From cakes to cookies, discover versatility of baking with zucchini

The delicious and versatile zucchini. Zucchini has to be one of the most underused vegetables. You can do so much with zucchini, from savory casseroles and entrees to sweet treat baked goods.

Today we are going to look at only baked goods. Quick breads, cakes, cupcakes, cobbler and cookies are just a small sampling of what can be done with zucchini.

Embrace this abundant harvest while it lasts and bake your family some fantastic dessert items.

Pina Colada Zucchini Bread

You'll love the cake-like texture and tropical flavors.

• 4 cups all-purpose flour

• 3 cups sugar

• 2 teaspoons baking powder

• 1-1/2 teaspoons salt

• 1 teaspoon baking soda

• 4 large eggs, room temperature

• 1-1/2 cups canola oil

• 1 teaspoon each coconut, rum and vanilla extracts

• 3 cups shredded zucchini

• 1 cup canned crushed pineapple, drained

• 1/2 cup chopped walnuts or chopped pecans

Preheat oven to 350 degrees. Line three greased 8-inch-by-4-inch loaf pans with waxed paper; grease paper.

In a large bowl, combine flour, sugar, baking powder, salt and baking soda. In another bowl, whisk eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in zucchini, pineapple and walnuts.

Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 45 to 55 minutes. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Source: www.tasteofhome.com

Zucchini Cheese Bread

This recipe for zucchini bread doesn’t call for any sugar. Use slices of this attractive bread when making sandwiches.

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 3 large eggs

• 3/4 cup vegetable oil

• 2-1/2 cups shredded unpeeled zucchini (about 2 medium)

• 1 cup shredded cheddar cheese

• 1/2 cup chopped onion

In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, whisk eggs and oil. Stir into dry ingredients just until moistened. Fold in zucchini, cheese and onion.

Pour into a greased 9-inch-by-5-inch loaf pan. Bake at 375 degrees for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Source: h www.tasteofhome.com

Chocolate Zucchini Cake

Our chocolate zucchini cake is a decadent fusion of chocolate and fresh zucchini, creating a rich, moist dessert. Perfectly simple to prepare, it’s ideal for an impromptu weeknight dinner or any party spread.

• 2 cups all-purpose flour

• 2 cups sugar

• 1/2 cup dark baking cocoa

• 1-1/2 teaspoons ground cinnamon

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 large eggs, room temperature

• 3/4 cup reduced-fat plain yogurt

• 1/4 cup canola oil

• 2 teaspoons vanilla extract

• 2 cups shredded zucchini

Frosting:

• 1 can (5 ounces) evaporated milk

• 1 cup sugar

• 1/4 teaspoon vanilla extract

• 4 ounces unsweetened chocolate, chopped

• 1/4 cup butter, cubed

Preheat oven to 350 degrees. Grease a 13-inch-by-9-inch baking pan.

In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini.

Transfer batter to prepared pan. Bake 25 to 30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack.

For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30 to 45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

Source: www.tasteofhome.com

Zucchini Cobbler

This cobbler is a surprise dessert! No one will ever guess that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd.

• 8 cups chopped seeded peeled zucchini (about 3 pounds untrimmed)

• 2/3 cup lemon juice

• 1 cup sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

Crust:

• 4 cups all-purpose flour

• 2 cups sugar

• 1-1/2 cups cold butter, cubed

• 1 teaspoon ground cinnamon

Preheat oven to 375 degrees. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in sugar, cinnamon and nutmeg; cook one minute longer. Remove from the heat; set aside.

In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15-inch-by-10-inch-by-1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.

Bake until golden and bubbly, 35 to 40 minutes. Cool in pan on a wire rack.

Source: www.tasteofhome.com

Cranberry Zucchini Bread

Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. Delicious served with orange zest whipped butter.

• 3 cups all-purpose flour

• 2 cups sugar

• 2-1/2 teaspoons ground cinnamon

• 1-1/4 teaspoons salt

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon ground nutmeg

• 3 eggs

• 1-1/2 cups shredded zucchini

• 1 cup vegetable oil

• 1 tablespoon vanilla extract

• 1 cup chopped fresh or frozen cranberries

• 1/2 cup chopped walnuts

In a large bowl, combine the first seven ingredients.

In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts.

Pour into two greased and floured 8-inch-by-4-inch loaf pans.

Bake at 350 degrees for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Source: www.tasteofhome.com

Lemon Zucchini Drops

These soft, cake-like cookies feature a bright lemony flavor with a little added warmth from cinnamon.

• 1/2 cup butter, softened

• 1 cup sugar

• 1 large egg, room temperature

• 1 cup finely shredded zucchini

• 1 teaspoon grated lemon zest

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/2 cup raisins

• 1/2 cup chopped walnuts

Lemon Glaze:

• 2 cups confectioners' sugar

• 2 to 3 tablespoons lemon juice

In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.

Drop by tablespoonfuls 3 inches apart onto lightly greased baking sheets. Bake at 375 degrees for eight to 10 minutes or until lightly browned. Remove to wire racks to cool.

For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.

Source: www.tasteofhome.com

Butterscotch Zucchini Bars

Ever had a blondie? These taste amazing but just happens to be loaded with zucchini!

• 1 cup butter, room temperature

• 1 3/4 cup brown sugar, packed

• 2 large eggs, room temperature

• 1 teaspoon vanilla

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 1/2 cup finely grated and drained zucchini, packed

• 1 1/2 cups butterscotch morsels

Preheat oven to 350 degrees. Spray a 9-inch-by-13-inch pan with non-stick spray or use the butter and flour method.

In a large bowl add the butter and brown sugar. Using a hand-held mixer, cream them together until they are lighter and fluffier. Add the eggs and vanilla to the butter mixture and mix until fully combined, one to two minutes. Scrape down the bowl as needed. Add the flour, baking powder, and salt to the bowl and mix on medium-low until just combined. Add in the zucchini and mix on low. It should be a runny mixture. If it appears dry at all, let it sit for five minutes. Add in 1 cup of butterscotch morsels and stir with a spatula.

Pour the batter into the prepared pan and then top with remaining butterscotch morsels.

Bake for 40 minutes and check for doneness. An inserted toothpick should be removed with a few crumbs on it, but not wet batter. It should appear dark on top and the edges. These are so good!

Source: www.iambaker.net

Blueberry Zucchini Cupcakes with Lemon Buttercream

• 3 eggs, lightly beaten

• 1 cup vegetable oil

• 3 teaspoons vanilla extract

• 2 1/4 cups granulated sugar

• 2 cups finely shredded and drained zucchini

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 cup fresh blueberries, you can reserve a few for garnish if so desired

• 1 teaspoon salt

Lemon Buttercream:

• 1/2 cup butter, room temperature

• 2 cups confectioners’ sugar

• Juice of one small lemon about 1 tablespoon

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

Preheat oven to 350 degrees.

Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.

In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly into cupcake pan(s).

Bake 16 to 18 minutes in the preheated oven, or until a toothpick inserted in the center of the cupcake comes out with crumbs but no wet batter. (Don't overbake these!) Cool 20 minutes in pans, then turn out onto a wire rack to cool completely.

Lemon Buttercream: Combine butter, sugar and salt and beat till well combined. Add lemon juice and vanilla and continue to beat for another three to five minutes or until creamy.

Spread buttercream over cooled cupcakes and serve.

Add blueberries to top as a garnish. This recipe will yield about 24 cupcakes.

Source: www.iambaker.net

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.