EASY CAKE MIX ZUCCHINI BREAD
Here's another brilliant (and easy!) way to use up a garden full of zucchini. These tasty loaves are freezer-friendly, so bake up a few batches and save for later.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
- In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 8 g, TransFat 0 g
EASY ZUCCHINI COOKIES
My grandma's recipe for Easy Zucchini Cookies is one of my most treasured recipes. These cookies have the perfect texture!
Provided by Christina Hitchcock
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease baking sheets or line with parchment paper
- Combine flour, baking soda, cinnamon and salt in a medium bowl.
- In a large bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add egg and beat well.
- Gradually add flour mixer and beat until smooth. The dough will be stiff.
- Stir in zucchini and remaining ingredients.
- Drop by heaping teaspoonfuls, 2 inches apart onto baking sheets.
- Bake 13-15 minutes or until lightly browned. Be careful not to over-bake.
- Cool for 2 minutes then remove to cooling racks.
Nutrition Facts : Calories 158 kcal, Carbohydrate 20 g, Protein 1 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 106 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
ZUCCHINI COOKIES
These are moist spicy cookies!
Provided by Marian
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 13.4 g, Cholesterol 5.2 mg, Fat 2.7 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 99.3 mg, Sugar 5.7 g
SUPER EASY ZUCCHINI BREAD WITH CAKE MIX
I love zucchini and I love chocolate, so as I am doing a bread fest in my kitchen. I jumped into making this with the pantry clean out and the garden veggies.
Provided by Chef1MOM-Connie
Categories Quick Breads
Time 50m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 7
Steps:
- In one bowl mix all ingredients. Will have some lumps and that is ok. As we age those lumps are badges of honor!
- Pour into 2 greased and floured bread loaf pans or 1 loaf pan and 12 muffin cups (lined).
- Cook for 45 minutes at 350°F.
- Muffins 25 minutes at 350°F.
- * Elevation and fuel will vary temps and times. (ex. my propane oven 45 minutes, my DD electric oven 53 min for loaves and similar for muffins).
- ** Tastes great with orange flavor as well, DD made with strawberry cake mix.
- *** NOT as dense as a quick bread but tastes oh so good and light.
- An aditional note: this freezes very well as muffins or bread/cake. I double wrap in plastic and then into a freezer bag. To thaw i take out of freezer bag and let come to room temp, take off plastic and set on paper towels to absorb any excess moisture. To warm just put into a warmed oven or microwave for 30 seconds in a paper towel.
ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING
A delicious way use summer's bounty of zucchini! Moist spiced zucchini cake topped with sweet cinnamon cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
- In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
- In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 450, Carbohydrate 49 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 33 g, TransFat 1/2 g
ZUCCHINI CAKE
This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.
Nutrition Facts : Calories 931 calories, Fat 49g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 511mg sodium, Carbohydrate 117g carbohydrate (87g sugars, Fiber 2g fiber), Protein 10g protein.
SOFT ZUCCHINI SPICE COOKIES
These cookies are fantastic. They don't last very long at my house. Why don't you see how long they will last at yours? -Mili Seemar, Chatham, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg and mix well. Combine dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, walnuts, raisins and orange zest. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned and cookies are set.
Nutrition Facts : Calories 132 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 129mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CAKE MIX COOKIES
Easy Cake Mix Cookies are a fun way to mix and match cake flavors to add-ins! My kids LOVE to make these!
Provided by Shelly
Categories Cookies
Time 15m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl mix together cake mix, eggs, and oil until smooth. Alternately you can do this step in the bowl of your stand mixer with the paddle attachment, mixing ingredients on low until combined.
- Mix in desired add-ins until evenly incorporated.
- Using a medium (2- tablespoon) cookie scoop portion the dough onto the prepared cookie sheet 2- inches apart. Bake for 9-10 minutes, or until lightly golden at the edges.
- Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.
Nutrition Facts : ServingSize 1 cookie, Calories 119 calories, Sugar 7.9 g, Sodium 126.3 mg, Fat 6.4 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 14.6 g, Fiber 0 g, Protein 1.2 g, Cholesterol 15.5 mg
EASY ZUCCHINI CAKES
Very tasty way to use up those extra zucchini. Don't skip the fresh parsley, it really adds to the flavor. They taste just like crab cakes.
Provided by Renee
Categories Fried Zucchini
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
- Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
- Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.
Nutrition Facts : Calories 226.5 calories, Carbohydrate 29.6 g, Cholesterol 101 mg, Fat 8.1 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 974.1 mg, Sugar 4.2 g
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