You are here: Seasoned Cooking » All Issues » September 2009 Issue » This Article » Page 1
 
September 2009 Issue
Zucchini
by J. Sinclair
Table of Contents | Single-page view
Page

Related Sites

High Technology Translations

I am a professional Translator in technical matters from Spanish to English; but at the same time a self made Chef, so I am offering my services to...

www.LightLiving.com

Lowfat recipes, low cholesterol recipes, tips, and information for a healthy lifestyle are what www.LightLiving.com is all about. Healthy living is...

Art of Chinese Cooking

A site on the art of cooking Chinese dishes, with photos and recipes.

Pepper Mill World

Hand made pepper/salt mills of heirloom North American Hardwoods or if you prefer, exotics. 100% satisfaction guaranteed. American made mechanisms ...

http://sausage.researchalot.com

Resource site for everything to do with sausage. Full of newsletters, articles, links and other resources - ALL FREE - in one easy to navigate sit...
If you think zucchini is something to be relegated to a secondary role in stir-fries and pasta dishes, it might be time to change your perspective. Consider letting it star in your morning meal. As the base for a muffin or pancake, it adds moisture and an element of texture that is hard to find elsewhere. So now, without further pause, here are a couple of my favorite morning zucchini recipes!

 

Zucchini Muffins

  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1/2 cup light or dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups finely shredded unpeeled zucchini
  • 1/2 cup finely shredded carrot
Grease and flour 12 muffin cups. Preheat the oven to 375°.

In a mixing bowl, beat the oil with the eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add the dry ingredients to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill the muffin cups about 3/4 full; sprinkle each with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

  • Yields: 12 muffins
  • Preparation Time: 30 minutes
 

 

Zucchini Pancakes

  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 tablespoon sugar
  • 3/4 cup milk
  • 1-2 T. butter, melted
  • 1 egg
  • 1/4 teaspoon vanilla
  • 1 cup zucchini, shredded
Combine the dry ingredients in one bowl and the wet ones in another. Add the wet to the dry and mix until just combined. Stir in the zucchini. Cook over medium heat until the edges are dry and the centers are bubbling. Flip and cook until done.
  • Yields: 8-10 pancakes
  • Preparation Time: 20 minutes
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.