Lemon Zucchini Bread

 Ingredients

1 1/2 cups all purpose flour

1/2 t. baking soda

1/4 t. baking powder

1/4 t. salt

3/4 cup sugar

1 cup shredded zucchini

1/4 cup cooking oil

1 egg

2 T lemon juice

2 T lemon zest

Glaze

1/2 cup powder sugar

1T. lemon juice

1 t. lemon zest

Glaze can be doubled if desired

Instructions

In a medium bowl combine flour, baking soda, baking powder, salt, set aside.

Ina separate mixing bowl combine sugar, zucchini, cooing oil, egg, lemon juice, and lemon zest. Stir to combine.

Add dry ingredients to zucchini mixture, stir just until combined.

Spoon batter into greased bread pan.

Bake at 350 degrees, for 50-55 minutes or until golden brown and set.

Cool in pan on a wire rack 15 minutes, then remove from pan and cool completely.  

Once cool, combine ingredients for glaze and drizzle over bread.  

Lasagna Zucchini Boats

Ingredients 

 4 Medium zucchini sliced into halves through the length

1 cup (8.6) part-skim ricotta cheese

1 large egg

1 1/2 T chopped fresh parsley, plus more for garnish

1 1/4 cups (5 oz) shredded mozzarella cheese

1/2 cup (2oz) finely shredded parmesan cheese

8 oz 93% lean ground beef or lean ground turkey

4 t. olive oil, dividied

salt and freshly ground black pepper

1 3/4  cup roasted garlic marinara sauce (I use Classico)

1 T. chopped fresh basil

Instructions 

Preheat oven to 400 degrees.  Using a spoon, scoop centers from zucchini while leaving a 1/4 inch rim to create boats.  Set aside.

In a mixing bowl stir together ricotta cheese, egg and 1 1/2 of T of parsley.  Season lightly with salt and pepper.  Stir in 1/2 cup of mozzarella cheese and the parmesan cheese. Set aside.  \

Heat 2 t of the olive oil in a large non-stick skillet over medium-high heat.  Crumble beef into pan, season with salt and pepper ad cook, stirring occasionally and breaking up beef when stirring, until browned.  (there shouldn't be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat). Stir in marinara sauce and 1 T of basil, remove from heat.  

To assemble boats, brush both sides of the zucchini lightly with remaining 2 t olive oil and place in two baking pans (I use and 13x9x9) Divide cheese mixture among zucchini spooning about 2 1/2 T into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonful to each.  Cover baking dish with foil and place in oven side by side and bake in oven until cheese has melted and zucchini is tender, and 5 minutes.  Sprinkle tops with fresh basil and parsley and serve warm.  

Chocolate Zucchini Sheet Cake

Ingredients

2 cups sugar

1 cup oil

3 eggs

2 1/2 cups all-purpose flour

1/4 cup cocoa powder

1 t. baking soda

1/4 t. baking powder

1/4 t. salt

1/2 cup milk

2 cups shredded fresh zucchini

1 T vanilla extract

Frosting

1/2 cup butter or margine

2 T. cocoa powder

1/4 cup milk

3 1/2 cups powder sugar

1 t. vanilla

Instructions

Preheat oven to 375 degrees.  Spay a 15x10x1 baking pan heavily with non-stick cooking spray.  Ina large bowl, cream sugar and oil together until smooth.  Add eggs, beating after adding each one.  In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.  Mix it with the sugar/oil mixture, with pouring in  the milk at the same time.  Fold in the zucchini and the vanilla and pour batter into the prepared baking pan.  Bake for 25 minutes or until a toothpick stuck in the middle of the cake comes out clean.  

Before the cake comes out finishes baking, prepare the frosting.  In a saucepan, combine the butter, cocoa, and smooth (you may have to whisk it).  

Pour warm frosting over brownies as soon as you take them out of the oven.  Let cool.  Cut into 48 bars.    

Zucchini Muffins

 Ingredients

2/3 cup vegetable oil

2 large egg

2/3 cup granulated sugar

1/2 cup brown sugar, packed

1 t. vanilla extract

2 cups all-purpose flour

1/2 t. baking soda 

1/2 t. baking powder

1/2 t. salt

2 t. ground cinnamon

1 1/2 cups finely shredded unpeeled zucchini

1/2 cups finely shredded carrot

Directions

Grease and flour or use muffin lines

Heat oven to 375 degrees. In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.  Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended.  Fold in the shredded zucchini and carrots. Fill muffin cups about 3/4 full.  Sprinkle with cinnamon sugar or granulated sugar, if desired.  Bake for 20 minutes.