HOW TO BOIL ZUCCHINI RECIPES

Name: Zucchini Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: about 1-1/2 dozen.
Ingredients: 3 large eggs, room temperature; 1-1/3 cups sugar; 1/2 cup canola oil; 1/2 cup orange juice; 1 teaspoon almond extract; 2-1/2 cups all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon ground cloves; 1-1/2 cups shredded zucchini; FROSTING:; 1 cup packed brown sugar; 1/2 cup butter, cubed; 1/4 cup 2% milk; 1 teaspoon vanilla extract; 1-1/2 to 2 cups confectioners' sugar

ZUCCHINI CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Zucchini Cupcakes Recipe: How to Make It - Taste of Home image

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield about 1-1/2 dozen.

Number Of Ingredients 18

Ingredients

3 large eggs, room temperature
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
FROSTING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Steps:

Preheat oven to 350°. Beat together the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 327 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 305mg sodium, CarbohydrateContent 52g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

ZUCCHINI CHUTNEY RECIPE: HOW TO MAKE IT - TASTE OF HOME

Zucchini Chutney Recipe: How to Make It - Taste of Home image

There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield about 3-1/2 cups.

Number Of Ingredients 12

Ingredients

2 pounds small zucchini
1 tart apple, peeled
1 medium onion
1 green pepper
1 garlic clove, minced
1-1/2 cups packed brown sugar
1 cup vinegar
1 jar (2 ounces) chopped pimientos, drained
1 tablespoon fresh gingerroot
1 tablespoon Dijon mustard
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Steps:

Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. , Bring to a boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.

Nutrition Facts : Calories 112 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 28g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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