Anyone have any zucchini receipes? I used to know someone that actually made this delicious zucchini bread receipe from scratch, straight from her own garden. It was so delicious that it tasted like cake. But! She would never part with the receipe. So I was just wondering if anyone had their own receipes for zucchini that they would be generous enough to want to share it with the rest of us veggie people.

Well, I don't think I have any old family recipes to part with - but I'm sure there's lots to be found! If you're looking for something specific or just want to see what's possible -- a good website is www.cookinglight.com or try the FoodTV website www.foodtv.com
I'm assuming you're looking for a healthier version, but unsure about what level of vegetarian you are - but that can usually be solved by substitutions too!
Searching through my healthy recipe books - here's a few possibilities, but no real simple zucchini bread:
Broiled Vegetable Diablo
Lean and Easy Ratatouille
Past with Zucchini and Fresh Tomatoes
Tangy Zucchini Spears
Zucchini Fries
Zucchini Mushroom Frittata
Zucchini-Rice Bread
Cajun Zucchini
Zucchini-Cilantro Dip
Corn and Zucchini Muffins
Ratatouille Soup
Risotto with Sea Bass and Zucchini
Shrimp and Zucchini
Interesting ideas - let me know if any sound interesting. But I have to say that I haven't tried any, but a few sound pretty good! Maybe I should pick up some zucchini, next time I go shopping. . .
MD

Thanks MD, you're the best! The Zucchini Muffins sounds good. How are they made?
Thanks again!

Corn and Zucchini Muffins
(Makes 12 muffins)
1 1/4 C low-fat milk
2 T vegetable oil
2 egg whites or 1 egg
1 C all-purpose flour
1 C whole wheat flour
3 t baking powder
1/2 t salt
1/2 C shredded zucchini (about 1/2 medium)
1/2 C cooked whole kernel corn
Heat oven to 400 degrees. Spray bottoms only of 12 medium muffin cups, 2 1/2 X 1 1/4 inches, with nonstick cooking spray, or line with paper baking cups. Beat milk, oil and egg in medium bowl. Stir in flours, baking powder and salt. Fold in zucchini and corn. Divide batter evenly among muffin cups (cups will be very full). Bake 22 to 24 minutes or until golden brown. Immediately remove from pan.
Nutritional info:
Serving size: 1 muffin
Calories: 115
Protein: 4 g
Carbohydrate: 18 g
Total Fat: 3 g
Unsaturated: 2 g
Saturated: 1 g
Dietary Fiber: 2 g
Cholesterol: 2 mg
Sodium: 230 mg
Potassium: 130 mg
Betty Crocker's New Choice Cookbook, p 69
MD

Thanks! You're a Doll!

Hi Connie,
There are some great low fat recipies on cookinglight.com. I have found some terrific recipies on the site!!!

I have a wonderful "pre-JC" Zucchini Bread recipe. You would have to make substitutions to make it legal on JC, but I'm sure by experimenting, you could come up with a good "pseudo" zucchini bread recipe...
Wheat germ Zucchini Bread
3 eggs
1c. salad oil
1c. granulated sugar
1 c. firmly packed brown sugar
3 tsp maple flavoring
2 c. coarsely shredded zucchini (about 4 med. size)
21/2 c. regular unsifted flour
1/2 c. toasted wheat germ
2 tsp each soda and salt
1/2 tsp baking pwdr
1 c. finely chopped nuts
1/3 c. sesame seed
With a mixer, beat the eggs to blend, add the oil, sugar and maple flavoring until mixture is thick and foamy. Using a spoon, stir in the grated zucchini. Combine the flour, wheat germ soda, salt, baking powder and walnuts, stir gently into zucchini mixture until just blended. Divide the batter equally between 2 greased and flour dusted loaf pans 5x9inch
Sprinkle sesame seed evenly over tops of each. Bake in a 350 degree oven for 1 hour or until a wooden pick comes out clean. Cool in pan 10 min and turn out onto wire racks to cool thoroughly.
You could probably use "nu eggs" -no yolks or ENER-G egg replacer for the eggs, applesauce for the oil and hold the nuts.. You would definitely need to experiment to make it low fat/low calorie. Let me know if you come up with a winning ,low fat ,clone...
Meggie
[ June 05, 2002: Message edited by: meggie ]

Fabulous! I will have to try all of your suggestions!
Thanks again!

We just had a health benefits fair at work. I got myself a recipe for a low fat zucchini bread from the personal catering table. I tasted some,and it is good. I will post it on Monday,I left it at work.

Thanks PoppyB Will have to try it. Maybe JC will surprise us one day with a JC zucchini muffin.

Here is the Zucchini Bread recipe I promised.
Makes two 8x4 loaves.
Makes 20 slices
3 cups shredded Zucchini
1 1/3 Cup sugar
1/2 cup skim milk
1/2 cup fat-free egg substitute
1/4 cup canola oil
1/4 cup honey
2 teaspoons ground cinnamon
2 teaspoons vanilla
3/4 teaspoon cloves
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Spray pans with no stick cooking spray and set aside.
1. Place zucchini on a triple layer of paper towels and pat dry.
2. In a medium bowl,whisk together the sugar,milk,eggs,oil,honey,cinnamon,vanilla,and cloves.
3. In a large bowl,stir together the flour,baking powder,baking soda,and salt.
4. Add the zucchini mixture and the milk mixture. Using a large wooden spoon,stir just until the ingredients are thoroughly combined(do not over mix).
5. Divide the batter between the prepared pans. Bake at 350 degrees for 35 to 45 minutes,or until a toothpick inserted in the center comes out clean.
6. Cool loves in the pans for 10 minutes. The remove from pans and cool on a wire rack.
Per slice: 163 cals,3g. total fat,2g. saturated fat,0 mg. cholesterol,112 mg sodium,3g protein,13g sugar.

Sounds pretty yummy if you ask me. Thanks for the info. Will have to give it a try.