Shauna's mom, Deb recently returned from an extended vacation to a garden overflowing with produce. Per Shauna, she doesn't eat her bounty, she just shares it. So when Deb showed up at the office with the biggest zucchini we've ever seen, one for each of us, we decided to make her proud and see what we could cook up. ​

Thus was born the SGD Zucchini Challenge. Each of us would make a recipe with our zucchini and then invite Deb to come join us on the podcast and judge the dishes. It IS amazing what you can do with zucchini, so if you have an overflowing garden yourself, you can pretty much create an entire meal with these recipes. 

An incredibly easy make ahead breakfast that works for both babies, kids and adults. You'll add this to your Sunday agenda for the rest of time so you have easy breakfasts ready to go during the week
Prep Time 10minutes
Cook Time 15minutes 
Total Time 25minutes
Course: Breakfast
Servings: 12 Bites (*note, we cooked this all in one dish instead of individual ones)
 Ingredients

• 1 zucchini cut into a small dice
• 1/2 onion cut into a small dice
• 1 cup feta cheese
• 8 eggs beaten together
• 2 tablespoons chives
• salt and pepper to taste
• olive oil for drizzling

Instructions

• Preheat oven to 350° F. In a large 10 inch skillet heat the olive oil over medium high heat. Sauté the diced zucchini and onion and saute for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sautéed vegetables to the bottom of a sprayed regular sized muffin pan.
• In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives and feta. Fill the remaining area in the muffin tin with the egg, gently stirring the ingredients together. Bake in the oven for 10-12 minutes until the eggs are completely set.

Notes: Make these on the weekend to prep for the week. They reheat easily in the toaster oven or microwave.
​Recipe courtesy of What's Gaby Cooking 

PREP TIME 10 mins
COOK TIME 70 mins
TOTAL TIME 80 mins
SERVINGS 16 to 20 servings
YIELD 2 loaves
This recipe can be baked in an 8x4-inch loaf pan (for taller loaves) or in a 9x5-inch loaf pan (for thinner loaves). This recipe also makes 2 loaves; you can easily divide the recipe in half to make just one loaf.
The recipe calls for 4 cups of grated zucchini, which will yield particularly moist loaves. I've made it with 3 cups, which was also very good, just not as sublime as with 4 cups.
Ingredients

• 4 cups grated zucchini (from about 1 1/2 pounds zucchini)
• 2 1/2 cups (340g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa (use natural unsweetened cocoa, not Dutch processed)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups (300g) sugar
• 2 eggs
• 3/4 cup (169g) unsalted butter, melted
• 1/2 teaspoon instant coffee granules
• 1/2 teaspoon almond extract

Method

1. Drain excess moisture from grated zucchini:Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe.
   If for some reason your zucchini is on the dry side, hydrate the shredded zucchini by soaking it in water first, and then place in sieve.
2. Preheat oven, prepare loaf pans:Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.
3. Whisk together dry ingredients:Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.
4. Beat sugar and eggs, add melted butter, instant coffee granules, almond extract:In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.)
   Add the melted butter, instant coffee granules, and almond extract and beat until smooth.
5. Add zucchini to the egg mixture:Mix the shredded zucchini into the sugar egg mixture.
   Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.
6. Divide batter into pans and bake:Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.)
   Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily.
7. Cool:Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.
   Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife.
   Recipe courtesy of Simply Recipes

PREP TIME 10 minutes
COOK TIME 15 minutes 
TOTAL TIME 25 minutes 
COURSE Dinner, Lunch, Side Dish
SERVINGS 8 servings

Ingredients 

• 3 medium zucchini
• 2 and 1/2 Tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 pound orzo pasta
• 1 cup pesto
• 2 Tablespoons red wine vinegar
• 2 pints (4 cups) cherry tomatoes
• 8 ounces goat cheese
• 1/2 cup red onion, finely diced
• 1/4 cup fresh basil, roughly chopped

Instructions 

• Preheat oven to 450 degrees (F). Slice zucchinis in half lengthwise, then chop into 1/2" zucchini slices. 
• In a large bowl, combine the zucchini with the olive oil, garlic powder, salt, and pepper, tossing well to coat. 
• Bake for 8 to 10 minutes, or just until they begin to soften. Don't over bake or your zucchini with the mushy! Remove from oven and set aside to cool. 
• Place a large pot of salted water over high heat and bring it to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes. 
• When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute.
• Place cooled pasta in a large mixing bowl and add the pesto and vinegar, and toss well to coat.
• Add half of the roasted zucchini, tomatoes, goat cheese, onions, and basil, and toss well to combine.
• Top with remaining mix-ins. Then serve at once, or chill until needed. 

