We have had a bounty of zucchini this summer and I will cook the last of it tonight unless we have more rain. Below are a couple of recipes I have used.
Zucchini-Chocolate Chip Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 Tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla, mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.
Oven Fried Zucchini Sticks
Two 8 ounce zucchinis
1 large egg
1 tablespoon of water
1 cup of coarse cracker crumbs (saltine) I used stuffing and ground it up fine
2 tablespoons of margarine, melted
Salt and Pepper
Trim unpeeled zucchini and cut into sticks about the size of French fries. Sprinkle with salt and pepper. Beat egg with water; roll each zucchini stick in egg mixture and then in crumbs. Place on wire rack while oven heats to 400 degrees F. Place coated zucchini on a baking sheet and spoon butter over. Bake 15 to 20 minutes until tender and lightly browned.
I served these with ranch dressing.
