Zucchini Cupcakes

Ingredients:

3 eggs

1 1/3 cups sugar

1/2 cup canola oil

1/2 cup orange juice

1 teaspoon almond extract (optional)

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1 1/2 cups shredded zucchini

CARAMEL FROSTING:

1 cup packed brown sugar

1/2 cup butter, cubed

1/4 cup 2% milk

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

Directions:

1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
3. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen. 

40-50 Minutes

Oven Roasted Garlic Lemon Parmesan Zucchini

Ingredients:

1 1/2 lbs Zucchini (4-5 small/medium)
2 Tbsp Olive Oil
1 tsp zest of a lemon
2 cloves garlic (crushed or finely minced)
3/4 cup finely shredded Parmesan cheese
Salt & Pepper

Directions:

Preheat oven to 350.  Line a rimmed cookie sheet with aluminum foil.

Cut Zucchini into 4th (or halves if you want bigger pieces and it makes it easier to put the cheese on).

In a small bowl mix together the olive oil, lemon zest and garlic.  Brush the mixture over the top of the zucchini.  Try to get some of the garlic and lemon on each piece.  Then sprinkle the tops with the parmesan cheese.  Season lightly with salt and pepper.

Bake in preheated oven for 11-13 minutes then adjust the oven rack near the top and broil for several minutes until the parmesan is golden brown.  They are best if served warm.