CHOCOLATE ZUCCHINI CAKE
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt, optional
1 cup sugar
1/2 cup butter or margarine, softened
3/4 cup applesauce
4 eggs
1 tablespoon vanilla
2 cups shredded zucchini (about 1 1/2 to 2 small, 10 oz.)
Confectioners' sugar
In medium bowl, stir together flour, cocoa, baking powder, baking soda, cinnamon and salt, if desired. Set aside. In large mixing bowl at medium speed, beat together sugar and butter until light and fluffy. Beat in applesauce, eggs and vanilla until thoroughly blended. Reduce mixer speed to low and gradually beat in reserved flour mixture.
Gently stir in zucchini. Pour into lightly greased 9-cup fluted tube pan. Bake in preheated 350°F oven until cake tester
inserted in center comes out clean, about 60 to 70 minutes. Cool on wire rack 10 minutes. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Cool completely. Dust with confectioners' sugar.
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Zucchini Onion Bread
3 cups all-purpose flour
3/4 cup chopped onion
1/2 cup grated Parmesan cheese, divided
5 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 cup buttermilk
1/3 cup vegetable oil
2 eggs, lightly beaten
3/4 cup finely shredded zucchini
In a bowl, combine flour, onion, 6 tablespoons of Parmesan cheese, baking powder, salt and baking soda. In a small bowl, mix buttermilk, oil, eggs and zucchini; stir into flour mixture just until blended. Spoon into a greased 9-in. round baking pan. Sprinkle with remaining Parmesan. Bake at 350° for 40 minutes.
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Cheddar Zucchini Pie Wedges
1 medium onion, chopped
1/4 cup butter or margarine
2-1/2 cups biscuit/baking mix
1 T minced fresh parsley
1/2 t dried basil
1/2 t dried thyme
3 eggs, beaten
1/4 cup milk
1-1/2 cups shredded zucchini
1 cup (4 ounces) shredded cheddar cheese
3/4 cup chopped almonds, toasted
In a skillet, saute onion in butter until tender. In a bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. Stir in eggs and milk just until combined. Fold in the zucchini, cheese and onions mixture, and transfer to a greased 9-in, round baking pan. Bake at 400 for 25-30 minutes or until a toothpick inserted near the center comes
out clean. Cut into wedges Yield: 6-8 servings
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Oven Baked Parmesan Zucchini Strips
Can be served as a snack or with a meal in place of french fries.
Nonstick olive oil cooking spray
3 tablespoons seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 egg white
1 teaspoon milk
2 small zucchini (about 4 ounces each), cut lengthwise into quarters
1/3 cup maranara sauce, warmed
Preheat oven to 400°F. Spray baking sheet with cooking spray; set aside.
Combine bread crumbs and Parmesan cheese in shallow dish. Combine egg white and milk in another shallow dish; beat with fork until well blended.
Dip each zucchini wedge first into crumb mixture, then into egg white mixture, letting excess drip back into dish. Roll again in crumb mixture to coat.
Place zucchini sticks on prepared baking sheet; coat well with cooking spray. Bake 15 to 18 minutes or until golden brown. Serve with marinara sauce.