Re: (...)
Sorry for the delay in posting these recipes (still under the weather here).

Jean, I compared the recipe you posted against the one from this farm, and you weren't too far off! Just from my pastry chef experience, one thing to share with you is the bread flour -- it has far too much protein in it, thus would make the "bread" too heavy, tough, and dry. Take a look at that one and let me know if you make it!

These are recipes that have been in my family from at least the early 1960's. (typing them now brought back such special memories!) We used to go to this veggie/fruit farm when we were little and picked everything and anything that my dad would want to can. The old woman who ownded the farm gave these recipes to my mother. When I left home after gtetting married, these came with me!!! Glad I had "sticky fingers" then because these would have been lost by now! Some of them have my notes at the end of the recipe. These are just what they are, meaning, I did not alter the recipe, wanting to keep them "authentic" as possible.

All of these freeze VERY well, should any of you wish to go that route. We would make dozens of loaves or cookie batches, marmalade, etc., that we were able to have that summer memory throughout the winter months!

For you "healthy" eating people out there, there are also a few recipes which are made with WHOLE WHEAT! One of them also has a substitute for the butter which also lends the recipe to being CHOLESTEROL FREE!

If any of you make these, let me know how you like them!

Here is a list of the recipes that follow on this post:

SPICY ZUCCHINI BREAD (Jean, this one's for you!)



A quick bread with a moist and tender inside. Lighter than most zucchini breads, it tastes like a spice cake flavored with zucchini.

YIELD: One loaf


2-3/4 cups AP flour
1/2 cup cocoa powder (do NOT use Dutch processed)
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon fresh nutmeg (really try hard to use only fresh nutmeg as it really affects the taste!)
1/4 teaspoon ground cloves
2 to 3 teaspoons instant Espresso crystals
1 teaspoon baking soda
1/4 teaspoon baking powder
3 large eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups coarsely grated zucchini (approx. 10 ounces), well drained, squeezed
1 cup very, very well drained crushed pineapple, optional, but it sure puts a nice spin on this! (We always use it when we make this!)
1 cup walnuts, toasted, coarsely chopped
1 cup raisins, optional


1. Preheat oven to 350 degrees F.
2. Butter and flour a 9 x 3 x 5 loaf pan.
3. Whisk flour, cocoa, salt, cinnamon, nutmeg, cloves, Espresso crystals, baking powder and soda in a medium bowl just to blend.
4. Using an electric mixer, beat eggs in a large bowl until foamy.
5. Gradually add sugar, beating until mixture is very thick and pale, about 4 minutes.
6. Slowly beat in the vegetable oil, then the vanilla.
7. On low speed, beat in the flour mixture in 3 batches.
8. Fold in zucchini, pineapple, raisins, then walnuts.
9. Pour into prepared pan and bake until tester inserted into center comes out clean and top is dry and somewhat and crusty, about 1 hour 30 minutes. Ovens vary so watch the bread near the last 10 minutes or so.
10. When done, cool 5 minutes in the pan on a rack.
11. Turn loaf out onto rack and continue to cool completely.
12. Wrap well and store at room temperature.

1. Can be prepared 2 days in advance.
2. This can also be baked in a bundt pan with just as good results.


YIELD: 12 servings, one 13x9x2 oblong or two 8” rounds.


2-1/4 cups AP flour (sifted then measure)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1-3/4 cups granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated, unpeeled zucchini (about 2 to 2-1/2 medium sized zucchini), well drained, squeezed of excess water.
3/4 cup walnuts, chopped
1 six (6) ounce package (approximately 1 cup) mini-morsel semi-sweet chocolate chips


1. Preheat oven to 325 degrees F.
2. Butter and flour pans, either two 8” rounds or one 13 x 9 x 2.
3. Sift all dry ingredients, except sugar, into a medium bowl.
4. In a large bowl, beat the sugar, butter and oil until well blended.
5. Add the eggs, one at a time, beating well after each addition.
6. Beat in the vanilla.
7. Mix in the flour mixture alternating with the butter mixture, in 3 additions each.
8. Mix in grated zucchini, nuts and choco chips, if using.
9. Pour batter into prepared pan(s).
10. Bake until tester inserted into center comes out clean, about 50 minutes. (Watch your cake since oven vary. May take longer than 50 minutes).
11. Cool cake completely in pan on cooling rack prior to unmolding.
12. Dust with 10x.


