Denise Clemons, Food Editor for the Cape Gazette, gave a wonderful demonstration. Following are her recipes:
Ingredients:
- 4 C zucchini, peeled, seeded & chopped
- 1/2 C brown sugar
- 1 1/2 t cinnamon
- 1/2 t nutmeg
- 1/4 t allspice
- 1/4 C lemon juice
Topping:
- 6 T butter
- 3/4 C self-rising flour
- 1/2 C rolled oats
- 1/2 C brown sugar
- 1/2 C chopped pecans
Directions:
Preheat oven to 350 F. Coat the inside of a 9 x 13 baking dish with nonstick cooking spray; set aside. Combine zucchini, sugar, lemon juice, and spices in a saucepan. Simmer over medium-low heat for about 5 minutes, stirring often. Meanwhile combine topping ingredients with a pastry blender until crumbly. Pour the zucchini mixture into the prepared pan and cover with topping. Bake until lightly browned, about 35 to 40 minutes.
Light Zucchini Bread
Ingredients:
- 1 1/2 C flour
- 1/2 t baking powder
- 1/4 t baking soda
- 1/2 t cinnamon
- 1/4 t salt
- 1/2 C egg substitute
- 1/4 C canola oil
- 1/2 t grated lemon rind
- 1 t vanilla
- 3/4 C sugar
- 1 1/2 C shredded zucchini
- 1/3 C chopped pecans
Directions:
Preheat oven to 350 F. Coat the inside of a loaf pan with nonstick cooking spray. Combine dry ingredients in a bowl and set aside. In a large mixing bowl, stir together egg substitute, oil, lemon rind and vanilla. Mix in sugar and zucchini, stirring to combine thoroughly. Add the flour mixture and nuts, mixing just until combined. Pour into prepared pan and bake until golden brown, about 45 minutes to one hour. Cool 10 minutes in pan, remove and cool completely on wire rack.