Zucchini Banana Muffins

2 eggs
1/2 cup sugar
1/2 cup applesauce
1 tbsp molasses
1 1/2 teaspoons vanilla extract
1 mashed banana
1 1/2 cups all-purpose flour
1 tsp baking soda

1/4 tsp baking powder

1/4 tsp nutmeg
1 tsp ground cinnamon
1/2 cup chopped pecans

2 cup shredded zucchini

Preheat oven to 350. Spray a muffin pan with nonstick cooking spray.

Beat eggs, sugar, applesauce, molasses, & vanilla extract in a mixing bowl until well combined. Add in banana and mix for another minute.

In a separate bowl combine flour, baking powder, baking soda, nutmeg, and cinnamon. Slowly add to egg mixture. Mix just until combined.

Fold in pecans and zucchini.

Fill muffin tins 2/3 of the way full. Bake for 18-23 minutes or until a toothpick inserted in the middle comes out clean.

Remove from pan. Cool on wire rack.

Harvest Oatmeal

Not a pretty pic, but very tasty!

1/2 zucchini, shredded
1/2 cup baby carrots, shredded
1/2 apple, shredded
1/2 cup Multi Grain Hot Cereal
1 cup Water
1 tbsp Ideal Brown Sugar Substitute
1/2 tsp pumpkin pie spice
1 tbsp chopped pecans

Combine everything but the pecans in a sauce pan. Heat over medium high heat until most of the liquid is absorbed stirring occasionally. Top with chopped pecans.

Makes 1 serving = 4 points plus

Overnight Honey Apple Zucchini Steel Cut Oatmeal

1/4 cup steel cut oatmeal
1/3 cup unsweetened applesauce

1 zucchini, shredded

1 tsp honey
3/4 cup water

1/2 tsp cinnamon
1/2 tsp nutmeg

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving = 3 points

Garden Harvest Mini Bundts

Recipe adapted from Cooking Light April 2009

1 cup flour
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 apple, grated

1/2 cup baby carrots, grated

1 small zucchini, grated

1/4 cup canola oil
1/4 cup nonfat milk
2 large eggs

Preheat oven to 350°. Spray wells of a mini bundt pan with cooking spray.

Combine flour, sugar, cinnamon, baking soda, and salt in a large bowl, stirring with a whisk. Add apple, carrot, and zucchini to flour mixture; toss well. Combine canola oil, milk, and eggs in a

small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined.

Spoon batter evenly into mini bundts.

Bake for 22-25 or until a wooden pick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

Baked Zucchini Banana Steel Cut Oatmeal

1 zucchini, diced
1 banana, pureed
1/2 tsp cinnamon
1/4 cup steel cut oatmeal
1/2 cup almond milk

Preheat oven to 400.

Spray small baking dish with cooking spray. Combine above ingredients in dish.

Bake for 30 minutes.

Makes 1 serving = 4 points

Overnight Peach Zucchini Steel Cut Oatmeal

1 zucchini, shredded
1 peach, peeled and diced
1/4 cup steel cut oatmeal
1 cup water
1 tsp vanilla bean paste
1/4 tsp nutmeg
1/2 tsp cinnamon

Spray inside of small slow cooker with cooker spray. Combine above ingredients in slow cooker. Cover and cook on low 8 hours.

Top with 1 tbsp PB2 mixed according to jar.

Makes 1 serving = 2 points

Pear Zucchini Quinoa Breakfast Porridge

1/2 cup water
1/4 cup quinoa

1/2 cup unsweetened almond milk

1 pear, grated

1 small zucchini, grated

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla bean paste

1 tsp Splenda Blend Brown Sugar

Bring water and quinoa to a boil in a small saucepan over high heat, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 15 minutes.

Stir in remaining ingredients. Increase heat to medium. Cook an additional 10 minutes, stirring occasionally.

Makes 1 serving = 4 points

Zucchini & Goat Cheese Penne

1-1/2 cups whole wheat penne
olive oil cooking spray
2 medium zucchinis, sliced
1/2 tsp salt
1/2 cup goat cheese
1/4 tsp pepper

Cook the pasta, drain. Reserve 1/2 cup of the liquid.

While pasta is cooking spray a large skillet with cooking spray. Add the zucchini and salt. Cook over medium-high, stirring occasionally until very soft about ten minutes.

Stir in the penne and reserved liquid. Cook, stirring frequently, until the liquid is slightly reduced. Reduce heat and stir in the cheese. Simmer, breaking up the cheese just until melted, about 2 minutes.

Sprinkle with pepper and serve.

Makes 2 servings: 6 points per serving

Ovenight Pear Zucchini Steel Cut Oatmeal

1 golden zucchini, shredded
1 pear, shredded
1/4 cup steel cut oatmeal
1-1/4 cup water
1 vanilla bean, sliced and seeds scraped
1/8 tsp all spice
1/2 tsp cinnamon

Spray inside of small slow cooker with cooker spray. Combine above ingredients in slow cooker. Cover and cook on low 8 hours.

Makes 1 serving = 3 points

Overnight Zucchini Bread Oatmeal

Adapted from Une-deux Senses

1/4 cup steel cut oatmeal
1 cup water
1/4 cup Blue Diamond Unsweetened Vanilla Almond Milk
1/2 medium zucchini, grated
1/2 tsp. cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tbsp crunchy almond butter
1 tsp Splenda blend brown sugar


Combine oatmeal, water, milk, zucchini, cinnamon, nutmeg, and ginger in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours. Stir in almond butter and Splenda blend brown sugar.


