Zucchini Bread Cookies

Zucchini Bread Cookies

First, sorry about the photo.  It doesn't really give the cookies justice.  They are a flatter cookies, but so moist and soft.  My kids, 7 and 13, love these "vegetable cookies".  I think the oatmeal provides a nice texture to the cookie.

Zucchini Bread Cookies

1 cup all-purpose flour

1 1/4 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Coarse salt

1 1/2 sticks unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg or 1/4 cup egg beaters

1/2 teaspoon pure vanilla extract

1 cup finely grated zucchini

1 cup old-fashioned rolled oats

Directions

1. Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
2. Beat flour mixture into butter mixture. Mix in zucchini and oats. Refrigerate until firm, about 1 hour.
3. Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.

Enjoy!

~peace and blessings~
Lisa

Zucchini Fritters

Zucchini Fritters

It's that time in the summer, when Zucchini is in abundance.  I've made several Zucchini dishes that have become family favorites.  You can see them here.  I made these fritters the other night as a side.  They were delicious and would serve 6-8 people. 

1 whole Medium Zucchini, Unpeeled And Grated

1 cup Flour

1 teaspoon Baking Powder

½ teaspoons Salt

2 Tablespoons Vegetable Oil

2 whole Medium Eggs or 1/2 cup Egg Beaters

1 Tablespoon Grated Parmesan Cheese

1 whole Small Onion, Diced (I omitted the onions)

1 cup Italian Bread Crumbs

1 dash Oregano

1 dash Garlic Salt

Oil, For Frying

Add all of the ingredients (except the last amount of frying oil) into a large mixing bowl. Mix well.

Cover the bottom of a skillet with oil and heat over medium heat. Drop the mixture by tablespoons into the hot oil. Brown on both sides. Remove the completed fritters onto a paper towel lined plate and repeat with the remaining batter.

Enjoy!

~peace and blessings~

Lisa

Zucchini Fries

I love, love, love deep-fried zucchini, but since turning over a new leaf and adopting a healthier lifestyle, that just isn't in the diet. I have seen several recipes online for zucchini fries and used several of them as inspiration for my own version of this yummy treat. The ingredients are:

one zucchini, flour, egg beaters, panko bread crumbs, salt, pepper, and garlic powder. Also FF Ranch for dipping or your favorite marinara would be great too.

First, cut your zucchini in half, in half again and then into strips that resemble pickle wedges. Dredge them in flour that has been seasoned with salt and pepper. I used about 1/2 cup of flour, 1/2 tsp. salt and 1/2 tsp. pepper.

The take your flour dredged sticks and toss them into about 1/2 cup of egg beaters (or 2 egg whites), that have also been seasoned with salt and pepper.

Then dredge them into panko bread crumbs that have been seasoned with salt, pepper and garlic powder. I bit of Parmesan would be nice, but not worth the calories.

Place the breaded zucchini on a baking pan that has been lined with foil and sprayed with Pam. Bake in a 400 degree oven for 15 minutes, turning them over once half way during baking to ensure even browning. Remove from the oven and sprinkle with salt, to your liking.

Serve with a side of low-fat ranch! Crispy, yummy goodness!

Enjoy!

~peace and blessings~

Lisa

Zucchini Gobs (Whoopie Pies) with Cream Cheese Filling

The whole gob

The inside...YUM!

I made these Gobs today to use up some zucchini in a new way. The recipe is from Tasty Kitchen. They taste really great and rich! The only adjustment I will make in the future is to use only about an 1/8 cup of batter for each half. My cakes spread and were huge using the 1/4 cup measurement.



FOR THE CAKES:
2 cups Coarsely Grated Zucchini
2-½ cups All-purpose Flour
1-¼ teaspoon Baking Soda
1-½ teaspoon Cinnamon
½ teaspoons Nutmeg
½ teaspoons Salt
¾ cups Buttermilk
1 teaspoon Vanilla Extract
1 stick Unsalted Butter, Softened
1 cup Light Brown Sugar
1 whole Egg
_____
FOR THE FILLING:
8 ounces, weight Cream Cheese
½ sticks Unsalted Butter
1-½ cup Confectioner's Sugar
1 teaspoon Pure Vanilla Extract
½ teaspoons Rum
¼ teaspoons Salt

Instructions

MAKE CAKES:

Preheat oven to 350°F with racks in upper and lower thirds. Butter 2 large baking sheets.

Squeeze handfuls of zucchini that have been wrapped in a kitchen towel in order to remove moisture. Set aside.

Whisk together flour, baking soda, spices, and salt until combined. Set aside.
Whisk together buttermilk and vanilla in a small bowl. Set aside.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini just until incorporated.

Spoon 1/4-cup mounds of batter 2 inches apart onto the prepared baking sheets. Bake, switching position of sheets halfway through, until tops are puffed and golden and spring back when touched, 18 to 22 minutes. Transfer with a spatula to a rack to cool completely.

MAKE FILLING:

Beat together cream cheese, butter, confectioners sugar, vanilla, rum and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes.

ASSEMBLE Gobs:
Spread a rounded 2 Tablespoons of filling on the flat sides of half of the cakes and top with remaining cakes.

Enjoy!
~blessings and peace~
Lisa

Zucchini Mock Apple Pie

Zucchini Mock Apple Pie

1 pie crust, unbaked

5 c. sliced zucchini, peeled and remove seeds

3/4 c. sugar

1 tsp. cinnamon

1/4 c. real lemon juice

3/4 c. water

CRUMB TOPPING:
1 c. flour

1/2 c. brown sugar

6 tbsp. butter, butter

1/4 tsp. salt

ring to boil zucchini, sugar, cinnamon, lemon juice, and water; simmer until soft. Pour into an unbaked pie shell; pat crumb topping over mock apples and bake at 325 degrees for 25 minutes.

Enjoy!

Blessings,

Lisa

Zucchini Pineapple Bread

This recipe is from a YWCA cookbook my dad bought for me. I made it last night and it is delicious!

Zucchini Pineapple Bread

3 eggs
1 cup oil
2 cups sugar
3 cups flour
3 tsp. vanilla
1 cup chopped nuts
2 cups zucchini, grated
1 tsp. bakind powder
1 tsp. baking soda
1 tsp. salt
1/2 cup raisins
2 tsp. cinnamon
8 oz. can crushed pineapple, drained

Beat eggs until fluffy. Add oil, sugar, vanilla and zucchini; mix well. Add dry ingredients. Add raisins, pineapple and nuts; blend together. Baked in a greased and floured bundt pan at 325 degrees for 1 hour 20 minutes. Or bake at 325 degrees for 1 hour if using 2 bread pans.

I omitted the nuts and raisins because we don't like them in our breads.

Enjoy!
Lisa