Vegerific Pasta Sauce by Ball® (see below)
Zucchini Pickles.
Zucchini-Pineapple aka Mock Pineapple
Zucchini Relish
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The recipes below are for
Pressure Canning Zucchini
🍴 Mixed Vegetables
🍴 Spaghetti Sauce (no meat) has zucchini ♥ See Below▼
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Scroll to the Bottom for "Eggplant" Recipes
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Vegerific Pasta Sauce by Ball®
Preserving Method: Pressure Canning
Makes about 2 (32 oz) quarts or 4 (16 oz.) pints
If you can't get enough vegetables in your pasta sauce, this recipe is for you! It's so thick and luscious, you can even serve it as a veggie tapanade with crackers and cheese.
YOU WILL NEED
• 4 lbs. Roma Tomatoes
• 1 large summer squash, halved lengthwise and sliced (about 12 oz)
• 1 large zucchini, halved lengthwise and sliced (about 12 ozs)
• 1 medium eggplant, diced (about 1 lb)
• ¼ cup plus 2 Tbsp. extra virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 2 carrots, thinly sliced
• 1 cup sliced mushrooms
• 1/4 cup bottled lemon juice
• 1 pkg. Ball® or McCormick® Roma Pasta Sauce Mix
DIRECTIONS
1. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
2. Preheat oven to 375 F. Core and slice tomatoes in half lengthwise and arrange on large baking sheet with cut sides up. Season with salt and pepper. Toss summer squash, zucchini and eggplant together in a large mixing bowl with ¼ cup olive oil and season with salt and pepper. Arrange on foil lined baking sheet that has been sprayed with non-stick cooking spray. Place baking sheets in oven and roast for 45 minutes stirring vegetable mixture halfway through and rotating trays to ensure even roasting. Remove from oven when vegetables are softened and most of their moisture has evaporated. Set aside and allow to cool.
3. Meanwhile, heat remaining olive oil in large Dutch oven and cook onion, garlic, carrots and mushrooms over medium-high heat, until golden brown, stirring frequently. Stir in roasted squash and eggplant. Pull skins off tomatoes, roughly chop and combine with vegetables in Dutch oven. Stir in lemon juice and spices from Ball McCormick recipe card. Bring to a boil over medium-high heat. Reduce to low and simmer until thickened slightly. Adjust flavor to taste with salt and pepper.
4. Ladle hot sauce into hot jar leaving 1-inch headspace. Remove air bubbles. Wipe rims and center lids on jars. Apply band and adjust to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
5. Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process quarts for 90 minutes and pints for 75 minutes. Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool 10 minutes. Remove from canner.
Pickled Bread-and-Butter Zucchini
16 cups fresh zucchini, sliced
4 cups onions, thinly sliced
1/2 cup canning or pickling salt
4 cups white vinegar (5%)
2 cups sugar
4 tbsp mustard seed
2 tbsp celery seed
2 tsp ground turmeric
Yield: About 8 to 9 pints
Procedure: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices.
Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in table below:
*After the process is complete, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars.
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DRYING Zucchini
Choose young, slender zucchini. Wash. Cut into 1/4 inch slices or 1/3
inch slices for chips.
Dry at 125ºF until brittle. Dried zucchini should be stored in a moisture
-proof container in a dark, dry place. It will keep for a year. Possible
storage containers to use include jars, tin cans with tight-fitting lids
and plastic containers. Containers should be filled as full as possible
without crushing.
Use in soups and casseroles. Sprinkle zucchini chips with seasoned salt and serve with dips.
STORAGE
Only fresh zucchini in prime condition can produce a good quality pre-served product.
Fresh Zucchini: Best when eaten or preserved shortly after purchase or harvesting. Expected shelf life is 1 week.
Frozen Zucchini: Label and date the packages. Properly packaged and frozen, zucchini should maintain high quality for approximately 10 months.
Canned Pickled or Pineapple Zucchini: If lids are tightly vacuum sealed after processing, remove the screw bands, wash the lid and jar to remove food residue; then rinse and dry jars.
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Zucchini Hot Pepper Pickles
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Zucchini Bread Jam
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Tomatoes with Zucchini or Okra
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🍴 Spaghetti Sauce (no meat)
Delicious homemade spaghetti sauce, packed with vegetables and flavour! Use as a base for lasagne or pasta bake, or heat for 5-10mins (until very hot) to serve with cooked pasta. Add fresh chillies for spiciness. As this spaghetti sauce contains vegetables, it must be pressure canned.
Ingredients:
14kg (31lbs) whole, fresh tomatoes
3 cups finely diced mushrooms
2 cups finely diced zucchini
2 cups finely diced carrots
½ cup finely diced green sweet pepper (capsicum)
½ cup finely diced red sweet pepper (capsicum)
1 cup finely diced celery
1 cup finely diced onion
chillies (optional), seeds removed, finely diced
6 cloves garlic, finely minced
4 ½ teaspoons kosher or pickling salt
2 tablespoons dried oregano
2 tablespoons dried parsley
2 tablespoons dried basil
2 teaspoons ground black pepper
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Prepare tomatoes.
