Summer Vegetable Casserole

2 yellow squash
2 zucchini
6 medium potatoes
1 onion
1 lemon (zest)
4T olive oil
4-6 tomatoes
2 oz. feta cheese
1 1/2 tsp seasoning salt and pepper


Preheat oven to 375*. Cut potatoes into 1/8' thick slices and all other vegetables into 1/4' slices. Ina a bowl, mix all vegatables except tomatoes with lemon zest, 3 T olive oil, seasoining salt, and pepper. Place in 9' x 13' casserole. Top with tomato slices and crumbled feta and drizzle with 1 T olive oil. cover tightly with foil and bake for 1 hour. Remove foil and cook another 10 to 15 minutes or until vegatable are slightly browned.

submitted by Maria Nielson

Zucchini BreaD

2 C. Sugar
3 eggs
1 C. oil
1 C. grated zucchini
1 ½ C. Coconut
2 tsp. Vanilla
3 C. Flour
1 tsp Baking Powder
1 tsp Baking Soda
1tsp. Salt
1 C. Nuts


Mix wet ingredients then add dry ingredients and mix. Pour in 2 greased bread pans. Bake 350 for 45-60 min. 
Contributed by  Jalene Raff

Zucchini Cake with Crunchy Lemon Glaze

For the cake:

1 cup (135g) almonds, pecans, or walnuts, toasted
2 cups (280g) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher or sea salt
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1/2 teaspoon freshly ground nutmeg
3 large eggs, at room temperature
1 3/4 (350g) cups sugar
1 cup (250ml) extra-virgin olive oil
2 teaspoons vanilla extract
2 1/2 cups (300g) finely grated zucchini

For the lemon glaze:

1/4 cup (60ml) freshly squeezed lemon juice
1/3 cup (65g) granulated sugar
1 cup (140g) powdered (confectioner's) sugar

1. Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5l) bundt or tube cake pan* with non-stick spray or butter, dust with flour, then tap out any excess.

2. Pulse the nuts in a food processor until finely chopped.

3. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

4. In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup (350g) sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.

5. Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds.

6. Stir in the chopped nuts and zucchini.

7. Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.


8. During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup (65g) granulated sugar, and powdered sugar.

9. Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.

Storage: The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, you'll need to defrost the cake then warm it so the glaze will adhere properly.

This cake batter could also be baked in two loaf pans, which is easier for gift-giving, if you're trying to share your zucchini bounty. You may need to reduce the baking time a little to compensate for the smaller pans.


http://www.davidlebovitz.com/archives/2010/08/zucchini_cake_with_crunchy_lemon.html

Pineapple-Zucchini Green Smoothie

Pinapple-Zucchini Smoothie Recipe
1 medium organic zucchini
1/2 cup organic Italian (flat-leaf) parsley
2 stalks organic celery
1/2 can pineapple and juice (I used 1 cup fresh, chopped pineapple)
4 to 6 ounces filtered water
Blend on high for 30 seconds or until smooth.

Zucchini - Tomato Salad

6 sm. zucchini, thinly sliced
4 tomatoes, cut into wedges
1 green pepper, sliced into rings
1/4 c. onion
1/4 c. vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
3/4 c. salad oil
Lettuce
Combine zucchini, tomatoes, green pepper and onions. Toss lightly. Combine vinegar, salt, pepper, garlic salt and salad oil. Mix well and pour over vegetables. Chill for several hours, stirring occasionally. Serve on lettuce, if desired. Yield: 6 to 8 servings.

Baked, Not Fried Zucchini Coins

1/2 cup Italian bread crumbs
1/4 cup flour shite or wheat
1 tsp salt
1 tsp freshly ground pepper
1 zucchini
1 egg
olive oil

Preheat oven to 425F.

Mix flour, breadcrumbs, salt, and pepper on a plate.

Beat egg in a small bowl.

Slice zucchini into 1/4' thick coins (you can do sticks, but its easier to brown them more evenly in the over if they are coins because you only have to flip them once). Dip zucchini into egg and then into cornmeal mixture.

Coat a parchment lined cookie sheet with a couple of tablespoons of olive oil (use it generously - if you don't use enough olive oil, the zucchinis won't brown evenly). Arrange zucchini coins on cookie sheet and bake for about 10 minutes per side, until golden brown.