1. Add mini choco chips for the “chocolate lover” in all of us.
2. I have read a number of zucchini bread recipes and nearly all of them state that zucchini bread is actually more like a zucchini cake. This recipe takes that concept to its natural conclusion by adding cocoa powder and the option of chocolate chips. It’s a homey dessert, easy to bake anything you want something sweet or when you need to whip up a quick tea cake, afternoon snack, or for the ending of an elegant dinner.
3. Have also made this in bundt pans, a “plain” pan and also the new “design” pans. All turned out great. Just make sure to THOROUGHLY butter and flour all the nooks and crannies. Have found that when using these pans that the “spray” oils work best. Flour them, regardless of what the can states (like the ones with the flour in them. They don’t work regardless of this.


YIELD: Approx. 5 dozen


3/4 cup unsalted butter (1-1/2 sticks or 6 oz.)
1-1/2 cups sugar (10-1/2 oz.)
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1-1/2 cups (12 oz) unpeeled zucchini, grated.***
3-1/4 to 3-1/2 cups unbleached all purpose flour (13-3/4 to 14-3/4 oz.)
2 tablespoons grated lemon zest
1-1/2 cups raisins (8 oz.)
1-1/2 cups (6 oz.) chopped walnuts

2 cups (8 oz.) 10X
2 tablespoons (1 oz) freshly squeezed lemon juice
3 to 4 tablespoons (1-1/2 to 2 oz) light or heavy cream



1. Preheat oven to 375 degrees F.
2. Lightly grease, or line with parchment paper, two cookie sheets.
3. In a medium bowl, beat until light and fluffy the butter, sugar, baking powder, baking soda, cinnamon, and salt.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in zucchini***
6. Beat the flour, lemon zest, raisins, and walnuts into the creamed mixture.
7. Drop by the teaspoons onto the prepared cookie sheets and bake for 10 to 12 minutes*** (see note!)
8. Remove from oven and place sheet on rack to cool for 3 minutes, then transfer cookies from sheets onto the racks to cool completely.
9. When completely cooled, glaze cookies.

1. Place the 10x into a small mixing bowl and stir in the lemon juice.
2. Add the cream, a little at a time to get the consistency you like.
3. Spread the cookies with the glaze. Place them back on the cooling rack to let the glaze set, about 1 hour.


YIELD: Approx. 3-1/2 dozen


3/4 cup butter
1-1/2 cup granulated sugar
1 large egg
2-1/2 cups AP flour
1 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1-1/2 cup zucchini, coarsely grated, leave peel on
1 cup chocolate chips


1. Preheat oven to 350 degrees F.
2. Cream butter and sugar until light and fluffy.
3. Add egg, vanilla, powder, cinnamon, and salt and mix well.
4. Add 2-1/2 cups of flour and mix well.
5. Add zucchini and mix well.
6. Add chocolate chips and mix to incorporate.
7. Drop by spoonfuls onto parchment lined sheets and bake at 350 for 15 minutes.

NOTE: If not using parchment, bake on UNgreased sheets.


This recipe can provide a few different “flavors” for the marmalade, orange, lemon, or apricot.

6 cups of zucchini, peeled and grated.
5 cups sugar
1/2 cup freshly squeezed lemon juice
1 cup crushed pineapple
two 3 oz. packages jello, use orange, lemon, or apricot.



1. Place the 6 cups of zucchini in a large non-stick pan. Cover pan and bring to a boil. Boil 12-15 minutes (start timing at the boiling point, NOT from the beginning of heating)
2. Add the sugar, lemon juice, pineapple, stirring well.
3. Boil for 6 more minutes.
4. Remove from heat and add the two packages of jello. Mix well.
5. Ladle into jam/jelly jars and seal with parafin.


1. This isn’t a “heavy” whole wheat bread; the moisture from the zucchini softens the bran.
2. The touch of the lemon and nutmeg accents the zucchini quite nicely; a combo which was quite surprising.
3. Can be made with traditional wheat or white whole wheat; the white whole wheat interior results in a nice light golden color, speckled with the green from the zucchini. So it not only tastes good, it looks good -- and "pretty"!


2 cups whole wheat flour, traditional or white whole wheat
1 cup unbleached flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg, fresh if available
2 large eggs
3/4 cup whole milk
1/4 cup vegetable oil
1-1/2 cups shredded zucchini
1/2 cup raisins
1/2 cup walnuts
1 tablespoon grated lemon zest


1. Preheat oven to 350 degrees F.
2. Lightly grease a 9 x 5 loaf pan.
3. Whisk together the flours, sugar, baking powder, salt, and nutmeg in a large bowl.
4. Whisk the eggs, milk and oil in a small bowl.
5. Stir the wet ingredients into the dry ingredients until evenly moistened.
6. Add the zucchini, raisins, nuts, and lemon zest.
7. Pour batter into the pan. Bake for 1 hour.
8. Check the top. If it is wet looking and jiggles when you touch it, tent the bread with foil and bake until a cake tester comes out clean, about 10 to 15 minutes longer.
9. Remove from oven and cool in pan for 15 minutes before removing loaf from pan. Place on rack to finish cooling.


