• A whole lotta zucchini

    Date: 2010.09.05 | Category: recipes | Tags: ,

    My husband brought home a zucchini from work the other day.  In fact, it was this zucchini-

    Now that’s a big zucchini.  It took me a few days to figure out how to use it to it’s full potential.

    Here’s what I came up with thanks to allrecipes.com

    Zucchini Cakes

    4 cups grated zucchini (drain off liquid)

    4 beaten eggs

    1/2 cup potato flakes

    1/2 cups bread crumbs

    1 cup parmesan cheese

    1 cup shredded cheese

    1 tsp onion powder

    2 tsp cheesy garlic cheese sprinkle (this stuff is THE BEST and we order it from www.garliccapitalproducts.com in bulk.  Seriously)

    1 tsp salt

    Mix all ingredients until blended

    Heat oil or cooking spray in skillet- drop mixture into skillet and cook until golden brown.  (This takes longer than I expected, don’t flip too early or they fall apart.)

    Serve with marinara sauce or sour cream- or both!

    Chocolate Ripple Zucchini Cake

    2/3 cup applesauce

    2 2/3 cup sugar

    4 eggs

    3 cups grated zucchini

    2/3 cup water

    2 tsp vanilla

    3 1/3 cups flour

    2 tsp baking soda

    1 tsp salt

    1/2 tsp baking powder

    2 tsp pumpkin pie spice

    6 TBS cocoa powder

    2/3 cups mini chocolate chips

    Mix first 11 ingredients in stand mixer.  Pour half of the batter into two greased 9×5 loaf pans.

    Mix cocoa and chocolate chips into remaining batter.  Pour chocolate batter over first layer.

    Bake at 350 degrees for one hour or until toothpick comes out clean.

    (Note added after original post- increase baking time, perhaps another 10-15 minutes is needed.  I frosted mine with cream cheese frosting, but this cake is very sweet.  Perhaps decrease the sugar next time?)

    After making both of these super yummy recipes I still had enough zucchini to make 1 1/2 ice cube trays of zucchini puree for baby food and to toss into other recipes.

    Now that’s a lot of zucchini!