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Cinnamon chips add a fall flavor to a chocolate zucchini bread. Applesauce in the batter adds moistness and stands in for fat, and whole wheat flour gives a nutty flavor and hearty texture.
www.allrecipes.com
In my efforts to use the abundance of zucchini in my garden I concocted this little cookie. I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves they can be omitted. It's a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.
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These delicious little fritters are a great way to use up end-of-summer zucchini and corn! Delicious with raita or plain yogurt with a little chopped mint mixed in.
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A layer of chocolate chips is sprinkled on top of the cake batter before baking and melted in the oven for a double dose of chocolate.
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Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.
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This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.
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Summertime is for grilling with this recipe! Slices of yellow squash and zucchini are mixed with red bell pepper and onion and seasoned with lemon-pepper seasoning to go on the grill and accompany your outdoor cooking favorites.
www.delish.com
The haunting blend of spices in this dish will have you reaching for seconds.
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Seasoned white rice is baked with cream of mushroom soup, chicken, zucchini, and celery in this comforting one-dish meal. Water chestnuts and French-fried onions add a delicious crunch.
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A flavorful savory muffin of chard, zucchini, and bacon is baked for a perfect golden crust. Serve as a main dish with a salad or as a side dish at brunch.
www.chowhound.com
This moist quick bread is great as a snack anytime,easy to make and very tasty.I always have a lot of zucchini in the garden so to use them up I bake up a few...
cooking.nytimes.com
These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas A classic mezze served in Greek taverna, they’re like a Greek version of latkes.
Ingredients: zucchini, eggs, herbs, cumin, breadcrumbs