Description This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes. Ingredients 1 (16 ounce) package penne pasta ⅓ pound sliced green bell peppers ⅓ pound sliced red bell peppers ⅓ pound sliced yellow bell peppers 2 tablespoons olive oil 1 zucchini, … Read more
Description This spicy dish combines fresh zucchini, rice, beans and cayenne pepper to really spice up your summer. You may wish to adjust the spices to your taste- we like it hot! Serve with tortillas on the side to scoop up all of the goodies. Ingredients 2 tablespoons olive oil 3 pounds zucchini, cubed 1 … Read more
Description Easy and quick pasta dish! Ingredients ¼ cup olive oil 2 cloves garlic, minced 1 eggplant, peeled and cut into 1/2-inch cubes 1 (28 ounce) can plum tomatoes with juice, chopped 1 (16 ounce) package rigatoni pasta Instructions Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant … Read more
Description My version of moist pumpkin cake with cocoa and chocolate chips added for a yummy chocolate, pumpkin, and spice cake taste. Melts in your mouth. You must try it! Ice with your favorite chocolate buttercream frosting. Ingredients cooking spray 2 cups white sugar 1 cup canola oil 4 large eggs 2 cups canned pumpkin … Read more
Description This cake was born after I adapted Sue Case’s Pumpkin Cake III from this site. I made a lot of changes to come up with this creation, which received raving reviews in this house. I was pretty excited, this won a contest over at Mixing Bowl last year. I’ll be making it for Thanksgiving … Read more
Description Decadent, moist zucchini brownies that are vegan, too! Ingredients cooking spray 1 cup white sugar ½ cup brown sugar ½ cup olive oil 1 tablespoon vanilla extract 2 cups all-purpose flour ½ cup cocoa powder (such as Hershey’s®) 1 ½ teaspoons baking soda 1 teaspoon salt 3 cups shredded zucchini 1 cup vegan chocolate chips … Read more
Description Light cookies that satisfy your pumpkin spice tastes! Ingredients 1 ½ cups white sugar 1 cup pumpkin puree ½ cup butter, softened 1 egg 1 teaspoon vanilla extract 2 ¾ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ¾ cup packed brown sugar ¼ cup butter 1 ¼ cups powdered sugar 1 teaspoon vanilla … Read more
Description This pumpkin bread pudding with pecans couldn’t be much easier – using canned pumpkin speeds things up, but use fresh pumpkin puree if you have it. Top with caramel sauce and ice cream! Ingredients 1 (8 ounce) loaf French bread, torn into bite-sized pieces 2 ½ cups whole milk 2 cups pumpkin puree 2 cups … Read more
Description Something different to do with an overabundance of zucchini. These brownie bites do not last long at my house. Store in an airtight container. Ingredients cooking spray 6 tablespoons water 2 tablespoons ground flax meal 2 cups self-rising flour 6 tablespoons unsweetened cocoa powder ½ cup butter, softened 1 ½ cups white sugar 1 teaspoon … Read more
Description These zucchini cupcakes are amazing! You will love them. Every time I make these, they turn out so good. Ingredients ½ cup vegetable oil 1 egg ¼ cup milk 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 ½ cups all-purpose flour ¾ cup white sugar ½ cup mini chocolate chips 1 teaspoon baking soda … Read more