S Recipe Collection Recipes Recipe For Zucchini

LYNDA'S ZUCCHINI

Steps:

• Prepare the broiler. Lightly grease a medium baking sheet.
• Over medium-low heat melt butter in a large saucepan. Stir in zucchini and cook slowly, stirring occasionally until zucchini is soft and golden brown.
• Spread zucchini on the baking sheet and top with cheese.
• Broil until cheese is melted.

GRANDPA MITCHELL'S ZUCCHINI JELLY

Steps:

• Cook zuchini in own juice, 6 minutes.
• Add sugar, certo, lemon juice.
• Boil 6 minutes more.
• Remove from heat.
• Add Jello.
• Stir for 5 minutes.
• Put into jars.

CALEY'S CLASSIC ZUCCHINI BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.
• Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.
• Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

CHEF JOHN'S ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter two loaf pans.
• Mix kosher salt into zucchini and let sit for 10 minutes. Transfer to a strainer and rinse very thoroughly under cold water to remove salt. Let drain for 15 to 20 minutes before using.
• Whisk flour, baking powder, baking soda, cinnamon, ginger, cayenne, and nutmeg together in a mixing bowl. Reserve until needed.
• Combine eggs, sugar, and vanilla in another large mixing bowl, and whisk until mixture is smooth and turns a pale yellow, about 1 minute. Grab a handful of the drained zucchini with both hands and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred in.
• Pour in melted butter and stir until combined. Stir walnuts into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.
• Transfer into the prepared loaf pans. Tap pans on the countertop to settle the batter.
• Bake in the center of the preheated oven until golden brown on top and a skewer poked in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan, and then turn out on to a cooling rack. Let cool completely before serving.