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September 16, 2013
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Plains Edition Recipes 9-14-13

Italian Zucchini
Kay Bedlan, Lewellen, Neb.
3 c. Zucchini, thinly sliced, peeled
1 c. Bisquick
1/2 c. Onion, chopped
1/2 c. Parmesan cheese
1/2 t. Salt
4 Eggs, slightly beaten
1/2 t. Seasoned salt
1/2 t. Oregano
1/4 t. Black pepper
1/8 t. Garlic powder
1/2 c. Vegetable oil
Mix all ingredients together. Bake is a well greased 9-by-13-inch pan.

Zucchini Coconut Bread
JK Chappell, Gering, Neb.
3/4 c. All-purpose flour
3/4 c. Whole wheat flour
1/2 t. Baking soda
1/2 t. Baking powder
1/2 t. Salt
1/2 t. Cinnamon
1/4 t. Nutmeg
1 1/2 c. Zucchini, shredded
1/2 c. Brown sugar
1/4 c. Granulated sugar
1/4 c. Coconut oil, melted
1/2 c. Plain Greek yogurt, room temperature
1 large Egg, room temperature
1 t. Vanilla extract
1 c. Coconut, shredded
Preheat the oven to 350 degrees. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut. Pour the batter into a greased 9-by-5-inch loaf pan and set aside. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

Zucchini Muffins
Doris Rempe, Lawrence, Neb.
1/2 c. Butter or oleo
1 c. Sugar
2 Eggs
1-3/4 c. Flour
1/2 t. Salt
1/2 t. Baking soda
1/2 t. Cinnamon
1/2 t. Nutmeg
1 c. Zucchini, grated
1/2 c. Walnuts, chopped
1 t. Vanilla
Preheat oven to 350 degrees. In a large bowl cream butter and sugar. Add eggs and beat well. Add 3/4 cup of flour and spices; mix thoroughly. Add zucchini, vanilla, walnuts and remaining flour; mix thoroughly. In a muffin tin lined with cupcake papers, fill each 2/3 full. Bake 15-20 minutes or until firm. Makes 12 big muffins. Freezes well.


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The Fence Post Updated Oct 17, 2013 09:48AM Published Dec 30, 2013 04:03PM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.