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All these recipes have been family approved.


Note for all winter squashes, except spaghetti squash.  Most winter squashes can be used for pumpkin pies; just bake, peel and smash before using in your pie recipes.  I like to throw all the ingredients into the food processor as this smoothes out lumps while also mixing ingredients thoroughly. 


2 cups shredded zucchini

1 1/4 cup sugar

1 1/2 tsp. baking soda

1 egg

1/2 cup chopped nuts

2 cups flour

1/2 tsp. Salt

1/2 cup cocoa

1/2 cup oil

2 tsp. vanilla

Mix all together and pour into an 11x15 greased pan.  Bake at 350 degrees for 18-20 minutes.



For the following baking recipes you can use and grate ANY of the large summer squashes (yellow, zucchini, magda, patty pan, etc). They all taste the same once grated and added with baking ingredients.

These squashes all can be grated and measured into freezer quality zipper bags for use in the winter too.  Put a little extra in the bag so you can drain some (not all) of the water that will be released after it is thawed.  If you don't know how much water to drain, just save it and add back into the recipe to desired consistency. 



1/2 cup soften butter

1-cup sugar

1 beaten egg

1 teaspoon almond extract or vanilla if no almond available

2 cups flour

1-teaspoon baking soda

1/2-teaspoon cloves or nutmeg

1-teaspoon cinnamon

1/2-teaspoon salt

1-cup raisins

1-cup chopped nutmeats

1-cup shredded zucchini

Cream butter, sugar, egg and optional almond extract.  Mix dry ingredients together then add to butter mixture.  Add zucchini, nuts and raisins.

Drop by spoonfuls on ungreased baking sheet.

375 degrees - 12-15 minutes.  Don't over bake.


ZUCCHINI PIE (Mock Apple Pie)  (This one might seem weird but trust me, it is a big hit with the CSA members.  Don't tell your family what it is until they finish their first serving, they will be shocked that it isn't really apples.)

Boil together for 20-30 minutes:

5 cups peeled and seeded cubed or sliced zucchini, 1/2 cup lemon juice, 3/4 cup sugar, 1/4 cup water, 2 tsp cinnamon and Thicken with cornstarch.

Tip:  Melt the butter and coconut oil listed below in your pie plate or 9X13 pan.  The pan makes a thinner version you cut into bars. Use this for the topping mix but by melting in the pie plate or pan you grease the it at the same time.  Just pour off most of it into your bowl and add the remainder of the ingredients.


1 c. Flour

1 c. sugar

¾ c. melted butter (I used half butter and half coconut oil)

½ c. chopped nuts

1 egg, slightly beaten

Mix well and place on top of filling. 

You can also use a 9x13 pan which makes it thinner - slice into bars

I freeze the zucchini mixture in quart size freezer bags for winter use too, all ready made up and ready to use.

Bake at 350 for 30 to 35 minutes



8 cups zucchini, peeled, cubed and seeded. Cook 8 minutes or until tender; drain. Add 2/3 cup lemon juice, 1 1/2 cup sugar 1 1/2 tsp cinnamon, 1/4 tsp nutmeg. Cook another 2 minutes. Make crust and add 1/2 the above mixture.

Crust; 4 cups flour or (2 1/2 cups flour and 1 1/2 cups oatmeal) 1 tsp cinnamon, 1/2 cup oleo, 1/2 cup brown sugar, 1/2 tsp salt. Mix well and divide in half. Pat 1/2 in bottom of 9x13 pan and bake for 10 minutes at 375. Pour zucchini mixture over bottom crust and sprinkle other 1/2 of dough mix on top. Bake another 30 minutes.



Preheat oven to 325 F.

Cream together:

1/2 cup butter or margarine

1/2 butter or coconut oil

3/4 to 1 cup of sugar

Add and mix well:

2 eggs

1 tsp. vanilla

1 tsp. cup sour milk or fil mjolk (or milk with 1 tsp vinegar added)

Add and mix well:

2 1/2 cups flour

4 Tbsp. cocoa powder

1/2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground cloves

2 cups grated zucchini

Place into greased or non-stick 9X13 inch pan.  Sprinkle evenly with 1 cup chocolate chips.  Bake at 325 F until done, about 45 minutes.  



4 oz. unsweetened chocolate

1/2 C butter or coconut oil

1/2 C butter, room temp.

2 C sugar

3 eggs, beaten

1 T vanilla

2 C all-purpose flour

1/3 C cocoa

2 t baking soda

2 t baking powder

1 t salt

1/3 C buttermilk or fil mjolk

3 C (or 4) coarsely grated zucchini

1/2 C chopped nuts (optional)

Preheat oven 350

Melt chocolate and oil in small saucepan over low heat.