Wash tomatoes and remove cores and blemishes. Place onto a lined oven tray. Bake under grill until skins split. Cool until warm and safe to handle. Remove skins. Dice roughly and place into a large pan. Boil 20 minutes or until very soft. Puree. De-seed by food mill or pressing through a fine sieve if you wish.
Prepare other vegetables.
Place all other vegetables in a pan with a little oil (just enough to stop it sticking to the pan). Sauté until tender.
Combine cooked vegetables and tomato puree.
Pour tomato puree back into the pan with the vegetables and spices. Bring to a boil then boil steadily until reduced by 50% (cook over several wide pans to reduce cooking time).
Prepare lids.
While you are making the sauce, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars so they stay hot.
Ladle hot sauce into hot jars.
Immediately spoon the hot pasta sauce into your prepared hot jars, filling to 1 inch (2.5cm) from the top. Remove bubbles, top up with extra sauce to the 1 inch headspace if required. Wipe rims and seal.
Pressure canner processing.
Your pressure canner needs 2 inches (5cm) of pre-boiled water in the bottom before adding the hot jars. Then place each filled jar of sauce into the canner. Put the lid onto the canner and turn onto high heat. Once the white steam is present (constant stream), vent for 10 minutes before adding weight and bring up to pressure (10lbs weighted, 11lbs dial gauge). Adjust pressure level according to your altitude if required. Once pressure is reached, start your timer for 20mins (pints) or 25mins (quarts). Once the time is up, turn the heat off and allow pressure to return to zero. Then remove the weight and wait another 5 minutes before removing the lid and cooling jars overnight on a towel-covered bench overnight.
Next day check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
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Vegerific Pasta Sauce
Preserving Method: Pressure Canning
Makes about 2 (32 oz) quarts or 4 (16 oz.) pints
If you can't get enough vegetables in your pasta sauce, this recipe is for you! It's so thick and luscious, you can even serve it as a veggie tapanade with crackers and cheese.
YOU WILL NEED
• 4 lbs. Roma Tomatoes
• 1 large summer squash, halved lengthwise and sliced
• 1 large zucchini, halved lengthwise and sliced
• 1 medium eggplant, diced
• ¼ cup plus 2 Tbsp. extra virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 2 carrots, thinly sliced
• 1 cup sliced mushrooms
• 1/4 cup bottled lemon juice
• 1 pkg. Ball® & McCormick® Roma Pasta Sauce Mix
DIRECTIONS
1. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
2. Preheat oven to 375 F. Core and slice tomatoes in half lengthwise and arrange on large baking sheet with cut sides up. Season with salt and pepper. Toss summer squash, zucchini and eggplant together in a large mixing bowl with ¼ cup olive oil and season with salt and pepper. Arrange on foil lined baking sheet that has been sprayed with non-stick cooking spray. Place baking sheets in oven and roast for 45 minutes stirring vegetable mixture halfway through and rotating trays to ensure even roasting. Remove from oven when vegetables are softened and most of their moisture has evaporated. Set aside and allow to cool.
3. Meanwhile, heat remaining olive oil in large Dutch oven and cook onion, garlic, carrots and mushrooms over medium-high heat, until golden brown, stirring frequently. Stir in roasted squash and eggplant. Pull skins off tomatoes, roughly chop and combine with vegetables in Dutch oven. Stir in lemon juice and spices from Ball McCormick recipe card. Bring to a boil over medium-high heat. Reduce to low and simmer until thickened slightly. Adjust flavor to taste with salt and pepper.
4. Ladle hot sauce into hot jar leaving 1-inch headspace. Remove air bubbles. Wipe rims and center lids on jars. Apply band and adjust to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
5. Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process quarts for 90 minutes and pints for 75 minutes. Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool 10 minutes. Remove from canner.
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Zany Zucchini Pickles
🍴 Spaghetti Sauce (no meat)
Processing: Pressure Canner 20mins (pints), 25mins (quarts)
Storage: 12 months+
Yield: 40-60 cups (depending on consistency)
Storage: 12 months+
Yield: 40-60 cups (depending on consistency)
Ingredients:
14kg (31lbs) whole, fresh tomatoes
3 cups finely diced mushrooms
2 cups finely diced zucchini
2 cups finely diced carrots
½ cup finely diced green sweet pepper (capsicum)
½ cup finely diced red sweet pepper (capsicum)
1 cup finely diced celery
1 cup finely diced onion
chillies (optional), seeds removed, finely diced
6 cloves garlic, finely minced
4 ½ teaspoons kosher or pickling salt
2 tablespoons dried oregano
2 tablespoons dried parsley
2 tablespoons dried basil
2 teaspoons ground black pepper
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Prepare tomatoes.
