Zucchini with Monterrey Jack Cheese<\/strong>\u00a0(contributed by Melba Rabinowitz)<\/p>\n 1 large onion, also a clove of fresh garlic if desired Cook, as little as possible. The reason this dish presents so I can’t claim credit for this recipe. In 1966, Mike and I bought The farmer did not tell us how to prepare and cook, or how much We have refined it a bit, but you will have to experiment to see It must be served immediately because the cheese will coagulate COOKING TIME. A heavy iron skillet which will retain heat after Thinner slices are better than thicker slices. Cook with a lid ============================================================== 1. Layer of thinly-sliced zucchini 1 lb zucchini (about 4 small or one medium size) Chop up veggies and simmer in the stock until tender with the garlic Shortcrust pastry for 7 inch pie Salt Use an extra walnut sized knob of shrtening in pastery to prevent pastry 3 small zucchini, grated 3 eggs 1. Mix zucchini, eggs, scallions, mint or dill, parsley, and cheese. ============================================================== 2 cups fresh tomatoes thinly sliced Start with 2 tbsp of lemon juice and olive oil. Continue adding 2 tbsp margarine or butter<\/p>\n 1 large onion chopped 1 tsp curry powder 1\/4 cup uncooked rice 1 cup milk or half and half 1. Melt butter and saute onion and apple. 1. Take a good sized vegetable marrow, cut into quarters, peel and seed it. 1.5 lbs summer squash (pattypan, yellow, zucchini) sliced into 1\ufffd pieces<\/p>\n 2 large onions, sliced into 1\/2\ufffd rings<\/p>\n 2 tbsp olive oil<\/p>\n 2 tbsp balsamic vinegar<\/p>\n 2 tbsp finely chopped fresh mint or basil<\/p>\n 1 garlic clove, finely chopped<\/p>\n 1 tsp thyme, finely chopped<\/p>\n 1\/4 tsp hot pepper flakes<\/p>\n Salt<\/p>\n Heat a cast iron pan over high heat until very hot. Reduce heat to medium In a small bowl, combine the oil, vinegar, mint\/basil, garlic, thyme and Zucchini creamed spinach<\/strong><\/p>\n Clean, air dry, and coarsely chop\u00a0about 3-4 cups spinach<\/strong>. Grate\u00a0a\u00a0medium or 1\/2 large yellow zucchini<\/strong>. Saut\u00e9 the zucchini in a large pat of\u00a0butter<\/strong>\u00a0over medium heat. Keep stirring occasionally until the zucchini is quite dry and melting into itself (about 10m), with a bit of browning starting at the edges of the pan. Add\u00a01 finely diced, seeded jalape\u00f1o pepper, minced white bulb of 1 scallion, and 1 small finely minced clove garlic.<\/strong>\u00a0Season lightly with salt and pepper. Stir until the fragrance of the garlic starts to rise. Add the spinach, stir until fully wilted, then let cook uncovered, stirring occasionally, for about 5-10 minutes over medium-low heat until spinach is quite soft but still with lots of good colour, and no residual liquid in the pan. Whisk together\u00a02-3 tbsp creme fraiche or heavy cream<\/strong>\u00a0with a\u00a0squeeze of lemon juice<\/strong>. Stir cream into spinach and let cook for a few minutes more over low heat until cream has thickened a bit. Finish with salt and pepper to taste, or a drop more of lemon juice if it needs balance.<\/p>\n Submitted by Catherine Mah, veggie coop member.<\/p>\n ==============================================================<\/p>\n Squash Beoreg<\/strong>\u00a0– from Treasured Armenian Recipes<\/p>\n 2 medium squash (zucchini preferred)<\/p>\n 1\/2 cup flour 1 cup grated cheese 4 eggs, beaten<\/p>\n Wash and grate the squash. Salt and let stand for an hour. Baked Tomatoes and Zucchini<\/strong> (6 Servings):<\/p>\n 1 pint of cherry tomatoes, cut in halves (can substitute with Preheat oven to 425 degrees 12 ounces of linguine 1\/4 cup of plain yogurt Cook linguine according to the package directions. Heat oil 2 tablespoons with olive oil 1 pound of yellow summer squash Cut squash lengthwise in half, then crosswise