Recipe courtesy of Baker by Nature

This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!
 Course Dessert
 Prep Time 10 minutes
 Cook Time 45 minutes
 Total Time 55 minutes
 Servings 10 servings

Ingredients

• 1 ¼ cup granulated sugar
• 6 tablespoons extra virgin olive oil or vegetable or canola oil
• 2 eggs room temperature
• ⅓ cup vanilla almond milk or whole milk
• 2 tablespoons lemon juice
• 1 teaspoon vanilla or almond extract
• 2 cups cake flour can substitute AP flour following directions here
• 1 ⅓ teaspoons baking powder
• ½ teaspoon kosher salt
• 1 ½ cup shredded zucchini drained and squeezed dry
• 2 tablespoons lemon zest

Glaze

• 1 cup powdered sugar
• 1 to 2 tablespoons lemon juice

Instructions

• Preheat oven to 350°F.
• Spray a loaf pan with baking spray and line with parchment paper. Set aside.
• Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
• In a large bowl, combine the sugar and olive oil. Whisk to combine.
• Add eggs and almond milk and whisk together.
• Add lemon juice and vanilla extract and stir to combine.
• Add flour mixture and stir just until incorporated.
• Fold in zucchini and lemon zest.
• Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
• Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.

Glaze

• In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
• Drizzle the glaze over the cake.
• Slice and serve.

Recipe courtesy of Mom on Time Out

Yummy, right? So, you'll have to tune in to the podcast to find out which dish Deb picked as the winner. AND who made which recipe. Let us know which one sounds best to you or share your own zucchini recipes and we might just feature it on the blog! Thanks to all our fabulous recipe creators for their work. Please be sure to click through the links to see more. 

We had some amazing entries for our pie contest. Check out our podcast link below for the amusing play-by-play of our pie tasting and try out the recipes yourself. Clockwise from top left; Chocolate Pecan Pie, Peanut Butter Pie, Grandma's Peach Custard Pie, Buttermilk Pie, Classic Chocolate Cream Pie.

Chocolate Pecan Pie
 1 cup granulated sugar
1/3 cup HERSHEY'S Cocoa 
3 eggs, slightly beaten
3/4 cup corn syrup
1 tbsp butter or margarine, melted
1 tsp vanilla extract
1/2 cup chopped pecans
1 unbaked 9-inch pie crust

1. Preheat the oven to 350°F (180°C). 
2. Combine sugar with cocoa in a bowl. Add eggs, corn syrup, butter and vanilla; stir until well blended. Pour filling into unbaked pie crust. Top with chopped pecans
3. Bake for 60 minutes or until set. Transfer from oven to wire rack; cool completely. Garnish with whipped topping before serving. 
​
Peanut Butter Pie
¾ c sugar
5 Tbsp flour
¼ tsp salt
1 ½ c milk
½ tsp vanilla
2 egg yolks, beaten
1 Tbsp butter
½ c peanut butter
9” pie shell, baked as directed
Redi Whip or Cool Whip
Peanut Butter Crumbles
½ c. powdered sugar
¼ c. peanut butter
Combine sugar, flour, and salt in large saucepan. Mix with wooden spoon. Blend in milk, vanilla and egg yolks. Add butter and cook over medium heat until thick. Stir constantly. Remove from heat and mix in peanut butter. Cool mixture completely in ice water bath. Pour in to baked pie shell. Top with Redi-whip or Cool Whip and Peanut Butter Crumbles.
For Peanut Butter Crumbles, combine sugar and peanut butter in bowl and using a mixer, combine until crumbles form. Sprinkle on top of whipped topping.

Grandma's Peach Custard Pie
If you have a tried & true crust recipe, use it. I am a lazy cheat so I use Pillsbury pre-made pie crust
 
5 or 6 peaches (or 2 15oz cans/3 cups diced if you can't find nice fresh ones - rinse and drain canned ones & don't mix with sugar)
PREP: Preheat oven to 375°
Peel & slice 5-6 peaches, toss slices with 2 TBSP sugar and set aside to macerate.
 
MIX UNTIL SMOOTH:
3 whole large eggs
3 TBSP all purpose flour
1 TBSP softened butter
1 cup granulated sugar
 
Stir in peaches - pour mixture into piecrust
Bake at 375 on middle rack for 30 minutes; check to make sure crust edges aren't getting burnt. If so, cover edges only with aluminum foil. Bake an additional 20-25 minutes until top is nicely browned.
Let cool - then chill in fridge for 1 hour to set the custard before serving.

Buttermilk Pie
¼ c flour
1 3/8 c sugar
½ tsp salt
½ c melted butter, cooled
3 eggs slightly beaten
½ c buttermilk
1 ½ tsp vanilla
½ c pecans (optional)
9-inch deep dish pie crust
Preheat oven to 350. Combine eggs and butter. Add flour, salt, sugar, buttermilk and vanilla. Stir until well combined. Stir in crushed pecans or sprinkle on to top of pie.
Pour in to deep dish pie pan and place pan on a cookie sheet to catch any overflow. Bake at 350 for 45-50 minutes, covering pie after 15 minutes with foil to keep from getting too brown. Center of pie will be a bit giggly. 