Serve with bottled blue cheese or ranch dressing. (I served this with ranch dressing and marinara sauce.)
From Janet is Hungry Blog

Zucchini Stoup with Herb Breadcrumbs Recipe

3 tablespoons extra-virgin oilve oil (EVOO)
3/4 pound cremini mushrooms, quartered
3 medium or 4 small zucchini, cut into small cubes
4 shallots, chopped
2 large cloves garlic, chopped
A few sprigs thyme, chopped
Salt and pepper
1 pint grape tomatoes
One 32-ounce container (4 cups) vegetable or chicken stock
1 teaspoon hot pepper sauce
3 slices white or wheat bread
Butter, softened
1/4 cup copped tarragon leaves
1/4 cup chopped flat-leaf parsley
Shaved or grated parmigiano-reggiano cheese, for topping
Directions:
In a large pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Stir in the zucchini, shallots, garlic and thyme; season with salt and pepper. Add the tomatoes, cover the pot and cook until burst, about 5 minutes. Squash the tomatoes with a wooden spoon. Stir in the stock and hot sauce, bring to a boil and cook until slightly reduced, about 2 minutes.
While the stoup is cooking, toast the bread. Butter the toast liberally, then finely chop. Transfer the breadcrumbs to a bowl and mix in the tarragon and parsley.
Ladle the stoup into shallow bowls and top with the breadcrumbs and lots of cheese"

Zucchini-and-Ricotta Tart

4 zucchini (about 2 1/2 pounds), thinly sliced crosswise
Salt and pepper
1 sheet frozen puff pastry, thawed
2 tablespoons butter
1/4 cup chopped fresh dill
3 eggs, beaten
1 cup ricotta cheese
1/2 cup grated parmesan cheese, plus more for sprinkling
1/2 cup half-and-half
1 pinch nutmeg
Directions:
Preheat the oven to 350°. Layer the zucchini in a colander, sprinkling each layer with salt; let stand for 20 minutes. Rinse, then pat dry.
Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases. Press the pastry into a 9-inch pie plate and trim the excess, so the crust is flush with the rim. Prick the bottom of the pastry with a fork. Refrigerate.
In a large skillet, melt the butter over medium-high heat. Add the zucchini and cook, turning, until golden, about 5 minutes. Stir in the dill and remove from the heat; let cool to room temperature.
In a bowl, whisk together the eggs, ricotta, 1/2 cup parmesan and the half-and-half; season with salt, pepper and the nutmeg. Stir in the zucchini. Pour the mixture into the chilled pastry crust and sprinkle with more parmesan. Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool slightly before slicing.
Rachel Ray

Marinated Beef Stir-Fry

1/2 cup dry red wine or beef broth
6 tablespoons olive oil, divided
1 teaspoon chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/2 pound beef flank steak, cut into 1/8-inch strips
1 medium onion, cut into thin strips
1/2 cup julienned zucchini
1/2 cup julienned carrot
1/2 cup each julienned green and sweet red peppers
Directions
In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours.
In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm.
Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through. Yield: 3 servings.
Taste of Home

Roasted Vegetable Lasagna

1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 cup olive oil
3 tablespoons minced fresh basil, divided
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2/3 cup pitted Greek olives, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-3/4 cups milk
1 bay leaf
1/8 teaspoon ground nutmeg
5 tablespoons grated Parmesan cheese, divided
2 tablespoons shredded Asiago cheese
3/4 cup shredded part-skim mozzarella cheese
6 no-cook lasagna noodles
Directions
Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender. Stir in olives.
In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf.
Spread a fourth of the sauce in a greased 11-in. x 7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving. Yield: 8 servings.
Taste of Home

Veggie-Packed Strata

2 medium sweet red peppers, julienned
1 medium sweet yellow pepper, julienned
1 large red onion, sliced
3 garlic cloves, minced
3 tablespoons olive oil, divided
2 medium yellow summer squash, thinly sliced
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 package (8 ounces) cream cheese, softened
1/4 cup heavy whipping cream
2 teaspoons salt
1 teaspoon pepper
6 eggs
8 slices bread, cubed, divided
2 cups (8 ounces) shredded Swiss cheese

In a large skillet, saute the peppers, onion and garlic in 1 tablespoon oil until tender. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining oil until tender. Drain; pat dry and set aside.
In a large bowl, beat the cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan.
Bake, uncovered, at 325° for 60-70 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Run a knife around edge of pan to loosen; remove sides. Cut into wedges. Yield: 8-10 servings.

