LEMON ZUCCHINI BARS
This snack cake is a good use for that bumper zucchini crop!
Provided by Rosina
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 417.2 calories, Carbohydrate 42.6 g, Cholesterol 46.5 mg, Fat 26.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 433.6 mg, Sugar 24.9 g
LEMON ZUCCHINI DROPS
When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. -Barbara Franklin, Tucson, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 89mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
FRIED ZUCCHINI WITH CRISPY LEMONS AND CRISPY HERBS
Provided by Alex Guarnaschelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the panko, plain breadcrumbs, Parmesan and cayenne in a medium bowl. Whisk together the eggs with 1 tablespoon cold water in another medium bowl. Arrange the zucchini in a single layer on a baking sheet, flesh-side up, and sprinkle with salt. Submerge the zucchini wedges in the egg mixture. Remove the pieces one by one, shaking off the excess egg, then roll in the breadcrumbs, pressing well so they are coated on all sides and the breadcrumbs adhere. Arrange in a single layer on the same baking sheet. Refrigerate for at least 30 minutes and up to 12 hours.
- Fry the lemon and herbs: Pour the oil into a deep, heavy-bottomed pot with a fitted lid and attach a deep-fry thermometer. Heat to 325 degrees F.
- Line a baking sheet with paper towels. Drop the thin lemon rounds into the oil and fry until lightly browned and crisped, 1 to 2 minutes. Remove them with a slotted spoon and spread on one half of the lined baking sheet to cool.
- Raise the oil to 350 degrees F. Herbs tend to splatter when they hit hot oil, so have the fitted lid for the pot ready in one hand. Dry any excess moisture from the herbs, then drop the parsley and the basil in the oil with your other hand and immediately cover and fry until they turn darker green, 1 to 2 minutes. Remove with the slotted spoon and spread on the other half of the baking sheet. Sprinkle with salt. Repeat the same process with the oregano.
- Bring the oil back to 350 degrees F. Test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin to bubble and fry gradually. Line two baking sheets with kitchen towels. Drop half the zucchini into the oil and gently, slowly "swirl" the oil with the slotted spoon as they fry so they cook evenly. Cook until light to medium brown, 2 to 3 minutes, then remove them slowly with the slotted spoon and lay them out on a kitchen towel to cool. Sprinkle with salt. Repeat with the remaining zucchini.
- Layer the zucchini with the herbs and lemon slices on a large serving plate, and serve with the lemon wedges.
ZUCCHINI LEMON DROP COOKIES
Make and share this Zucchini Lemon Drop Cookies recipe from Food.com.
Provided by bayou-mimi
Categories Drop Cookies
Time 28m
Yield 2 1/2 dozen, 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°.
- In a mixing bowl, cream the butter and sugar.
- Beat in the eggs, zucchini and lemon peel.
- In another bowl combine the flour, baking soda, baking powder, cinnamon and salt; gradually add the dry mixture to the creamed mixture.
- Stir in the raisins and nuts.
- Drop by tablespoon 3 inches apart onto lightly greased cookie sheets.
- Bake for 8-10 minutes or until lightly browned.
- Remove to wire racks to cool.
- For glaze: combine sugar and enough lemon juice to achieve a thin spreading consistency.
- Spread or drizzle over cooled cookies.
Nutrition Facts : Calories 276.4, Fat 9.2, SaturatedFat 4.3, Cholesterol 30.4, Sodium 235.9, Carbohydrate 47.1, Fiber 1.1, Sugar 32.2, Protein 3.1
LEMON ZUCCHINI DROPS
When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft cake-like cookies. We missed every bite when we moved away, so I developed this recipe.
Provided by Allrecipes Member
Time 30m
Yield 21
Number Of Ingredients 14
Steps:
- In a mixing bowl, cream butter and sugar. Beat in egg, zucchini and lemon peel. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture. Stir in raisins and walnuts.
- Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
- For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 33.6 g, Cholesterol 20.5 mg, Fat 6.6 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 165.4 mg, Sugar 23 g
LEMON ZUCCHINI DROPS
Make and share this Lemon Zucchini Drops recipe from Food.com.
Provided by Silver Raven
Categories Dessert
Time 13m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 14
Steps:
- Cream together butter and sugar.
- Beat in egg, zucchini and lemon peel.
- Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture.
- Stir in raisins and walnuts.
- Drop by tablespoonfuls 3 inches apart onto lightly greased baking sheets.
- Bake at 375 degrees for 8 to 10 minutes, until lightly browned.
- Remove to wire racks and cool completely.
- Prepare glaze: Combine confectioners' sugar and enough lemon juice to achieve a thin spreading consistency.
- Dip the top of each cookie into the glaze or drizzle over cooled cookies.
Nutrition Facts : Calories 207.1, Fat 6.9, SaturatedFat 3.2, Cholesterol 22.8, Sodium 176.9, Carbohydrate 35.3, Fiber 0.8, Sugar 24.2, Protein 2.3
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