Zucchini Pancakes

Ingredients: 2 medium zucchini, grated 2 large eggs 2 T red onion, grated 6-8 T flour 1 t salt 1/2 t pepper unsalted butter and olive oil Directions: Combine ingredients and add the extra flour if batter is runny. Heat 1/2 T butter and some oil in a saute pan. When butter is hot but not smoking, lower the heat to medium low and drop a spoonful of batter ino the pan. Cook each side for about 2 minutes each, until browned.

Almond Zucchini Salad

Ingredients:

2 tablespoons olive oil

2 tablespoons thinly sliced almonds

1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline

Salt and freshly ground pepper

Few ounces pecorino Romano, thinly sliced (optional)

Directions:
Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.
Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.

Season with salt and pepper and serve immediately, with or without sliced Romano cheese on top.

Chocolate Zucchini Cake

Ingredients:
1/2 cup butter
1/2 cup canola oil
1 3/4 cup sugar
2 eggs
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1/2 cup buttermilk
2 1/2 cups flour
3/4 cup cocoa
2 cups grated, unpeeled zucchini (none of the seedy part in the middle)
1/2 cup chocolate chips
1/4 cup chopped nuts, optional

Directions:
Pre-heat oven to 350
In a large bowl or mixture, cream butter, oil and sugar. Add eggs, vanilla and buttermilk. Mix well.
In a medium bowl, stir all dry ingredients together with a fork, then add to creamed mixture and blend well. Fold in grated zucchini. Pour batter into a greased and floured 9x13 Pyrex pan. Sprinkle the top with chocolate chips and nuts. Bake for 45 minutes.

Canned Zucchini Bread

Ingredients:

3 eggs, beaten

2 1/2 c. sugar

1 c. cooking oil

3 tsp. vanilla

2 c. grated zucchini

3 c. all-purpose flour

3 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. baking powder

1 tsp. soda

1 tsp. salt

1 c. chopped nuts

Directions:

Spray 7 wide-mouthed pint jars inside with cooking spray and set aside. In a large bowl, mix 3 eggs, sugar, cooking oil, vanilla and zucchini. Mix together flour, cinnamon, nutmeg, baking powder, soda, salt and nuts; and add to the zucchini mixture. Mix well.

Fill jars up to the bottom of the Big "K" in the work "Kerr" on the jar.

Preheat oven to 350 degrees. Bake for 1 hour. If the bread rises above the top of the jar, just slice it off before you put your lids on so it will seal. While bread is baking, sterilize your lids. As soon as you remove the jars from the oven, put the lid on, as tight as possible, and it will seal by the time you get the next jar out of the oven.

Note: Place jars in a pan to bake; it's easier to handle them.
Note: When you want to use the bread, just remove from jar and slice it for serving.

Zucchini Bread

Ingredients:
3 eggs
2 C sugar
1 C oil
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 cups grated zucchini
3 cups sifted flour
1 cup chopped nuts

Directions:
Preheat to 350 degrees and grease 2 loaf pans
In a large bowl, beat eggs and add wet ingredients then dry. Bake for 1 hour and 20 mins.