Speaking of zucchini......

Yes, that garden plant that produces BUSHELS of squash! Believe me, one plant is enough to supply a family of four, but the newbie gardeners usually plant several plants then wonder what to do with it all.....

Pumpkin Zucchini Bread

• 3 eggs, lightly beaten
• 2 cups sugar
• 1 cup mashed pumpkin
• 1 cup butter, melted
• 1 tablespoon vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup shredded zucchini
• 1 cup chopped walnuts, optional

Before beginning, preheat your oven to 350 F and grease and flour two loaf pans.
Mix eggs and sugar together, then stir in the pumpkin and butter. Stir dry ingredients together and add to egg mixture. Mix well. Stir in the zucchini and nuts.
Divide into pans and bake 45 to 50 minutes or until the loaves test done.
Cool in pans ten minutes before removing to wire racks to cool completely.

Chocolate Chip Zucchini Bread (I cannot keep this around long enough to freeze any!)

• 6 eggs
• 4 cups sugar
• 2 cups oil
• 4-5 cups shredded zucchini
• 6 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons salt
• 1 tablespoon cinnamon
• 1 tablespoon vanilla
• 1 (12 ounce) package miniature or regular chocolate chips

Preheat oven to 325 degrees.
Beat together eggs, sugar and oil.
Add zucchini and remaining ingredients, mixing well.
Bake in 4 well-greased loaf pans for about one hour.
Freezes well, if there's any left after your family goes through the kitchen.

Chocolate Zucchini Bread

• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 1 tablespoon vanilla extract
• 2 cups zucchini, peeled, shredded (about 1 medium)
• 2 1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon, ground
• 1/4 teaspoon baking powder

In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well.
Pour into two greased 8x4x3-inch loaf pans.
Bake at 350°F for 1 hour or until bread tests done. Makes 2 loaves.

FROSTED ZUCCHINI BROWNIES

• 2 cups zucchini, shredded
• 1 1/2 cups sugar
• 3/4 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups flour
• 1/3 cup cocoa
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup walnuts, chopped (optional)

Frosting

• 1/4 cup butter
• 1 cup sugar
• 1/4 cup milk
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup miniature marshmallow or marshmallow creme
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped (optional)

Combine zucchini, sugar and oil. Add dry ingredients (sifted together if you'd like) and mix well.

Pour into a greased 9x13 pan and bake at 350 degrees F for 35-40 minutes.

Cool 30 minutes.

For frosting, melt butter in a saucepan on medium heat.

Stir in sugar and milk, and bring to a boil, stirring frequently.

Boil and stir 1 minute, then remove from heat.

Stir in chocolate chips and marshmallows or marshmallow creme until melted.

Add vanilla and quickly spread over brownies.

Sprinkle with walnuts if desired.

ZUCCHINI "APPLE" PIE

• 2 large zucchini
• 1 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 9 inches prepared double crust pie crusts

Peel zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie) Gather 3 cups of zucchini and toss with lemon juice and salt, place in frying pan and cook until tender crisp. In a separate bowl, mix together cinnamon, sugar, and flour. Add cooked zucchini to sugar mixture and mix well (it will be runny) Pour into prepared crust and top with second crust. Sprinkle with sugar. Make slits to release steam. Dot crust top with butter. Bake at 450°F for 10 minutes then lower temperature to 350°F for another 40 minutes. Cool and enjoy!


ZUCCHINI JAM

• 8 cups zucchini, peeled, seeded and pureed
• 1 cup lemon juice
• 2 (6 ounce) packages raspberry Jell-O gelatin
• 6 cups sugar
• 1 (1 3/4 ounce) package pectin

Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat. Allow to boil for 15 minutes. Add, sugar, Jello and pectin and stir until dissolved. Continue boiling for 10 minutes, stirring occasionally. Pour into sterilized jars and seal.