Garden Fresh Fettuccine

1 package fettuccine

1 large zucchini, julienned

2 medium green peppers or sweet red peppers, cut into strips

2 medium onions, chopped

2 tbsp canola oil

5 garlic cloves, minced

4 medium tomatoes, peeled, seeded and chopped

1 tsp salt

1/2 tsp pepper

1/8 tsp crushed red pepper flakes

1/3 cup shredded Parmesan cheese

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the zucchini, peppers and onions in oil until tender. Add the garlic and cook 1 minute longer.

2. Add the tomatoes, salt, pepper and pepper flakes; saute 4-5 minutes. Drain pasta. Transfer to a large bowl; add vegetable mixture and toss to coat. Sprinkle with cheese. Makes 6 servings.

Taste of Home

Zucchini Pie

1 tube rfrigerated crescent rolls

3 medium zucchini, thinly sliced

1 garlic clove, minced

2 tbsp butter

2 tsp minced fresh parsley

1 tsp snipped fresh dill

1/4 tsp salt

1/4 tsp pepper

1 cup shredded Monterrey Jack cheese, divided

2 eggs, lightly beaten

1. Separate crescent dough into eight triangles; place in a greased 9 in. pie plate with points toward the center. Press onto the bottom and up the sides of plate to form a crust; seal perforations.

2. In a large skillet, saute zucchini and garlic in butter until crisp-tender. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese.

3. cover edges loosely with foil. Bake at 375 for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Makes 6 servings

Taste of Home

Zucchini and corn Saute

2 medium zucchini, thinly sliced

1 medium green pepper, thinly sliced

1 medium sweet red pepper, thinly sliced

2-3 tbsp canola oil

2 cups fresh or frozen corn

1 tsp garlic salt

1/2 tsp Italian seasoning

1. In a large skillet, saute zucchini and peppers in oil until crisp-tender. about 4 min. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender. Makes 10 servings

Taste of Home

Zucchini Pizza Loaves

2 medium zucchini, thinly sliced

1 medium onion, finely chopped

1 cup sliced fresh mushrooms

2 tsp olive oil

2 cloves garlic, minced

1 can (8 oz) tomato sauce

1 medium tomato, seeded and chopped

1 can (1/25 oz) sliced ripe olives, drained

2 tsp Italian seasoning

2 tubes refrigerated crusty french loaf

3 slices provolone cheese, chopped

1 oz sliced turkey pepperoni, julienned

1 cup shredded part-skim mozzarella cheese

1. In a large skillet, saute the zucchini, onion, mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce,tomato,olives, and Italian seasoning; remove from the heat.

2. Unroll 1 loaf of dough, starting at the seam. Pat into a 14 x12 in. rectangle. Sprinkle half of the provolone and pepperoni to within 1/2 in. of edges. Spread with half of the zucchini mixture; sprinkle with half of the mozzarella.

3. Roll up dough jelly-roll style, starting with the long side; pinch seams to seal.Place seam side down on a baking sheet coated with cooking spray. Repeat with remaining dough, pepperoni, cheeses and zucchini mixture.

4. Bake at 350 for 30-35 minutes or until golden brown. Slice and serve warm. Makes 2 loaves (4 servings each)

Taste of Home

Dilly Zucchini Dip

1 cup finely shredded zucchini, squeezed dry

1 cup shredded sharp cheddar cheese

3/4 cup mayonnaise

1/2 cup chopped walnuts

1 tsp lemon juice

1/2 tsp dill weed

1/4 tsp pepper

assorted fresh vegetables

In a large bowl, combine the first seven ingredients. Cover and refrigerate 1 hour or until chilled. Serve with vegetables. Makes 2 cups

Taste of Home

Three-Fruit Smoothies

1 can (11.5 ounces) frozen strawberry breeze juice concentrate, thawed

1 cup vanilla yogurt

1/2 cup milk

1 tbsp honey

1 tsp vanilla extract

1 pint fresh strawberries, hulled

1 large banana, cut into chuncks

1 cup chopped peeled fresh peaches or frozen unsweetenend sliced peaches

1 cup crushed ice

Place half of all ngredients in a blender; cover and process for 15 seconds or until smooth. Pour into chilled glasses. Repeat. Serve immediately. Seves 6