Cream butter-add sugar, eggs, and vanilla.  Beat well. Add melted chocolate and oil.

Stir dry ingredients into the batter with the buttermilk or fil mjolk.  Mix in zucchini and nuts.

Grease and flour two 9 inch pans, bake on middle shelf 40 minutes.  Cool completely and frost with your favorite frosting.  Can also be baked in 9x13 pan, bake a little longer.



1/4 cup coconut oil-- melted

1 tablespoon water

3/4 cup packed light brown sugar -- organic

1 teaspoon molasses -- organic

1 large egg

1 teaspoon vanilla extract -

1 1/4 cups whole wheat pastry flour

1 teaspoon baking powder (non-aluminum)

1/8 teaspoon baking soda

1/2 teaspoon sea salt

1 medium zucchini -- peeled, chopped into 1/4 inch pieces

1/2 cup walnuts -- coarsely chopped

1/4 cup miniature chocolate chips -- organic

Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan.

Melt 1/4 cup of coconut oil with the 1 T water.  Pour into large mixing bowl.  Add brown sugar and molasses and mix well. Crack egg into bowl, add vanilla, and beat by hand until blended.

Sift the flour, baking powder, baking soda, and salt into the bowl and stir to mix.  Add the zucchini and the nuts and stir to mix into a stiff batter.

Spread the batter into the baking pan (as even as possible, it is a stiff batter) and sprinkle the chocolate chips over the top.  Bake for 25-30 minutes, or until a knife inserted into the middle comes out almost clean but still a little batter coated (otherwise it will be overcooked).

Remove, cool enough to handle, and slice into squares.  Serve warm or at room temp.  Will keep covered for 3 days at room temperature.  Or wrap individually and freeze for longer storage.


The following comes from a CSA member (thank you Rene) using ground cherries.


2lb Ground cherries; 8 c husked

4 c sugar

1 c water

2 Lemons; grated rind and juice

Husk and wash the ground cherries carefully. Measure the sugar and water into a large kettle. Bring to a full rolling boil, and boil for 2 minutes.

Add the ground cherries, lemon rinds and juice. Bring to a full rolling boil again, reduce heat and simmer for 5 minutes. Remove from heat, cover with a clean towel, and let stand overnight.

Next day, return to the heat, and again bring to boil. Reduce heat and cook gently until transparent (about 15 minutes). Immediately pour into hot, sterilized glasses seal at once.

Yields 5 to 6 cups



6 c Ground cherries

2 c peaches - chopped

2 c plums or apples - chopped

1 c dried cranberries

1 c dried cherries

2 lemons - zested and juiced

1 c Amaretto

2 c Rapadura sugar

1/2 to 1 c slivered almonds

Bring to boil, reduce heat and simmer 20-30 minutes. Put into pint jars and process in boiling water bath for 15 minutes.

Makes 5 pints



This is a great tasting cobbler and soooo easy to prepare, exactly what I like in a recipe.

I got this recipe from a friend who said it was a family favorite.  She used rhubarb; I have used rhubarb and several other fruits at times, such as apples and berries.  If you use apples add some spices such as cinnamon, nutmeg, etc. to the apples.

The secret to getting the cobbler not to rise too high and become like a biscuit is the boiling water you pour on the batter and fruit.

4 tablespoons butter

1 ½ cup baking mix

2 cup sugar - divided

½ cup milk

4 cups of diced fruit

1 cup boiling water

Add 1 1/2 cup of sugar to fruit.  Melt butter in 9 x 13 pan.  Combine baking mix, ½ cup sugar and ½ cup milk in a separate bowl.  Spread over melted butter.  Top with fruit and sugar mixture.  Pour boiling water over mixture.

Bake at 400 degrees for 35 minutes



This pie made a big hit.  You can serve it for dessert or even a holiday brunch.

3 cups cranberries- 12 oz. (rinse and sort)

¾ cup walnuts or pecans

½ cup sugar

¾ cup melted butter

2 eggs, slightly beaten

2 tablespoons orange juice

1-cup sugar

1-cup flour

Spray and flour quiche dish or deep pie plate.  Place cranberries in dish.  Sprinkle with nuts then ½ cup sugar.

Combine in a mixing bowl melted butter, eggs, juice, sugar and flour.  Beat until smooth.  Pour over cranberries.

Bake at 325 degrees for 40 to 50 minutes.  Inserted knife into center; it is done when it comes out clean.  Serve with vanilla ice cream or whipped cream.


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