A bounty of zucchini

This time of year we usually have an abundance of vegetables in our garden. This year is no exception! We have zucchini, tomatoes, peppers and basil all growing to the brim. I love it! Sometimes it challenging to figure out how to use these delicious vegetables up - of course, I love to give them away to friends and neighbors, I love to freeze them (stewed tomatoes and zucchini bread) - but most of the time I cook something delicious with them. My husband's birthday was coming up right around the time when we were getting an abundance of zucchini, and just in time - my dear friend Gloria sent me some zucchini recipes (thanks Gloria)! Since my husbands' two all-time favorites are chocolate and peanut butter, I knew this recipe would be perfect:

Choco-Zucchini Cupcakes

2 cups shredded zucchini
3 eggs
2 cups granulated sugar
3/4 cup cooking oil
2 tsp. vanilla
2 cups flour
2/3 cup unsweetened cocoa
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c up chocolate chips (optional)

Stir together zucchini, eggs, sugar, oil and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and chocolate chips. Spoon batter in oiled muffin cups.
Bake at 325 for approx. 25 minutes

Peanut Butter Frosting:
Beat 1/2 cup peanut butter, 1/3 cup softenend butter, 1 tbsp. milk and 1/2 tsp. vanilla until smooth. Add 1 1/2 cups powdered sugar, beating until combined.
Spread on muffins and ENJOY!

by Susan (the Mom)