Death By Chocolate Zucchini Bread

This is my first time growing zucchini.  I only planted two plants.  Little did I know that my zucchini would magnify its calling in life and produce more zucchini than I would know what to do with!  It is a good think I love zucchini!

Since zucchini bread uses a lot of zucchini I decided to experiment with chocolate zucchini bread. Because everything tastes better with chocolate, right?  I made some changes and adapted this recipe from the Lion House Cookbook I found HERE.

Beware:  Chocolate overload!  If it has a whole zucchini in it does it count as a serving of vegetables?  No?  Well, it does make a nice treat as we head into the Fall season!

Ingredients
3/4 C canola oil
2 C sugar
3 eggs
3 tsp vanilla
2 C shredded raw zucchini
1 C Softasilk cake flour
1 2/3 C all-purpose flour
1/2 C unsweetened cocoa
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 tsp cinnamon
1 bag chocolate chips
1 tablespoon flaxseed  (I add this for the health benefits.  It is completely optional.)
If you want you can add 1/2 C chopped nuts.  However, I did not add nuts to my bread.


Directions
Preheat oven to 350 degrees.  Combine oil, sugar, and eggs in large bowl.  After well mixed add in the vanilla and then zucchini.  Combine the flour, soda, salt, cinnamon, and baking powder and add to the wet ingredients.  Divide the batter into two greased and floured loaf pans.  Bake for 50-60 minutes, depending on your oven, or until a toothpick comes out clean. 

Spaghetti Squash Casserole

This year I attempted my hand at growing spaghetti squash.  I have looked through many recipes containing spaghetti squash, but have not found one that I love.  This one was better than most.  I took THIS recipe and adapted it and enjoyed it.

Ingredients

1 spaghetti squash, halved lengthwise and seeds removed 
olive oil
1 small onion, chopped  
2 cloves garlic, chopped or 1 tsp garlic powder
1 teaspoon dried basil  
2 plum tomatoes, chopped or 1 can mild diced Rotel tomatoes
1 cup (8 ounces) ricotta cheese 
1 cup shredded low-fat mozzarella cheese  
1/8 cup chopped parsley  
1/4 teaspoon salt 

1/4 cup (1 ounce) grated parmesan cheese

1/2 cup seasoned dry bread crumbs
1 pound chicken, shredded (optional)
1 packet ranch seasoning mix 

Directions

Preheat oven to 400 degrees.  Cut spaghetti squash in half, wrap each piece in microwave safe plastic wrap.  Microwave each half individually for 4-6 minutes depending on your microwave.  After it has cooled down, with a fork, scrape the squash into a large bowl.  

Meanwhile, saute the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is not runny.  

To the bowl with the squash, add the ricotta cheese, mozzarella, parsley, salt, chicken, ranch mix, and the onion mixture. Stir to mix. Pour into a 9x13 baking dish. Sprinkle the Parmesan and bread crumbs over the top. 

Bake for about 30 minutes, or until bubbly and heated all the way through.

Chicken Taco Soup

Fall is almost here!  I love when the air turns crisp.  It is perfect for soups!

Taco soup is my favorite go-to soup.  My garden is producing a lot of fresh goodness.  I used some of the abundance to make this soup.  It made it so much better!  I am loving the fresh produce!  It was perfect for a rainy day.

Ingredients
4 ears of corn, cut off the cob (or 1 can of corn)
3 large tomatoes, diced (or 1 can diced tomatoes)
6-8 green onions, diced
1 pound chicken, cooked and shredded
1 can olives
1 can black beans
1 packet taco seasoning
1 can chicken broth
1 can tomato sauce
cheese
sour cream

Directions
Add all ingredients into a large pot.  Mix well.  Bring to boil and then simmer for 25-30 minutes, making sure all ingredients are cooked.  You can saute the onions before adding the rest of the ingredients if you like.  I didn't because I needed a quick meal.

Add cheese and sour cream to top it off.  I didn't have any sour cream on hand, so I used plain Greek yogurt and it still tasted delicious.