Wash tomatoes and remove cores and blemishes. Place onto a lined oven tray. Bake under grill until skins split. Cool until warm and safe to handle. Remove skins. Dice roughly and place into a large pan. Boil 20 minutes or until very soft. Puree. De-seed by food mill or pressing through a fine sieve if you wish.
Prepare other vegetables.
Place all other vegetables in a pan with a little oil (just enough to stop it sticking to the pan). Sauté until tender.
Combine cooked vegetables and tomato puree.
Pour tomato puree back into the pan with the vegetables and spices. Bring to a boil then boil steadily until reduced by 50% (cook over several wide pans to reduce cooking time).
Prepare lids.
While you are making the sauce, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars so they stay hot.
Ladle hot sauce into hot jars.
Immediately spoon the hot pasta sauce into your prepared hot jars, filling to 1 inch (2.5cm) from the top. Remove bubbles, top up with extra sauce to the 1 inch headspace if required. Wipe rims and seal.
Pressure canner processing.
Your pressure canner needs 2 inches (5cm) of pre-boiled water in the bottom before adding the hot jars. Then place each filled jar of sauce into the canner. Put the lid onto the canner and turn onto high heat. Once the white steam is present (constant stream), vent for 10 minutes before adding weight and bring up to pressure (10lbs weighted, 11lbs dial gauge). Adjust pressure level according to your altitude if required. Once pressure is reached, start your timer for 20mins (pints) or 25mins (quarts). Once the time is up, turn the heat off and allow pressure to return to zero. Then remove the weight and wait another 5 minutes before removing the lid and cooling jars overnight on a towel-covered bench overnight.
Next day check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
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Vegerific Pasta Sauce
Preserving Method: Pressure Canning
Makes about 2 (32 oz) quarts or 4 (16 oz.) pints
If you can't get enough vegetables in your pasta sauce, this recipe is for you! It's so thick and luscious, you can even serve it as a veggie tapanade with crackers and cheese.
YOU WILL NEED
• 4 lbs. Roma Tomatoes
• 1 large summer squash, halved lengthwise and sliced
• 1 large zucchini, halved lengthwise and sliced
• 1 medium eggplant, diced
• ¼ cup plus 2 Tbsp. extra virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 2 carrots, thinly sliced
• 1 cup sliced mushrooms
• 1/4 cup bottled lemon juice
• 1 pkg. Ball® & McCormick® Roma Pasta Sauce Mix
DIRECTIONS
1. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
2. Preheat oven to 375 F. Core and slice tomatoes in half lengthwise and arrange on large baking sheet with cut sides up. Season with salt and pepper. Toss summer squash, zucchini and eggplant together in a large mixing bowl with ¼ cup olive oil and season with salt and pepper. Arrange on foil lined baking sheet that has been sprayed with non-stick cooking spray. Place baking sheets in oven and roast for 45 minutes stirring vegetable mixture halfway through and rotating trays to ensure even roasting. Remove from oven when vegetables are softened and most of their moisture has evaporated. Set aside and allow to cool.
3. Meanwhile, heat remaining olive oil in large Dutch oven and cook onion, garlic, carrots and mushrooms over medium-high heat, until golden brown, stirring frequently. Stir in roasted squash and eggplant. Pull skins off tomatoes, roughly chop and combine with vegetables in Dutch oven. Stir in lemon juice and spices from Ball McCormick recipe card. Bring to a boil over medium-high heat. Reduce to low and simmer until thickened slightly. Adjust flavor to taste with salt and pepper.
4. Ladle hot sauce into hot jar leaving 1-inch headspace. Remove air bubbles. Wipe rims and center lids on jars. Apply band and adjust to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
5. Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process quarts for 90 minutes and pints for 75 minutes. Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool 10 minutes. Remove from canner.
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Zany Zucchini Pickles
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Zucchini Relish
Process Pints or smaller.15 mins in water bath
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Zesty Zucchini Relish #2
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ZUCCHINI MOCK MINI-APPLE-RING PICKLES
1 lb. zucchini (1-½ inch diameter)
2 cups granulated sugar
1 cup white vinegar, 5% acidity
1 Tbsp. plus 1 tsp. pickling salt
2 Tbsp. cinnamon candy red-hots
Ball Pickle Crisper (Calcium Chloride) – 1 tsp. for pint, 1/2 tsp for ½-pint, 1/8 tsp for 4 oz. jar
Peel and cut zucchini into ½ inch rings. Using a paring knife, cut an “X” in the center of each ring and use the tip of the knife to cut out a small circle.
In a large saucepan, place granulated sugar, white vinegar and pickling salt. Bring to a boil, then stir in the red hot candy pieces, continuing to stir until candy is dissolved. Add the zucchini slices and bring to a boil, reduce heat to a simmer and simmer for 2 minutes.
Sterilize an 8 oz. and a 4 oz. Mason or Ball jars and lids. In the 8 oz. jar, place 1/4 tsp. of Pickle Crisper and in the 4 oz jar, 1/8 tsp of Pickle Crisp.
