#3585 - Black Walnut Zucchini Cake

(by Shirley McNevich)

2 cups flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3 eggs
2 cups white sugar
1 cup canola oil
1-2 tsp. vanilla
2 cups grated zucchini (your choice if you want to peel the zucchini before grating)
1 cup chopped black walnuts + extra for sprinkling
Optional: 1/2 cup golden raisins
Frosting: 3oz. Philadelphia cream cheese (softened); 1/4 cup softened butter; 1 1/2 cups Domino's powdered sugar (a little more if necessary)

If using raisins, place them in a saucepan and cover them with water. Bring them to a boil over medium heat. Once boiling, cook for 5 minutes then drain the raisins. After grating the zucchini, place it in a strainer and press out as much moisture as you can. In a bowl add flour, cinnamon, baking soda, salt and baking powder--mix with a whisk. In a mixer add eggs--beat. Add white sugar, canola oil and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add drained raisins, chopped black walnuts and grated zucchini--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add softened cream cheese--beat. Add softened butter--beat. Slowly add powdered sugar--beat until smooth. If frosting is too thin, add a little more powdered sugar and beat again. Frost the cooled cake. Sprinkle more chopped walnuts evenly over the frosting.

#2790 - Zucchini Muffins

(by Shirley McNevich)

1 beaten egg
1/4 cup canola oil
1/4 cup white sugar
1 cup grated zucchini (peel zucchini before grating)
1 tsp. vanilla
1 1/2 cups flour
1/4 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

In a bowl add beaten egg, canola oil, white sugar, vanilla, cinnamon, baking powder, baking soda and salt--stir until mixed. Add zucchini--stir to mix. Add flour--stir just until moistened. Place cupcake liners in muffin tins. Fill each 2/3 full with batter. Bake at 400 degrees for 15-20 minutes.

#2689 - Zucchini Cakes

(by Aunt Faye [Herman] Minier)

1 cup grated zucchini (wash and peel zucchini before grating)
1 egg
1/2 tsp. Old Bay seasoning
1/2 to 3/4 cups Italian bread crumbs

In a bowl add grated zucchini, egg, Old Bay and bread crumbs--mix with your hands, then form the mixture into patties. Fry in a frying pan with canola oil. Brown on both sides, then drain on paper towels.

#2304 - Chocolate Zucchini Bread

(by Shirley McNevich)

3 eggs
1 cup white sugar
1 cup Domino' dark brown sugar
1 cup canola oil
1/4 tsp. baking powder
1/2 tsp. salt
2 cups grated zucchini
2 tsp. baking soda
3/4 cup Hershey's cocoa
2 cups flour

In a mixer add eggs, white sugar and brown sugar--beat. Add canola oil--beat. Add baking powder, salt, baking soda and cocoa--beat. Add grated zucchini--beat. Slowly add flour--beat. Pour batter into TWO greased bread loaf pans. Bake at 350 degrees for 50-60 minutes.

#2236 - Chocolate Chip Zucchini Cake

(by Sue Strouse - friend)

1 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup softened butter
1/4 cup canola oil
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
4 TBSP Hershey's cocoa
2 cups grated zucchini
1/2 cup (or more) Nestle's semi-sweet chocolate bits

In a mixer add brown sugar, white sugar, butter and canola oil--beat. Add eggs, vanilla and buttermilk--beat. Add allspice, cinnamon, salt, baking soda and cocoa--beat. Add zucchini--beat. Add flour--beat. Pour batter into a greased 9 x 13 cake pan. Sprinkle the chocolate chips over the top. Bake at 325 degrees for 45-50 minutes--test with a toothpick for doneness. Cool completely.

#2182 - Old Bay Zucchini Cakes

(by Shirley McNevich)

2 cups grated zucchini (peel before grating)
1/2 of a small onion (grated)
2 beaten eggs
1 tsp. Old Bay seasoning
1/4 tsp. celery seed
cracker crumbs

In a bowl add grated zucchini, grated onions, beaten eggs, Old Bay and celery seed--stir to mix. Add some cracker crumbs a little at a time until you can make cakes with the mixture. Form the mixture into cakes. Add a few teaspoonfuls of canola to a frying pan. Turn heat to medium and fry cakes until browned on each side and hot in the middle. Drain them on paper towels before serving.

#1763 - Three Loaf Zucchini Bread

(by Julie [Edinger] Solomon - friend)

2 cups white sugar
3 beaten eggs
1 cup canola oil
2 cups grated zucchini (washed but DO NOT peel before grating)
3 cups flour
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 cup milk
2/3 cup chopped nuts (optional)

In a large bowl add white sugar, beaten eggs and canola oil--stir with a whisk. Add vanilla, cinnamon, baking soda, baking powder, salt and milk--stir with a whisk. Add grated zucchini--stir. Add flour--stir. Add chopped nuts--stir. Pour 1/3 of the batter into 3 greased and floured bread loaf pans. Bake at 325 degrees for 50-60 minutes--test with a toothpick for doneness.

#1400 - Cinnamon Zucchini Cake

(by Shirley McNevich)

3 eggs
2 cups white sugar
1 cup canola oil
1 TBSP vanilla
1 tsp. salt
1/4 tsp. baking powder
1 TBSP cinnamon (less if you prefer)
2 tsp. baking soda
1 cup chopped nuts
4 TBSP Hershey's cocoa
2 cups grated zucchini
2 cups flour

In a mixer add eggs, white sugar and canola oil--beat. Add vanilla, salt and baking powder--beat. Add cinnamon and baking soda--beat. Add cocoa--beat. Add grated zucchini--beat. Slowly add flour--beat. Add chopped nuts--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Frost as desired.

#1213 - Zucchini Quiche

(by Shirley McNevich)

3 cups grated zucchini
1 cup Bisquick
4 beaten eggs
1/2 cup canola oil
1/4 cup chopped onion
1 cup milk
salt and pepper to taste
1/2 cup Parmesan cheese
slices of American cheese
1 or 2 TBSP butter

Grease a 2 qt. baking dish--set aside. In a skillet over medium low heat add butter and grated zucchini--cook zucchini until tender, then drain. Spread drained grated zucchini in the baking dish. In a separate bowl add Bisquick, beaten eggs and canola oil--stir until mixed. Add milk, salt, pepper, chopped onion and Parmesan cheese--stir until mixed. Pour the mixture over the chopped zucchini in the baking dish. Place enough American cheese slices to cover the entire top, overlapping them where necessary. Bake at 350 degrees for 30-40 minutes.

#607 - Pineapple Zucchini Bread

(by Shirley McNevich)

4 eggs
2 cups white sugar
1 tsp. cinnamon (more if you wish)
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
2 tsp. vanilla
1 1/4 cups canola oil
3 cups fresh grated zucchini (peeled before grating)
3 cups flour
1 cup chopped pecans
1 - 8oz. can Dole crushed pineapple

In a bowl add cinnamon, baking powder, salt, baking soda, flour--stir. In a mixer, add eggs--beat. Add white sugar to eggs--beat. Add canola oil--beat. Add vanilla and pineapple--beat. Add the bowl of dry ingredients that you mixed earlier--beat. Remove bowl from mixer and fold in zucchini and pecans using a wooden spoon. Pour batter into two greased loaf pans. Bake at 350 degrees for 50-60 minutes. Test with a toothpick for doneness.