Zucchini Soup

3 1/2 cups diced zucchini
1/2 cup chopped celery
1 cup diced carrots
1/2 cup diced onion
1/2 cup margarine
1 tablespoon all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups water
2 cubes chicken bouillon
1/2 cup dry white wine (optional)
1/2 cup sour cream

In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.

Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.

Zucchini Chocolate Cake

1/2 c butter, softened
1 1/2 c sugar
3 eggs
1/2 c vegetable oil
3 tsp vanilla
1 3/4 c flour
1/4 c baking cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
2 c shredded zucchini
1 c chopped walnuts
1/2 c semisweet chocolate chips

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired.

Spread into a greased 13x9x2 baking pan. Sprinkle with chocolate chips. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

12 servings

Old-Fashioned Soft Pumpkin Cookies

2 1/2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 c sugar
1/2 c butter, softened
1 c pumpkin
1 large egg
1 tsp vanilla
Glaze (recipe follows)

Preheat oven to 350F. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg, and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.

Glaze:
Combine 2 c sifted powdered sugar, 3 T milk, 1 T melted butter, and 1 tsp vanilla extract in small bowl until smooth.

Makes 36 cookies (These are incredible!)

Pumpkin Zucchini Muffins

2 c all-purpose flour
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 tsp ginger
1/2 c softened butter
1 1/2 c sugar
2 large eggs, beaten
8 oz. canned pumpkin
1 c grated zucchini, drained
1/3 c water
3/4 c chopped walnuts

1. Grease your muffin tins and preheat oven to 350F.
2. Mix together flour, baking soda, baking powder, salt and spices in a bowl. Set aside.
3. Take your grated zucchini and put in a fine mesh sieve. push into mesh and try to squeeze out as much water as possible.
4. Beat butter and sugar together until fluffy. Beat in eggs, and then pumpkin until smooth. Then mix in zucchini.
5. Alternating, mix in water and flour-spice mixture. When combined, mix in walnuts by hand.
6. Divide evenly into 15 wells and bake until golden and a toothpick comes out clean, about 20 minutes.
7. Let cool for a few minutes. Run a plastic knife around the edges, and let cool fully on wire rack.

Pumpkin Pancakes

1 1/2 c all-purpose flour
1/2 c whole wheat flour
2 T brown sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 1/2 c milk
1/2 c canned pumpkin
1 egg white, lightly beaten
2 T canola oil

In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; Turn when bubbles form on top. Cook until second side is golden brown. (We LOVE these with a healthy dose of chocolate chips.)

Choco-Zucchini Cupcakes

2 c shredded zucchini
3 eggs
2 c sugar
3/4 c oil
2 tsp vanilla
2 c flour
2/3 c cocoa powder
1 tsp b. soda
1 tsp salt
1/2 tsp b powder
3/4 c chocolate chips

Preheat oven to 325 degrees. Prepare muffin cups. Mix wet ingredients. Add dry ingredients. Add chocolate chips. Fill prepared muffin cups half full. Bake for 25 min. Cool. Top with peanut butter frosting (recipe below).

Peanut Butter Frosting

1/2 c p. butter
1/3 c softened butter
1 T milk
1/2 tsp vanilla
1 1/2 c powdered sugar

Beat together p. butter, butter, milk, and vanilla. Gradually add 1 1/2 c p. sugar.