Ladle in the zucchini and brine to fill jars to within ¼ inch of top edge.
Wipe edges clear and put on lids.
Process in a boiling water bath for 15 minutes.
Cool on a wire rack.
Let pickles cure for at least two weeks before serving.
Yield: One 8 oz. and one 4 oz. jar
DOUBLE RECIPE:
2 lbs. zucchini (1-½ inch diameter)
4 cups granulated sugar
2 cups white vinegar, 5% acidity
2 Tblsp. plus 2 tsp. pickling salt
¼ cup cinnamon candy red-hots
Ball Pickle Crisper (Calcium Chloride) – 1 tsp. for pint, 1/2 tsp for
½-pint, 1/8 tsp for 4 oz. jar
TRIPLE RECIPE:
3 lbs. zucchini (1-½ inch diameter)u
6 cups granulated sugar
3 cups white vinegar, 5% acidity
¼ cup pickling salt
¼ cup plus 2 Tbsp. cinnamon candy red-hots
Ball Pickle Crisper (Calcium Chloride) – 1 tsp. for pint,
1/2 tsp for ½-pint,
1/8 tsp for 4 oz. jar
ZUCCHINI MOCK MINI-APPLE-RING PICKLES
1 lb. zucchini (1-½ inch diameter)
2 cups granulated sugar
1 cup white vinegar, 5% acidity
1 Tbsp. plus 1 tsp. pickling salt
2 Tbsp. cinnamon candy red-hots
Ball Pickle Crisper (Calcium Chloride) – 1 tsp. for pint, 1/2 tsp for ½-pint, 1/8 tsp for 4 oz. jar
Peel and cut zucchini into ½ inch rings. Using a paring knife, cut an “X” in the center of each ring and use the tip of the knife to cut out a small circle.
In a large saucepan, place granulated sugar, white vinegar and pickling salt. Bring to a boil, then stir in the red hot candy pieces, continuing to stir until candy is dissolved. Add the zucchini slices and bring to a boil, reduce heat to a simmer and simmer for 2 minutes.
Sterilize an 8 oz. and a 4 oz. Mason or Ball jars and lids. In the 8 oz. jar, place 1/4 tsp. of Pickle Crisper and in the 4 oz jar, 1/8 tsp of Pickle Crisp.
Ladle in the zucchini and brine to fill jars to within ¼ inch of top edge.
Wipe edges clear and put on lids.
Process in a boiling water bath for 15 minutes.
Cool on a wire rack.
Let pickles cure for at least two weeks before serving.
Yield: One 8 oz. and one 4 oz. jar
DOUBLE RECIPE:
2 lbs. zucchini (1-½ inch diameter)
4 cups granulated sugar
2 cups white vinegar, 5% acidity
2 Tblsp. plus 2 tsp. pickling salt
¼ cup cinnamon candy red-hots
Ball Pickle Crisper (Calcium Chloride) – 1 tsp. for pint, 1/2 tsp for
½-pint, 1/8 tsp for 4 oz. jar
TRIPLE RECIPE:
3 lbs. zucchini (1-½ inch diameter)u
6 cups granulated sugar
3 cups white vinegar, 5% acidity
¼ cup pickling salt
¼ cup plus 2 Tbsp. cinnamon candy red-hots
Ball Pickle Crisper (Calcium Chloride) – 1 tsp. for pint,
1/2 tsp for ½-pint,
1/8 tsp for 4 oz. jar
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Zucchini Gummy Bites
http://www.choose-to-thrive.com/2010/09/i-just-made-killer-fruit-snacks-out-of.html
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Zucchini Breads
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Chocolate Zucchini Bread 🐚
Makes 2 loaves or 6 small
3 cups all-purpose flour
½ teaspoon salt
2 teaspoon baking soda
1 teaspoons ground cinnamon
½ teaspoon baking powder
½ cup Baking Cocoa
*
3 eggs
2 cups white sugar
½ teaspoons vanilla extract
1 cup vegetable oil
4 cups grated zucchini
1 cup chopped walnuts (optional) or mini chocolate chips on top
Directions
Preheat oven to 350 degrees F .
Sift together flour, salt, soda, cinnamon, baking powder and Baking Cocoa.
Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired.
Pour into 2 ungreased loaf pans. (I use Pam for Baking)
Bake at 350° F for 1 hour.
If making the 6 mini loaves ...Bake for 40-45 minutes
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Zucchini Bread 🐚
Makes 2 loaves or 6 small
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
¼ teaspoon baking powder
3 eggs
2 cups white sugar
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups grated zucchini
1 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F .
Sift together flour, salt, soda, cinnamon, baking powder.
Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired.
Pour into 2 un-greased loaf pans. (I use Pam)
Bake at 350° F for 1 hour.