Taste of Home

How to copy and paste recipes into Word

To save a recipe to Word and avoid getting the blog's background:
     1. Highlight the text you want
     2. Right click your mouse and select copy
     3. Go to a Word document, right click your couse and select paste
     4. Click on the clipboard on the bottom of the selection and select "keep text only"

Earth Bread

3 c. flour
1 t. soda
1 t. salt
1/2 t. baking powder
1/4 t. cinnamon
3/4 t. pumpkin pie spice
3 eggs
1/2 c. oil
1/2 c. applesauce
2 c. sugar
2 t. vanilla
1 c. zucchini, grated
1 banana, mashed
1/2 c. carrots, grated
1/2 c. walnuts, chopped

In large bowl, mix flour, soda, salt, baking powder, cinnamon and pumpkin pie spice. In another bowl blend eggs, oil, applesauce, sugar and vanilla. Lightly mix in dry ingredients. Add zucchini, carrots, banana and nuts. Spray two large bread pans with Pam. Pour batter into pans. Bake at 350 degrees for 50-60 min. Check with toothpick in center of bread to see when done.

Contributed by Paulee Gregory

Chocolate Zucchini Cake

Cream:
½ cup margarine
½ cup oil
3/4 cup sugar

Then add:
2 eggs
1 teas soda
1 teas vanilla
½ teas salt
½ cup sour milk
½ teas cinnamon
2-1/2 cup flour
½ teas cloves
4 Tbls cocoa
2 cups shredded zucchini
½ teas baking powder

Sprinkle ½ bag of chocolate chips and ½ cup chopped walnuts. Bake in 9 x 13 pan at 325 degrees for 40 to 45 minutes. Good without frosting, or can frost with a cream cheese frosting.

Contributed by Gwen Holman

Zucchini Bread

3 eggs
1 cup white sugar
1 cup brown sugar
1 cup oil
2 cups shredded zucchini
3 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup nuts (optional)

Beat eggs and sugar well. Add oil, vanilla and zucchini. Add remaining ingredients. Bake one hour at 325 degrees. *Note-1 ½ times recipe 2 larger loaves. Still only need 1 cup oil.

Contributed by Gwen Holman

Zucchini Cookies

½ C. Shortening
½ C. Granulated sugar
1 C. Brown sugar
2 eggs
1 t. vanilla
2 C. Coarsely grated unpeeled raw zucchini
1 t. baking powder
1 t. cinnamon
½ t. soda
1 C. Chopped nuts
3+ C. Flour
1 C. Dates or chocolate chips, raisins or currants)
1 C. Oats

If batter is too moist, add flour or oats. Bake at 350 degrees for 10 min.

Contributed by Kathryn McCarrel

Zucchini Pancakes

2 C. Grated zucchini
½ C. Grated dried Parmesan cheese
2 eggs, beated
5 T. Flour
1 ½ T. Chopped onion
1 T. Cooking oil
Dash of garlic salt
Dash of paprika

Spray griddle with Pam and heat to 375 degrees. Mix all ingredients together. Drop on hot griddle like pancakes. Cook until sides are golden brown.

Contributed by Kathryn McCarrel

Zucchini Dessert Squares

4 C. flour
2 C. sugar
1/2 t. cinnamon
1/2 t. salt
1-1/2 C. cold butter or margarine
Filling:
8 to 10 cups cubed, seeded, peeled zucchini
(4 to 5 pounds-about 2 large zucchinis)
2/3 C. lemon juice
1 C. sugar
1 t. cinnamon
1/2 t. ground nutmeg

In a bowl, combine flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 13"x9"x2" baking pan. Bake at 375 for 12 minutes. Meanwhile, for filling, place zucchini and lemon juice in a saucepan; bring to a boil. Reduce heat; cover and cook for 6-8
minutes or until zucchini is crisp tender. Stir in sugar, cinnamon and nutmeg. Cover and simmer for 5 minutes (mixture will be thin) spoon over crust. Sprinkle with reserved crumbs. Bake at 375 for 40-45 minutes. Good with ice cream on top!

