Chocolate Zucchini Cake (Melodie)

2 ½ cups flour                                              

½ cup cocoa                                                

2 ½ tsp. baking powder                                

1 ½ tsp. baking soda                                  

1 tsp. salt                                                     

1 tsp. cinnamon                                           

¾ cup soft butter

2 cups sugar

3 eggs

2 tsp. vanilla

2 tsp. grated orange peel

2 cups coarsely shredded zucchini

½ cup milk

1 cup chopped walnuts or pecans (opt.)

Glaze ingredients- Mix together.  Beat until smooth.

2 cups powdered sugar                       

3 TBS. milk

1 tsp. vanilla

Cake: Preheat oven to 350°.  Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.  With a mixer, beat together the butter and the sugar until smooth.  Add eggs to the butter and sugar mixture one at a time beating after each addition.  With a spoon,  stir in vanilla, orange peel and zucchini.  Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts last.  Pour the batter into a greased and flour-dusted 10-inch tube pan or Bundt pan.  Bake for about 50 minutes (test at 45), or until a wooden toothpick inserted in the center comes out clean.  Cool in pan 15 minutes.  Turn on wire rack to cool thoroughly.  Drizzle glaze over cake.

Stewed Tomatoes and Zucchini (Grandma Morgan)

4 lbs. tomatoes peeled, cored and quartered

2 lbs. zucchini cut into 1/2 inch slices

1/2 lb. onion quartered slices

2 large green peppers seeded and cut into 1 inch squares. 

1 TBS. monosodium glutamate (Accent, optional)

4 tsp. Italian Seasoning

1/2 tsp. garlic powder

4 chicken bouillon cubes

In large kettle combine tomatoes, zucchini and onion.  Bring to boil.  Add remaining ingredients.  Let simmer for 20 minutes.  Put in a sink with ice water to cool.  When cool add to containers to freeze.  (Can cut in half and eat right away).

Orange Zucchini Bread (Grandma Morgan)

3 cups flour

2 TBS. Baking powder

2 TBS. Cinnamon

1 tsp. salt

1 cup sugar

3 eggs

1/3 cup fresh orange juice

½ cup vegetable oil

Grated zest (orange peel) from 2 oranges

2 cups grated zucchini

1 cup walnut or pecan pieces

Mix flour, baking powder, cinnamon, salt and sugar together.  In separate bowl beat eggs, orange juice and vegetable oil.  Add to dry ingredients.  Beat just until mixed.  Stir in zest, zucchini and nuts until mixed.  Pour into greased and floured bread pans.  Bake at 350° for 30-40 minutes.