1. This is a “healthy” version of the “classic” zucchini cake.
2. Can be made with vegetable oil instead of butter which then makes the cake “cholesterol free”!
3. The most reluctant of veggie eaters will enjoy this cake, giving them a dose of their daily veggies!
4. Cake is moist and rich enough that no frosting is needed, but a recipe for a chocolate glaze is at the end of the cake recipe. (Just a “plus” for fooling the finicky “veggie detectives”!!!)

YIELD: One 9 x 13 x 2 rect or one 10 cup bundt cake. Serves 16.


2-1/2 cups traditional whole wheat flour
1/2 cup unsweetened cocoa powder (NOT Dutch processed)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed brown sugar, light or dark
1/2 cup granulated sugar
1/2 cup (or 1 stick) unsalted butter, softened, OR 1/2 cup vegetable oil
1/2 cup buttermilk
3 large eggs
1 teaspoon vanilla extract
2 cups shredded or chopped zucchini (2 small zucchini)
1 cup chocolate chips, optional

1/2 cup heavy cream
3/4 cup chocolate chips
2 teaspoons corn syrup


1. Preheat oven to 350 degrees F. Lightly grease pan or pans.
2. Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl.
3. Stir together the sugars and butter (or oil) in a large bowl until smooth and creamy.
4. Add buttermilk, eggs and vanilla and mix well.
5. Add half the dry ingredients, stiffing until evenly moistened.
6. Stir in the zucchini, then the remaining flour.
7. Stir in the chocolate chips.
8. Pour batter into pan or pans and bake, 45-50 minutes or until top springs back when lightly touched and cake passes the “toothpick test”.
9. Remove from the oven and cool on a rack for 15 minutes.
10. If you used a tube pan, lightly loosen the cake around the edges and center pole by pulling the cake gently away from the pan with your fingers or running a thin, flexible spatula down the sides. The put the rack on top of the pan and flip over. Remove the pan and cool the cake completely.
11. If you used the 9 x 13 x 2 pan. Cake may be served right from the pan or invert it onto a serving platter and drizzle with chocolate glaze, if desired.


12. Heat the heavy cream to a simmer and pour over the chocolate chips in a bowl.
13. Stir in the corn syrup and keep stirring until there are no more lumps and the glaze is smooth.
14. Drizzle over the cooled cake, if desired.

GLAZE OPTION: Sprinkle the cooled cake with 10X.

Happy baking with your new found "green" friend!!!
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

  Re: ZUCCHINI & MORE ZUCCHINI....T&T RECIPES by MUSICMAKER (Sorry for the delay ...)
These all sound great Linda - thanks for taking the time to post them - I've been workig with old recipes also, and it's amazing how typing them up does bring back the memories surrounding them.

I'll add these to the list to play with...I know the flavor I want, so I may not make exactly as you've written, but I'll sure play with them.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: ZUCCHINI & MORE ZUCCHINI....T&T RECIPES by MUSICMAKER (Sorry for the delay ...)
Thanx - I'll add these to my MC for next summer. Our zucchini plants are exhausted for this season.
  Re: Re: ZUCCHINI & MORE ZUCCHINI....T&T RECIPES by cjs (These all sound grea...)
Jean, that one recipe is near identical to the one you made up, with the exception of adding some pineapple, nuts, and a few more spices. Just wanted to share that one with you because it was soo close to yours. Perhaps when you play with that one, some of the standard ingredients/amounts will help you tweek your recipe.
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

  Re: Re: ZUCCHINI & MORE ZUCCHINI....T&T RECIPES by MUSICMAKER (Jean, that one recip...)
Linda, this is a nice collection of recipes and I've copied each and every one. Thank you for posting them for us. I think most of us have enough zucchini to try them all. That zucchini marmalade is sure a different concept. My mom would have loved that!


"Drink your tea slowly and reverently..."
  Re: Re: ZUCCHINI & MORE ZUCCHINI....T&T RECIPES by MUSICMAKER (Jean, that one recip...)
"some of the standard ingredients/amounts will help you tweek your recipe." - exactly.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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