Cut the zucchini in half lengthwise and scoop out the center. Prepare your meat loaf recipe as usual.
Mound the meat loaf in the zucchini halves.
Bake according to meat loaf recipe.
Remove from oven and serve.
There's no clean-up because you can eat the \"pan.\"
Heat over to 350\u00b0F
Cook lentils in water until soft and water has been absorbed.
Meanwhile, saute the onion, garlic and zucchini in oil until soft. Mix in a large bowl with the remaining ingredients.
Form the mixture into a loaf shape and place on a greased baking sheet OR place mixture in a greased baking pan (bread loaf size).
Bake for 30 minutes, cut into slices, and serve.
nd line a 9x5 inch loaf pan with parchment paper.
nd flour two 9x5 inch loaf pans. Whisk together the flour
25\u00b0F.
Grease two loaf pans.
Combine flour, cinnamon
Beat eggs until fluffy; add oil, sugar, zucchini, nuts and vanilla. Mix well. Add flour and cinnamon; pour into 2 greased and floured loaf pans. Bake at 350\u00b0 for 1 hour or until done; cool for 15 minutes. Remove and cool on a rack.
Best when 2 to 3 days old. Can be frozen.
Preheat oven to 350*.
In large bowl, mix sugar, oil, eggs, and vanilla.
Beat until well blended.
Add zucchini, applesauce and orange juice; stir well.
Combine flour with next 5 ingredients.
Add to zucchini mixture; stir well.
Add nuts; stir gently to combine.
Pour into 2 greased and floured 9in loaf pans.
Bake for 60-70 minutes; till toothpick comes out clean.
Let cool in pans 10 minutes.
Remove from pans and let cool completely.
Beat eggs, sugar, oil, vanilla and yogurt together.
Add all of the dry ingredients.
Add zucchini and nuts.
Mix well.
Pour into 2 sprayed loaf pans.
Bake at 350\u00b0 for 50 minutes.
5 x 3 inch loaf pan or any other bread
Mix all dry ingredients together.
Mix all other ingredients in a separate bowl.
Combine the dry and wet ingredients.
Bake in 2 loaf pans for 45 - 60 minutes at 350 degrees.
For muffins decrease time to 20
- 25 minutes.
Beat eggs until light and fluffy.
Add sugar, oil and vanilla. Blend together.
Stir in squash.
Sift dry ingredients and blend into creamed mixture.
Fold in nuts.
Bake in two 9 x 5-inch loaf pans which have been greased and floured.
Bake at 350\u00b0 for 1 hour or until tested done.
Mix together and bake 1 hour or less at 325\u00b0.
Makes 1 loaf. Recipe can be doubled and freezes good.
Lightly grease two 9X5 inch loaf pans, or 24 muffin tins
Preheat oven to 350\u00b0.
Grease 8 x 4 x 2 1/2-inch loaf pan; set aside.
Combine flour, baking powder, cinnamon and nutmeg; set aside.
In large bowl, beat brown sugar with oil until smooth.
Add eggs, one at a time until blended.
Add milk; beat about 2 minutes. Mix in 1/3 of the flour mixture and then 1/2 of carrots and 1/2 of zucchini.
Repeat, ending with flour, mixing until just combined. Pour into pan and bake for 45 to 50 minutes.
Allow to cool in pan for 10 minutes.
Mix flour, cinnamon, baking soda, salt, nutmeg and baking powder.
In another bowl, beat sugar, shredded zucchini and egg. Add oil and lemon peel.
Mix well.
Stir flour mixture into zucchini mixture.
Fold in nuts.
Put batter in a greased 8 x 4 x 2-inch loaf pan and bake at 350\u00b0 for 55 to 60 minutes.
Preheat oven to 350\u00b0.
Grease and flour two 9 x 5 loaf pans. Beat eggs until fluffy.
Add sugar, oil and vanilla; blend.
Add zucchini.
Sift dry ingredients; add to batter.
Stir in pineapple, nuts and raisins.
Bake about 1 hour until toothpick comes out clean. Cool before removing from pans.
Wrap and store overnight to develop flavors before slicing.
Cream well oleo and sugar.
Add eggs, vanilla, grated zucchini, milk and chopped nuts.
Sift together flour, cocoa, salt, baking powder, cinnamon and baking soda.
Mix all ingredients together.
Pour into greased loaf pans (2).
Bake at 350\u00b0 for 1 hour.
Frost with cream cheese frosting.
Beat eggs, sugar and salad oil until creamy.
Add the grated zucchini.
Beat again, then add all remaining ingredients at the same time.
Beat until real smooth.
Grease two loaf pans.
Bake at 350\u00b0 for one hour.
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs, oil, sugar, and vanilla together until thick.
Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.
Heat oven to 350\u00b0.
In bowl, combine first 4 ingredients. Squeeze water from zucchini; stir zucchini into bowl with remaining ingredients.
Bake in greased 9-inch loaf pan 1 hour. Cover with foil.
Bake 30 minutes.
Makes 16 servings.