Zucchini Fruit Square Recipes

Steps:

• In a large bowl, beat eggs. Add sugar, oil and vanilla; beat well. Stir in zucchini and fruit cocktail. Combine dry ingredients; stir into zucchini mixture. Stir in nuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 325° for 60-70 minutes or until bread tests done. Cool 10 minutes before removing from pans to a wire rack.

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter., Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

Steps:

• In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes. , Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin). , Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° until golden, 40-45 minutes.

Steps:

• 1. Combine flour, sugar, cinnamon, and salt in a medium-sized bowl.
• 2. Cut in butter until crumbly; set aside 3 cups of this mixture.
• 3. Pat remaining crumb mixture into the bottom of a greased 13"x9"x2" pan. Bake at 375 for 12 minutes.
• 4. While the crust is baking, make the filling. Place zucchini and lemon juice in a saucepan; bring to a boil.
• 5. Reduce heat; cover and cook gently for 6 to 8 minutes or until zucchini is crisp-tender.
• 6. Stir in sugar, cinnamon, and nutmeg. Cover and simmer for 5 minutes. The mixture will be thin.
• 7. Spoon over crust, and sprinkle with the reserved crumb mixture.
• 8. Bake at 375 for 40 to 45 minutes or until golden.

Steps:

• Preheat oven to 350*.
• Put all ingredients into bowl and beat for two minutes
• Put in greased 13x9x2 pan and bake until golden, about 25 minute.
• Cut in 2inch squares.
• These can be frozen and heated when ready to serve.

Steps:

• To the eggs add, parsley, oregano, seasoned salt, garlic powder, oil& biscuit mix.
• Mix well.
• Add remaining ingredients, stir until mixed.
• Pour into a greased 9x13 pan.
• Bake 350f oven for 40-45 minutes or until golden.
• Cut into 54 squares.
• Serve warm or cool (I prefer warm).

Steps:

• In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until golden brown and set. Cut into squares.