If making the 6 mini loaves ...Bake for 40-45 minutes
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Zucchini Snack Cake
Ingredients:
2 cups flour
2 cups sugar
1 tbsp. cinnamon
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup applesauce
2 tsp vanilla
3 eggs
2 cups grated unpeeled zucchini
1 cup raisins
In large bowl, combine flour, sugar, cinnamon, soda, baking powder, salt, applesauce, vanilla and eggs. Beat at medium speed until well mixed. Stir in raisins and zucchini. Pour into greased 13x9x2" pan.
Bake at 350 for 50 minutes or until done. Cool.
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Zucchini Bread
Ingredients
3 eggs
1-½ cup granulated sugar
1 cup vegetable oil
2 tsp. vanilla
2 cup zucchini, finely shredded (not peeled)
3 cup flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1-½ tsp. cinnamon
½ tsp. nutmeg
½ to 1 cup nuts (optional)
Directions
Preheat oven to 350 F. Grease two loaf pans. Beat eggs well.
Gradually beat in sugar, then oil, then vanilla. Stir in zucchini.
Combine balance of ingredients. Add to the zucchini mixture and stir until mixed.
Pour batter into the loaf pans. Bake for 45 to 55 minutes,until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from the pans.
•Honey Zucchini Bread - Use 1 cup of honey in place of the sugar.
•Orange or Lemon Zucchini Bread - Add 2 tbsp. grated orange or lemon rind. Add 1 tsp. ginger (optional).
•Pineapple Zucchini Bread - Reduce zucchini to 1-1/2 cups.
Add one 14 oz. can of crushed pineapple, well drained.
•Chocolate Zucchini Bread
Ingredients:
Increase sugar to 1-3/4 cups. Add 2 squares unsweetened chocolate, melted, to the sugar and egg mixture. Reduce cinnamon to 1 tsp. Omit Nutmeg. Almonds are a good choice of nut with this variation.
NOTE:
One square unsweetened chocolate = 1 tbsp. melted margarine and 3 tbsp. cocoa powder
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Zucchini-Carrot Muffins
Ingredients:
1-½ cups of shredded zucchini
½ cup of shredded carrot
¼ cup of milk
1 tbsp. of white vinegar
1 ½ cups of whole wheat flour
½ cup of white flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
½ tsp. of nutmeg
Dash of powdered clove
⅔ cup melted coconut oil
½ cup muscovado sugar
1 tsp of vanilla extract
Turbinado sugar to taste
Directions:
Grease muffin tin with butter or additional coconut oil.
Preheat oven to 375°F.
In a small bowl, add the vinegar to the milk and allow it to sit for 5 minutes.
In a large bowl, mix together oil, sugar, and vanilla, then stir in the milk mixture, the carrots, and the zucchini.
In another bowl mix together flours, spices, salt, baking powder, and baking soda.
Stir the dry ingredients into the wet ingredients until just combined; you will have a lumpy batter.
Let the batter sit for 10 minutes to allow it to rise.
Spoon the batter into the prepared muffin tin, sprinkle lightly with turbinado sugar, and then bake for 20 minutes or until a knife inserted in the middle comes out clean.
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Zucchini Brownies
Ingredients Original recipe makes 1 - 9x13 inch pan
½ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
½ cup chopped walnuts
6 tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners' sugar
¼ cup milk
½ teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla.
Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
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Zucchini Gummy Bites
http://www.choose-to-thrive.com/2010/09/i-just-made-killer-fruit-snacks-out-of.html
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Zucchini Breads
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Chocolate Zucchini Bread 🐚
Makes 2 loaves or 6 small
3 cups all-purpose flour
½ teaspoon salt
2 teaspoon baking soda
1 teaspoons ground cinnamon
½ teaspoon baking powder
½ cup Baking Cocoa
*
3 eggs
2 cups white sugar
½ teaspoons vanilla extract
1 cup vegetable oil
4 cups grated zucchini
1 cup chopped walnuts (optional) or mini chocolate chips on top
Directions
Preheat oven to 350 degrees F .
Sift together flour, salt, soda, cinnamon, baking powder and Baking Cocoa.
Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired.
Pour into 2 ungreased loaf pans. (I use Pam for Baking)
Bake at 350° F for 1 hour.
If making the 6 mini loaves ...Bake for 40-45 minutes
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Zucchini Bread 🐚
Makes 2 loaves or 6 small
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
¼ teaspoon baking powder
3 eggs
2 cups white sugar
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups grated zucchini
1 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F .
Sift together flour, salt, soda, cinnamon, baking powder.
Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired.
Pour into 2 un-greased loaf pans. (I use Pam)
Bake at 350° F for 1 hour.
If making the 6 mini loaves ...Bake for 40-45 minutes
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Zucchini Snack Cake
Ingredients:
2 cups flour
2 cups sugar
1 tbsp. cinnamon
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup applesauce
2 tsp vanilla
3 eggs
2 cups grated unpeeled zucchini
1 cup raisins
In large bowl, combine flour, sugar, cinnamon, soda, baking powder, salt, applesauce, vanilla and eggs. Beat at medium speed until well mixed. Stir in raisins and zucchini. Pour into greased 13x9x2" pan.
