It's zucchini time!

One day you go out to your garden and there are these really cute yellow flowers inside this big plant, then a few days later you go out into the garden and see the same plant and a little 2" green vegetable and the yellow flower is on the end of it, then about 3 days later you go out to the same plant again and the cute little 2" green vegetable is the size of a "LOG" which is still green in color. So at this point you start to look around and the yellow flowers, 2" veges and logs are everywhere and I mean everywhere. They begin to overwhelm you if you let it so that is when the baking starts and the recipes come out all containing the one same ingredient: ZUCCHINI!

Zucchini Cupcakes

• 1/2 cup vegetable oil


• 3 eggs or equal egg substitute


• 1 1/3 cups sugar


• 1/2 orange juice


• 1 teaspoon almond extract


• 2 1/2 cups flour


• 2 t baking powder


• 1 t baking soda


• 1 t salt


• 2 t cinnamon


• 1/2 t ground cloves


• 1 1/2 cups shredded zucchini

oven 350. combine 1st 5 ingredients, in separate bowl mix all dry ingredients. Slowly add dry ingredients into the wet mixture. Fold in zucchini into the batter. Fill cupcake liners bake for 20 minutes. Cool cupcakes in the pan.

I used mango juice instead of orange juice, it turned out great. The finished recipe. Stay tune for more Zucchini recipes