Paul Linda Mccartney Zucchini With Apples Recipes

APPLE CINNAMON ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
• Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.
• Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.

CARROT, APPLE, AND ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
• Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
• Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

CARROT APPLE ZUCCHINI BREAD

Steps:

• Bread:.
• Preheat the oven to 350 degrees.
• Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.).
• Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
• In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
• In a separate large bowl, whisk together the butter and sugar.
• Add eggs, orange juice, and vanilla and whisk until combined.
• Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
• Pour into prepared pans.
• Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
• Let cool completely before icing.
• Cream Cheese Glaze/Frosting:.
• Cream together cream cheese and butter with a hand mixer.
• Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
• Frost bread and enjoy.

ZUCCHINI AND APPLE SAUTE

Steps:

• Heat 2 tbs. oil in a frying pan, add the onion; cook over low heat 7-8 minute.
• Add apple and tomato; cook for 5 minute stirring.
• Remove apple, tomato and onion from pan and set aside.
• Sprinkle zucchini with salt; toss. Heat remaining oil in same pan and fry zucchini until tender.
• Reduce heat; add onions mixture back to the pan. Simmer for 5 minutes.
• Mix the parsley and garlic, then add to the zucchini and onion mixture in pan. Simmer for a few minutes, then add salt and pepper.
• Serve immediately.

CURRIED APPLE AND ZUCCHINI SOUP

Steps:

• Spray a large non-stick pot with cooking spray. Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
• Sprinkle in curry powder and salt and cook, stirring for one minute.
• Add zucchini and chicken stock. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
• Remove from heat. With an immersion blender, puree soup until smooth. (Or use a food processor or blender in batches.).
• Heat the soup again over low, stirring in the milk. Serve hot.

APPLE AND ZUCCHINI SALAD

Steps:

• Combine zucchini, apples, green bell pepper, and onion in a bowl.
• Whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. Toss to coat.

CARROT, APPLE, AND ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
• Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
• Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

ZUCCHINI APPLE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
• In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
• Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.

APPLE ZUCCHINI BREAD

Steps:

• In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.