Zucchini Bread
www.utahdairycouncil.com
2 cups shredded zucchini
3/4 cup butter, softened
1 1/4 cups sugar
1/2 cup packed brown sugar
3 eggs
1 orange
1 cup raisins (optional)
3/4 cup chopped walnuts (optional)
3 1/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Preheat oven to 325 degrees F. Spray two 8 1/2-inch by 4 1/2-inch loaf pans with nonstick spray.
Remove seeds from large zucchini and shred. Finely grate the peel from one orange; squeeze juice from orange. Set juice and peel aside.
Beat together butter, white sugar, and brown sugar; add eggs and beat until fluffy; add orange peel, 1/4 cup orange juice, shredded zucchini, and optional raisins and chopped nuts in to butter and sugar; stir by hand to mix.
Stir together flour, salt, baking soda, baking powder, cinnamon, and cloves. Stir dry mixture into butter and sugar mixture, just until mixed. Spoon batter into prepared loaf pans; shake gently to even out batter.
Bake 1 hour or until done. Allow bread to cool 5–10 minutes before removing from pans. Cool before slicing. Serve with whipped Orange Cream Cheese spread.
Orange Cream Cheese Spread:
Soften 8 ounces of cream cheese; whip cheese with 2 tablespoons sugar and 2 tablespoon orange juice until fluffy. Refrigerate until ready to serve.
Makes 2 loaves (about 24 servings)
Baked Zucchini Fries
By Maureen Zebian
Cooking spray
1 cup whole-wheat flour or unbleached flour
Fresh ground pepper
Salt
3–4 medium zucchini cut into
1/2 x 3-inch sticks.
2 large egg whites, lightly beaten
Preheat oven to 475 degrees F. Spray a large baking sheet with cooking spray.
Combine flour, salt, and pepper in a large plastic bag. Dip zucchini in egg white, and shake in the bag to coat. Place zucchini on baking sheet and lightly spray cooking oil on fries.
Cook for 5–7 minutes and turn over. Cook an additional 7 minutes until a golden brown.
Zucchini Brownies
By Jennifer A. Wickes
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan.
In a large bowl, mix together the oil, sugar, and vanilla until well blended.
Combine the flour, cocoa, baking soda, and salt; stir into the sugar mixture.
Fold in the zucchini and walnuts.
Spread evenly in the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
Nutrition Information per serving: 200 calories; 80 calories from fat; 2g protein; 29g carbs; 17g sugar; 9g total fat; 1.5g saturated fat; 0mg cholesterol; 1g dietary fiber; 230mg sodium; 0% Daily Value calcium; 6% Daily Value iron
Makes 18 servings
Jennifer is a freelance writer with 30 years of cooking experience. She has been featured in Home Cooking, Bon Appetit, Better Homes and Garden.
