YUMMY ZUCCHINI COFFEE CAKE
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
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.
ZUCCHINI ROSE TARTLETS
These elegant roses make a lovely, light springtime lunch when paired with a leafy salad dressed with an herbed vinaigrette.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Roll the puff pastry out to a 12-inch square on a floured work surface. Brush lightly with the olive oil and sprinkle evenly with the cheese, thyme and lemon zest. Cut into 6 even strips.
- Shingle alternating yellow and green slices of squash and zucchini along the length of each strip of dough making sure to leave half the dough strip uncovered and allowing the green and yellow skins to hang over one edge slightly. Fold the uncovered dough over the squash and pinch together at the two ends. Starting at one end, roll each strip into a spiral. Lightly press the rolled tarts into a muffin tin sprayed with cooking spray.
- Bake until the crusts are browned and crisp on the bottom, the top is dry and crisp and the squash is tender and browned on the edges, about 40 minutes. Remove to a rack to cool slightly. Serve warm.
COFFEE CAN ZUCCHINI BREAD
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
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
SAVORY COFFEE CREPES WITH ZUCCHINI, TOMATOES AND CHEESE
This is a really different tasty meal. You could use any veggies you prefer in the center and change the cheese if you want to do so.
Provided by Ambervim
Categories Low Protein
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour and salt in a bowl.
- Mix in the egg.
- Add coffee and coffee essence.
- Beat until smooth.
- Leave to stand in the fridge for 20-30 minutes.
- Beat the batter again just before using.
- Brush the omelette or crepe pan with a little oil and head over a high heat.
- Pour in 1 tablespoon of the batter and swirl it around until it forms a wafer-thin layer in the pan.
- Cook for 1.5 minutes, flip and cook until golden brown.
- Repeat a bunch of times, stacking them and keeping warm.
- Heat the olive oil and gently fry the onions and garlic until the onions are soft and transparent.
- Stif in the grated zucchini and tomatoes.
- Cook for 6 - 8 minutes.
- Stir in the yogurt and mint. Season to taste.
- Place a generous spoonful of the filling in each pancake, roll and neatly arrange in a lightly greased or silpat baking dish.
- Sprinkle the cheese over the pancakes.
- Place under a hot broiler until the cheese is melted and serve immediately.
Nutrition Facts : Calories 374.4, Fat 15.9, SaturatedFat 7.4, Cholesterol 77.7, Sodium 273.5, Carbohydrate 41.5, Fiber 6.3, Sugar 14.2, Protein 17.5
COFFEE CAKE MUFFINS
Make and share this Coffee Cake Muffins recipe from Food.com.
Provided by shortstuff
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Sift together flour, sugar, baking powder,& salt; cut in shortening.
- Combine egg and milk; add to flour.
- Stir until moist.
- Combine filling ingredients together.
- fill greased muffin tins with 3/4 of dough; sprinkle with filling and top with remaining dough.
- Bake@ 350 for 20 minutes.
Nutrition Facts : Calories 229, Fat 10.3, SaturatedFat 3, Cholesterol 24.1, Sodium 186, Carbohydrate 31.8, Fiber 1, Sugar 17.4, Protein 3.4
ZUCCHINI CINNAMON COBBLER
I made this and everyone thought it was apple cobbler! Everyone was amazed when I told them it was zucchini!
Provided by Burnellfam08
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Bring a pot of water to a boil; add zucchini. Cook until tender, about 5 minutes; drain. Place in a bowl of cold water until cool, about 5 minutes; drain. Transfer to a large bowl.
- Mix 1 cup white sugar, all-purpose flour, lemon juice, apple pie spice, cream of tartar, and salt into the zucchini gently until combined. Pour batter into the prepared baking dish.
- Combine cake flour, 1/2 cup white sugar, brown sugar, baking powder, and salt in a bowl. Sprinkle over batter. Drizzle melted butter on top.
- Bake in the preheated oven until top is golden brown, about 1 hour.
Nutrition Facts : Calories 294 calories, Carbohydrate 51.9 g, Cholesterol 24.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 5.9 g, Sodium 244.2 mg, Sugar 35.4 g
ZUCCHINI BABY FOOD
Simple zucchini puree for one of your baby's first foods. The rule of thumb is to give your baby a new food for 2 to 3 days before introducing another to rule out any potential allergies. Once you've given zucchini for 2 to 3 days, you can combine it with another vegetable you've already introduced, such as carrot.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 3
Number Of Ingredients 1
Steps:
- Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
- Transfer zucchini to a blender or food processor; puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 1.2 g, Protein 1.3 g, Sodium 10.8 mg, Sugar 1.9 g
ZUCCHINI BARS
you won't believe it isn't apple filling! A great new way to use those giant zucchini in the garden.
Provided by Karen Shields
Categories Bar Cookie
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Cook zucchini in lemon juice until tender, use often.
- Add 1 cup sugar, nutmeg and 1 teaspoon cinnamon and vanilla and let simmer for two minutes.
- While zucchini cooks, combine the flour, 2 cups sugar, salt and margarine in a large bowl and mix well.
- Add 1/2 cup of the crumb mixture to the zucchini to thicken, stir well, turn off the heat after thick.
- Pat 1/2 of the remaining crumb mixture into a greased 9x13-inch pan.
- Bake at 375°Fs for 10 minutes.
- Spread zucchini evenly over the crust.
- Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini.
- Bake at 375°F for 30-40 minutes, until bubbling around the crust.
- Let cool before cutting into bars. Can be warmed up in microwave and top with ice cream.
Nutrition Facts : Calories 263.7, Fat 6, SaturatedFat 1.2, Sodium 118.4, Carbohydrate 50.9, Fiber 1, Sugar 34.3, Protein 2.6
CHOCOLATE & ZUCCHINI CAKE
Make and share this Chocolate & Zucchini Cake recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F and grease a 10-inch springform pan with butter or oil.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula). Add the vanilla, coffee granules, and eggs, mixing well between each addition.
- Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick.
- Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon - don't overmix. Pour into the prepared cake pan and level the surface with a spatula.
- Bake for 40 to 50 minutes, until a knife inserted into the centre comes out clean. Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temperature before serving. Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them, though).
Nutrition Facts : Calories 311.2, Fat 13.8, SaturatedFat 8.1, Cholesterol 66.8, Sodium 311.7, Carbohydrate 45.7, Fiber 2.8, Sugar 26.1, Protein 5.4
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SECRET INGREDIENT CHOCOLATE COFFEE ZUCCHINI BREAD - GFJULES
From gfjules.com
4.5/5 (14)Total Time 1 hr 20 minsCuisine BreadCalories 125 per serving
- Preheat oven to 350° F (static) or 325° F (convection). Lightly oil a 9×5 bread pan or 2-3 mini loaf pans.
- Shred the zucchini using a fine shredding disc on a food processor or a hand shredder. Measure 1 1/2 cups and set aside to drain in a colander if the zucchini is particularly wet. You can also press the shredded zucchini between paper towels.
- Beat together oil, brewed coffee, sugars, eggs and vanilla. Slowly stir in the dry ingredients until incorporated, then whip together until smooth, approximately 1-2 minutes. Stir in the shredded zucchini and chocolate chips, if using.
- Once the zucchini is integrated, pour into prepared pan and bake for 1 hour, or until a toothpick inserted into the center has no wet crumbs on it when removed. Rotate pan half way through the bake to help the loaf rise more uniformly.
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