The Richmond Register

Lifestyles & Community

August 27, 2013

Here we go again with that zucchini

(Continued)

MADISON COUNTY — CHOCOLATE ZUCCHINI CUPCAKES

INGREDIENTS:

1 1/4 cup butter, softened

1 1/2 cup sugar

2 eggs

1 tsp vanilla extract

2 1/2 cups all-purpose flour

3/4 cup baking cocoa

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup plain yogurt

1 cup grated zucchini

1 cup grated carrots

1 can (16 oz)chocolate frosting

DIRECTIONS:

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 degrees for 18-12 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yields 21 cupcakes.

VEGETARIAN QUICHE

INGREDIENTS:

1 unbaked pastry shell (9 inches)

1 1/2 cup chopped onion

1 medium green pepper, chopped

1 cup chopped tomatoes

1/2 cup zucchini

1/2 cup sliced fresh mushrooms

2 tbsp butter

1/4 to 1/2 tsp curry powder

1/2 tsp salt

1/4 tsp pepper

pinch of ground cinnamon

5 eggs

4 cups milk

1/4 cup grated Parmesan  cheese

DIRECTIONS:

Line unpicked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 5 minutes. Remove foil; bake 5 minutes longer. Take out of oven. Reduce heat to 350 degrees.

In a large skillet, sauté the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt and pepper and cinnamon; mix well. Spoon into crust.

In a large bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes tooth pick comes out clean.

I am sorry for repeating this vegetable, but it is such a misunderstood item and these recipes  give you a new twist on it.

Arritta Morris holds a bachelor’s degree in nutrition and a master’s degree in counseling from Eastern Kentucky University. She is certified as a food service specialist by the School and Nutrition Association.

 

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