2 oiled or foil-lined muffin tins.
Bake for 20
hrenheit . Grease or spray your muffin pan if you are not
Preheat oven to 400.
In bowl, mix together first 9 ingredients.
In a large bowl, mix together wet ingredients.
Add dry to wet and stir just until moist.
Spoon batter into 12 muffin cups coated with cooking spray.
Bake for 15 minutes or until golden.
Remove from pan and cool on a wire rack.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
Wash, top and tail the zucchini.
Using a potato peeler
Preheat oven to 430 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Pour milk into a bowl. Combine bread crumbs, Parmesan cheese, garlic powder, and black pepper in a shallow bowl. Place zucchini slices in the milk; soak for 1 minute. Remove zucchini slices from milk and press each into the bread crumbs mixture until coated on both sides. Arrange coated zucchini slices on the prepared baking sheet.
Bake in the preheated oven until chips are crisp, about 30 minutes.
Heat pot over medium heat, spray with cooking spray.
Add onions and cook until they start to turn translucent.
Add chicken broth and zucchini.
Increase to medium/high heat.
Cook 10-15 minutes, until zucchini is tender.
In batches if necessary, puree mixture in blender and return to pot.
Add butter, 1/2 cup of milk, and dash of nutmeg.
Season to taste with salt and pepper.
Shred zucchini using the large holes on
beat sugar eggs vanilla and yogurt in bowl.
next add the zucchini and mix together.
combine the flour baking powder baking soda salt and raisins together then add it to the mixture with the zucchini.
bake at 350 degrees for an hour.
Combine in mixing bowl the first 5 ingredients. Sift together the dry ingredients and add to zucchini mixture and stir until blended.
Pour into 2 greased 8-inch bread pans.
Bake 1 hour at 350\u00b0.
Remove from pans and cool on rack.
Stir zucchini, red bell pepper, green bell pepper, onion, celery, Worcestershire sauce, Parmesan-Romano cheese, garlic, parsley, marjoram, and seasoned salt together in a large bowl. Cover bowl with plastic wrap and let marinate, about 30 minutes.
1. Heat oven to 350\u00b0. Spray loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, with nonstick cooking spray. Mix zucchini, sugar, oil and egg whites in large bowl. Stir in remaining ingredients except apricots. Stir in apricots. Pour into pan.
2. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.
(Please note that the zucchini needs to be grated).
First mix together the sugar, eggs, salad oil, vanilla, Then mix the dry ingredients flour, salt, baking powder, baking soda, cinnamon.
Then add the zucchini and dry ingredients to the sugar-egg mixture and mix well do not over mix!
Pour into 9x5 loave pans.
Bake one hour on 350 then check with a toothpick for doneness if toothpick is still wet add additional time until toothpick comes out dry.
Saute beef and onion in the hot fat in a heavy skillet.
Stir in the consomme, parsley, salt, pepper and A.1. Worcestershire sauce.
Spread the mixture in a casserole of a size that will leave at least an inch of space at the top.
Make your favorite muffin recipe or use a corn muffin mix.
Spoon it carefully on top of the casserole, smoothing with a knife.
Bake 25 minutes at 350\u00b0. Serves 5 to 6. Serve with fluffy mashed potatoes and buttered broccoli.
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
bowl. Run zucchini through juicer and add zucchini pulp to pineapple
Preheat oven to 350 degrees.
Beat the egg, egg whites, oil, applesauce, sugar and vanilla until well combined.
Stir in zucchini and pineapple.
Combine dry ingredients and add to batter until just blended. Don't over mix.
Stir in raisins.
Pour batter into sprayed muffin tin.
Bake for 13 minutes or until inserted toothpick comes out clean.
Enjoy! These freeze well, if there are any left.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners.
Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.
Mix zucchini, pumpkin, almond milk, agave nectar, eggs, and canola oil in a separate bowl; stir into dry ingredients until just combined. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
(175 degrees C). Grease muffin pan or line with paper
ups of a 6-cup muffin pan. Sprinkle the greased cups