Coffee Recipes Coffee Food Recipes 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.

ZUCCHINI ROSE TARTLETS



Zucchini Rose Tartlets image

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

1 sheet frozen puff pastry, thawed (about 8 ounces)
All-purpose flour, for rolling out dough
2 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan
2 teaspoons fresh thyme leaves
2 teaspoons grated lemon zest
1 small summer squash (about 6 ounces), cut in half lengthwise and thinly sliced diagonally
1 small zucchini (about 6 ounces), cut in half lengthwise and thinly sliced diagonally
Nonstick cooking spray

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



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

SAVORY COFFEE CREPES WITH ZUCCHINI, TOMATOES AND CHEESE



Savory Coffee Crepes With Zucchini, Tomatoes and Cheese image

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

4 ounces flour (1 cup and 2 tbs)
1 pinch salt
1 egg
1 1/4 cups coffee, strong and milky
1 tablespoon coffee extract (if you don't have, I don't, just add tsp instant and tbs hot water)
oil, for the pan
1 tablespoon olive oil
1 small onion, finely chopped
2 teaspoons garlic, minced
6 zucchini, grated (use judgement if they are very large)
6 tomatoes, seeded and chopped
3 tablespoons plain yogurt
1 teaspoon of fresh mint, chopped (half as much dry if you don't have fresh)
1 cup cheddar cheese, grated (experiment with another if you want)

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



Coffee Cake Muffins image

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

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1 egg, beaten
1/2 cup milk
1/2 cup brown sugar
1/2 cup chopped walnuts
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter, melted

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



Zucchini Cinnamon Cobbler image

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

cooking spray
8 cups (1/2-inch) pieces peeled and seeded zucchini
1 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon apple pie spice
¾ teaspoon cream of tartar
salt
1 ¼ cups cake flour
½ cup white sugar
¼ cup brown sugar
2 ½ teaspoons baking powder
1 pinch salt
½ cup butter, melted

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



Zucchini Baby Food image

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

1 large organic zucchini, cubed

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



Zucchini Bars image

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

6 -8 cups zucchini, peeled, cubed with seeds removed
2/3 cup lemon juice
1 cup sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
4 cups flour
3 cups sugar
1/2 teaspoon salt
1 1/2 cups margarine (3 cubes)
1 teaspoon cinnamon

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



Chocolate & Zucchini Cake image

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

1/2 cup butter
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon coffee, granules
3 eggs
2 cups zucchini
1 cup chocolate chips
confectioners' sugar

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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