Place zucchini and onion in well-buttered
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 325* and grease bottom only of two 9 x 5 bread pans.
Beat eggs until foamy.
Stir in sugar, zucchini, oil and vanilla.
Combine dry ingredients and spices and gradually add to wet ingredients.
Fold in nuts and raisins.
Pour into prepared pans.
Bake for 60 to 80 minutes or until center tests done.
Cool for 10 minutes on rack and then remove from pans.
Cool completely on rack before slicing.
n the flour, dates, and zucchini until no dry spots remain
arge bowl.
Add shredded zucchini and walnuts; stir to combine
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.
Beat together sugar, oil and eggs.
Beat in flour, cinnamon, salt, baking soda, baking powder and vanilla.
Beat 1 to 3 minutes.
Fold in zucchini, carrots, oats and nuts.
Pour in large baking sheet.
Bake at 350\u00b0 for 15 to 20 minutes.
Put cream cheese frosting on top.
In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.
Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.
Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.
Beat eggs.
Gradually add sugar.
Beat well.
Gradually add oil.
Beat in flour, salt, soda, baking powder and vanilla.
Beat 1 to 2 minutes, until well mixed.
Fold in zucchini, carrot and oats.
Pour into a 15 x 10-inch pan.
Sprinkle chocolate chips on top.
Bake at 350\u00b0 for 15 to 20 minutes.
Frost with powdered sugar icing, if desired.
Beat together sugar, oil and eggs in large bowl or food processor.
Beat in flour, cinnamon, salt, soda, baking powder and vanilla.
Beat 1 to 2 minutes until well mixed.
Fold in zucchini, carrots, oats and nuts.
Mix well.
Pour into 15 x 10 x 1-inch pan.
Bake at 350\u00b0 for 15 to 20 minutes.
Blend the Bisquick, cheese, salt and pepper.
Add the 2 eggs. Grate the zucchini and add to the mixture, making a batter.
Melt 2 tablespoons butter over medium heat and pour batter into pans. Griddle into pancakes.
Cook 3 minutes on each side.
Serve while warm.
They are a delicious new way of serving a vegetable.
Cream sugar & margarine. Add eggs and vanilla.
Add remaining ingredients. Stir in shredded zucchini last.
Spread in a 13 x 9 greased pan. Sprinkle 1 cup chocolate chips on top along with 1 Tbls sugar.
Bake @ 350 for 25 to 30 minutes.
o use in your recipes.Tip: For best results, do not dip
ightly yellow in color. Add zucchini and saute for 4 minutes
Best if prepared with food processor:.
n a colander, drain the zucchini, squeezing to remove excess liquid
Shred the zucchini. It takes about 2 zucchini.
Mix the rest of the ingredients in whatever order you choose.
Fill muffins tins to the top, not 3/4 full like normal.
Bake at 350 for 30 minutes. Check to see if their done with a toothpick.
Eat! MMM, we like to add some real butter to them too, but that's not quite so healthy ;).
EEDS FROM 2 VERY LARGE ZUCCHINI, SLICE AND DICE INTO SMALL