Foods Recipes

2 1/2 c flour

1 1/2 c sugar

1 c pecans -- chopped

1/2 c oatmeal, quick -- uncooked

1 tbsp baking powder

1 tsp salt

1 tsp cinnamon

4 eggs

1 med zucchini -- shredded

3/4 c oil

Grease 12 3 inch muffin pan cups. Preheat oven to 400?. In large bowl, measure first 7 ingredients. In med. bowl, beat eggs, stir in zucchini and oil. Stir mixture all at once into flour mixture just until flour is moistened. Spoon lumpy batter into muffin cups. Bake 25 min. or until toothpick trick works.

Ingredients 1/2 cup butter

3/4 cup honey

1 egg

2 cups whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 pinch nutmeg

1 pinch ground cloves

1 pinch salt

1 cup rolled oats

1 cup raisins

1 cup grated zucchini

Method: Cream butter add honey. Add egg and beat well. Combine flour, soda, cinnamon, nutmeg, cloves, salt, rolled oats, and raisins in a separate bowl. Add flour mixture alternately with zucchini to egg mixture. Drop by teaspoon onto a cooked sheet that has been sprayed with PAM. Bake at 375 Degree F. oven for 10-12 minutes. (the time may vary as all ovens are different)

These taste cake like and are very good nutritionally and they are a bonus for Brown Baggers.

Source: What's Cooking with Ruth Fremes. Recipes from her TV shows in the '80 from Toronto.

2 1/2 cups self rising flour*

1 teaspoon cinnamon

2 eggs

1 1/4 cups sugar

3/4 cup plus 2 tsp. oil

2 1/2 cups grated zucchini

2 teaspoons vanilla

1 teaspoon nutmeg -- optional

* (if using all purpose flour, add 1 tsp. salt, 1 tsp. baking powder,& 1 tsp. b aking soda)

Mix flour with cinnamon (and nutmeg). Mix in sugr. Add wet ingredients (eggs, o il, vanilla, zucs) and mix till just combined. Spoon into prepared muffin pans. Bake at 350 F for 15 minutes or until done. Make 24 muffins. Note: Freeze up g rated zucchini to use in this recipe.

from the frozen assets list

3 c All-Purpose Flour

1 t Baking Powder

1 t Baking Soda

1/2 ts Salt

1 tb Ground Cinnamon

3 Eggs

1 1/2 c Sugar

2 ts Vanilla

1 c Oil

3 c Zucchini -- grated

1 c Crushed Pineapple --

Drained 1 c Walnuts -- chopped

Preheat oven to 350?. Line 2 regular-size muffin trays with baking cups. In a large bowl, mix flour, baking powder, soda, salt, and cinnamon; set aside. In another large bowl, beat together eggs, sugar, vanilla, and oil. Add zucchini, and mix well. Add flour mixture, and blend. Stir in pineapple and walnuts. Pour batter in equal parts into muffin cups. Bake about 20 minutes, or until toothpick inserted into center of muffin comes out clean. Source: Seventeen Magazine, October 1993 Recipe By :

1.50 c Flour

0.50 c Whole wheat flour

0.25 c Wheat germ

1.00 t Baking powder

1.00 t Baking soda

0.25 t Salt

0.25 c Walnuts; chopped

0.50 c Raisins

1.00 T Sesame seeds

1.00 t Sesame seeds

1.00 Egg

1.00 Egg white

0.50 c Brown sugar

0.50 c Sugar

2.00 T Oil

0.75 c Buttermilk

1.00 T Maple extract

1.50 c Zucchini; shredded

Preheat the oven to 350. Spray a loaf pan with Pam. Whisk the flours with the wheat germ, baking powder, baking soda and salt. Add the walnuts, raisins, and 1 T sesame seeds and toss gently. Set aside. Beat the egg, egg white, sugars and oil with an electric mixer set at medium until smooth. Add the buttermilk and maple extract and beat again. Stir the flour mixture and zucchini into the batter by hand just until combined. Per slice: 183 calories and 2.8 grams fat. Source: Dr Cookie Cookbook