Candied Zucchini Recipes

Steps:

• Bring sugar and water to a boil in a saucepan, stirring until sugar dissolves. Add zucchini. Reduce heat to medium. Simmer, with a round of parchment placed directly on the surface, until zucchini are translucent, 15 to 20 minutes. Let zucchini cool in syrup.
• Arrange zucchini in a single layer on a wire rack set over a baking sheet. Let dry for 1 hour. Use immediately.

Steps:

• Peel and cut off ends of zucchini. Quarter length wise and remove seeds and soft centers with a spoon. Cut into half inch pieces.
• Combine 2 cups sugar, water and kool-ade in a medium pot. Cook over high heat until mixture comes to a boil and sugar disolves. Reduce heat to medium low and add zucchini.
• Simmer until zucchini is tender, 15-20 minutes.
• Set a strainer over a large bowl and drain zucchini. Allow to drain and cool for 30 minutes. Reserve liquid for making more candy later.
• Place zucchini pieces in a food dehydrator for about 8 hours or until mostly dry but still slightly sticky (Alternately you could place pieces on a cooling rack over a cookie sheet and put in the oven set to the lowest temperature with the door craked slightly).
• Roll pieces in granulated sugar and let cool completely.
• Store in an air tight container.

Steps:

• .Make syrup by boiling sugar and water together for 5 minutes.
• Cut zucchini into 1/2" cubes.
• Drop cubes into boiling syrup and cook over low heat only until barely tender (they will become somewhat translucent).
• Chill in the syrup overnight.
• The next day, spread cubes on dryer trays and dry at 135°F for about 8 to 12 hours, until leathery.
• Store airtight.
• I know I saw where someone used Kool-Aid to flavor it. Any extract should work, too.

Steps:

• Make syrup by boiling sugar and water together for 5 minutes.
• Cut zucchini into 1/2" cubes. Drop cubes into boiling syrup and cook over low heat only until barely tender (they will become somewhat transluscent).
• Chill in the syrup overnight.
• The next day, spread cubes on dryer trays and dry at 135º F for about 8 to 12 hours, until leathery. Store airtight.

Steps:

• PEEL AND REMOVE SEEDS FROM 2 VERY LARGE ZUCCHINI, SLICE AND DICE INTO SMALL PIECES (THE SIZE OF BOUGHT PEEL) IT IS A LOT OF CHOPPING.
• CHOP UP A ONE GALLON ICE CREAM BUCKET FULL.
• (APPROX. 16 CUPS) PUT IN BUCKET AND ADD 1 CUP VINEGAR, FILL TO TOP WITH WATER, LET STAND OVERNIGHT.
• NEXT MORNING, DRAIN.
• MEASURE ZUCCHINI AND ADD 3/4 WHITE SUGAR FOR EACH CUP OF MEASURED ZUCCHINI.
• ADD THE JUICE OF ONE LEMON AND ABOUT 4 WHOLE CLOVE PIECES.
• PUT IN LARGE KETTLE, BRING TO A BOIL AND BOIL FOR 15 MINUTES, STIR TO KEEP FROM SCORCHING.
• REMOVE FROM HEAT AND RETURN TO BUCKET, COVER AND LEAVE UNTILL NEXT MORNING.
• 2ND MORNING, PUT IN LARGE KETTLE AGAIN AND BRING TO A BOIL WHILE STIRRING FOR 10 MINUTES.
• RETURN TO BUCKET AND LEAVE OVERNIGHT AGAIN.
• 3RD MORNING, PUT IN LARGE KETTLE AGAIN AND BRING TO A BOIL AND BOIL WHILE STIRRING FOR 10 MINUTES, REMOVE FROM HEAT AND DIVIDE INTO 3 BOWLS.
• TO EACH ADD A DIFFERENT FLAVOUR OF FRESHIE (OR KOOL-AID) ie: CHERRY, ORANGE AND LEMON-LIME ARE THE THREE FAVORITES TO USE.
• MIX INTO ZUCCHINI MIXTURE.
• STORE IN COVERED CONTAINERS IN REFRIGERATOR.
• MAY BE USED THE SAME AS STORE BOUGHT PEEL, IN MUFFINS, CAKES OR WHATEVER YOU LIKE TO USE PEEL IN.
• GOOD IN FRUIT CAKE RECIPES.
• IT SEEMS LIKE A LOT OF WORK, BUT IT IS WORTH IT, IT REALLY IS GOOD.

Steps:

• Day 1:Pare, remove seeds and cube in 1/4" cubes to fill an ice cream pail.
• Cover with 1 cup of vinigar mixed with 1 cup of water.
• stir.
• soak overnight.
• ---stir.
• DAY 2 morning:Drain, rinse well,drain again.
• Squeese between tea towels.
• For every cup of Zucchini add 3/4 cup sugar.
• Mix well.
• Leave until it gets moist.
• Cook in a large flat pan (a roaster works well).
• Stir continuously and boil 15 minutes uncovered.
• THAT NIGHT: bring to a boil and cook uncovered for 10 minutes.
• DAY 3:Boil 10 minutes.
• divide into three portions.
• Sprinkle each portion with a package of unsweetened kool-aid in a variety of colours (red, green, yellow).
• cool separately.
• Let stand for several hours.
• Mix together and freeze in plastic containers.
• Prep time does not include standing time.
• Times and yield are appoximate.

Steps:

• With electric mixer mix eggs, oil, brown sugar and vanilla. Beat until well blended. In separate bowl thoroughly mix flour, cinnamon, soda, salt, allspice, nutmeg, cloves and baking powder. Stir into creamed mixture until blended. Add zucchini, walnuts, raisins, currants and candied fruit. Mix until well blended. Spoon batter into 2 greased and flour dusted pans, each 5x9" or 4.5x8.5". Bake at 325 for 1 hour 10 min or until toothpick inserted comes clean. Let cool in pans on racks. If desired spoon 4T run or brandy over each loaf while still warm. Instead of candied fruit: 2 cups dried fruit coarsely chopped in 1/4 cup brandy. Cook covered for 4-6 minutes.