Zucchini

Zucchini cupcakes! Before you say "Ew, Zucchini in a cupcake??" hear me out. Its just like carrot cake.. its sweet and has a great cinnamon taste to it. There really nothing vegetable-y about it. I guess they're just there for texure and a good source of fiber! We recently got a TON of zucchini from my grandparents garden. They live in Shannon MS and have this great huge garden with tons of veggies. My mom wanted me to come up with some recipes to use the zucchini we have, and i was totally up for the challenge. Now the cupcakes only take one zucchini, but i have something else in mind for the rest.
    For the frosting, i used a basic butter cream, and added some pecans just because i love them. And be sure to check if you are using a Zucchini because we also got some cucumbers from pappaws garden.. and let me just say they look very similar!

Sweet Zucchini Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 cup packed dark-brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup coarsely chopped pecans or walnuts
• 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
• 1/3 cup vegetable oil
• 2 large eggs, lightly beaten
• 1/2 teaspoon pure vanilla extract

Icing

• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar
• 1/4 teaspoon table salt
• 1 tablespoon vanilla extract
• up to 4 tablespoons milk 
• Add pecans if desired! about 1/3 cup chopped finely

Instructions

• Directions

1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
2. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
3. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.
   Frosting: combine all ingredients except nuts, and using mixer, mix until all ingredients are combined and consistency is thick.  stir in nuts
   
   
   
   To get rid of the rest of my zucchini, i am going to try this recipe.. Zucchini and Squash Boats. Looks easy and yummy! We are having a big family dinner tonight and this is my contribution, along with the cupcakes for dessert! 
   (Squash pictures aren't mine, thanks  http://cookingwithchopin.blogspot.com!)
   
   
   Yellow Squash Boats with Black Beans, Lime, and Corn
   Serves 6
   
   1 15-ounce can black beans, rinsed and well-drained
   1 15-ounce can whole-kernel sweet corn (or use fresh corn and cut kernels from cob)
   1/4 to 1/2 cup diced red onion (about 1/4 to 1/2 of a red onion)*
   Zest of 1 lime
   Juice of 1/2 a lime (about 2-3 teaspoons)
   2 teaspoons chopped fresh cilantro
   1/4 teaspoon ground cumin
   1/4 teaspoon Kosher salt
   3 large yellow squash, halved and hollowed out**
   3 slices Munster or Monterey-Jack cheese
   
   Mix together first eight ingredients.
   
   Scoop bean/corn mixture into hollowed-out squash halves.
   
   Top each filled "boat" with a half slice of cheese.
   
   Bake at 350 degrees for 20-25 minutes until cheese is melted and beginning to brown.