The Sweet Swiper: Zucchini

Sunday, October 9, 2011

Zucchini Lemon Cookies

Even though it's officially Fall (which makes me so happy!) our weekly CSA box still has a ton of zucchini and other summer squash in it. For last week's batch of zucchini I decided to make these Zucchini Cookies that I had seen on My Baking Addiction a little while back.

These cookies use a full cup of finely grated zucchini, which in my case was about 2 fairly large zucchinis. I made these in a whoopie pie pan that I had completely forgotten that I had. This kept the cookies from spreading out and then turned out super soft and cake-y. With a drizzle of lemon-y glaze on top, these will give you one last taste of summer while you're trying to use up your bounty of zucchinis. The hubby absolutely loved these! I had him take a bunch to work, and I'm pretty sure he ended up eating all of them and not sharing.....not that I blame him.....

Oh, one last thing.....the recipe calls for raisins......I left the raisins out of my cookies.....I think I've mentioned before my intense dislike of raisins....I will avoid them at any cost!

Check out My Baking Addiction for the recipe.....and Enjoy!!

This post is linked to:
Sweet Indulgences Sunday - Monday, Mmmm......Dessert - Tuesday Talent Show - Tasty Tuesday - Crazy Sweet Tuesday - These Chicks Cooked - Cast Party Wednesday - Bake with Bizzy - Full Plate Thursday - Sweet Treats Thursday - It's a Keeper Thursday - Turning the Table Thursday - Show Off Your Stuff - Anything Goes Linky - Friday Favorites - Sweet Tooth Friday - I'm Lovin' It - Sweets for a Saturday - Fat Camp Friday

Saturday, July 16, 2011

Blueberry Zucchini Bread

I found myself with an abundance of blueberries and zucchini this week. Hmmmmm......what to do with them........

I checked the recipe section of my CSA (Abundant Harvest Organics), and lo and behold.....there's a recipe for Blueberry Zucchini Bread. Well, I like Blueberry bread, and I like Zucchini Bread.......but would I like those two flavors together? I wasn't positive....but I thought it was worth a shot! And since it's a quick bread, the only difficulty is in grating the zucchini.....and really, how difficult is that?

Well, the answer is I love it! And the hubby absolutely adores this bread (he insists it's cake!)! The zucchini keeps this bread super duper moist, and the sweet blueberries add delicious bursts of flavor to go with the cinnamon-spiked bread. Definitely will be remaking this at some point soon!

BLUEBERRY ZUCCHINI BREAD

Adapted from Abundant Harvest Organics

3 eggs lightly beaten
1 tsp salt
1 cup vegetable oil
1 tsp baking powder
3 tsp vanilla extract
¼ tsp baking soda
2 ¼ cups white sugar
1 tbsp ground cinnamon
2 cups shredded zucchini
1 pint fresh blueberries
3 cups flour

Preheat oven to 350 degrees F.

Grease a large loaf pan or muffin tins.

Beat together the eggs, oil, vanilla, and sugar in a large bowl. Add in the shredded zucchini. Mix in the flour, salt, baking powder, baking soda, and cinnamon until combined. Then gently add the blueberries and fold into the mixture.

Transfer the batter to the loaf pan or muffin tins. For a loaf pan, bake for 50-60 minutes or until toothpick inserted into center of loaf comes out clean. In a muffin tin bake for 15-20 minutes.

Cool and then turn out onto wire racks.

Enjoy!