diagonally into 1\/4 3 zucchini (about 3 lb)<\/p>\n 1 tablespoon of dry bread crumbs<\/p>\n 1\/2 teaspoon of salt<\/p>\n 1\/2 teaspoon grated lemon rind<\/p>\n 1\/4 teaspoon of pepper<\/p>\n 1 clove of garlic, finely chopped<\/p>\n 1 tablespoon of olive oil, plus 1 teaspoon<\/p>\n Half zucchini lengthwise. Cut each half into \ufffd’s crosswise, cut 2 tablespoons of olive oil Heat the oil in large skillet over medium heat. Add onion 1.25 lb of zucchini, trimmed, cut lengthwise into 1\/4 inch slices Preheat Broiler. Arrange zucchini slices in single layer in Whole Wheat Zucchini Bars<\/strong>:<\/p>\n Bars: *Glaze: 1 tsp baking powder<\/p>\n *1 c powdered sugar 1\/2 teaspoon salt<\/p>\n *1\/4 teaspn cinnamon 1 teaspoon cinnamon<\/p>\n *2 tblsp melted butter\u00a0or margarine<\/span> *2 tablespoons milk Heat oven to 350 degrees. Grease 13×9 inch pan. In large 1.5 cups sugar<\/p>\n 1\/4 cup of unsweetened cocoa 1\/2 cup of margarine or butter, melted 1\/2 cup of buttermilk 2 cups of shredded zucchini 1\/2-1 cup of semi-sweet chocolate chips 2.5 cups of all purpose flour<\/p>\n Heat oven to 350 degrees. Grease and flour 13×9 inch pan. 4 eggs<\/p>\n 1 1\/2 teaspoons of baking soda 1 teaspoon salt 2 1\/2 teaspoons cinnamon 1\/2 teaspoons cloves 1 1\/2 teaspoons baking powder 1\/2 cup chopped nuts, if desired Glaze: 1 cup of powdered sugar and 2-3 teaspoons of orange juice<\/p>\n Heat oven to 350 degrees. Grease and flour bottoms only of 1 1\/2 cup all purpose flour<\/p>\n 1\/4 teaspoon nutmeg 1\/4 cup dairy sour cream 1 teaspoon baking soda 1 teaspoon cinnamon 1\/2 teaspoon salt<\/p>\n 2 eggs<\/p>\n Topping: 3\/4 cup sugar 1\/2 cup all purpose flour Heat oven to 350 degrees. Grease and flour 13×9 inch pan. Wholesome Zucchini Muffins<\/strong> (makes 12 large) Not your typical sugar and trans-fat laden fast food muffins!<\/p>\n 2 cups whole wheat flour<\/p>\n 1 Tbsp. baking powder<\/p>\n 1 tsp. cinnamon<\/p>\n 1 tsp. salt<\/p>\n 2 eggs (It’s up to you if you want to sub. extra egg white for 1 yolk)<\/p>\n 1 cup 2% milk<\/p>\n 1\/3 cup your favorite monounsaturated oil (not olive)<\/p>\n 1 cup honey<\/p>\n 1 tsp. fresh squeezed lemon juice<\/p>\n 1 tsp. finely grated fresh lemon rind<\/p>\n 1 cup finely grated zucchini (let sit and drain off excess liquid)<\/p>\n 2\/3 cup thompson raisins<\/p>\n 1.Preheat oven to 375 F (191 C) ==============================================================<\/p>\n Glazed Lemon Zucchini Bread \/ <\/strong>from Veggie Coop Member, Belinda Boland, August, 2014<\/p>\n (Belinda brought a sample of this light loaf using zucchini, which I shared with farm staff. Is very light; almost like a pound cake. Several people asked for recipe. Here it is. Thanks, Belinda.)<\/p>\n 2 cups cake flour<\/p>\n 2 tsp baking powder<\/p>\n l\/2 tsp salt<\/p>\n 2 eggs<\/p>\n l l\/3 cup sugar<\/p>\n l\/2 cup canola oil<\/p>\n l\/2 cup buttermilk<\/p>\n 2 tbsp lemon juice<\/p>\n 1 cup grated zucchini<\/p>\n zest of lemon<\/p>\n Mix dry ingredients in bowl.<\/p>\n In large bowl, beat eggs, aid oil and sugar. Blend well. Add juice, zest, buttermilk. Blend together. Fold in zucchini. Mix well. Add dry ingredients to wet; blend well. Pour batter into greased 9 x 5 loaf pan. Bake at 350 degrees for 40 \u2013 45 minutes. While still warm, spoon glaze over the bread. Let glaze set before cutting.<\/p>\n Glaze<\/strong><\/p>\n 1 cup icing sugar<\/p>\n 2 tbsp. Lemon juice<\/p>\n 1 tbsp milk<\/p>\n Stir to Combine.<\/p>\n Please note: If you don’t have buttermilk, try substituting plain yogurt diluted with a bit of milk to make amounts recipe specifies. Seems to work in most recipes. (Melba)<\/p>\n","protected":false},"excerpt":{"rendered":" Savoury Squash Recipes Zucchini with Monterrey Jack Cheese\u00a0(contributed by Melba Rabinowitz) 1 large onion, also a clove of fresh garlic if desired 2 lb. zucchini or other summer squash 6-8 ozs of montery jack, or other mild white cheese Salt … Continue reading
