Zucchini Madeleines Recipes
ZUCCHINI CAKE
This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.
Nutrition Facts : Calories 931 calories, Fat 49g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 511mg sodium, Carbohydrate 117g carbohydrate (87g sugars, Fiber 2g fiber), Protein 10g protein.
VEGAN ZUCCHINI FRITTERS
Steps:
- Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.
- Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*
- Add in the melted vegan butter and mix into a thick batter.
- Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you'll place your fritters to keep them warm.
- Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don't have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.
- Let it cook for a few minutes and then flip over - around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
- Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.
- Serve with vegan sour cream and chopped spring onions.
Nutrition Facts : ServingSize 1 Fritter, Calories 142 kcal, Sugar 1.6 g, Sodium 417 mg, Fat 7.9 g, SaturatedFat 2.2 g, Carbohydrate 14.6 g, Fiber 1.3 g, Protein 2.9 g
ZUCCHINI MADELEINES
Sound interesting from San Francisco Encore, a cookbook of the Junior League of San Francisco. Haven't tried it yet. This recipe says "Turning this cheesy vegetable melange onto fluted madeleine cookie molds is sheer brilliance." This recipe uses Bisquick as an ingredient.
Provided by Oolala
Categories Breads
Time 55m
Yield 3 dozen, 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Salt and drain the zucchini for 30 minutes and squeeze dry.
- Mix all ingredients together, adding Bisquick last.
- Grease and flour the molds and fill with the zucchini mixture.
- Bake for 20-25 minutes until puffed and browned.
Nutrition Facts : Calories 192.7, Fat 14.3, SaturatedFat 3.6, Cholesterol 95.7, Sodium 289.2, Carbohydrate 9.1, Fiber 0.8, Sugar 2.5, Protein 7.3
ZUCCHINI MADELEINES
Steps:
- Preheat oven to 350°F. and generously butter and flour a madeleine pan (preferably non-stick), knocking out excess flour. Sprinkle the zucchini with salt, let stand 30 minutes then place in a clean towel and squeeze out excess moisture. In a bowl combine the flour, Parmesan, baking powder, and pepper. In another bowl with an electric mixer beat together zucchini, onion, garlic, parsley, eggs, butter, and oil. Pour this mixture into the dry ingredients and stir until well combined. Spoon some of batter into prepared madeleine molds and with a spatula smooth surfaces, scraping back and forth over molds and returning excess batter to bowl. (This will eliminate any air pockets and ensure that molds are not overfilled.) Wipe excess batter from edges of pan. Bake madeleines in middle of oven 20 to 25 minutes, or until edges are browned and tops are golden. Loosen edges and transfer madeleines to a rack set over a baking dish. Make more madeleines in pan, cleaned, buttered, and floured, with remaining batter in same manner. Serve warm.
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