zucchini!

it always seems that this time of year folks are over-zealous to pawn off a few zucchini. they are perhaps, the most abundant producing vegetable in the garden. this phenomenon seems to be common with all summer squash and zucchini varieties. one hill of three plants can supply at least three dozen fruits in a season under the right circumstances. the more frequently you pick, the more you are encouraging production and extending the season. unpicked squash will quickly grow to impressive baseball- bat size and retard new fruits. allowing a few fruits to uninhibitedly grow this big could be used as a technique to slow production when the pantry is over flowing, you've exhausted all available squash and zucchini recipes, and your friends are trying to give you their surplus.

i went south this weekend to a family shin-dig in my hometown in rural wisconsin. zucchini was a popular topic for discussion. what do you do with three dozen zucchini laying around your garden? it seems as though you cannot have too many zucchini recipes! my brother, the one i pegged as being a more adventurous eater, is developing a distaste for zukes. he and his nemesis have never seen eye to eye. he accuses his wonderful wife of lacing their evening dinners with the zucchini. you have to admit that zucchini is a great add in to soups and stews. their delicate flavor harmonizes with most foods, and the abundant yields enable the cook to use them without reserve.

double chocolate zucchini cupcakes revolutionized the zucchini, or the way people seem to misjudge this harmless and tender fruit. paired with chocolate, warm spices, and baked into submission- the zucchini rules. no one, and i mean no one will question these cupcakes. glaze them with dark chocolate ganache, and you rule too. this recipe is a slight alteration of the chocolate zucchini cupcake recipe from 101cookbooks.com. here's how they go:


1 1/2 cups brown sugar
1 cup canola oil
3 eggs
1 tsp vanilla
1/2 cup yogurt
2 cups grated zucchini
1 cup chocolate chips
2 cups unbleached flour
1 cup cocoa, shifted
1/2 tsp salt
2 tsp baking soda
1 tsp allspice
1 1/2 tsp cinnamon

Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.

In a medium bowl mix together the sugar and canola oil. Beat in the eggs, one at a time until well incorporated. Stir in the vanilla, yogurt, zucchini, and chocolate chips.

In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack, while prepping the icing if you go that route....