\n2 lb. zucchini or other summer squash
\n6-8 ozs of montery jack, or other mild white cheese
\nSalt to Taste (Can also use garlic salt, if fresh garlic is unavailable)<\/p>\n
\nwell, is the zucchini is still a tiny bit crisp, but done; it is
\nnot mushy or very tender. This takes no longer than 15 or 20
\nminutes, maybe less, depending on how much you have in the pan
\nand the level of heat.<\/p>\n
\nblue berry bushes from a local farmer, to transplant to our newly
\npurchased “homestead,” near Seattle. The farmer gave us some
\nzucchini and described the recipe which follows. I was raised in
\nTennessee. The only squash I had experienced was summer squash,
\nboiled, which I considered tasteless and yucky. Reluctant to try
\na vegetable by the same name, but hoping at the same time, to
\nimpress my New York born husband, I tried the recipe; it has been
\nstandard ever since, and is the first dish we are eager to have
\nwith the first zucchini of the season.<\/p>\n
\nzucchinni or cheese. He just said to use Monterrey Jack Cheese;
\ncook zucchini with onions and when we thought it was done to cut
\nthe cheese over the top, cover and turn off the heat.<\/p>\n
\nwhat proportion of onions, squash and cheese you like. The cheese
\nwill melt into the liquid from the squash, resulting in a cheese
\nlike sauce.<\/p>\n
\nagain, as it cools. I serve it in a ceramic or glass dish, so I
\ncan return it to the microwave for reheating. This can also be
\nprepared ahead of time for pot luck dinners, and it a great
\nfavourite for people, like me, who think they don’t like squash.<\/p>\n
\nthe stove has been turned off works best. Cook as little as
\npossible, until the zucchini is translucent, but not over-cooked.
\nI usually start the onions on medium heat and reduce to just
\nbelow medium; Simmer is the right word, but keep an eye on it.
\nDon’t go off to watch a tennis match on t.v.<\/p>\n
\non, to retain the liquid, and lift gently and turn from the
\nbottom, with a large spatula, at least once, about 2\/3 through
\nthe cooking time. Cut cheese over while squash is still
\nsimmering. Small chunks are o.k. No need to grate. How much
\ncheese depends on your personal taste. We like lots.<\/p>\n
\nZUCCHINI WITH TOMATOES AND GRATED CHEESE<\/strong>\u00a0(contributed by Linda Badcock)<\/p>\n
\n2. Layer of thinly sliced tomatoes
\n3. Layer of grated cheese (I use a mixture of old cheddar,
\nmozzarella and parmesan)
\n4. Same three layers again
\n5. Top with mixture of dry bread crumbs and sauteed onions and garlic
\n6. Bake covered (375 degrees) for 30 minutes, then uncovered until topping
\nbrowns and vegetables are tender, about another 25 – 30 minutes
\n==============================================================
\nZucchini Dill Vichyssoise<\/strong>\u00a0(contributed by Valerie Hearder)<\/p>\n
\n1 large potato, scraped or peeled
\n1 large onion 3 cloves garlic 2 cups veg. or chicken stock
\nlarge sprig of fresh marjoram or other herb like tarragon or whatever
\n1\/3 cup fresh chopped dill Lots of ground pepper
\n1\/4 cup cream (optional) or add 1 cup milk<\/p>\n
\nand marjoram. Add dill last 5 mins of cooking. When veggies are
\ntender, puree then add a dash of cream or some milk.
\n==============================================================
\nZucchini Flan<\/strong>\u00a0(contributed by Olive Jackson in Botanical Garden Cookbook)<\/p>\n
\nplate of flan dish Black pepper, freshly grated
\n1 lb zucchini, topped and tailed 1 tsp tomato puree
\n2 large eggs 1 clove garlic, crushed
\n1\/2 pint milk 2 small dashes Tabasco sauce
\nNutmeg, grated Tarragon, a good pinch<\/p>\n
\nslippage when baking. Line dish with shortcrust pastry. Prick well with
\nfork. Bake at 400F for about 12 minutes or until slight colour change.
