creamy zucchini soup

quick to make and a go-to dish to make for the kids.

creamy zucchini soup
makes 4 servings

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, thinly sliced
salt
Freshly ground pepper
1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
2/3 cup vegetable stock or low-sodium broth

In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.

Working in 2 batches, puree the soup in a blender until it's silky-smooth (or use an immersion blender). Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled.

chocolate zucchini muffins

I used these as cupcakes for one of our kids' birthdays, topped with some cream and fruit. 

chocolate zucchini muffins

4 oz unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1/2 cup vegetable oil
1/2 cup apple sauce
2 cups flour (white or whole wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups grated zucchini
3/4 chopped walnuts

Preheat oven to 350 degrees.

In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the egg mixture.

In a small bowl, stir together the flour, baking powder, baking soda, and salt. Stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice cream scoop, spoon batter into 24 paper lined or greased muffin cups, filling the cups 2/3 full.

Bake for 20 minutes or until fork or toothpick inserted in muffin comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans, let cool completely.