Mini Zucchini Pizza

Ingredients:

1 Zucchini
Shredded Mozzarella
Spray Olive Oil
Shredded Parmesan
Salt and pepper
Dried Oregano
Fresh Basil chopped
Pizza Sauce


Directions:

Cut zucchini about 1/8 inch thick. Spray each side with olive oil and season with salt and pepper. Broil or grill each side for about 2 minutes. Top with pizza sauce, mozzarella, oregano and basil. (Or add more toppings!) Cook for 2 more minutes, or until cheese is lightly browned. Sprinkle with Parmesan before serving. Enjoy!

Zucchini Bread

makes 2 loaves

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



Directions:

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

http://allrecipes.com/Recipe/Moms-Zucchini-Bread/Detail.aspx?ms=1&prop25=117974067&prop26=Baking&prop27=2013-07-23&prop28=Feature&prop29=TextLink&me=1

Zucchini Raspberry Cupcakes

makes 2 dozen cupcakes

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 cups shredded zucchini
• 1 1/4 cups fresh raspberries
• 1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini, raspberries, and chocolate chips, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

http://allrecipes.com/Recipe/Zucchini-Raspberry-Cupcakes/Detail.aspx?ms=1&prop25=117974067&prop26=Baking&prop27=2013-07-23&prop28=RecipeLinks&prop29=Recipe_5&me=1