\nSet aside to cool. Slice zucchini; blanch for 1 minute in salted boiling
\nwater and leave to drain. Lightly beat eggs; add all the other ingredients
\nexcept the zucchini. Place zucchini in the pastry shell and pour in egg
\nmixture. Bake in a moderately hot 400F oven for 30 to 40 minutes or
\nuntil set and a golden colour. Serves 4.
\n==============================================================
\nZUCCHINI – FETA CASSEROLE<\/strong>\u00a0(from “The Gradual Vegetarian”)
\n(makes 6 to 8 small servings)<\/p>\n
\n6 scallions, chopped 1\/2 cup chopped parsley
\n1\/2 cup chopped mint or dill 1\/2 cup grated feta cheese
\n1\/2 cupp grated mild cheese 1\/2 cup flour
\n4 Tbsp butter pinch salt
\npinch cayenne pepper<\/p>\n
\n2. Add flour slowly mixing well.
\n3. Season with slat and cayenne pepper.
\n4. Grease 9 inch pan with 1 Tbsp butter
\n5. Pour in zucchini mixture.
\n6. Dot with remaining butter.
\n7. Bake 45 min at 350 F until well browned.
\n8. Cut into squares and serve hot or cold.<\/p>\n
\nZucchini – tomato salad<\/strong>\u00a0(contributed by Melba Rabinowitz)<\/p>\n
\n2 cups zucchini (or other summer squash) thinly sliced
\n1 cup onion thinly sliced and separated
\nLemon juice and olive oil (see below)
\nDried or fresh crushed oregano (to taste)
\nSalt to taste
\nFresh garlic juice, garlic powder, or garlic salt (to taste)<\/p>\n
\na 50\/50 mixture until the vegetables are lightly coated. Then
\nadd garlic, oregano, and salt to taste. Gently stir the mixture.
\nAllow to marinate for 2 hours before serving.
\n==============================================================
\nZucchini Soup<\/strong>\u00a0(contributed by Christine Warren)
\nServes 4 to 6.<\/p>\n
\n1 apple chopped<\/p>\n
\n4 cup chicken stock<\/p>\n
\n2 cups diced unpeeled zucchini<\/p>\n
\n1\/2 tsp salt pepper to taste<\/p>\n
\n2. Sprinkle in curry powder.
\n3. Pour in chicken stock and bring to a boil while stirring.
\n4. Add rice, zucchini, and salt.
\n5. Cover and simmer about 30 minutes.
\n6. Remove vegetables and blend until smooth.
\n7. Return to pot and add milk.
\n8. Heat to just below boiling when serving.
\n==============================================================
\nTOK FOZELEK<\/strong>\u00a0(contributed by Kathy Mackey)<\/p>\n
\n2. Grate on a cheese grater, so it has long strands like spagetti.
\n3. Sprinkle with a scant handful of salt and sugar. Let stand for a couple
\nof hours.
\n4. In a heavy bottomed pot fry a few slices of bacon and crumble. You can
\nuse oil instead of bacon if you like.
\n5. Put into the fat 3-4 tablespoonfuls of flour and lightly brown,
\nconstantly stirring. Add a couple of cloves of garlic, crushed.
\n6. Take the vegetable marrow and squeeze handfuls of it as hard as you can
\nto get rid of the juice. Put into flour mixture.
\n7. Add milk (sometimes I also add chicken broth if I have some.) so it’s
\nthe consistency of thick pancake batter. Slowly simmer for about 20
\nminutes. Careful, it burns easily!
\n8. Finally, chop a small bunch of dill weed and add. Also, add a small tub
\nof sour cream. Serve hot with a pork chop or a slice of meat loaf and
\ngarlic or pesto bread.
\n================================================
\nPan Seared Summer Squash<\/strong>\u00a0(contributed by Terri Whitelaw)<\/p>\n
\nand lay as many pieces of squash and onion rings in the pan as will
\ncomfortably fit in a single layer. The veggies will have to be done in
\nseveral batches. Cook 6 to 8 minutes per side, until the squash is speckled
\nwith brown and beginning to blacken, but don\ufffdt let it char too much.
\nTransfer to a bowl and repeat veggies.<\/p>\n
\nred pepper, whisk well. Pour over the vegetables while they are still hot
\nand toss to coat. Cover the bowl and let marinate for 10 minutes. Stir,
\nseason with salt if you like, and serve. Yield 4 to 6 servings.
