Sweet Zucchini Apple Bread Recipe

I Remember This Bread From My Childhood. the smell of this bread vanilla blends with apples is something you will not forget. Wonderful zucchini you can double the apples and reduce sugar and oil.

Ingredients

• 4 cups flour
• 1 tablespoon baking soda
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon baking powder
• 5 eggs
• 2 cups sugar
• 1 cup brown sugar
• 1 1/2 cup oil
• 1 tablespoon vanilla
• 2 cups shredded zucchini 
• 1 cup shredded apples
• 1 1/2 cup chopped nuts

How to make it

1. Preheat oven to 350 degrees F.
2. Combine first 6 ingredients and set aside.
3. Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and nuts. Add to dry ingredients; stir until moistened.
4. Add into greased and floured loaf pans. Bake at 350 degrees for 50 to 55 minutes.

Tomato Zucchini Soup

Although The Tomato Is The Main Ingredient In This Soup The Zucchini  Flavor Is Well Felt.

Ingredients

• 500g tomato puree
• 2 medium zucchini
• 1 small red pepper
• 1 small onion
• 1 cloves garlic
• 4 small tomatoes
• 100ml soy cream
• ½ vegetable stock
• basil, 
• savory, 
• rosemary

How To Make It

1. Chop all vegetables. Put the tomatoes aside. 
2. Fill the tomato puree in a cooking pot. Add all chopped vegetables expect the chopped tomatoes. 
3. Add the vegetable stock and cook for 15 minutes. 

Pesto soup with zucchini

This One Texture Is Very Special. Not All Of You Will Like It But It's Kind Of Special.

Ingredients

• 1 leek (the white part only), chopped
• 1 Desiree potato, peeled, chopped (Optional)
• 100g baby green beans, trimmed,cut into 2cm lengths
• 1.25L (5 cups) gluten-free vegetable stock
• 2 Chopped zucchini
• 1 tbs olive oil
• 1 cup (120g) frozen peas
• 1/3 cup (80ml) gluten-free pesto
• For Serving Use Shaved Parmesan, 

How To make It

1. Heat the olive oil in a large, heavy-based saucepan over medium heat, then add the leek and cook for 2-3 minutes until softened but not coloured. 
2. If you want potato in this soup this is the time to Add it with the stock and bring to the boil, then reduce heat to medium and simmer for 5 minutes. 
3. Add the zucchini, beans and peas and cook for a further 2 minutes until potato is cooked and zucchini, beans and peas are just tender. 
4. Stir in the pesto and season. Ladle the soup into bowls 
5. serve topped with shaved Parmesan.

Zucchini Ribbons With Shrimps and Mint-Chive Oil

Nice Treat For sophisticated Guests.  :-)

Ingredients

• 1 1/4 pounds large Clean Shrimps,
• 1/4 cup roughly chopped fresh mint
• 1/4 cup sliced fresh chives
• 2 large ripe tomatoes, 
• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons canola oil, plus additional for brushing
• Freshly ground black pepper
• 1 tablespoon lemon-cello 
• 1 teaspoon salt, 
• Pinch cayenne pepper
• 1 large zucchini

How To Make It

1. Prepare grill with a medium-high fire. 
2. For the Shrimps: Slice the zucchini lengthwise into thin slices.When you get to the seedy center, rotate and continue to shave slices until you hit seeds. (You want to end up with the same number of zucchini slices as you have Shrimps.) Discard the seedy center. Wrap a zucchini ribbon around the circumference of each Shrimp. Thread 2 to 3 Shrimps per skewer.
3. For the dressing: Whisk the mint, chives, orange juice, 2 tablespoons oil, lemon-cello, salt, and cayenne in a small bowl. Set aside.
4. Cut up the tomatoes, season them with salt and black pepper to taste.
5. Brush Shrimps with oil and season with salt and black pepper to taste. Grill, turning to cook both sides, until zucchini and Shrimps are cooked through and have distinct grill marks, about 8 minutes total. 

Grandma Zucchini Bread

I Promise my grandma to upload this recipe to the website :) . it's very simple and very tasty. i will add the picture later.

Ingredients

• 3 eggs
• 2 cups grated zucchini
• 2 cups sugar
• 1 cup vegetable oil
• 1 tbsp vanilla
• 2 1/2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup chopped nuts (I use walnuts but don't tell her :-) )

How To Make It

1. Preheat oven to 350F. 
2. Beat the eggs until foamy. Gradually beat in the sugar and vanilla. 
3. Mix in the grated zucchini and the oil. Add the dry ingredients (flour, salt, and baking soda) and incorporate until just combined. 
4. Fold in chopped nuts and pour batter into two greased loaf pans. 
5. Bake for an hour or until a toothpick comes out almost clean.

Chocolate Chip Zucchini Bread

Yes....For Your Kids......They Will Love It And You Will Live With The Feeling You Gave Them Something Healthy :)

Ingredients

• 1/2 cups sugar
• 1/2 Cup Chocolate Chip
• 3 eggs
• 3 cups flour
• 3 teaspoons vanilla
• 1 cup oil
• 2 cups zucchini, grated
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 cup nuts (optional)
• 3 teaspoons cinnamon

How To Make It

1. Preheat oven to 350 F degrees.
2. Combine all ingredients.
3. Pour into two greased loaf pans.
4. Bake for one hour.

Zucchini And Squash Casserole Recipe

A vegetable casserole that's great as a summer meal......YUMMY :)

Ingredients 

• 2 medium Yellow squash
• 2 large zucchini
• 1 vidalia onions, thinly sliced
• 2 large tomatoes, sliced
• 2 cups grated romano cheese
• 1/2 cup butter, divided
• salt and pepper to taste

How To Make IT

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper for taste.
3. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
4. Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.