'Tis The Season...

My dear, eternal gardener planted four zucchini plants in late May. Four. Four. FOUR. We should be able to feed all of Uganda at this rate. Here are a few of our favorite zucchini recipes:

GRILLED ZUCCHINI

Slice a large zucchini into 1/2" or 3/4" slices. Place directly on grill (low setting) and you can top with either, but not together, lemon pepper or brown sugar. Turn after approx. 5 minutes and add topping again. Cook another 5 minutes or until crisp-tender.

ZUCCHINI CHIP SNACK CAKE

1/2 c. margarine/butter
1 3/4 c. sugar
1/2 c. veg. oil
2 eggs
1 tsp. vanilla
2 1/2 c. flour
2 T. cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 c. buttermilk or sour milk
2 c. shredded zucchini
2 c. choco chips

Cream margarine, sugar, oil, eggs, vanilla. Add dry ingredients alternately with buttermilk. Stir in zucchini. Pour into greased 9 x 13 pan and sprinkle with chocolate chips. Bake at 350 for 45 minutes.

KELLY'S FAVORITE ZUCCHINI BREAD

1 c. sugar
1 c. brown sugar
3 eggs
3/4 c. oil
2 tsp. vanilla
1 T. cocoa
3 c. flour
1 tsp. soda
2 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
2 c. grated zucchini
*1 c. raisins, nuts or choco chips optional

Mix together first 5 ingredients. Combine dry ingredients and mix into the above. Add zucchini; Pour into 2 large greased loaf pans and bake at 325 for 45-60 minutes or until toothpick comes out clean.