Zucchini Cake with Lime Cream Cheese Frosting

2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar
2 large eggs
1/2 cup butter, melted and cooled
1 tsp vanilla extract
1 tbsp lime zest
4-oz (approx. 1/3 cup) unsweetened applesauce
3-4 cups shredded zucchini (4-5 medium)

Preheat oven to 350F. Lightly grease a 9×13-in baking pan.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, whisk together brown sugar, eggs, melted butter, vanilla, lime zest and applesauce until very smooth. Stir in flour mixture and mix only until just combined, with no streaks of flour remaining. Stir in shredded zucchini.

Pour batter into prepared pan and spread into an even layer.

Bake for 28-31 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.

Cool cake on wire rack (cake can be cooled in the pan).

Frost top of cake (not sides) once it is completely cooled.

Serves 20

Lower Fat Lime Cream Cheese Frosting
8-oz cream cheese, room temperature
1 1/4 cups marshmallow creme (7-oz)
1 tbsp lime zest
1 tbsp fresh lime juice
1 tsp vanilla extract

Combine all ingredients in a medium bowl and beat with an electric mixer at medium-high speed until smooth and fluffy. Spread on cooled cake.

I am totally making this tonight!

I did make this, and it was awesome. Nate even tried a bite. He couldn't think of anything mean to say about it. Sam came over for more after whining that Tia ate all the cake. Ha.

Recipe From: Baking Bites

Zucchini Lemon Bars

1 1/4 cups sugar

1cup vegetable oil

3 eggs

2 teas. grated lemon rind
1/4 cup lemon juice
1 3/4 cups shredded zucchini
2 cups flour
1/4 teas. baking powder
2 teas. baking soda
1 teas. salt
1 cup chopped nuts
sifted powdered sugar

Combine 1 1/4 cups sugar, oil, eggs, lemon rind, and lemon juice in a large mixing bowl; mix well. Stir in zucchini.
Combine flour, bking powder, soda, and salt; gradually add to zucchini mixture, stiring well. Stir in nuts. Pour batter into a greased 13x9x2 baking dish. Bake at 350 degrees for 45-50 minutes or until a toothpick inseted in center comes out clean. Cool; dust top with sifted powdered sugar. Cut into bars. Yield: 2 dozen

I know this will be a new family zucchini favorite! Of course, Nate would say,"why do you want to ruin a perfectly good lemon bar with zucchini?"

Zuchini Red Onion Flatbread

1 batch of your favorite pizza dough
3/4 cup cream cheese
to taste: dill, pepper, garlic salt, italian seasoning, etc.
3/4 cup parmesan cheese
1 small red onion, cut into 1/8 inch thick rounds
1 zucchini (yellow or green), cut into 1/8 inch thick rounds
3 T. chopped fresh parsley or your favorite herbs
olive oil

Chop veggies. prepare dough. preheat oven to 400 degrees.

Combine cream cheese with dill, garlic salt, and other desired seasonings.

Brush a large baking sheet with olive oil, and stretch dough out in the pan.

Spread the cream cheese mixture over the dough, sprinkle with parmesan.

Arrange 1 row of zucchini slices down 1 long side of the dough. arrange onion rounds in a row alongside zucchini. repeat until all is used. brush vegetables with olive oil and sprinkle with s + p.

Bake until puffy and golden brown, about 24 minutes. sprinkle with fresh herbs.

Recipe From: Sisters Cafe

Bacon Ranch Zucchini Kebabs

1 large zucchini, sliced into 1/2 inch slices then quartered
1 large yellow squash, also quartered
pinches of kosher salt and fresh cracked black pepper
1 1/2 Tablespoons of Bacon drippings
1/2 teaspoon dry Ranch seasoning

Place all quartered zucchini and yellow squash into a large bowl. Season with salt, pepper, bacon drippings and Ranch seasoning. Mix to combine then alternate zucchini and yellow squash quarters onto skewers, about 8 total. Place onto grill and grill about 2 minutes per side. Remove and serve

Zucchini Mozzarella Medley

3 c. sliced zucchini
1 c. sliced onion (I just sprinkled on a little onion powder because I didn't want to cut up any onion.)
1 clove garlic, minced
1 tbs. olive oil
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. salt
1 tomato, cut into 12 wedges (I just threw in some halved cherry tomatoes because that's what I had from the garden.)
4 oz. mozzarella (I just threw on some cheese, kind of a lot of cheese, because I thought Nate would like it better that way.)

Sauté vegetables and seasonings in oil in large skillet until crisp/tender (about 5 minutes). Gently stir in tomatoes. Sprinkle with cheese. Remove from heat. Serve after cheese melts.

Blueberry Zucchini Bread

3 eggs, lightly beaten
1 cup vegetable oil (or half oil and half applesauce)
3 teaspoons vanilla extract
2 cups white sugar (or a mix of brown and white) (I usually use less sugar)
2 cups shredded zucchini
3 cups all-purpose flour (or a mix of whole wheat and white)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Recipe from: Allrecipes