![\"003\"](\"http:\/\/heidiannie.com\/wp-content\/uploads\/2011\/08\/0034.jpg\" "\\"003\\"")
<\/a><\/p>\nBig plants with plenty of blossoms- but no zucchini-<\/p>\n
until now! And it is such a huge one that I used it to make<\/p>\n creamed zucchini soup and chocolate zucchini cake.<\/p>\n They both turned out great! I haven\u2019t made anything out of<\/p>\n zucchini for years because I generally love it sauteed with onions-<\/p>\n but I don\u2019t use the huge ones \u2013 I usually get to them when they are<\/p>\n still small and tender.<\/p>\n Here are the recipes<\/p>\n Zucchini Soup creamed<\/p>\n Ingredients:<\/p>\n 3 cups of zucchini chunks<\/p>\n 1 large onion, chunked<\/p>\n 1-2 TBS olive oil<\/p>\n 4 cups chicken broth<\/p>\n 1 generous pinch saffron<\/p>\n salt and pepper- to taste<\/p>\n 1 cup half and half<\/p>\n garlic croutons<\/p>\n Method:<\/p>\n Sautee zucchini and onion in oil until tender.<\/p>\n Pour broth over top, sprinkle saffron on top, add salt and pepper<\/p>\n and cover with lid and allow to simmer for about 20- 25 minutes.<\/p>\n Uncover pan, stir and spear to make sure it is fork tender.<\/p>\n You can put in a processor or use a wand type blender at this point-<\/p>\n into a thick liquid, add the half and half and bring ALMOST to a boil.<\/p>\n Ladle into cup or bowl, add garlic croutons and enjoy! This is the one<\/p>\n soup that Frank gives me the compliment of calling gourmet! LOL!<\/p>\n It is really good, but very simple.<\/p>\n This cake makes my grandson\u2019s eyes light up. He wears it after eating it<\/p>\n AND it is healthier than most. It is my daughter-in-law, Willow\u2019s recipe<\/p>\n and so good!<\/p>\n Ingredients:<\/p>\n 2 1\/2 cups whole wheat flour<\/p>\n 1\/2 cup cocoa powder<\/p>\n 1 tsp baking soda<\/p>\n 1 tsp baking powder<\/p>\n 1\/2 tsp salt<\/p>\n 1 cup brown sugar<\/p>\n 1\/2 cup granulated sugar<\/p>\n 1\/2 cup softened butter<\/p>\n !\/2 cup buttermilk<\/p>\n 3 eggs<\/p>\n 1 tsp vanilla<\/p>\n 2 cups shredded zucchini<\/p>\n 1 cup chocolate chips<\/p>\n Method:<\/p>\n Preheat oven to 350 degrees F. Grease 9×13 pan.<\/p>\n Mix together flour, cocoa,soda and powder and salt in large bowl.<\/p>\n Cream sugars into butter , add eggs and mix together well.<\/p>\n Add vanilla, buttermilk and zucchini, then slowly mix in dry <\/p>\n ingredients. When batter is completely moistened, add chocolate<\/p>\n chips and pour batter into 9×13 pan. Bake for 45 minutes and then<\/p>\n put on rack to cool. <\/p>\n Slice into squares and either sprinkle with 10x powdered sugar OR<\/p>\n <\/p>\n top off with marscapone cheese with raspberry preserves blended in<\/p>\n and whipped cream and raspberries!<\/p>\n Either way- this is delicious!<\/p>\n e Big plants with plenty of blossoms- but no zucchini- until now! And it is such a huge one that I used it to make creamed zucchini soup and chocolate zucchini cake. They both turned out great! I haven\u2019t made … Continue reading <\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a>– however you choose, reduce the contents<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"