Zucchini Recipes

[Guest guest]

Zucchini Bread

1 1/2cups all purpose flour (I used 1/2 white, 1 cup whole wheat)

1 (4 serving) package Jello sugar free instant vanilla pudding mix

1/3 cup Splenda

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1 cup shredded unpeeled zucchini

1/2 cup + 1 tablespoon raisins (puffed up in microwave first)

2 eggs or equivalent in egg substitute

2 tablespoons vegetable oil

1 teaspoon vanilla extract

3/4 cup unsweetened applesauce

Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with butter flavored

cooking spray. In a medium bowl, combine flour, dry pudding mix, sugar twin,

baking soda, cinnamon, and baking powder. Add zucchini and raisins. Mix well to

combine. In a small bowl, beat eggs with fork. Add vegetable oil, vanilla

extract, and applesauce. Mix well to combine. Stir egg mixture into flour

mixture, mixing just until moistened. Pour batter into prepared loaf pan. Bake

50 minutes or until a toothpick inserted in center comes out clean. Cool in pan

on a wire rack 5 minutes. Remove from pan and continue cooling on wire rack. Cut

into 8 thick and 16 thin slices.

Diabetic: 1 Starch, 1 Fat, 1 Fruit

201 calories, 5gm Fat, 5gm Protein, 34gm Carbo, 434mg Sodium, 2gm Fiber

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Apple Zucchini Muffins

1 1/2 cups Bisquick Reduced Fat Baking Mix

1/2 cup granular Splenda

1 teaspoon baking powder

1 teaspoon Apple Pie Spice or Cinnamon

1 cup (2 small) cored, peeled, and finely chopped cooking apples

1 cup grated unpeeled zucchini

2 eggs or equivalent in egg substitute

1/4 cup reduced-calorie margarine

1/4 cup Land O Lakes no-fat sour cream

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray 8 wells of a 12-hole muffin pan with

butter-flavored cooking spray or line with paper liners. In a large bowl,

combine baking mix, Splenda, baking powder, and Apple Pie Spice. Stir in apples

and zucchini. In a small bowl, combine eggs, margarine, sour cream, and vanilla

extract. Add liquid mixture to dry mixture. Mix gently just to combine. Evenly

spoon batter into prepared muffin wells. Bake for 20 to 22 minutes or until a

toothpick inserted in center comes out clean. Place muffin pan on a wire rack

and let set for 5 minutes. Remove muffins from pan and continue cooling on wire

rack.

Serves 8 Freezes well.

Each serving equals:

145 calories, 5 gm Fa, 4 gm Pr, 21 gm Ca, 385 mg So, 47 mg Cl, 1 gm Fi

DIABETIC: 1 1/2 St/Ca, 1 Fa

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Chocolate Zucchini Brownies - 3 Points

1 1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1 cup pourable Sugar Twin or Sprinkle Sweet

1/2 cup Land O Lakes nonfat sour cream

1/2 cup water

2 teaspoon vanilla extract

1 cup grated unpeeled zucchini

1/4 cup (1 oz) chopped pecans

" I can imagine some people making a face or saying " Eewww " at the thought of a

grated green veggie in something as lusious as a brownie, but just wait until

you tast these moist and delicious confections! And just think- a serving is

actually TWO brownies. "

1. Preheat oven to 350 degrees F. Spray an 11-by-7-inch biscuit pan with

nonstick butter flavored cooking spray. In a large bowl, combine flour, cocoa,

baking soda, and Sugar Twin. Add sour cream, water, & vanilla extract. Mix well

to combine. Fold in zucchini and pecans. Spread intoevenly into prepared biscuit

pan Bake for 25 to 30 minutes. Place biscuit pan on a wire rack and allow to

cool. Cut into 16 bars. Makes 8 servings (2 each). Freezes well.

Serving size (2 brownies)

According to the cookbook:

Per serving: 135 Cal, 3g Fat, 4g Pro, 23g Carb, 179mg Sod, 28mg Calc, 2g Fib

Diabetic Exchanges: 1 1/2 Starch/Carbohydrate, 1/2 Fat

Weight Watcher Points: 3

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Zucchini meatloaf muffins

16 ounces lean ground beef

1/2 c + 1 Tbl dried fine bread crumbs

1/4 cup finely chopped onion

3/4 cup shredded unpeeled zucchini

2 tsp italian seasoning *

1 cup (8 oz) tomato sauce *

2 tsp splenda

1/2 cup + 1 Tbl. reduced fat Mozarella cheese shredded

Preheat oven to 375 degrees. Spray 6 wells of a muffin pan with olive oil

flavored cooking spray. In a large bowl, combine meat, bread crumbs, onion and

zucchini, 1 tsp Italian seasoning, and 1/2 cup tomato sauce. Mix well to

combine. Evenly divide meat mixture between prepared muffin cups and make an

indentation in the center of each. In a small bowl, combine remaining 1/2 cup

tomato sauce, splenda and remaining 1 tsp Italian seasoning. Stir in mozzarella

cheese. Evenly spoon about 1 Tbl sauce mixture into the indentation of each

muffin. Bake for 30 to 35 minutess. Place muffin pan on a wire rack and let set

for 5 minutes. Fill unused muffin wells with water to protect the muffin pan.

192 calories, 8 grams fat, 1 gram fiber (4 WW points)

[Guest guest]

Kim, these look great! I just returned from being out of town, and

I'm all fired up to try the zucchini brownies!!

Thanks for your expertise in the kitchen!

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