Zucchini Cream Soup

Zucchini Cream Soup

Ingredients:

250 g Zucchini, cut into 1/2” slices

1 cup Water

1 small Yellow Onion, chopped

1/2 tsp Chicken Bouillon Granules

1/4 tsp Seasoned Salt

1 can evaporated milk

1/2 tablespoon butter

Instructions

In a large saucepan, combine the zucchini, water, onion, bouillon granules, and seasoned salt. Bring to a boil.

Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly.

Pour in a blender; cover and process soup until pureed.

Pour the pureed mixture into the saucepan again. Then, add-in milk and butter.

Cook and stir until butter is melted.

Place in a serving bowl, and serve immediately; or transfer to a freezer container. (May be frozen for up to 2 months.)

Note:

To use frozen soup, just thaw in the fridge overnight. Transfer to a saucepan; Cook and stir over medium heat until heated through.

Zucchini Chocolate Muffins

Zucchini Chocolate Muffins

Ingredients:
1 cup all-purpose flour
1 tbsp unsweetened cocoa powder

1 tsp baking soda

1/8 tsp baking powder

1/3 tsp salt
2/3 cup sugar
2/3 cup zucchini, grated

1 egg

1/3 cup canola oil

1/2 tsp vanilla

1/3 tsp pumpkin pie spice

Instructions:

In a large bowl, beat-in the egg.

Beat-in the sugar and the oil.

Add-in cocoa, vanilla and grated zucchini; stir to mix.

Add-in flour, baking soda, baking powder, salt and pumpkin pie spice; stir to mix, just until moist.

Pour the batter into prepared muffin cups, about 3/4 full. Bake in a 175ºC preheated oven for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool on a wire rack.

Happy Eating!!

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(Homemade) Pumpkin Pie Spice

Ingredients:
3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp nutmeg
1 ½ tsp ground allspice
1 ½ tsp ground cloves

Instructions:

In a small bowl, add-in all the spices, and mix well to combine.
Store in a small airtight jar or spice container.