Chocolate Zucchini Cake

You should have on hand:

· 2 cups all-purpose flour

· 2 cups white sugar

· 3/4 cup unsweetened cocoa powder

· 2 teaspoons baking soda

· 1 teaspoon baking powder

· 1/2 teaspoon salt

· 1 teaspoon ground cinnamon

· 4 eggs

· 1 1/2 cups vegetable oil

· 3 cups grated zucchini

· 3/4 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.

3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Cream Cheese Frosting

Ingredients

· 2 (8 ounce) packages cream cheese, softened

· 1/2 cup butter, softened

· 2 cups sifted confectioners' sugar

· 1 teaspoon vanilla extract

Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Sorry not picture but I feel like most people have seen a chocolate cake with "white" frosting!

Stuffed Yellow Summer squash…

Ingredients

• 2 large yellow summer squash (about 8 oz.)
• 1 small zucchini
• 3 tablespoons olive oil
• 1 onion, chopped (I used red)
• 1 pound lean ground turkey (I used lean ground turkey sausage)
• 2 cup chopped fresh or canned tomatoes (If you used canned I would drain off more then half of the “juice”)
• 1/2 cup canned low-sodium chicken broth – Ok it calls for this but I had to much moisture so I would not use this if at all helped
• 2 teaspoons chopped fresh thyme
• Salt and pepper
• 1/3 cup dry Italian-style bread crumbs
• 2 tablespoons grated Parmesan

Preparation

• Fill a bowl with ice water. Bring a pot of salted water to a boil. Cut squash and in half lengthwise; scrape out seeds and stringy pulp from each squash half, leaving a large cavity for stuffing. Place in boiling water. Bring back to a boil; cook until slightly softened, 5 minutes. Transfer squash to ice water. Cool for 2 minutes. Remove; pat dry.
• Arrange snugly in a large, lightly oiled ovenproof baking dish.
• Warm 1 Tbsp. oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until softened, about 3 minutes. Add turkey and cook, stirring to break up until crumbly, 2 to 3 minutes. Grate the zucchini and add to the mixture. Stir in tomatoes, broth (if needed) and thyme. Stirring often, until turkey is thoroughly cooked and some of liquid has evaporated, 5 to 7 minutes. Season with salt and pepper.
• I scraped most of the summer squash out of the cavity leaving just enough to help hold it together (left about ½ to ¾ of an inch
• left in the squash). Cut up what you scraped out into small bit sizes pieces and mix in with the cooked turkey mixture.
• Preheat oven to 425°F. Place equal amounts of filling in each squash half, piling it high in center. Mix bread crumbs with Parmesan, then sprinkle mixture over squash and drizzle with 2 Tbsp. olive oil. Bake until golden brown on top, about 20 minutes.

I know this is not the best picture! Sorry all I had is my cell phone!