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

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.

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.

Simple Marinara Sauce

My friend Sarah just sent me this recipe. It's a great way to use up those extra zucchini and tomatoes.

1/2 cup extra-virgin olive oil

1 large onion, diced

5 garlic cloves, minced

2-3 small or 1 large zucchini

2 tbsp. each chopped fresh parsley and basil

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes or 2 qts. fresh tomatoes, chopped

2 dried bay leaves

Sauté the onions and garlic in olive oil until soft, about 7 minutes. Add the zucchini and sauté for another 1-2 minutes. Add bay leaves. Add the tomato, salt pepper, and the parsley and basil. Let simmer for 1 - 1 1/2 hours. When finished simmering, remove bay leaves, and puree until smooth.

Can add carrots, celery, etc. as needed during simmering process.

Roasted Marinara Sauce

Use above proportions. Cut all vegetables in 1” pieces. Slice garlic. Place all on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Roast at 400°, stirring occasionally, about an hour or till very dark. Put in pot with rest of ingredients. Simmer till thick. Puree.

Citrus Zucchini Bread

This zucchini recipe is amazing. I love all the flavors. They go very well together.

3 eggs
3/4 c vegetable oil
1 1/2 c sugar
1 tsp powdered lemon peel
1/2 tsp orange extract
1/4 tsp vanilla
2 c grated zucchini
2 1/2 c flour
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1 tsp soda
2 tsp baking powder
1/2 c chopped nuts

Beat eggs, oil, and sugar. Beat well. Add flavorings and zucchini. Beat well. Mix dry ingredients together. Stir into zucchini mixture. Add nuts and mix well. Bake in four small loaf pans at 350 degrees until inserted toothpick comes out clean (approx 30 minutes).