Mounds of Zucchini - What to do? :-)

It seems like whether or not you plant your own zucchini, we all end up with several lovely green vegetables that we need to use! :-) I know that most of us have several zucchini bread recipes but here are a couple that we tried this year at our house!

Onion Zucchini Bread

3/4 c. milk or buttermilk
1/4 c. butter or margarine, melted
2 eggs
2-3/4 c. shredded zucchini
2-1/2 c. flour
1/3 c. grated Parmesan cheese
1-1/3 c. French friend onions
1 Tb. baking powder 1 tsp. dried basil or 1 Tb. fresh
1/4 tsp salt

Lightly beat milk, butter and eggs in medium bowl. Stir in zucchini. Combine flour, cheese, onions, baking powder, basil and salt in large bowl. Stir milk mixture into dry ingredients, mixing just until dry ingredients are moistened. Spoon into loaf pan. Smooth top of batter and run knife down center. Bake at 350 degrees for 55-65 min. Cool on wire rack for 10 minutes.


Chocolate Zucchini Cake

2-1/2 c. flour
1/2 c. cocoa
1-1/4 tsp. baking soda
1-1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
3 eggs
2 c. sugar
3/4 c. oil
1/2 c. buttermilk (I have also used regular milk)
1-1/2 tsp. vanilla
1/2 tsp. almond extract
2-3/4 c. zucchini, shredded and lightly packed

Blend dry ingredients. In separate bowl blend remaining ingredients except for zucchini. Combine dry and liquid ingredients. Stir in zucchini. Add additional flour or buttermilk as needed to get cake batter consistency. Bake at 350 degrees in two loaf pans or one 13x9 pan for 35-45 minutes or until toothpick comes out clean. Serve with whipped topping or ice cream.


Have fun with your zucchini!