Zucchini Recipes for mickchick -

This is a reasonably healthy version that is quite tasty (it's not going to be as rich as my grandmothers pumpkin bread, but not using a full cup of oil will do that to a recipe ):

Zucchini Bread

Ingredients
Natural cooking spray
1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 egg
1/3 cup expeller pressed canola oil
1/3 cup unsweetened applesauce
2 tablespoons plain yogurt
3/4 cup brown sugar
2 teaspoons vanilla extract
1 cup grated zucchini
1/4 cup finely chopped walnuts

Method
Preheat oven to 325°F. Spray an 8-inch loaf pan with natural cooking spray and set aside.

In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.

Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack. Freezes very well.



And the cookies (this recipe came from the Washington Post and I altered it a bit to reduce the fat & sugar):

Zucchini Chocolate Chip Cookies

Ingredients
1 egg, beaten
1/4 cup butter, softened
¼ cup unsweetened applesauce
3/4 cup brown sugar
1 tablespoon vanilla extract
2 cups of whole wheat pastry flour (1 cup of white + 1 cup of whole wheat also works)
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup finely shredded zucchini
12 ounces semi-sweet chocolate chips (next time, I’ll cut this amount in half)

Method
Combine egg, butter and applesauce and beat until creamy, about 1 minute. Add sugar and vanilla and beat until combined.

In a separate bowl, add flour, baking soda, salt, cinnamon and nutmeg, and stir to combine. Slowly integrate dry ingredients into wet, until well combined, with beater or by hand. Stir in zucchini and chocolate chips.

Drop by spoonfuls on a lightly sprayed baking sheet, and flatten with the back of a spoon. Bake at 350 degrees, 10-15 minutes.

Makes about 3 dozen soft cookies. These cookies freeze well.


I also have a great lemon zucchini muffin recipe from a cookbook that I need to type up. Once I do, I'll share it.