Bake at 350 for 50 minutes or until done. Cool.
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Zucchini Bread
Ingredients
3 eggs
1-½ cup granulated sugar
1 cup vegetable oil
2 tsp. vanilla
2 cup zucchini, finely shredded (not peeled)
3 cup flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1-½ tsp. cinnamon
½ tsp. nutmeg
½ to 1 cup nuts (optional)
Directions
Preheat oven to 350 F. Grease two loaf pans. Beat eggs well.
Gradually beat in sugar, then oil, then vanilla. Stir in zucchini.
Combine balance of ingredients. Add to the zucchini mixture and stir until mixed.
Pour batter into the loaf pans. Bake for 45 to 55 minutes,until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from the pans.
•Honey Zucchini Bread - Use 1 cup of honey in place of the sugar.
•Orange or Lemon Zucchini Bread - Add 2 tbsp. grated orange or lemon rind. Add 1 tsp. ginger (optional).
•Pineapple Zucchini Bread - Reduce zucchini to 1-1/2 cups.
Add one 14 oz. can of crushed pineapple, well drained.
•Chocolate Zucchini Bread
Ingredients:
Increase sugar to 1-3/4 cups. Add 2 squares unsweetened chocolate, melted, to the sugar and egg mixture. Reduce cinnamon to 1 tsp. Omit Nutmeg. Almonds are a good choice of nut with this variation.
NOTE:
One square unsweetened chocolate = 1 tbsp. melted margarine and 3 tbsp. cocoa powder
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Zucchini-Carrot Muffins
Ingredients:
1-½ cups of shredded zucchini
½ cup of shredded carrot
¼ cup of milk
1 tbsp. of white vinegar
1 ½ cups of whole wheat flour
½ cup of white flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
½ tsp. of nutmeg
Dash of powdered clove
⅔ cup melted coconut oil
½ cup muscovado sugar
1 tsp of vanilla extract
Turbinado sugar to taste
Directions:
Grease muffin tin with butter or additional coconut oil.
Preheat oven to 375°F.
In a small bowl, add the vinegar to the milk and allow it to sit for 5 minutes.
In a large bowl, mix together oil, sugar, and vanilla, then stir in the milk mixture, the carrots, and the zucchini.
In another bowl mix together flours, spices, salt, baking powder, and baking soda.
Stir the dry ingredients into the wet ingredients until just combined; you will have a lumpy batter.
Let the batter sit for 10 minutes to allow it to rise.
Spoon the batter into the prepared muffin tin, sprinkle lightly with turbinado sugar, and then bake for 20 minutes or until a knife inserted in the middle comes out clean.
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Zucchini Brownies
Ingredients Original recipe makes 1 - 9x13 inch pan
½ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
½ cup chopped walnuts
6 tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners' sugar
¼ cup milk
½ teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla.
Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
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Lemon Zucchini Bread
1 ½ cups shredded zucchini
¾ cup white sugar
1 egg
½ cup vegetable oil
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest
Directions
Preheat oven to 325 ° F. Grease an 8x4 inch loaf pan.
In a bowl, beat together the zucchini, sugar, egg, and oil.
In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest.
Stir the flour mixture into the zucchini mixture just until blended.
Pour the batter into the prepared pan.
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
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Zucchini Bread (with cinnamon & walnuts)
Ingredients
3 cups all-purpose flour1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 tsp ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini1 cup chopped walnuts
Makes 2 loaves
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325° (165 ° C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
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Chocolate Zucchini Bread
http://www.simplyrecipes.com/recipes/chocolate_zucchini_bread
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Zucchini Pineapple Bread
Ingredients
Makes 2 loaves
4 eggs
1 ½ cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
Directions
Combine flour, baking powder, baking soda, and salt.
In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg.
Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
Bake at 350° for 1 hour. Cool on wire racks.
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Glazed Lemon Zucchini Bread
Ingredients
2 cups Cake Flour
½ tsp. salt
2 tsp. baking powder
2 eggs, beaten
½ c. canola oil
1 ⅓ cup sugar
2 Tbsp. lemon juice
½ cup buttermilk
Zest of 1 lemon
1 cup grated zucchini, all water squeezed out
Glaze ingredients
1 cup powdered sugar
2 Tbsp lemon juice
1 Tbsp milk
Mix dry ingredients, set aside. Beat eggs, oil and sugar together.
Add lemon juice, buttermilk and zest. Mix well. Stir dry ingredient into wet. Mix well. Gently stir in zucchini. Batter will be runny.
Pour into greased 9x5 prepared loaf pans. Bake at 350 F. for 45-48 min. Wait 5 minutes before removing from pan.
While still warm, make the glaze and spoon over bread.
Let glaze set before cutting and serving.
