These are all recipes that have squash, pumpkin, zucchini, apple, and or some other fall harvest that you always have too much of come Sept each year. Please add yours if you have some!!

Pumpkin cupcakes
1/2 c butter (rm temp)
1 c sugar
2 Lg eggs
1 c canned or processed pumpkin
1 Tbs Vanilla
1 1/2 c flour (I used sifted spelt flour but just about any light flour will do)
2 tea baking powder (Rumford)
1/2 tea cinnamon
1/4 tea nutmeg
1/4 tea cloves (ground)
1/4 tea salt
1/4 c milk
1/2 c dark or simisweet chocolate chips

Beat butter and sugar together until smooth. Add eggs, one at a time, beating well and scraping bowl as needed. Add pumpkin and vanilla, and beat until well blended. (Mix looks like it is about to seperate)

In another bowl, mix flour, baking powder, and spices (including salt). Stir half of this mix into the wet mixture. Stir in just until blended. Add remaining flour mix and stir again just until blended. Add chocolate chips and stir in by hand.

Spoon batter into miffin cups (makes 12 or 24 small ones).

Bake at 350* until top springs back when pressed. Let them cool on the rack for 5 minutes at least when they are done. Centers can be HOT.

Chocolate Zucchini Bread:

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup cocoa powder
2 cups grated zucchini
3/4 cups chocolate chips (optional)

Combine wet ingredients, and dry ingredients in separate bowls. Then add dry to wet slowly mixing the whole time. Bake at 350 * in 2 large loaf pans for 60-70 minutes.


Zucchini/Apple curry soup

2 T Peanut oil
2 C chopped onion
3 large cloves garlic
2 T minced ginger
2 tsp salt
2 tsp yellow curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp allspice
1/2 tsp cayenne
3 C peeled, chopped apple
3 C peeled, cored, chopped large zucchini
2 cinnamon sticks
2 T lemon juice

1. Heat oil, and cook onion, garlic, ginger, and salt till onion begins to go clear.
2. Add spices, and saute until onion is all the way clear (5 minutes)
3. Add apples, zucchini, water, and cinnamon sticks, lemon juice, and bring to a boil. Boil until chunks are soft, cover and simmer for about 10 - 15 minutes.
4. Take out cinnamon sticks and puree' in a blender. Return puree' to the pot and simmer for 5 minutes tasting and adding salt as needed.
5. Best served with large dolup of sour cream or plain yougart and chopped cilantro or shredded coconut. YUM!!!!!!

Chocolate Beet Cake

butter and flour a 9X13" pan and preheat the oven at 350*
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3 cups cooked blended beets
6 oz unsweetened chocolate (or cocoa powder)
6 eggs
2 1/4 cups sucanat
1 1/4 c grapeseed oil (I used peanut oil and it worked)
2 tsp vanilla

One at a time add the above together and beat in a large bowl.

Add together in another bowl:
3 1/2 cups spelt flour
3 tsp baking soda
1/2 tsp salt

mix into wet mixture (hence LARGE bowl) just until blended.

Bake for 35 minutes and set on a rack to cool.


Zucchini Muffin (I did a cookalong for this one... you can find it HERE (http://www.amitymama.com/vb/yummy-food-forum/309928-vegan-zucchini-muffins-cookalong.html).)

Canola oil (or safflower) to oil muffin tins
1 1/2 c tightly packed, drained, coarsely grated zucchini
3 Tbs flax seeds
1/2 c water
1 1/2 c whole wheat pastry flour
1 c barely flour
1 Tbs non-alluminum baking powder (Rumford)
1 1/2 to 2 t ground cinnamon
1 t ground ginger
1/4 t ground cloves
pinch or two of salt
1/2 cup dried currents, rasins, or cranberries
1/2 c apple juice
1/3 maple syrup
1/3 cup canola or safflower oil
1 t vanilla
1 over ripe banana

1. Brush the oil lightly on the bottom and sides of the muffin cups.
2. Set zucchini in colander over plate to drain
3. IN a blender mix flax seeds with water and beat until a slightly gummy mixture is achieved. Set aside.
4. In a large bowl combine flours, baking powder, spices, salt, and currants (rasins)
5.To the flax seed mixture, add the apple juice, maple syrup, oil, and vanilla.
6. Press small amounts of zucchini in your hands to take out excess moisture.
7. Blend all liquid ingredients, banana, and zucchini in with dry mixture. (Only until all the flour is absorbed... longer makes them dry)
8. Fill oiled muffin tins with batter until full, and bake on the center shelf at 375* until a skewer comes out clean. (18 to 22 mins)
Set muffin tins on a rack and all to cool for 5 mins. (Cool completely before storing to avoid freezer burn.)

Nobody has tried and true pumpkin, or zucchini, or apple, or tomato recipes? ;)