Zucchini Cupcakes with Caramel Frosting

Got any more zucchini lying around?  I got this recipe from a lady at church, I wish I could remember which one, but I can’t.  I think these cupcakes are so scrumptious.  Anything with caramel is a winner in my book.  That’s all I have to say. 

Zucchini Cupcakes with Caramel Frosting

½ c. orange juice
3 eggs
1 and 1/3 c. sugar 
½ c. vegetable oil
1 t. almond extract
2½ c. flour
2 t. ground cinnamon
2 t. baking powder
1 t. baking soda
1 t. salt
½ t. ground cloves
1½ c. shredded zucchini

FROSTING:

1 c. brown sugar
½ c. butter
¼ c. milk
1 t. vanilla extract
1½ - 2 c. powdered sugar
Directions: In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.  Combine dry ingredients; add to the egg mixture and mix well, add the zucchini.  Fill greased or paper-lined muffin cups 2/3 full.  Bake at 350˚ for 20-25 minutes or until cupcakes test done.  Cool for 10 minutes before removing to a wire rack.  For frosting, combine brown sugar, butter, and milk in a saucepan; bring to a boil over medium heat.  Cook and stir for 2 minutes.  Remove from the heat; stir in vanilla.  Beat in powdered sugar.  Frost.    

Chocolate Chip Zucchini Cake

This is another one of my favorite ways to use zucchini.  I got it from a church cookbook from back home.  Thank you Tammy Mar.  The warm gooey goodness of this cake with a scoop or two of vanilla ice cream just seems to melt away  the stresses of the day.  It is better to eat it right out of the oven or put a piece in the microwave for a few seconds, but always with ice cream.  If you're feeling like a little more sweetness use milk chocolate chips instead of semi-sweet.  I don't use nuts because I feel they get in the way of the gooey-ness.  Let me know if you like it!

Prep Time: 20 minutes
Cook Time: 40 minutes
Family Friendliness: Chocolate cake, really do you have to ask?

Chocolate Chip Zucchini Cake
Ingredients:
½ c. oil
1¾ c. sugar
1 t. vanilla
½ t. cinnamon
4 T. cocoa
½ c. sour milk (½ T. vinegar in a ½ c. measuring cup, then fill with milk, let sit for 5 minutes)
¼ c. margarine
2 eggs
2 c. grated zucchini
2½ c. flour
1 t. baking soda
½ t. salt

TOPPING:
1 (12 oz.) pkg. semi-sweet chocolate chips

½ c. chopped nuts (completely optional)
2 T. brown sugar
2 T. white sugar
Directions: Mix all cake ingredients together and pout into a greased and floured 9x13 pan.  Before baking, mix together topping ingredients.  Sprinkle on top of cake and bake at 350° for 40 minutes.  Serve with vanilla ice cream.

 

Pasta with Chicken and Zucchini and Squash

This dish has a long name I know, but it’s how it was given to me and I haven’t come up with a better name.  This is a great way to use up some of that zucchini that I know is overflowing on your counter.  I hardly ever have summer squash, so I just double the amount of zucchini.  This is a lovely dish that makes quite a lot so it’s good for when you have company.   I got this recipe from a woman at church, although I can’t remember for sure which one.   Serve with a nice green salad and a crusty bread for some different textures.

Pasta with Chicken and Zucchini and Squash

Prep time: 25 minutes
Cook time: 25 minutes
Family Friendliness: I give it about 4 out of 5.  My girls love it.  The boy doesn’t like cheese so he kind of sticks his nose up at it.  But the rest of us like it.
Ingredients:
1 pkg. (16 oz.) spiral pasta (I usually use mostaccioli, use whatever you like)
2 c. whipping cream  (I have used half and half before and it was still tasty)
1 T. butter or margarine
2 c. shredded cheddar cheese
1 small onion, chopped
1 garlic clove, minced
5 T. olive or vegetable oil, divided
2 medium zucchini, julienned
2 medium yellow summer squash, julienned
1¼ t. salt, divided and to taste
1/8 t. pepper
1 lb. boneless skinless breasts, julienned
¼ t. EACH dried basil, marjoram, and savory (I have yet to find savory in the grocery store so I omit this)
¼ t. dried rosemary, crushed
1/8 t. rubbed sage
Directions: Cook pasta according to package directions.  Meanwhile, heat cream and butter in a large saucepan until butter melts.  Add cheese; cook and stir until melted.  Rinse and drain pasta; add to cheese mixture.  Cover and keep warm.  In a skillet over medium heat, sauté onion and garlic in 3 T. oil until onion is tender.  Add squash; cook until tender.  Add 1 t. of salt and pepper; remove and keep warm.  Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear.  Place pasta on a serving platter; top with chicken and squash.