Makes 1 servings: 4 points

Pineapple Zucchini Bread

1 reduced sugar yellow cake mix
1 20 oz can reduced sugar crushed pineapple
1 medium-large zucchini, shredded
1/3 cup apple sauce
3 eggs
1 tbsp cinnamon

Preheat oven to 350. Spray a mini loaf pan or muffin pan with cooking spray.

Combine above ingredients.

Divide evenly in pan.

Bake 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Zucchini Almond Bread

1-1/2 cups Splenda Sugar Blend
3 eggs
1 cup apple sauce
3 cups grated zucchini
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
3/4 cup coconut
3/4 cup almond slivers

Preheat oven to 350. Spray a mini loaf pan or muffin pan with cooking spray.

Combine sugar, eggs, and apple sauce. Mix in zucchini. Slowly add in remaining ingredients.

Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Honey Butter Zucchini Bread

Original Recipe

3 cups self-rising flour
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
3 eggs
1/2 cup sugar
1/2 cup apple sauce
1/2 cup melted butter
1/2 cup honey
2 tablespoons vanilla extract
3 cups grated unpeeled zucchini
1/2 cup toasted coconut

Preheat oven to 350 degrees. Spray mini loaf pans with Pam.

Stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. Set aside.

Whisk eggs, sugar, apple sauce, butter, honey, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add the flour mixture and stir until well combined. Divide the batter between the prepared loaf pans.

Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool in pan five minutes. Then remove and place on cooling rack.

Blueberry Zucchini Bread

Original Recipe

3 eggs
1 cup apple sauce
3 teaspoons vanilla extract
1-1/2 cups sugar

1/2 cup brown sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
2 cups fresh blueberries

Preheat oven to 350 degrees

Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, apple sauce, vanilla, and sugars. 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 10 minutes in pans, then turn out onto wire racks to cool completely.

Zucchini Sticks

Adapted from Ashlee's Cooking

2 egg whites

1 cup Italian style panko bread crumbs

¼ tsp. salt

¼ tsp. cayenne pepper

¼ tsp. Old Bay seasoning

1 large zucchini, julienned

Parmesan cheese

Preheat oven to 450 degrees. Spray a baking sheet with cooking spray.

Whip egg whites in a bowl until they foam.

Combine bread crumbs, salt, cayenne pepper, and Old Bay seasoning in a shallow dish.

Toss zucchini in the egg whites, then toss in the bread crumbs. Place on baking sheet. Sprinkle Parmesan on top. Spray tops lightly with cooking spray.

Bake 15-20 minutes, until crispy and brown.

Pumpkin Bread

Adapted from http://www.allrecipes.com/
1 (15 ounce) can pumpkin puree
3/4 cup All Whites liquid egg substitute (4 eggs)
1 cup apple sauce
2/3 cup water
3/4 cup Splenda Sugar Blend
1-1/2 cups Splenda brown sugar Blend
2 cups All Purpose Flour
1-1/2 cups Wheat Flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
Optional - 1 zucchini shredded

Preheat oven to 350 degrees F.

Spray 2 loaf pans with Bakers Joy.

In a large bowl, mix together pumpkin puree, eggs, apple sauce, water and sugars until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake 50 minutes. Loaves are done when toothpick inserted in center comes out clean.

Slow Cooker Veggie Chili

2 large carrots, diced
2 celery ribs, diced
1 medium sweet onion, diced
Pam
1 large zucchini, chopped
1 yellow squash, chopped
1 tbsp chili powder
1 tsp dried basil
1 tsp cayenne pepper
1 8oz can tomato sauce
3 cups tomato juice
2 14.5oz can diced tomatoes, undrained
4 cans beans, rinsed and drained
1 cup frozen corn

Saute carrots, celery, and onion in skillet sprayed with Pam 10 minutes or until onions are translucent. Add zucchini and squash. Saute 3 more minutes. Add chili powder, basil, and cayenne pepper. Saute 5 more minutes.

Stir remaining ingredients together in slow cooker. Add veggie mixture.

Cover and cook on low 8 hours.

Easy Zucchini Bread

From Southern Living Magazine

1 cup chopped pecans
1 box spice cake mix
1-1/4 cups milk
1/2 cup oil
3 eggs
2 cups shredded zucchini (1 medium zucchini)

Preheat oven to 350.

Lightly toast 2/3 of the pecans at 350 for 5-7 minutes stirring occasionally.

Beat cake mix, milk, oil, and eggs in mixer. Stir in zucchini and toasted pecans.

Pour batter evenly into two lightly greased loaf pans. Sprinkle remaining pecans over batter.

Bake 35-40 minutes or until toothpick is inserted and comes out clean.

Ratatouille

Recipe from Karen Holt

2 medium onions, sliced
2 cloves garlic, chopped
1/4 c. vegetable oil (I used less and used olive oil)
2 small zucchini, cut into 1/2 inch slices
3 medium tomatoes, diced (I used 2 cans of tomatoes)
1 small eggplant, peeled and cut into 1 inch cubes
1 large green pepper, cut into strips
2 tbsp. chopped fresh parsley (I omitted)
1/2 tsp. basil leaves
2 tsp. salt
1/8 tsp. pepper
Saute onions and garlic in hot oil in Dutch oven until tender (do not brown). Add zucchini, tomatoes,eggplant, green pepper, parsley, basil, salt and pepper. Cover and cook 15 minutes or until vegetables are tender and juice is thickened. Stir occasionally. Makes 8 servings.