Chocolate Zucchini Bread

From: Rochelle

This has been a family favorite for YEARS! We got this recipe from my Aunt Shirl and her girls. If you have zucchini growing in your garden and are trying to figure out what to do with it, here is an option! My mom would add chocolate chips to this bread to make it even more chocolaty. : ) This so SUPER yummy with cream-cheese spread on top.

Shirl's Chocolate Zucchini Bread

Makes 2 loaves. 

3	Eggs
1 C	Brown Sugar
1 C	Sugar
1 C	Oil
7 T	Cocoa
2 T	Butter
1 t	Vanilla
2 C	Zucchini-Grated
3 C	Flour
1 t	Salt
1 t	Soda
1 t	Baking Powder
1/4 t	Cinnamon
1 C	Almonds (Optional)

Mix together ingredients with an electric hand-held mixer. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hr (Mine we actually done at 40 mins.. . . so you might need to adjust the time according to your oven). 

Ravioli with Zucchini

From: Rochelle

At this time of year, EVERYONE's garden starts producing WAY too much Zucchini than one knows what to do with. I LOVE Zucchini grilled, roasted, even raw. This dish is SO easy and SO yummy .  . and, it uses Zucchini! I got this recipe from my Fast & Healthy Cookbook (by Pillsbury). I love that cookbook! Everything I make from it is WONDERFUL and full of flavor! Enjoy this wonderful light summer dinner idea.

Ravioli with Zucchini

From Fast & Healthy, Pg. 234

1 (9 oz) pkg. refrigerated cheese or beef filled ravioli (I got some WAY yummy beef ones that were on sale!)

3 C Zucchini, julienne-cut

1/2 C green onions, sliced

1 med. red bell pepper, coarsely chopped

1/2 t garlic powder

1/2 t dried basil leaves ( I get the basil from Christopher Ranch in a jar; it tastes fresh, but lasts a  LONG time in the fridge).

1/4 t Salt

1/8 t Pepper

1/4 C Water

1/2 t low sodium chicken-flavor instant bouillon

1 oz (1/4 C) shredded reduced-fat Mozzarella Cheese

1. Cook ravioli to desired doneness as directed on package.

2. Meanwhile, spray large nonstick skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add zucchini, onions, bell pepper, garlic powder, basil, salt and pepper. Cook and stir 3 to 5 minutes or until vegetables are crisp-tender.

3. Drain ravioli; rinse with hot water. Add ravioli, water and bouillon to vegetable mixture; mix gently. Cook over medium-low heat for an additional 3 to 5 minutes or until thoroughly heated, stirring occasionally. Add cheese; toss gently to combine. 

Makes: 4 (1 Cup) servings