Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Chocolate Zucchini Muffins



Chocolate Zucchini Muffins will always remind me of my mom who seemingly has baked these non-stop for her grandchildren for many years. It occurred to me recently that maybe I should get the recipe from her. These muffins freeze well and are easy to put into a lunch for a treat.

Ingredients:
  • 1/2 cup butter, room temp
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/4 cup oil
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/2 cup cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini
  • 1 cup milk or semi-sweet chocolate chips (she uses mini size)
Method:
  1. Beat butter and sugar, adding in the eggs.
  2. Stir in oil, buttermilk and vanilla.
  3. Add combined dry ingredients. If cocoa does not incorporate nicely into flour, sift dry ingredients before adding to wet.
  4. Stir in zucchini and chocolate chips.
  5. Scoop into prepared muffin tins and bake at 350° F, 20 minutes for medium size. Makes about 24 medium size or 18 large size. These are also great done as mini muffins, bake less time, until toothpick test comes clean.

Double Chocolate Zucchini Bundt Cake

I was given a HUGE zucchini yesterday and everything in me called out for chocolate that compliments zucchini in this rich moist bundt cake. Take advantage of zucchini while it's in season. Don't forget to grate and freeze some zucchini in one or two cup freezer bags to use during the winter months in loaves, muffins and cakes.

  • 2 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 2 tsp espresso powder
  • 3/4 tsp salt
  • 1 cup white sugar
  • 2 eggs
  • 1/3 cup oil
  • 1 tsp vanilla
  • 3/4 cup sour cream
  • 3 cups grated zucchini (sometimes zucchini has a lot of moisture in it and then I squeeze out any extra moister before adding to batter using a salad spinner or just squeeze it with your hands, but not till dry...just if it's overly wet feeling. If you don't know....just add it all)
  • 1 1/2 cups chocolate chips, (you can cut back on this amount if you don't want it quite so chocolaty)
  1. Sift together first 5 ingredients and set aside.
  2. To a large mixing bowl add sugar, eggs, oil and vanilla. Beat well.
  3. Add sour cream and mix well.
  4. Add dry ingredients and mix until just incorporated.
  5. Add grated zucchini and chocolate chips and mix again until just incorporated.
  6. Prepare bundt pan by spraying with non stick cooking spray and then lightly dust with sifted cocoa powder, making sure it sticks to all creases of the pan. (cocoa powder is nicer than using white flour when baking with chocolate as you don't get any white markings from the white flour)
  7. Add batter to prepared pan and bake in 350ยบ oven for 50 minutes.
  8. Serve warm as is or with whipped cream or ice cream. Wrapped well this cake freezes well. 

Fresh Tomato and Mozza Salad


The first time I had an Italian Caprese Salad, I wanted to make it at home.
At that time I was unfamiliar with the fresh mozzarella used in the original
so I came up with this version.
It's quick to make and is a popular salad at our house especially with
summer's fresh lettuce, tomatoes and basil.

For the Dressing:
  • 1/2 cup olive oil
  • 2 - 3 tablespoons white wine vinegar
  • 1/2 teaspoon dried basil (use 1/4 cup fresh if you have it - chopped fine)
  • 1 teaspoon sugar
  • salt and freshly ground pepper
For the Salad:
  • green leaf lettuce
  • a handful of fresh basil leaves (optional)
  • 1 or 2 fresh vine ripened tomatoes (Romas are also nice)
  • coarsely grated good quality mozzarella
  • Chopped fresh chives or green onions
    1. Mix dressing ingredients together, blending well. Set aside.
    2. Tear washed and dried lettuce into bite sized pieces and arrange on a large platter.
    3. Slice tomatoes, pat dry and arrange in a circular pattern over the lettuce.
    4. Cut basil leaves into a chiffonade (thin slices) and sprinkle over tomatoes. (you can leave this step out if you can't get any fresh basil)
    5. Sprinkle with grated cheese.
    6. Sprinkle with chopped chives.
    7. Pour dressing over salad and serve.