In a mixing bowl; mix together the oil, sugar and eggs until creamy.
Mix in the mashed banana and zucchini.
In a small bowl; mix together the flour, cinnamon, salt, baking soda and baking powder.
Add to banana mixture.
Stir in walnuts and chocolate chips.
Pour patter into a greased loaf pan.
Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted comes out clean.
Cool in pan for 10 minutes and finish cooling on a rack.
Yields 1 loaf
_____
This post generated by DREAMS 1+1
The coconut adds a nice flavor to this snack cake. Walnuts are optional. Enjoy! Debbie
In a mixing bowl; cream together the margarine, sugar, and brown sugar.
Add eggs and vanilla, mix well.
In a bowl mix together the flour, salt, baking powder; add to the creamed mixture.
Add coconut, raisins, and zucchini.
Spread batter in a greased 9x13 inch pan.
Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted comes out clean.
Remove from oven and make icing and spread icing over hot cake.
Icing.
In a small bowl; add the powdered sugar, melted butter, milk, vanilla, and cinnamon and mix well.
Spread icing over cake and sprinkle with the chopped nuts if desired.
Let cool.
_____
This post generated by DREAMS 1+1
I don't bother to peel my zucchini. If you wanted to peel them you would never know that zucchini was in them.
Enjoy! Debbie
In a bowl; cream together the shortening and sugar.
Blend in the egg and vanilla.
Add the zucchini to the shortening mixture and blend well.
Combine the flour, cinnamon, baking powder, baking soda and slowly add to shortening mixture.
Stir in chocolate chips and walnuts.
Drop by teaspoonful or a cookie scoop onto an ungreased cookie sheet and bake at 375 degrees for 13 to 15 minutes or until golden brown.
Remove to a wire rack to cool.
Yields about 4 dozen cookies
_____
- Chop up a couple of cloves of garlic
- Chop zucchini into bite size pieces or thick slices
- In a bowl combine two tablespoons soy sauce, 1 tablespoon sweet wine (sherry, port, marsala), 1 teaspoon cornstarch, a grind or two black pepper, add zucchini and stir to coat
- In a hot wok or skillet, heat two tablespoons vegetable oil, add garlic cook 30 seconds (do not let it brown)
- Add zucchini and stir fry for 1 to 2 minutes
******************************************************
2004 Ford 350 Super Duty 2W Dirve Long Bed PU
2008 327RLT Montana Mountaineer 35 ft. 5th wheel 2005 Alaska and other Trip Logs
chop a medium onion and saute with a tbsp minced garlic in a little olive oil.
add:
a can of diced tomatos, any kind (rotel's is good if you like spicy.)
add sliced squash, chopped bell pepper and a can of corn. you can also add other kinds of squash if you like.
cover and simmer until the squash is tender.
This is similar to ratatouille, but no eggplant. you can sprinkle it with the parmesan cheese if you want.
TexasShadow
Holiday Rambler Endeavor LE/ 3126B Cat
BMW K75 on Rear Carrier
Jeep Grand Cherokee Toad
M&G aux brake system
Datastorm 3990
Always remember you're unique, just like everyone else.
We slice zukes, yellow squash, sweet onions, tomatoes, layer them in a baking dish with a sprinkle of Tony Chacheres. When cooked 30-40 minutes, sprinkle crispy bacon bits over the top. You can layer swiss cheese on top if you like but we have dropped that for calorie reasons.
Wash then slice them in half the long way. Brush both sides of each piece with italian dressing or with olive oil and whatever dry seasonings that you prefer. Grill them along with your meat. They just take a few minutes on each side, about 3-4 minutes per side for small zuchini and a minute or two more for bigger ones. I'll usually put them on just before my steak or other meat is done. This also works great with yellow squash.
Julie
_____________________________________________________________________
A good traveler has no fixed plans, and is not intent on arriving. ~ Lao Tzu
I got this recipe from Paula Deen's show. (Relax, there is no butter in it. ) It is so simple and so delicious. It tastes like soup you would get at a nice restaurant. I serve it with garlic butter bread sticks. It is a hit at our house.
Italian Chicken Vegetable Soup
1.75 pounds boneless, skinless chicken breasts, cut into bite-sized pieces.
2-Tbsp. olive oil
1-cup sliced carrots
1-small onion, chopped
2 1/2 cups zucchini, cut into bite sized pieces
2-cans chicken broth
2-cans diced tomatoes with garlic, oregano, and basil
Salt and pepper to taste
Heat oil in a dutch oven or soup pot. Add chicken and cook for 10 minutes, stirring frequently. Add onions and carrots. Cook for 5 minutes, stirring frequently. Add zucchini, chicken broth, salt and pepper, and tomatoes. Bring to a boil, lower temperature, and simmer for 30 minutes. Serve.
(I added just a touch of cornstarch at the end of the cooking time to thicken slightly)
This is my favorite zucchini recipe,cooks in the microwave,and doesn't heat up the kitchen,
Zucchini Parmesan
4 medium zucchini,sliced into 1 inch pieces (about 1 1/2 lbs)
1/4 cup grated parmesan cheese
1 can (8 oz) tomato sauce
1/2 cup shredded mozzarella cheese
1.In 8 inch round baking dish combine zucchini,parmesan cheese and tomato
sauce. Cook covered on high in microwave for 8 to 9 minutes until zucchini
is tender,stirring once.
2. Sprinkle with mozzarella cheese and let stand covered 5 minutes before
serving. Makes about 4 servings
note: I sometimes add 1/2 t.Italian seasoning or oregano
Halve the zucchini long-ways and remove the seeds from each half. Place each half in a baking dish and fill the hollowed-out cavity with marinara or pasta sauce. Cover and bake at 350 until done. You can be creative and add sausage, hamburger, mushrooms, spices, onion, whatever to the sauce and can top with parmesan or other favorite cheese and broil until the cheese is browned.
Offline
Online
