There's something kind of magical about zucchini. It is prolific. From one measly little hill comes a mountain of fruit. In fact, if you know a young gardener new to growing things, I recommend zucchini. It never fails to produce with very little effort.
That said, there comes a time every summer when I've already filled the freezer, not to mention, baked, fried, steamed and otherwise used up all my ideas on what to do with the stuff. Oh, plus I've given away bushels of it.
Then I discovered zucchini dog cupcakes. Easy to make. And the dogs absolutely love them. One caution: I don't recommend feeding raw zucchini to dogs, plus I ration these since I don't want any upset dog tummies.
I make these in regular size muffin tins and use the paper cupcake liners. When I dole them out each dog gets 1/4 of a cupcake. Please note: these freeze very well... if they last that long.
Zucchini Dog Cupcakes
2 cups whole wheat flour
1 tablespoon baking powder
1/4 cup canola oil
1 cup of chicken stock
2 eggs, beaten
1 cup grated zucchini
Preheat oven to 375 degrees. Combine all ingredients EXCEPT the zucchini and mix well in a large bowl. Then add the zucchini and make sure it is mixed into the batter well. Pour into paper lined muffin tins until each is about 3/4 full. Bake 25-30 minutes. You can use a toothpick stuck into the center to check for doneness; you want the toothpick to come out clean.
Before you head to the kitchen to whip up some Zucchini Dog Cupcakes, browse the dog blogs below for some other tasty treat recipes because today is a Tasty Tuesday Blog Hop!