Cook Off / Chocolate Zucchini Cupcakes

Don't forget! Today is the Bamboo Spoon Cook Off! Bake your delicious bread featuring one of our amazing CSA items and bring it to CGB by 3pm today.

So bake away and come taste all the wonderful breads our CSA members are preparing. Yum! And if you're looking for a little treat, check out this recipe for Chocolate Zucchini Cupcakes. Double yum!


Ingredients:

2 (1 ounce) squares unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini
3/4 cup chopped walnuts
1 (16 ounce) package chocolate frosting
1/2 cup walnut halves

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.

3. In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.

4. Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.

(Photo courtesy of the wonderful cooks at allrecipes.com)

Zucchini Bread

Please Note: Several folks used 1/2 cup oil and 1/2 cup applesauce instead and added a brown sugar/buttery strudel on top.

Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 25 Minutes
Yields: 24 servings

Ingredients:

- 3 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chopped walnuts

Directions:

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

Taken from Allrecipes.com

Curried Zucchini Soup Recipe

Chilly days like this are perfect for soup! This recipe comes courtesy of Sarah Murphy...thanks Sarah!

Ingredients:

2 cups diced onions
1 T canola oil
3 garlic cloves, minced
1 t grated fresh ginger root
2 t curry powder
2 1/2 cups water or vegetable broth
2 cups cubed potatoes
5 cups sliced zucchini (about 3 medium or 4 small zucchinis)
1 to 1 1/2 t salt
2 T chopped cilantro (optional)
1 cup milk
3/4 cup plain yogurt
1 T cider vinegar


Directions:

1.In a covered soup pot on medium hear, saute the onions in the oil until translucent , about 10 minutes. Add the garlic, ginger root, and curry powder and saute for 1 minute, stirring constantly. Add the water or stock, potatoes, zucchini and salt. Cover the pot and bring to a boil; then reduce the heat and simmer for 10 minutes.

2.Add the cilantro (if using) and continue to simmer until the vegetables are very tender, another 5 to 10 minutes. Stir in the milk and yogurt and remover from the heat; stir in the vinegar. Either using a mixing wand or in batches in a blender, puree the soup until smooth.

3.Reheat gently. Serve with a dollop of yogurt, cilantro, chives or scallions if desired.