Glazed Lemon Zucchini Bread

Ingredients:

• 2 cups cake flour
• ½ tsp. salt
• 2 tsp. baking powder
• 2 eggs
• ½ cup canola oil
• 1⅓ cups sugar
• 2 TB lemon juice
• ½ cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini

Glaze Ingredients:

• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Directions:

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

NOTES FOR GLAZED LEMON ZUCCHINI BREAD:

Use a cheese grater to grate the zucchini.
Be sure to dry the zucchini after it has been grated so it is NOT super watery.
You can also use all-purpose flour instead of cake flour, but we prefer cake flour.
If using a glass pan, you may need to cook 15-25 minutes longer.
Bottled lemon juice works just as well as juice directly from the lemon.
Can also be made in smaller loaf pans. You can divide batter into 4 and place in greased 6 x 2 1/2″ pans (Bake for 35-40 minutes)
Can also be made as muffins – Bake for 25-30 minutes – makes about 15-16 muffins.
For high altitude bake at 375 for 55 minutes.
Source: lilluna.com

Carrot Zucchini Apple Bread

Ingredients:

Bread:

• 1 cup unsalted butter, melted
• 2 cups granulatd sugar
• 3 eggs, room temperature
• ¼ cup fresh orange juice
• 1 Tbls vanilla extract
• 3¼ all-purpose flour
• ½ tsp salt
• 2½ tsp baking powder
• ¾ tsp baking soda
• 1 Tbls cinnmamon
• pinch of ground cloves
• pinch of ground nutmeg
• 2 cups shredded carrots
• 1 cup shredded zucchini (unpeeled)
• 1 cup diced, peeled apple
• ½ cup pecans, chopped (optional)

Frosting:

• ½ cup cream cheese, softened (I use light)
• ¼ cup unsalted butter, softened
• 2 - 3 cups powdered sugar
• 1-3 Tbls orange juice as needed

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour two 8x4 inch loaf pans.
3. Blend butter, sugar, egg, orange juice, and vanilla together.
4. Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.
5. Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.
6. Pour into prepared pans.
7. Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.
8. Let cool before icing.

Frosting:

1. Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
2. Frost bread and enjoy!

Source: momontimeout.com

Zucchini Pizza

Ingredients:

4 Fresh Zucchini
Olive Oil
Fresh Garlic or Garlic Powder
Fresh Tomatoes
Salt and Pepper to taste
Mozzarella Cheese
Parmesan Cheese (shacker)

Directions:

Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. 

Top with sliced tomatoes, salt and pepper to taste. 

Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

Zucchini Lasagna

Ingredients:

2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
1/2 lb lean ground beef (I use 1 lb.)
1/4 cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour

Directions:

1. Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. In small bowl slightly beat egg.
4. Add cottage cheese, half of shredded cheese and flour.
5. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6. Bake uncovered at 375 degrees F for 30 minutes.
7. Sprinkle with remaining cheese. Bake 10 minutes longer.
8. Let stand 10 minutes before serving.

This is low carb

Crispy Zucchini

Ingredients:

1 lb. zucchini or squash
1/4 cup shredded Parmesan (heaping)
1/4 cup crushed and seasoned pork rinds
1    tablespoon oil
1/4 teaspoon salt
freshly ground pepper, to taste

Directions:


Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a bowl , combine pork rinds , Parmesan, any seasoning you like

Place rounds in Parmesan pork rind mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining rind mixture over the rounds.