Candied Zucchini Snacks

While I love zucchini bread, I like to try new ideas and come up with new recipes.  This is a very easy one that you can make to suit whatever flavor you like.  You only need two ingredients and some water: zucchini, and a package of flavored gelatin.  But if you don't have gelatin, you can substitute powdered drink mixes and add a cup of sugar if they are not pre-sweetened.  You can leave out the packaged mixes and use 4 cups of any flavored fruit juice.  The cooking and drying times are the same for any of them.

CANDIED ZUCCHINI SNACKS

Zucchini, peeled, seeds removed and diced into pieces about 1" x 1/2", enough to measure 6 cups
Large box flavored gelatin
4 cups water

Prepare zucchini, try to keep the pieces as uniform as possible to assure even drying time.

In a large pot, bring 4 cups water to a boil.  Add the flavored gelatin to the water and stir, while boiling, for two minutes.  Add the zucchini and stir to cover.  If you need more liquid to cover, you can add more water.  Return to a boil.  Cover and simmer for 30 minutes.

Drain zucchini, reserving liquid for another batch if you'd like, and layer the pieces on the dehydrator trays.  Run the dehydrator at 130 degrees for 10 to 12 hours.  Stop when they are slightly pliable.  They will harden as they cool so don't over dry them or they will be hard as a rock.

Once they are totally dry, I'll edit the post with picture of them in that state, also.  I had a lot of liquid left, and one tray was empty, so I cut up a small zucchini and it's now simmering and I'll add it to the dehydrator when it's ready.

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6 cups dehydrated down to a little less than 2 cups.  They are very good, even better than I anticipated.  They are really delicious just as they are, but next time I might use either less water or more gelatin to bump up the flavor some.  But, I might not as, like I said, they are pretty good just like this.

Glazed Lemon Zucchini Muffins and Bread

Now that my garden if finally producing, I'm trying to come up with new recipes.  The zucchini is coming in pretty abundantly so that is going to be today's feature recipe.  This recipe is for making 24 muffins or two loaves, or 12 muffins and 1 loaf.  You get the idea.  I actually made both and put some in a little pan just because I thought it was cute.

GLAZED LEMON ZUCCHINI MUFFINS AND BREAD

4 eggs
2 2/3 cups sugar
1 cup oil
1 cup milk of choice (I use non-dairy types)
1/4 cup lemon juice
2 cups grated zucchini
4 cups flour
1 T. baking powder
1 t. salt

Glaze:
2 cups powdered sugar
2 T. lemon juice
1/4 cup milk of choice

1.  In a large bowl, beat together the eggs and sugar until light in color.  Add the oil, lemon juice, milk and zucchini.  Add the flour, baking powder and salt and blend together just until blended.  Do not over mix.
2.  Pour batter into a greased 9×5 loaf pan and 12 count muffin tin.  Bake in a preheated 350 degree oven for30 minutes for muffins and 45 minutes for loaf, until a toothpick inserted in the center comes out with no raw batter on it.
3.  Mix together the glaze and dip the tops of the muffins into it.  Also use a brush to add glaze to the top of the loaf or pour slowly on top instead.  I used a wire rack over paper towels for easy clean-up.

Of course, you can always half the recipe and make just one loaf, but where's the fun in that?