*From the kitchen of: Becky Broadhead, Submitted by Kathryn McCarrel

Zucchini Brownies

2 c. Sugar

3 eggs
1 C. Vegetable Oil
1 t. salt
1 t. soda
1/4 t. baking powder
1/4 t. vanilla
½ C. Milk
2 ½ C flour
½ C. Cocoa
1 C. Grated zucchini

Mix ingredients together and beat. Bake at 350 degrees in a well-greased deep cookie sheet 20 - 25 minutes or 9 x 13 pan 30 - 40 minutes.

Optional : FROSTING
½ square margarine
3 T. Milk
1 ½ T. Cocoa

Bring to a boil & add enough powdered sugar until smooth for spreading consistency.

Contributed by Kathryn McCarrel

Zucchini and Summer Squash Soup

1 pound small zucchini
1 pound small summer squash
1/4 cup butter
1/4 cup shallot, minced (can substitute onion)
2 cups chicken stock or canned chicken broth
2/3 cup whipping cream
1-2 dashes nutmeg
1-2 dashes cayenne pepper
salt to taste

Wash and trim the squash but don't peel. Cut into 1/4 - 1/2" pieces. Melt the butter in a skillet (don't brown), add the shallot and squash. Saute over medium heat for 5 minutes. Don't brown. Add chicken stock/broth and simmer for 10 to 15 minutes or until the squash is tender. Remove, drain the squash reserving the liquid. Cool slightly in another container (I use a 2 quart measuring pitcher). Puree the squash in a food processor or blender. Return the pureed squash to the pan and then add back the liquid. Return to the heat and add the nutmeg, cayenne pepper and whipping cream. Heat through but do not boil. Add salt to taste. Serve with grated cheese on top.
(Serves 4)

Contributed by Kathryn McCarrel

Mexican Marinated Squash

1/4 C. White wine vinegar ½ t. onion powder

2 T. Fresh chopped cilantro ½ t. ground cumin
1 T. Olive oil ½ t. garlic powder
1/4 t. pepper 1/4 t. salt
Combine the above ingredients in a ziplock bag & shake to blend.

Add to bag:

1 C. Julienne cut zucchini
1 C. Julienne cut yellow squash
2 T. Chopped green onion
Refrigerate for 8 hours...turning occasionally.

Contributed by Kathryn McCarrel

Zucchini Relish

10 C. Zucchini (ground) use large ones.

1 C. Red pepper and 3 -4 Green peppers (ground)
4 C. White onions - ground

After grinding the above 3 items, put mix into a plastic or stainless steel container and add
3 TBS. Plain Salt. Let stand overnight. Rinse & drain, then add :
4 C. Sugar, dash of black pepper, 1 tsp. Celery seed & 2 1/4 C. White vinegar, 1 tsp. Nutmeg.
Make a past of 2 T. Cornstarch & 1 t. tumeric. Add this to the other ingredients. Bring to a rapid boil (stirring often), put in jars & seal. Process 10 Minutes.

Contributed by Kathryn McCarrel

Zucchini Fudge Cake

1 C. Butter, softened
2 ½ C. Sugar
4 eggs
2 tsps. Vanilla
3 C. Flour
½ C. Baking cocoa
2 tsps. Baking powder
1 tsp. Baking soda
3/4 tsp. Salt
1 C. Buttermilk
3 c. shredded zucchini
3 ½ prepared chocolate frosting.

In a large mixing bowl, cream butter & sugar until light & fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, baking soda & salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini.

Pour into three greased & floured 9 in. Baking pans or 9 x 13 pan. Bake at 350 degrees for 25 - 30 minutes or until a toothpick inserted near the center comes out clean. Spread frosting between layers on completely cooled cake.

Contributed by Kathryn McCarrel

Chocolate Zucchini Bundt Cake

Sift together:
2 ½ C. Flour, unsifted
½ C. Cocoa
2 ½ t. baking powder
1 ½ t. baking soda
½ t. salt
1 t. cinnamon

Cream:
3/4 C. Margarine or butter
3 eggs
2 C. Sugar

Add:
2 t. vanilla
2 t. orange peel grated

Alternate dry ingredients - milk - zucchini...
½ C. Milk
2 C. Finely grated zucchini
½ C. Chopped nuts (opt)

Pour into greased & floured bundt pan (can use angel food cake pan but put a baking sheet underneath to catch any drips). Bake at 350 degrees for 1 hour. Cool 115 min. and then turn out.


Can top with GLAZE:
2 C. Powdered sugar
3 T. Milk
1 t. vanilla

Contibuted by Kathryn McCarrel