Sweet Zucchini Treats

Sweet Zucchini treats.
Down home goodness.
Spicy.  Nutty.  Sweet.
Even cupcakes.
The Menu Shoppe has it covered…
great tips for great menus.
Spiced Walnut Zucchini Bread
An excellent foil for spreads or dips or grilled cheese.
2 cups flour
3 large eggs
2 1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon baking powder
1 1/2 cups vegetable oil
1 tablespoon vanilla extract
2 teaspoons grated lemon peel
2 cups coarsely grated zucchini (from about 2 medium)
1 cup walnuts, toasted, coarsely chopped (about 4 ounces)
Preheat oven to 325°F. Butter and flour two 8x4x2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans. Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
Chocolate Chip and Zucchini Bread
Courtesy of Paula Deen
1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3  eggs
2 cup white sugar
1 cup vegetable oil
2 teaspoon vanilla extract
2 cup grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
whipped cream, for serving
zucchini ribbons, for serving
Preheat oven at 350 degrees F.
Grease (2) 9 by 5-inch loaf pans. Sift together flour, baking powder, salt, spices and baking soda. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans. Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.
Zucchini Ginger Cupcakes
Everyone loves cupcakes.
1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (2 medium)
3/4 cup mild olive oil
3/4 cup mild honey
2 large eggs, lightly beaten
1 teaspoon vanilla
For frosting:
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon finely grated fresh orange zest
Bake cupcakes:
Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners. Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined. Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean,
20 to 24 minutes. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
Make frosting:
Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes. Frost tops of cooled cupcakes.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in #FF Friday favorites, bread, breakfast, brunch, National Food Holiday, nuts, spirits and tagged , , , , . Bookmark the permalink.

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