
2 cups sugar
2 -3 teaspoons vanilla
1 cup vegetable oil
2 cups flour (sifted)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 -4 teaspoons cinnamon
2 cups zucchini (peeled and shredded)
1 cup walnuts

Steps:

  • Preheat oven to 375 degrees.
  • Mix all ingredients except zucchini and walnuts.
  • Gently stir in zucchini and nuts.
  • Grease empty coffee can (1 lb size) very well. Spoon in the batter into the can.
  • Bake for 1 1/4 hours or until a skewer inserted in the center comes out clean.
  • Cool in the can for 10 minutes; remove to a wire rack to finish cooling.
  • Slice and serve with your choice of spread.
  • Note: You can cook in other types of pans if needed. Reduce cooking time accordingly. (9x9 pan = about 30 minutes).

Nutrition Facts : Calories 340.4, Fat 19.5, SaturatedFat 2.5, Cholesterol 34.9, Sodium 262, Carbohydrate 38.9, Fiber 1.2, Sugar 25.7, Protein 4.1

BROILED ZUCCHINI



Broiled Zucchini image

These broiled zucchini are easy to prepare and delicious.

Provided by Teri Rose Mibelli

Categories     Zucchini Side Dishes

Time 15m

Yield 2

Number Of Ingredients 5

2 medium zucchini
nonstick cooking spray
salt to taste
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder, or to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Slice zucchini into 3 lengthwise pieces. Spray each slice with cooking spray.
  • Season with salt, garlic powder, and onion powder and set on a baking sheet.
  • Broil in the preheated oven until lightly browned, about 5 minutes. Turn zucchini and broil on the other side until lightly browned, an additional 5 minutes.

Nutrition Facts : Calories 39.6 calories, Carbohydrate 8.4 g, Fat 0.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 20.5 mg

SAUSAGE-STUFFED ZUCCHINI



Sausage-Stuffed Zucchini image

This sausage-stuffed zucchini is a flavorful use of summertime zucchini with an Italian flare.

Provided by Zach Fairchild

Categories     Stuffed Zucchini

Time 1h25m

Yield 6

Number Of Ingredients 13

3 large zucchini
1 (14 ounce) can petite diced tomatoes
1 small white onion, minced
1 small green bell pepper, minced
4 tablespoons butter
2 cloves garlic, minced
1 pound bulk pork sausage
2 pinches Italian seasoning
salt and ground black pepper to taste
1 (10 ounce) can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 pinch minced fresh Italian parsley

Steps:

  • Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
  • Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
  • Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
  • Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
  • Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
  • Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
  • Garnish with fresh parsley and enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 14.1 g, Cholesterol 93.4 mg, Fat 45.3 g, Fiber 3.6 g, Protein 22 g, SaturatedFat 20.1 g, Sodium 1267.6 mg

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