• Carrot-Orange Bars
• My Kid's Favorite Zucchini Bread
• Zucchini Cornbread

courtesy of All Recipes

Moist and tasty...with coconut, orange, and carrots.

Ingredients
2 cups all-purpose flour\r\n2 teaspoons baking powder\r\n1/2 teaspoon salt\r\n1/2 teaspoon ground nutmeg\r\n3/4 cup butter, softened\r\n1/3 cup orange juice\r\n1 teaspoon vanilla extract\r\n1 egg\r\n1/2 cup white sugar\r\n2 teaspoons orange zest\r\n1/2 cup flaked coconut\r\n1 cup mashed cooked carrots\r\n1/2 cup orange juice\r\n1 teaspoon orange zest\r\n1 1/2 cups confectioners\' sugar

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch pan.\r\nIn a medium bowl, cream the butter, sugar, egg and vanilla until well blended. Sift together the flour, baking powder, salt and nutmeg and slowly add to mixture, alternating with 1/3 cup orange juice and 2 teaspoons of rind. Stir in the coconut and carrots. Pour batter into baking pan.\r\nBake for about 35 minutes in the preheated oven. Let cool on wire racks.\r\nCombine 1/2 cup of orange juice, 1 teaspoon of orange rind and 1 1/2 cups confectioners\' sugar. Warm slightly and pour over cooled bars.

courtesy of Lauren W.

Prep time: 15 minutes, Bake: 55 minutes oven 350deg.

Ingredients
1 1/2 cups organic flour
1 teaspoon organic cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon organic ground nutmeg
1 cup organic sugar
1 cup finely shredded, unpeeled organic zucchini (I use the whole zucchini not matter the size)
1/4 cup olive oil (or whatever you prefer)
1 egg
**optional 1/2 cup of walnuts or pecans

Method

1. Prep bread loaf pan with "grease" I like to use one pat of organic butter
2. In a medium bowl combine flour, cinnamon, baking soda, baking powder, salt and nutmeg; give it a mix with a fork & set aside.
3. In another bowl mix sugar, shredded zucchini, oil and egg.
4. Add the dry mix to the wet, just until moistened.
5. Bake at 350* for 55 minutes on center rack.
6. Cool completely and enjoy! Use foil to store or Ziploc to freeze.

courtesy of Sara Dickerman, Bon Appetit

This zucchini-flecked cornbread walks a delicious line between sweet and savory.

Ingredients
1/2 cup (1 stick) unsalted butter plus more for pan\r\n 2 large eggs, lightly beaten\r\n 1/2 cup buttermilk\r\n 1 large zucchini (about 10 ounces)\r\n 1 cup all-purpose flour\r\n 1/2 cup whole wheat flour\r\n 1/2 cup sugar\r\n 1 teaspoon baking powder\r\n 3/4 teaspoon fine sea salt\r\n 1/2 teaspoon baking soda\r\n 3/4 cup medium-grind cornmeal\r\n

Method

1. Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3\" loaf pan.\r\nMelt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.\r\nTrim zucchini ends. Thinly slice five 1/8\" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.\r\nSift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.\r\nBake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

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