Chocolate Zucchini Muffins

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 large egg
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
1/3 cup milk
1/2 tsp vanilla extract
1 cup grated zucchini
2/3 cup chocolate chips

Preheat oven to 350F. Spray muffin tin or use liners.

In a large bowl, stir together the flours, sugar, cocoa powder, baking soda, salt and cinnamon. Set aside.

In a separate bowl, whist together the egg, applesauce, vegetable oil, milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the zucchini and the chocolate chips.

Scoop the batter into the prepared muffin tins. Bake for 20-25 minutes. Makes 12 large muffins.

*From http://eat-drink-love.com/chocolate-zucchini-muffins/

Cheesy Zucchini Bake

Hi! How's it going? I've been on a bit of a "hiatus" from blogging, but I'm back! Its zucchini season and I've been trying new recipes to use up my harvest. Here's something a little different from the usual. Great for breakfast, lunch or dinner!

1 can refrigerated crescent rolls
2 tbsp butter
1 cup chopped onion
4 cups chopped zucchini
3 eggs
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp dried mustard
1/2 tsp salt
1/4 tsp pepper
1 cup shredded mozza cheese

Press crescent rolls into a greased 8x8 pan.

Melt butter in a medium skillet; add chopped onion and chopped zucchini and saute over medium heat 5 minutes (or until tender-crisp).

In a medium bowl, beat eggs and stir in spices. Add a small amount of the onion/zucchini mixture to the eggs to temper them. Then add remainder of mix and stir together.

Stir in shredded mozza cheese and pour mixture into the unbaked crust. Bake at 400 degrees for 25-30 minutes.

*From http://www.lemontreedwelling.com/

Chocolate Chip Zucchini Bread

So I was looking in my freezer the other day and realized I have shredded zucchini from the summer of 2013 still in my freezer. I thought I better use it before it gets too freezer burnt, but what to make? I came across this recipe. Looked pretty easy to whip up, and it tastes good too!

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 cup unsweetened applesauce
2 cups sugar
1 tbsp vanilla
2 cups grated zucchini
1 1/4 cups semi-sweet chocolate chips

Preheat oven to 350F. Line 2 9x5-inch loaf pans with parchment paper then grease the parchment paper with cooking spray.

In large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.

In a separate bowl, whisk together the eggs, applesauce, sugar and vanilla until light and fluffy. Fold the dry ingredients into the wet ingredients just until combined (the batter will be very thick). Fold in the grated zucchini and chocolate chips.

Divide the batter between the two prepared pans and bake for 45 to 50 minutes until a toothpick comes out clean. Remove the loaves from the oven and allow them to cool for 20 minutes in the pans. Then transfer to a cooling rack to cool completely. Enjoy!

*Adapted from http://www.justataste.com/

Fettuccine Primavera with Asparagus & Zucchini

220 g fettucine, uncooked
1 tbsp olive oil
1 lb fresh asparagus spears, trimmed and cut into 2-inch lengths
1 small zucchini, sliced
2 cloves garlic, minced
1/2 of a 250g tub of dill cream cheese product (about 1/2 cup)
3/4 cup chicken broth
3 green onions, sliced
1 tbsp lemon juice
1/4 tsp black pepper

Cook pasta according to package directions, omitting salt. Meanwhile, heat olive oil in pan on medium-high heat. Add asparagus, zucchini and garlic. Saute 2-3 minutes or until crisp-tender. Move veggies over to the side and add the cream cheese and chicken broth. Cook and stir 3-4 minutes until cream cheese has melted. Add green onions, lemon juice and cooked fettuccine, stir to coat. Sprinkle with black pepper.

*From http://www.kraftcanada.com/en/recipes/fettuccine-primavera-132484.aspx

Zucchini Cookies

Got lots of zucchini? Here's a delicious way to use up some of those never-ending squash (you know, other than pawning them off on friends, family and co-workers!).

3/4 cup butter (softened)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
3/4 tsp salt
1/2 tsp ground cloves
1 1/2 cups zucchini (shredded)
3/4 cup raisins
3/4 cup walnuts (chopped; optional)

Cream the butter and sugar, then add the egg and beat until fluffy. In a separate bowl, sift together the dry ingredients. Add to the creamed mixture, alternating with the shredded zucchini. Stir in the raisins and walnuts (if adding). Drop onto greased baking sheets and bake in 375 degree oven for 12-15 minutes.

Make sure to bake as soon as they are mixed as the batter could get runny if it stands too long. I found the batter to be quite sticky, but still turned out really well. Instead of the raisins and walnuts I actually used craisins as I found out just as I was going to put my raisins in, that they were moldy! Yuck!

You could also omit the spices and raisins and instead add 1 tsp vanilla and 3/4 cup chocolate chips. Might have to try this version too!

Makes about 2 dozen cookies.

* from Simply in Season

Spaghetti Squash with Tomato Zucchini Sauce

If you've never tried spaghetti squash, I highly recommend it. Its a great alternative to pasta. With a great sauce, you'll hardly notice the difference!

1 spaghetti squash
1 tbsp olive oil
1/2 cup onion, sliced
3 cloves garlic, minced
2 cups diced tomatoes
1/2 cup pasta sauce
2 small zucchini, sliced
1 tsp basil
salt & pepper to taste
parmesan cheese

Preheat oven to 350 degrees. Cut spaghetti squash in quarters and remove seeds. Place cut side down in pan. Add some water to the pan. Bake in the oven for 45 minutes. Remove from oven and let cool for awhile. Then, using a fork scrape the inside of the squash to remove the "spaghetti". See picture below.

While spaghetti squash is baking heat the olive oil in a pan over medium heat. Add the onions and garlic and saute until onion is soft and translucent. Add tomatoes, pasta sauce, zucchini, basil and salt & pepper. Cook for 5-10 minutes, then let simmer for another 5-10 minutes.

Serve sauce over the "spaghetti" and top with parmesan cheese. Feel free to adjust the amounts for the sauce. I didn't measure when I made it and am guessing at the amounts now. ;-) Enjoy!