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Zucchini Muffins
Mix together and set aside:
1 ½ c. white flour
1 ½ c. whole wheat flour
2 Tbsp cinnamon
2 tsp baking soda
½ tsp baking powder
1 tsp salt
In a separate bowl, beat together:
3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla
1 sm. Can of crushed pineapple, drained
Stir in dry ingredients. Gently fold in 2 C. shredded zucchini, with the water all squeezed out with paper towels. Place in paper cup lined muffin tins or 2 prepared loaf pans.
Bake @ 350 F for 35 Min.
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Zucchini Snack Cake
Ingredients:
2 cups flour
2 cups sugar
1 tbsp. cinnamon
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup applesauce
2 tsp vanilla
3 eggs
2 cups grated unpeeled zucchini
1 cup raisins
In large bowl, combine flour, sugar, cinnamon, soda, baking powder,
salt, applesauce, vanilla and eggs. Beat at medium speed until well
mixed. Stir in raisins and zucchini. Pour into greased 13 x 9 x 2" pan.
Zucchini Pineapple Bread
Ingredients
Makes 2 loaves
4 eggs
1 ½ cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
Directions
Combine flour, baking powder, baking soda, and salt.
In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg.
Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
Bake at 350° for 1 hour. Cool on wire racks.
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Glazed Lemon Zucchini Bread
Ingredients
2 cups Cake Flour
½ tsp. salt
2 tsp. baking powder
2 eggs, beaten
½ c. canola oil
1 ⅓ cup sugar
2 Tbsp. lemon juice
½ cup buttermilk
Zest of 1 lemon
1 cup grated zucchini, all water squeezed out
Glaze ingredients
1 cup powdered sugar
2 Tbsp lemon juice
1 Tbsp milk
Mix dry ingredients, set aside. Beat eggs, oil and sugar together.
Add lemon juice, buttermilk and zest. Mix well. Stir dry ingredient into wet. Mix well. Gently stir in zucchini. Batter will be runny.
Pour into greased 9x5 prepared loaf pans. Bake at 350 F. for 45-48 min. Wait 5 minutes before removing from pan.
While still warm, make the glaze and spoon over bread.
Let glaze set before cutting and serving.
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Zucchini Muffins
Mix together and set aside:
1 ½ c. white flour
1 ½ c. whole wheat flour
2 Tbsp cinnamon
2 tsp baking soda
½ tsp baking powder
1 tsp salt
In a separate bowl, beat together:
3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla
1 sm. Can of crushed pineapple, drained
Stir in dry ingredients. Gently fold in 2 C. shredded zucchini, with the water all squeezed out with paper towels. Place in paper cup lined muffin tins or 2 prepared loaf pans.
Bake @ 350 F for 35 Min.
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Zucchini Snack Cake
Ingredients:
2 cups flour
2 cups sugar
1 tbsp. cinnamon
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup applesauce
2 tsp vanilla
3 eggs
2 cups grated unpeeled zucchini
1 cup raisins
In large bowl, combine flour, sugar, cinnamon, soda, baking powder,
salt, applesauce, vanilla and eggs. Beat at medium speed until well
mixed. Stir in raisins and zucchini. Pour into greased 13 x 9 x 2" pan.
Bake at 350 for 50 minutes or until done. Cool.
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Zucchini Carrot Cookies
Ingredients
1 cup shredded zucchini
½ cup shredded carrots
¾ cup margarine
¾ cup sugar
1 egg
1 tsp. vanilla
2-½ cups enriched flour
2 tsp. baking powder
½ tsp. soda
2 tsp. cinnamon
Directions:
Cream the margarine and sugar.
Add the egg and vanilla; mix well.
Add the shredded vegetables and mix.
Combine the dry ingredients in a bowl.
Add the dry ingredients to the creamed mixture; mix thoroughly.
Drop the dough by tsp. ful onto an ungreased baking sheet.
Bake at 350 degrees for 10 to 12 minutes.
Yield: 30 servings
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Zucchini-Cheese Patties
Ingredients:
3 cup coarsely grated zucchini
1 cup oatmeal
1 cup grated cheese
½ tsp basil
½ cup carrot, grated
2 eggs Salt to taste
Directions:
Mix all ingredients together. Drop into oiled heated skillet.
Fry over medium heat until zucchini is cooked and batter well set.
Turn and fry on other side.
Serves 5-6.
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Summer Squash Puffs
Ingredients:
1 quart oil for frying 4 summer squash, cut into chunks.
1 medium onion, grated
2 eggs, beaten
⅔ cup all-purpose flour
⅔ cup dry corn muffin mix
2 tsp. baking powder
¾ tsp salt
Directions
Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F.
Place the squash in a pot with enough water to cover.
Bring to a boil, and cook 10 minutes, or until tender.
Drain, and mash. In a bowl, mix 2 cups squash, onion, and eggs.
In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.
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Blueberry Zucchini Bread
Makes 2 loaves or 6 small
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
¼ teaspoon baking powder
3 eggs
2 cups white sugar
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups grated zucchini
1 pint fresh blueberries
Directions
Preheat oven to 350° F
Sift together flour, salt, soda, cinnamon, baking powder.
Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Gently fold in the blueberries
Bake at 350° F for 1 hour.
If making the 6 mini loaves ...Bake for 45 minutes
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Zucchini Carrot Cookies
Ingredients
1 cup shredded zucchini
½ cup shredded carrots
¾ cup margarine
¾ cup sugar
1 egg
1 tsp. vanilla
2-½ cups enriched flour
2 tsp. baking powder
½ tsp. soda
2 tsp. cinnamon
Directions:
Cream the margarine and sugar.
Add the egg and vanilla; mix well.
Add the shredded vegetables and mix.
Combine the dry ingredients in a bowl.
Add the dry ingredients to the creamed mixture; mix thoroughly.
Drop the dough by tsp. ful onto an ungreased baking sheet.
Bake at 350 degrees for 10 to 12 minutes.
Yield: 30 servings
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Zucchini-Cheese Patties
Ingredients:
3 cup coarsely grated zucchini
1 cup oatmeal
1 cup grated cheese
½ tsp basil
½ cup carrot, grated
2 eggs Salt to taste
Directions:
Mix all ingredients together. Drop into oiled heated skillet.
Fry over medium heat until zucchini is cooked and batter well set.
Turn and fry on other side.
Serves 5-6.
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Summer Squash Puffs
Ingredients:
1 quart oil for frying 4 summer squash, cut into chunks.
1 medium onion, grated
2 eggs, beaten
⅔ cup all-purpose flour
⅔ cup dry corn muffin mix
2 tsp. baking powder
¾ tsp salt
Directions
Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F.
Place the squash in a pot with enough water to cover.
Bring to a boil, and cook 10 minutes, or until tender.
Drain, and mash. In a bowl, mix 2 cups squash, onion, and eggs.
In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.
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Blueberry Zucchini Bread
Makes 2 loaves or 6 small
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
¼ teaspoon baking powder
3 eggs
2 cups white sugar
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups grated zucchini
1 pint fresh blueberries
Directions
Preheat oven to 350° F
Sift together flour, salt, soda, cinnamon, baking powder.
Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Gently fold in the blueberries
Bake at 350° F for 1 hour.
If making the 6 mini loaves ...Bake for 45 minutes
Preparation – Harvest before seeds become mature and when color is uniformly dark. Wash, peel and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching at a time.
Water blanch 4 minutes in 1 gallon of boiling water containing 1/2 cup lemon juice. Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze.
For Frying – Pack the drained slices with freezer wrap between slices. Seal and freeze.
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Antipasto Pickles
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Eggplant Salsa
Delicious home-canned eggplant salsa from Canadian Living. A lab-tested recipe for safety.Servings4 half-litre (US pint) jars
Calories10kcal
Ingredients
- 8 cups eggplant (peeled, diced eggplant. 8 cups / 1 ¼ lbs. Measured after prep)
- 1 tablespoon salt
- 2 cups red pepper (roasted, peeled. 2 cups / 14 oz. Measured after prep)
- 5 cups tomato (peeled, seeded, chopped. 5 cups / 2.5 lbs. Measured after prep.)
- 3 cloves garlic
- 1 1/2 cups onion (finely chopped. 1 ½ cups / 8 oz. Measured after prep)
- 1 1/2 teaspoons fennel seeds
- 1 1/2 teaspoons chile flakes
- 1/2 cup red wine vinegar (5% or higher. ½ cup / 4 oz)
- 1 1/2 teaspoons oregano (dried)
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
Instructions
- Wash eggplant and peel.
- Dice eggplant to 1 cm (½ inch) pieces.
- Put in a bowl, mix with 2 teaspoons of the salt.
- Cover, let stand for 2 hours, toss occasionally as the liquid is drawn out of the eggplant.
- Meanwhile, prep (or purchase) the roasted red pepper; set aside.
- Prep the tomatoes; set aside.
- Squeeze out any excess moisture remaining in eggplant; discard liquid.
- Set eggplant aside.
- Wash, peel and mince the garlic; set aside.
- Wash, peel, chop the onion finely, measure; set aside.
- Put a large saucepan over medium heat. Heat dry for a minute or two.
- Add the fennel seed and hot pepper flakes, toast for a minute or until aroma is released.
- Add reserved eggplant, roasted pepper, tomato, garlic, onion.
- Add all remaining ingredients, stir.
- Cover pan, bring pan to a boil, then reduce heat to medium.
- Simmer covered for 10 minutes.
- Uncover, then simmer for around another 15 minutes, or until mixture has thickened a bit (not too much - remember, it will thicken more once cooled.) Stir periodically.
- Ladle hot salsa into hot jars.
- Leave 2 cm (½ inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 20 minutes; increase time as needed for your altitude.
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Lemony Eggplant-Artichoke Caponata
Lemony Eggplant-Artichoke Caponata
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