Zucchini Apple Pie

Zucchini Apple Pie

Nothing's better than Mom's Apple Pie. Tee hee hee.

2 cups grated zucchini
4 apples, peeled and diced
3/4 cup white sugar
2 tablespoons lemon juice
1 teaspoon cinnamon
1 cup flour
1/2 cup brown sugar
8 tablespoons (1 stick) butter
1 9" store bought unbaked pie shell or make your own

Drain zucchini.

Combine zucchini, apples, white sugar, lemon juice, and cinnamon. Spoon into unbaked pie shell.

Combine flour, brown sugar and butter and mix until creamy. (Add more butter if needed). Spread creamed mixture over zucchini-apple mixture. this beocmes the "top pie crust".

Bake at 400 degress for 1 hour.

Zucchini Crisp

Zucchini Crisp

No one will know this is not apple crisp. Zucchini is easier to peel than apples. Serve it to the kids for breakfast. They won't know you're giving them vegetables!

Crust
4 cups flour
2 cups sugar
1/2 teaspoon salt
3/4 lb. (3 sticks) butter or margarine

Filling
6-8 cups peeled, seeded, zucchini, sliced then chopped to bite sized portions (the size of pineapple chunks)
2/3 cup lemon juice
1 cup sugar
1/4 teaspoons nutmeg
1-1/2 tesaspoons cinnamon (divided)

Preheat oven to 375 F

Prepare the pastry by combining the flour, sugar and salt in a bowl. Cut in the butter or margarine until crumbly. Press half the mixture in the bottom of a greased 9x13 inch baking pan. Save the other half for later. Bake for about 10 minutes, then remove from oven and set aside.

In a sauce pan, cook the zucchini in lemon juoice until tender, about 10 minutes.

Add the sugar, nutmeg and 1teaspoon of the cinnamon to the pan. Simmer for about a minute then add a half a cuop of the saved pastry mixture. Simmer until this thickens, stirring constantly. Let cool. Pour the zucchini mixture over the crust.

Mix the remaining 1/2 teaspoon of cinnamon with the rest of the pastry mixture in a bolw then sprinkle over the zucchini.

Bake 35-45 minutes or until slightly browned.

Aunt Eva's Zucchini Bread

Aunt Eva's Zucchini Bread
(Penzey's Spices Catalog)

2 cups sugar
3 eggs, beaten
1 cup vegetable oil (not olive)
3 cups coarsely grated raw zucchini (2 medium)
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup flaked coconut
3/4 cup chopped nuts

Preheat oven to 350. Grease 2 medium (4.5x8.5") loaf pans and set aside. In a large bowl, mix together the sugar, eggs and oil until thoroughly blended. Stir in the zucchini. In a separate bowl sift together the flour, baking soda, baking power, salt and cinnamon. Gradually add to the wet ingredients, mixing well. Fold in the coconut and nuts. Pour into the loaf pans and bake at 350 degrees for 60-70 minutes. They are done when they look brown and firm - they won't jiggle when you shake the pan.

The coconut makes this a nice, moist offering.

Chocolate Zucchini Cake

CHOCOLATE ZUCCHINI CAKE
(Shared by co-worker Millie)

1/2 C. MARGARINE
1/2 C. OIL
1 3/4c SUGAR
2 EGGS
1t. VANILLA
1/2 C. SOUR CREAM
2 1/2 C. FLOUR
4 T. COCOA
1 T/ BAKING SODA
1/2 t. BAKING POWDER
1/2 t. SALT
2 C. GRATED ZUCCHINI
1/2 C. CHOPPED NUTS
1 C. CHOCOLATE CHIPS
1/2 C. BROWN SUGAR

PRE-HEAT OVEN 350-F
9X13 GREASED PAN

IN A MIXING BOWL, COMBINE MARGARINE, OIL, SUGAR. BEAT WELL. STIR IN EGGS, VANILLA AND SOUR CREAM. INTO ANOTHER BOWL SIFT FLOUR, COCOA, SODA, SALT AND BAKING POWDER. STIR INTO CREAMED MIXTURE. STIR IN ZUCCHINI. SPOON INTO GREASED 9X13 INCH PAN. COMBINE NUTS, BROWN SUGAR AND CHOCOLATE CHIPS. SPRINKLE OVER TOP. BAKE FOR 35-40 MINUTES.