Classic Chocolate Cream Pie
9-inch baked pastry shell or crumb crust, cooled
5 sections Hershey’s unsweetened chocolate baking bar (1/2 oz each), broken in pieces
3 c milk, divided
1 1/3 c sugar
3 tbsp all-purpose flour
3 tbsp cornstarch
½ tsp salt
3 eggs yolk
2 tbsp butter or margarine
1 ½ tsp vanilla extract
Whipped topping (optional)

1. Prepare pastry shell, cool
2. Combine chocolate and 2 cups milk in medium saucepan; cook over medium heat stirring constantly, just until mixture boils remove from heat; set aside
3. Stir together sugar, flour, cornstarch and salt in medium bowl. Blend remaining 1 cup milk in to egg yolks and stir in to sugar mixture. Gradually add to chocolate mixture. Cook over medium heat stirring constantly with wire whisk until mixture boils. Boil and stir 1 minute. Remove from heat, stir in butter and vanilla.
4. Pour in to prepared pastry shell; press plastic wrap directly on to surface. Cool; refrigerate until well chilled. Top with whipped cream if desired. 

Which pie was the winner? Listen to the podcast to find out, and let us know which pie was your favorite! 
Happy Thanksgiving from everyone at Shauna Glenn Design

I've been making these cupcakes for Halloween treats and school parties for years, and every time they're a little different. The basic idea is the same, it's just the icing on top varies from year to year. Sometimes I'm lazy and make do with stuff I find in the fridge or pantry. If I plan ahead and buy the appropriate ingredients they turn out better. Let's call me lazy this year.

Anyway, these cupcakes are easy to make (if you allow it to be--I'll explain) and are a huge hit with kids (and grown ups too).

First, I'm not going to pretend I'm a baker. I have strengths and baking isn't one of them. I use box cake mix (insert collective gasps). I buy ready-made frosting. It's all I can do to take the time to make the witches legs, and that part can take up to an hour--or more. BUT! It's worth it I promise.

Here's what you'll need:

1 cake mix (or homemade cake batter if you're an overachiever) and the ingredients for the mix
2 cans white frosting
powdered sugar, milk, and green food coloring for the green icing 
paper straws
black card stock
cupcake liners
glue
an oven

To make Melting Witch Cupcakes:
Assuming you have an oven, bake the cupcakes according to the recipe. Let cool.
Cut each paper straw in half. 
Using a pencil, draw witches shoes. I promise no two will look alike and that's okay. Do not obsess or agonize over this part. You will start drinking and will soon find yourself drunk. I'm serious. Draw the dumb shoes. Cut them out. Move on.
Glue your not-so-perfect shoes to the straws. Set aside to dry.
In a piping bag (or plastic baggie with corner nipped off) add white frosting. Pipe on  cupcakes after they've cooled.
In a mixing bowl add powdered sugar and a small amount of milk. You don't want the icing to be too runny, just enough runny. See, this is where a professional baker would be a good idea. I have no idea how to tell you how to do this part. You just have to figure it out. Sorry. 
Add green food coloring. Mix and voila--there's your melting witch parts.
Pour green icing over each cupcake. It's okay if the icing runs over the edge. She's a melting witch after all.
When you're ready, insert the witch's legs in the cupcakes. 
Congratulations. You're a master baker. No one can top you. Go ahead and pat yourself on the back. Ask your kids to tell you three things they love about you. Have some wine and call it a day. Happy Halloween.

OK, so maybe not WORLD famous, but we are pretty sure that once you try this banana bread recipe you will buy on purpose those spotty over-ripe bananas for half price at the grocery store just to make it. Pop in the toaster for breakfast and top with cream cheese or chevre if you are fancy. Or warm in the microwave and add a scoop of Blue Bell Vanilla Bean Ice Cream and some caramel sauce drizzle. The great thing about this recipe is that it makes 2 loaves. One to eat now and one to freeze. Or give away. Or not. Enjoy, friends!

Banana Bread 
Preheat oven to 350.
Ingredients:
4 large eggs
1 18.25oz package yellow cake mix (without pudding)
1 3.4oz package banana instant pudding mix
1 cup water
1/4 cup vegetable oil
3 bananas mashed
1/2 cup chopped walnuts or pecans
Directions:
Beat eggs at medium speed with an electric mixer until thick and pale. Add cake mix, pudding mix, water and oil. Mix well. Stir in bananas and nuts.
Pour batter into 2 greased and floured 9 x 4 x 3 loaf pans. 
Bake at 350 for 1 hour. Cool in loaf pans on wire racks for 10-15 minutes or until cool to the touch. Remove from pans and cool completely on wire racks before cutting.