Chocolate Zucchini Cake

I am constantly trying to find ways to use my abundance of zucchini (or yellow squash this year) this is one sweet way to use them.

1/2 C. Butter
1/2 C. Oil
1 3/4 C. Sugar
2 Eggs
1 tsp. Vanilla
1/2 C. Sour Milk or Buttermilk (I used sour cream and added some milk to make it thinner)
2 1/2 C. Flour
1/2 C. Cocoa
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
2 C. Shredded Zucchini
1 1/2 C. Chocolate Chips
1/2 - 1 C. Chopped Walnuts (optional)

In a mixer, cream Butter, oil and sugar. Beat in the eggs, vanilla and sour milk. Then add the Zucchini and dry ingredients along with 1/2 C. chocolate chips. Pour batter into a greased 9X13 pan. Sprinkle chopped walnuts and remaining 1 C. of chocolate chips on top of the cake. Bake at 325 for 40-45 minutes.

Personally I prefer it without the chocolate chips and without any glaze, but you could easily make a glaze out of powdered sugar, milk and vanilla. It really just tastes the best with vanilla ice cream, that's not just my opinion that is a fact :)

Zucchini Whoopie Pie

I got this recipe from Real mom kitchen, and they are delicious! I must say that is has got my mind going in circles for other recipes I could use this same idea with. Pumpkin chocolate chip cookies sandwiched with a chocolate cream cheese frosting, or just plain cream cheese frosting. Yummy!!! My winter cookie months just got a little more exciting!!

2 cups plus 2 tablespoons all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 cup finely chopped nuts (optional, I didn't use)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable shortening
1 large egg
1 cup grated zucchini-squeezed
1/2 cup milk
1 tsp. vanilla extract

1. Mix shortening and sugar. Add in egg. Mix. Add milk and mix.
2. Add in dry ingredients and stir.
3. Blend in the zucchini and vanilla.

Bake on a greased cookie sheet at 350* for about 12-15 minutes, until the bottom gets browned.
Cool and sandwich cookies with cream cheese filling.

Filling:
4 oz. cream cheese, softened
1/2 stick unsalted butter, softened
2 1/4 cups confectioners sugar
1/2 teaspoon pure vanilla extract
Scant 1/4 teaspoon salt

Beat all ingredients together until light and fluffy.

Calabacitas con Maiz

Translation: Little Zucchinis with Corn
Here's another idea for those of you wondering what to do with all that zucchini in your garden!
Cook about half of an onion diced in some oil in a frying pan until tender. Then add zucchini slices and fresh or frozen cut corn and cover to steam. When the veggies are about done, add a diced tomato and cook a couple minutes longer. Salt to taste. That's the traditional Mexican side dish. Or to make it a meal, we cook sliced smoked sausage with the onions and skip the oil. We sprinkle cheese on top, sometimes Mexican cheese, sometimes cheddar or Jack, and we eat it with white corn tortillas or with corn chips--and hot sauce for those who like to spice it up. We do it year round with stuff from the store, but it's even better when you have any or all of those veggies from your garden!

Chocolate Zucchini Cupcakes

Just one more way you can use up all those veggies that might be growing in your garden, I love how moist these are, and happy that they have so many veggies as well. I guess it cuts down my guilt when eating them if I think they are full of veggies.

1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots
1 can (16 ounces) chocolate frosting
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.