ZUCCHINI CUPCAKES
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
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Beat 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, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI CUPS
Just in time for the bountiful harvest! A change from the usual recipes, these can be appetizers when made in mini muffin tins. For a side dish, use regular size tins. This recipe came from the Pittsburgh Post Gazette.
Provided by Jezski
Categories Vegetable
Time 35m
Yield 12 zucchini cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Spritz 6 to 12 muffin cups (depends on how much of the mixture you put in each tin as well as the size of the tin) with baking spray. Spray heavily to avoid sticking.
- In a large bowl, combine all the ingredients, mixing well.
- Pour batter into prepared muffin cups and bake for 25 to 30 minutes. Serve hot or warm.
- Tip: It's best to squeeze out the zucchini to get it as dry as possible.
BAKED ZUCCHINI
I've been preparing baked zucchini recipes for years. This is a great side dish with many entrees. -Betty Castleberry, Livonia, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, toss the zucchini, butter and oregano. Arrange in a single layer on a greased baking sheet or shallow baking dish; sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Season with salt and pepper.
Nutrition Facts : Calories 117 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 205mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
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