Chocolate Zucchini Cake Recipe

• 4 eggs
• 2 c. shredded zucchini including peeling
• 3/4 c. oil1 tsp. vanilla1 (4 1/2 oz.)
• instant chocolate pudding
• 1 1/2 tsp. instant decaffinated coffee
• 1 pkg. chocolate cake mix (German chocolate mix)
  
  Chocolate Zucchini Cake Recipe Directions
  Beat eggs, zucchini, vanilla, chocolate pudding in a medium mixing bowl. Add the coffee, cake mix and mix until moist. Bake at 350 degrees, or in a 9x13 pan for 45 minutes or until ready. Cool Chocolate Zucchini Cake and serve.

Classic Fried Zucchini Blossoms Recipe

• zucchini blossoms, with stems attached
• 1 cup flour
• 1 cup water
• Salt to taste
• 1 1/2 cups mildly flavored olive oil, about (or half olive oil and half vegetable oil)

Fried Zucchini Blossom Recipe Directions

Create batter by whisking the water, flour and salt in a bowl. Bring the oil up to medium-high heat (360°F). Take the each zucchini blossom by the stem and dip into the batter and place into the frying pan. Remove when cooked, top with salt and serve the fried zucchini blossom. As a variation, fill the zucchini blossoms with goat cheese prior to cooking.

Roasted Stuffed Zucchini Recipe

• 2 pounds small to midsize zucchini
• 1/2 cup Japanese breadcrumbs (or substitute unseasoned breadcrumbs)
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 Roma tomatoes, peeled, seeded and chopped
• 2 cloves garlic, chopped
• 1/2 cup grated Emmenthal cheese
• 3 sprigs fresh thyme, chopped
• 1 tablespoon chopped basil zest of
• 1 lemon
• salt & pepper

Roasted Stuffed Zucchini Recipe Directions

Preheat the oven to 375 degrees. Slice zucchini in half and scrape out the seeds creating an indentation in the center. Drop the zucchini in boiling salted water for 6 minutes and remove and immediately place in an ice bath until cooled. Once dry, put filling in each zucchini boat.
For the filling, sauté the onions and garlic and remove from heat and add tomato, breadcrumbs, lemon zest, fresh herbs, salt, pepper and grated cheese. Place the zucchini boats in the oven for 15 minutes. Remove when lightly brwoned, let cool for 5 minutes and serve roasted stuffed zucchini.

Chocolate Zucchini Bread Recipe

• 3 Eggs,Large
• 2 c sugar
• 1 c Salad Oil
• 2 oz chocolate ,unsweetened
• 1 ts vanilla Extract
• 2 c Zucchini,Grated
• 3 c Flour,All-Purpose
• 1 ts salt
• 1 ts cinnamon,Ground
• 1/4 ts baking powder
• 1 ts baking soda
• 1 c Almonds,Chopped

Chocolate Zucchini Bread Recipe Directions
Preheat oven to 350°F. Beat eggs sugar and oil. Melt chocolate and stir into mixture with vanilla and zucchini. Seperately mix flour, salt, cinnamon, baking powder and baking soda. Mix into zucchini mixture and add almonds. Pour mixture into 9x5-inch loaf pans and place in the oven for one hour and twenty minutes. Let cool and serve chocolate zucchini bread.

Easy Zucchini Recipes

This easy zucchini recipe is a great snack and makes 8 Crunchy Zucchini Sticks

• 3 med. zucchini
• 1/2 c. wheat germ
• 1/2 c. finely chopped almonds
• 1/4 c. grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 c. margarine or butter, melted

Easy zucchini recipe directions

Cut each zucchini lengthwise into fourths, then lengthwise into halves to form sticks. Cut each stick lengthwise into halves (each zucchini makes 16 sticks). Mix wheat germ, almonds, cheese and salt in plastic bag. Roll about 8 zucchini sticks at a time in margarine until evenly coated. Lift with fork. Shake sticks in wheat germ. Lay on an ungreased cookie sheet. Cook in 350 degree oven until crisp and tender, about 15 minutes. Serve and enjoy this easy zucchini recipe!

Zucchini Bread Recipe

• 3 eggs
• 1 cup olive oil
• 2 cups sugar
• 2 teaspoons vanilla
• 2 cups coarsely grated zucchini
• 1 can (8oz) crushed pineapple
• 3 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1 cup chopped walnuts
• 1 cup currants (or raisins)

Zucchini Bread Recipe Directions

This zucchini bread recipe comes from an old issue of Sunset Magazine. Preheat the oven to 350°F. Mix eggs, oil, sugar, and vanilla in a large bowl or mixer until until thick and foamy. Stir in the zucchini and pineapple.
Seperately, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg and mix thoroughly. Next add in the walnuts and currants.
Combine batter and place the into 5 by 9 inch loaf pans. Bake for 1 hour and let cool and serve the zucchini bread.