Chocolate Zucchini Bread

Chocolate Zucchini Bread
(Carrie, from my office shared this recipe - it is from the Lion House Cookbook)

2 ounces unsweetened chocolate (2 blocks), melted
2 cups zucchini, grated
2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
½ tsp. cinnamon
3 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
1 tsp. vanilla
1 cup chocolate chips, semi sweet

Prepare two 8x4 inch loaf pans by greasing and flouring or by lining with parchment paper. Melt unsweetened chocolate and set aside. Wash and grate zucchini. Set aside. Measure flour, salt, baking soda, baking powder and cinnamon into a bowl. Stir and set aside. Place eggs in mixing bowl and beat. Add the sugars, oil, melted chocolate and vanilla. Beat until creamy. Add the zucchini and stir together. Mix in dry ingredients until incorporated. Add chocolate chips. Bake at 325° for 50-60 minutes. Makes 2 loaves.

It is absolutely FANTASTIC!

Eggs and Zucchini

Eggs and Zucchini

1 tablespoon ghee
2 eggs, beaten
2 tablespoons dried red onion
1/4 cup shredded zucchini
1/8 cup shredded manchengo cheese
1 teaspoon tarragon
1/4 teaspoon dried rosemary, crushed
freshly ground pepper

Melt ghee in nonstick skillet, add zuchinni and red onion. Cook until translucent. Add eggs, tarragon, rosemary and pepper. Cook until desired egg doneness. Move to plate(s) and cover with the Manchengo cheese.

The Best Zucchini Cake

The Best Zucchini Cake
(adapted from Betty Crocker)


Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded zucchini (most of one mondo summer zucchini)
1 cup coarsely chopped pecans

Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in zucchini and pecans. Stir in flour Pour into pan(s).

Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Use all the frosting - makes a nice thick topping.

I have people actually ask me to make this again.

Zucchini Scramble

Zucchini Scramble

I had some grated zucchini left over from making the zucchini cake and I was hungry. Ready for some yum?

2 eggs, beaten
1 tablespoon ghee or other cooking oil
2 tablespoons red onion, diced
1/4 cup peeled zucchini, grated
1 teaspoon dried tarragon
1/4 teaspoon dried rosemary, crushed
1/8 cup manchengo cheese, finely shredded
pepper to taste

In small skillet melt ghee, cook red onion until semi-translucent, add zucchini and cook until translucent. Pour egg over mixture. On top of egg, sprinkle tarragon and rosemary. Let eggs cook for a bit and then push it around to allow the uncooked egg to get to the skillet bottom (you don't want a hard scramble on this). Just before serving top with the shredded cheese and dust with pepper. Cook to desired doneness. (Stop before it looks dry.)

I Love Zucchini!

I love zucchini and I love hiding it in foods. Get ready for some incredible recipes! Check back often!