\n================================================<\/p>\n
\nchopped parsley<\/p>\n
\nsalt and pepper<\/p>\n
\nSqueeze out all of the water from the squash. Add the rest of the
\ningredients. Mix well and pour into a buttered baking pan or a
\nPyrex dish. Put dabs of butter on top. Bake in a moderate oven
\nuntil squash is tender, about 45 minutes. Drain the extra
\nbutter, if any.<\/p>\n<\/div>\n
\nchopped regular tomatoes)
\n1 large zucchini, cut into 1\/2 inch slices (~ 3\/4 pound)
\n2 tablespoons of olive oil
\n1 tablespoons chopped, pitted, oil-cured olives
\n1 teaspoon thyme leaves, crumbled
\n1 teaspoon garlic, finely chopped
\n3 tablespoons grated Parmesan cheese<\/p>\n
\nArrange rows of tomatoes and zucchini alternately in a
\n12x8x2 inch baking pan. Combine olive oil, olives, thyme, and
\ngarlic in small bowl. Spoon mixture over vegetables. Sprinkle
\nwith Parmesan cheese. Bake for 20-25 minutes until vegetables
\nare tender.
\n================================================
\nLinguine with Zucchini Sauce<\/strong> (4 Servings):<\/p>\n
\n2 tablespoons of live oil 1\/4 teaspoon of salt
\n2 cloves of garlic, thinly sliced 1\/4 teaspoon of pepper
\n3\/4 cup of coarsely shredded cheddar cheese
\n1.5 pounds of zucchini, coarsely shredded<\/p>\n
\nin a large, heavy skillet, over medium-high heat. Add garlic,
\ncook, stirring until lightly browned (about 30 seconds). Add 1\/4
\nof the zucchini. Increase heat to high, cook, stirring until
\nzucchini is well coated with oil. Add the rest of the zucchini,
\ncook, tossing occasionally until tender (about 3 minutes).
\nTurn into a large serving bowl.
\nDrain the linguine, add to zucchini along with the yogurt.
\nToss to mix. Add cheese and salt and pepper. Serve immediately.
\n
\nSauteed Yellow Squash with Mustard Seeds<\/strong> (6 Servings, excellent with poultry):<\/p>\n
\n3 green onions, chopped 1\/2 teaspoon of salt
\n2 tsp mustard seeds, crushed 1 ounce of any cheese shredded<\/p>\n
\ninch thick slices. Heat oil in large skillet over medium heat.
\nAdd yellow squash and salt; saute for 5 minutes or until tender.
\nSprinkle with cheese. Reduce heat to low; cover and heat through
\nuntil cheese has melted. Serve hot!
\n================================================
\nSauteed Zucchini Spears:<\/strong><\/p>\n
\nagain into 4 wedge-shaped sticks. Heat the 1 tablespoon of oil
\nin large skillet. Add zucchini, saute until crisp-tender (about
\n3-4 minutes). Remove zucchini to plate.
\nHeat the 1 teaspoon of oil in skillet. Add lemon rind,
\ngarlic; saute for about 30 seconds. Stir in bread crumbs and
\nzucchini; saute fro 15 seconds or until heated through. Transfer
\nto a serving platter. Season with salt and pepper. Serve immediately.
\n================================================
\nRosemary Summer Squash and Zucchini<\/strong>:<\/p>\n
\n3\/4 lb of yellow squash, coarsely shredded
\n1 large onion, halved and thinly sliced (1 cup)
\n3\/4 lb of zucchini, coarsely shredded
\n1 teaspoon rosemary leaves, crushed 1 teaspoon of salt
\n2 cloves of garlic, finely chopped 1\/4 teaspoon black pepper<\/p>\n
\nand rosemary, saute for 5 minutes or until tender. Add garlic
\nand saute for 3 more minutes. Add squash and zucchini, toss to
\ncoat with oil. Cover and cook for 1-2 minutes, or just until
\ntender. Season with salt and pepper.
\n==============================================================
\nZucchini with Lemon<\/strong>:<\/p>\n
\n2 tablespoons olive oil 1\/2 teaspoon of cracked black pepper
\n2 cloves of garlic 1\/4 teaspoon of salt
\nlemon wedges for garnish
\n1 tsp of fresh rosemary, finely chopped or 1\/2 tsp dried rosemary<\/p>\n
\ncooking sheet. Combine olive oil, garlic and rosemary and
\ncracked black pepper in measuring cup. Brush zucchini slices
\nwith olive oil mixture. Broil 6 inches from heat for
\napproximately 5-6 minutes or until tender. Sprinkle zucchini
\nwith salt. Arrange zucchini slices on platter serve with lemon wedges.
