Zucchini Recipes

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Christiana George
Christiana Georgehttps://www.thetarttart.com/
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

Found another recipe I need to try…Zucchini Cookies!  I have to use up all the zucchini I was given.  We will see how they turn out.  My mom found this recipe with version of Zucchini Bread that she makes, however I used a different version I found in her stash of old recipes.  By the way I typed all these old recipes back when I was younger on a typewriter.  Remember those things?  When I started typing them, it was on a children’s typewriter.  Then later on my parents bought an electric typewriter.  It had a correction tape to fix all your mistakes so you didn’t have to make a mess with the liquid white-out.  We thought that was advanced at the time.  ahhh..nostalgia!

Anyway, here is the recipe that I used for my zucchini cupcakes the other day:

Zucchini Nut Bread

4 eggs
3/4 tsp. baking powder
2 cups sugar
2 cups zucchini (shredded)
1 cup oil
1 cup chopped nuts
3 1/2 cups flour
1 cup raisins
1 tsp. salt
1 1/2 tsp. vanilla
1 1/2 tsp. baking soda

Mix the eggs.  Add the sugar and oil.  Mix well.  Mix together the dry ingredients.  Add the egg mixture and the zucchini a little at a time to the dry ingredients.  Add the raisins and the nuts.  Bake at 350 degrees for 55 min.

Of course, I was in too much of a rush to make the cupcakes, that I forgot to check the pantry for all the ingredients.  I only had one cup of sugar, so I substituted 3/4 cup of my dad’s maple syrup in place of the second cup of sugar.  I also didn’t have nuts or raisins, so I just left them out.  Since I was making cupcakes instead of a bread I decreased the baking time to about 20 min.  All in all it worked out well.  They came out tasty.

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