#3899 - Blueberry Zucchini Muffins

(by Shirley McNevich)

3 eggs
1 cup canola oil
3 tsp. vanilla
2 1/2 cups white sugar
2 cup shredded zucchini
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 TBSP cinnamon (less if you wish)
1 pint fresh blueberries

After shredding and measuring zucchini, MAKE SURE to press out as much of the moisture from the shredded zucchini as you can. In a bowl add eggs, canola oil, vanilla and white sugar--stir. Add flour, salt, baking powder, baking soda and cinnamon--stir just until mixed. Add shredded zucchini and blueberries--stir. Place cupcake liners in muffin tins. Fill each each 2/3 full with the batter. Bake at 350 degrees 23-30 minutes--test with a toothpick for doneness. Cool completely.

#3052 - Chocolate Zucchini Cake

(by Shirley McNevich)

3 squares Baker's unsweetened baking chocolate
3 cups flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
4 eggs
3 cups white sugar
1 1/2 cups canola oil
3 cups shredded zucchini (peeled before shredding)
1 cup chopped nuts

Melt chocolate according to box directions, then cool slightly. In a mixer add white sugar, canola oil and eggs--beat. Add baking soda, baking powder and salt--beat. Add melted chocolate--beat. Add shredded zucchini--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 60-75 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze if desired.

#2122 - Ham and Zucchini Casserole

(by Julie [Edinger] Solomon - friend)

3 medium zucchinis (washed, peeled and shredded)
1 small onion (grated)
1/2 cup canola oil
3/4 cup Bisquick
1 cup shredded cheddar cheese
1lb. cubed cooked ham
3 eggs
1/4 to 1/2 tsp. pepper

In a bowl add shredded zucchini, grated onions, shredded cheddar cheese and ham--set aside. In a separate bowl add eggs, oil and pepper--beat with a whisk. Add Bisquick to egg mixture--stir until mixed. Pour the Bisquick mixture over the zucchini mixture--stir until mixed. Pour mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 35-45 minutes or until top is slightly browned.

#1695 - Cream Cheese Zucchini Cake

(by Shirley McNevich)

2 cups raw/shredded zucchini (do not peel before shredding--remove any large zucchini seeds while shredding)
2 cups flour
2 tsp. baking soda
2 cups white sugar
1 tsp. salt
3 eggs
4 tsp. baking powder
2 tsp. vanilla
1 cup canola oil
Frosting: 2 cups Domino's powdered sugar; 1/2 cup softened butter; 1 - 3oz. Philadelphia cream cheese (softened); 1 tsp. vanilla

In a mixer add eggs, canola oil, white sugar, vanilla--beat. Add shredded zucchini--beat. Add baking soda, salt and baking powder--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 45 minutes. Cool completely. Frosting: in a mixer add cream cheese and butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost the cake, then refrigerate.

#1484 - Zucchini Chocolate Chip Muffins

(by Shirley Ross - friend)

1 1/2 cups flour
3/4 cup white sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 cup canola oil
1/4 cup milk
1 beaten egg
1 TBSP lemon juice
1 tsp. vanilla
1 cup shredded zucchini (peel before shredding)
1/2 cup Nestle's mini chocolate bits (more if you wish)

In a bowl add flour, white sugar, baking soda, cinnamon--stir. Add beaten egg, canola oil, milk, lemon juice, vanilla, shredded zucchini and mini chocolate bits--stir just until mixed (do not overstir). Place cupcake liners into a muffin tin--fill each 2/3 with batter. Bake at 350 degrees for 17-20 minutes.

#1382 - Chicken Zucchini Casserole

(by Shirley McNevich)

1 - 6oz. package stuffing mix
3/4 cup butter (melted)
3 cups shredded zucchini (peel before shredding)
2 cups cooked chicken (cut into bite sized pieces)
1 can Campbell's cream of chicken soup (do not add water)
1 carrot (shredded)
1/2 cup chopped onions
1/2 cup sour cream

In a bowl add stuffing mix and melted butter--stir. Reserve 1/2 cup of the stuffing mixture for later. In a separate bowl add sour cream and chicken soup--stir. Add chicken soup mixture, shredded zucchini, shredded carrots, chicken pieces and chopped onions to the stuffing mixture--stir. Pour whole mixture into a greased glass baking dish. Sprinkle the reserved stuffing mixture all over the top of the casserole. Bake uncovered at 350 degrees for 40-45 minutes.

#1309 - Chocolate Zucchini Cupcakes

(by Shirley McNevich)

Batter: 2 cups shredded zucchini; 3 eggs; 2 cups white sugar; 3/4 cup canola oil; 2 tsp. vanilla; 2 cups flour; 2/3 cup Hershey's cocoa; 1 tsp. baking soda; 1 tsp. salt; 1/2 tsp. baking powder; 3/4 cup Nestle's MILK chocolate bits

Frosting: 1/2 cup Jif peanut butter; 1/3 cup softened butter; 1 TBSP milk; 1 tsp. vanilla; 1 1/2 cups Domino's powdered sugar

In a mixer add eggs and white sugar---beat. Add canola oil, vanilla and shredded zucchini--beat. Add cocoa, baking soda, salt, baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add milk chocolate bits--stir with a spoon. Fill cupcake tins with paper cupcake liners--fill each liner 1/2 full with the batter. Bake at 325 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely, then frost. Frosting: in a mixer add butter, milk and vanilla--beat. Add peanut butter--beat. Slowly add powdered sugar--beat until mixed, then beat on medium speed for 3 minutes or until smooth.

#1076 - Zucchini Cake

(by Shirley McNevich)

1/2 cup canola oil
1/4 cup softened butter
2 cups shredded zucchini
1/4 cup Crisco shortening
1 1/2 cups white sugar
1 egg
1/2 cup buttermilk
1 tsp. vanilla
2 1/2 cups flour
4 TBSP Hershey's cocoa
2 tsp. baking soda
1 - 12oz. bag Nestle's semi-sweet chocolate bits

In a mixer add canola oil, butter shredded zucchini--beat. Add Crisco and white sugar--beat. Add egg, vanilla and buttermilk--beat. Add cocoa and baking soda--beat. Add flour slowly--beat well. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle the chocolate bits evenly on top of the cake batter. Bake at 325 degrees for 55 minutes. Test with a toothpick for doneness.

#759 - Bisquick Zucchini Bread

(by Shirley McNevich)

2 cups Bisquick
1 1/2 cups shredded zucchini
3/4 cup white sugar
1/4 cup canola oil
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup chopped nuts

Grease a loaf pan. In a mixer add all ingredients--beat on low just until mixed and everything is moistened. Beat on medium speed for 1 minute. Remove bowl from mixer and stir, then pour batter into loaf pan. Bake at 350 degrees for 45-55 minutes. Test with a toothpick for doneness. Cool at least 10 minutes before removing from pan. Cool completely before slicing.