\n================================================<\/p>\nSweet Squash Recipes<\/h2>\n
\n3 eggs<\/p>\n
\n1.5 cups of sugar<\/p>\n
\n1 cup oil<\/p>\n
\n1.5 cups whole wheat flour
\n2 cups of shredded zucchini<\/p>\n
\n1\/2 cup all purpose flour
\n1 cup dried currants or raisins<\/p>\n
\nbowl, beat eggs. Add sugar and oil; beat well. In medium bowl,
\ncombine whole wheat flour, all purpose flour, baking powder, salt
\nand 1 teaspoon cinnamon. Add flour mixture to egg mixture; mix
\nwell. Stir in zucchini and currants. Spread in greased pan.
\nBake at 350 degrees for 40-50 minutes or until tooth-pick
\ninserted in center comes out clean. Cool Completely. In a small
\nbowl, combine all of the glaze ingredients until smooth. Spread
\nevenly over cooled bars. Cut into bars.
\n================================================
\nChocolate Chip Zucchini Cake<\/strong>:<\/p>\n
\n1 tsp of baking soda<\/p>\n
\n1\/4 cup of oil<\/p>\n
\n1 teaspoon vanilla<\/p>\n
\n2 eggs<\/p>\n
\n1\/2 cup of chopped nuts<\/p>\n
\nIn large bowl, combine sugar, margarine, oil, vanilla, and eggs;
\nbeat well. Add flour, cocoa, baking soda, and buttermilk; beat
\nwell. Fold in zucchini, chocolate chips, and nuts. Spread in
\ngreased and floured pan.
\nBake at 350 degrees for 35-45 minutes or until tooth pick
\ninserted in center comes out clean. Cool completely, frost as
\ndesired.
\n================================================
\nZucchini Orange Bread<\/strong>:<\/p>\n
\n1 1\/2 cups sugar<\/p>\n
\n3\/4 cup oil<\/p>\n
\ncup of orange juice<\/p>\n
\n3 1\/4 cups of all purpose flour<\/p>\n
\n2 teaspoons grated orange peel<\/p>\n
\n2 cups of shredded unpeeled zucchini<\/p>\n
\ntwo 8×4 or 9×5 inch loaf pans. In large bowl, beat eggs until
\nthick and lemon coloured; gradually beat in sugar. Stir in oil,
\ncup orange juice and zucchini. Stir in remaining bread
\ningredients; mix well. Pour batter into greased, floured pans.
\nBake at 350 degrees for 45-55 minutes or until tooth-pick
\ninserted in centre comes out clean. Cool 10 minutes; remove from
\npans. Cool slightly.
\nIn small bowl, blend glaze ingredients, adding enough orange
\njuice for desired spreading. Spread over warm loaves. Cool
\ncompletely. Wrap tightly and store in refrigerator.
\n================================================
\nZucchini Spice Coffee Cake:<\/strong><\/p>\n
\n1 1\/4 cups of quick-cooking rolled oats<\/p>\n
\n2 cups shredded unpeeled zucchini<\/p>\n
\n1 cup firmly packed brown sugar<\/p>\n
\n1\/2 cup margarine or butter, softened<\/p>\n
\n1\/2 teaspoon cinnamon 1\/2 cup quick-cooking rolled oats
\n1\/4 cup of margarine or butter, softened<\/p>\n
\nIn large bowl, combine all coffee cake ingredients at low speed
\nuntil moistened; beat 2 minutes at medium speed. Pour into
\ngreased pan. In small bowl, combine all topping ingredients
\nuntil crumbly; sprinkle over batter.
\nBake at 350 degrees for 30-40 minutes or until tooth-pick
\ninserted in centre comes out clean. Serve warm or cool.
\n================================================<\/p>\n
\nContributed by Florence Kennedy<\/p>\n
\n2.Sift together the 1st 4 dry ingredients in a big bowl
\n3.In a separate bowl, combine the next 6 ingredients
\n4.Pour contents of moist bowl into bowl of dry ingredients all at once
\n5.Stir gently by hand until dry ingredients are uniformly moistened.
\nDo not beat.
\n6.Fold in Zucchini and then raisins
\n7.Spoon batter into greased muffin cups
\n8.Bake 20-25 minutes. Tops are golden.<\/p>\n