The “rabbit” of most gardens, zucchini is started to ripen and there has to be ways to use it.  Here are two of favs!  Both recipes are from allrecipes.com.

Zucchini Yogurt Multigrain Muffins

1 ½ cups all-purpose, unbleached flour

¾ cup whole wheat flour

¾ cup oat flour (I use 1 ½ cups whole wheat flour as I don’t normally have oat flour on hand)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg (I use freshly ground nutmeg)

3 eggs

½ cup vegetable oil (I use canola oil)

½ cup unsweetened applesauce

1 cup plain yogurt

1 cup white sugar

¾ cup honey

2 teaspoons vanilla extract

1 cup shredded zucchini

1 cup shredded carrots

½ cup chopped pecans (I substitute walnuts or almonds, whichever I have on hand)

½ cup raisins

 

1. Preheat oven to 400F (200C).  Lightly grease 24 muffin cups or line with muffin liners.
2. In a bowl, sift together the flours, salt, baking powder, baking soda, cinnamon and nutmeg.  In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla.  Mix the flour mixture into the egg mixture.  Fold in the zucchini, carrots, nuts and raisins.  Scoop into the prepared muffin cups.
3. Back 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.  Cool 10 minutes before transferring to wire racks to cool completely.

Zucchini Brownies

 

½ cup vegetable oil

1 ½ cups white sugar

2 teaspoons vanilla extract

½ cup unsweetened cocoa powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

½ cup chopped walnuts

 

 

Frosting

6 tablespoons unsweetened cocoa powder

¼ cup margarine

2 cups confectioners’ sugar

¼ cup milk

½ teaspoon vanilla extract

 

1. Preheat the oven to 350F (175C).  Grease and flour a 9×13 inch baking pan.
2. In a large bowl, mix togheter the oil, sugar and 2 teaspoons vanilla until well blended.  Combine the flour, ½ cup cocoa, baking soda and salt; stir into the sugar mixture.  Fold in the zucchini and walnuts.  Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.  To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool.  In a medium bowl, blend together the confectioners’ sugar, milk and ½ teaspoon vanilla.  Stir into the cocoa mixture.  Spread over cooled brownies before cutting into squares.

 

If you want to see more zucchini recipes, go on over to KRoby’s blog at Pressconnects.com