When AC called for Zucchini Bread recipes I was delighted. Having just shredded a rather large zucchini to share with friends I knew this was one assignment I would quickly claim. As zucchini bread is my second best favorite (my first being grandma’s banana bread of course) homemade bread I bake it often. I was shredding the zucchini to share with a friend that was planning to bake zucchini bread and did not want to make the same thing. So I experimented and here are the two quick and easy recipes I’ve tried so far. OK, so made from scratch they are not, but hey they taste like they are.
1 box of Betty Crocker Fudge Brownie Mix
(Do Not Follow measurements on the box.)
¼ cup liquid
½ cup vegetable oil
¾ cup shredded zucchini
Preheat oven to 350 degrees
Use your hands to squeeze liquid from the zucchini into a small measuring cup. If you are using previously frozen zucchini allow thawing time. Pour off excess liquid before squeezing. (This will not be necessary if you are using freshly shredded zucchini.) You will only need ¼ cup of liquid.
Place liquid, vegetable oil and eggs into a mixing bowl and mix together stirring with a fork. Add brownie mix and continue stirring until blended. Add shredded zucchini to the batter and mix well. (I stirred my batch with a fork, you may choose to use an electric beater.)
Spray the bottom of a baking pan with a non-stick cooking spray. I used a glass casserole dish slightly smaller than 13X9 inches. Add brownie mixture spreading evenly. Bake for 35-45 minutes. (Oven temperatures may vary, start checking by inserting a toothpick into center of pan after 30 minutes. The toothpick should come out clean. Size of pan will also affect cooking time. Adjust accordingly.)
This recipe will produce a moist cake-like fudge brownie and are good with or without frosting. Enjoy!
1 box of Betty Crocker Super Moist Carrot Cake mix
(Do Not Follow measurements on the box)
1 container of Cream Cheese frosting
1/2 cup water (or liquid squeezed from the zucchini if previously frozen)
¼ cup vegetable oil
1 cup shredded zucchini
Preheat oven to 350 degrees
Use your hands to squeeze liquid from the zucchini into a small measuring cup. (This step is not necessary if you are using freshly shredded zucchini.) If you are using previously frozen zucchini allow thawing time. Pour off excess liquid before squeezing. You will only need 1/2 cup of water or zucchini juice.
Place liquid, vegetable oil and eggs into a mixing bowl and mix together. Add cake mix and continue mixing until well blended. Add shredded zucchini and mix until dispersed throughout the cake batter. (I used an electric beater however you may choose to mix by hand.)
Place cupcake liners in pans to make 24 cupcakes. Lightly spray the bottom of each liner with a non stick cooking spray. Fill each liner 2/3 full. Bake 15-20 minutes testing after 15 min. with a tooth pick.
½ cup chopped nuts or
½ cup raisins or
½ cup shredded coconut
This recipe will produce a moist carrot cake.
Frost the tops with Cream Cheese Frosting and Enjoy!
I hope you will try these tasty recipes with your family. You will find getting your kids to eat their veggies was never easier.
Did you know Shredded zucchini freezes well in zip-lock freezer bags? For a quick and easy way to shred your zucchini use your Salad Shooter. Just wash, peel (or not), cut into large chunks and feed into the Salad Shooter. Even little hands can help mommy shred the zucchini (with adult supervision) when using the Salad Shooter. Measure into one cup servings and place into zip-lock baggies. Mark baggies with content and date, then place in freezer. Now your freezer will be stocked and ready for that could winter afternoon when the craving for zucchini bread, or zucchini brownies, strikes.