Zucchini

Many of us have an abundance of zucchini at this time of year. I managed to kill my zucchini plant but thanks to good neighbors I can still enjoy this vegetable. I heard a funny saying once, "If you see someone buying zucchini at the store there's a good chance that they need a friend." Here are my favorite recipes for zucchini bread and zucchini. Both were given to me by neighbors and friends.

ZUCCHINI BREAD

1 c. brown sugar
1 c. white sugar
1 c. oil
3 eggs
2 c. peeled, grated zucchini
3 c. flour
1 t. soda
1 t. baking powder
3/4 t. ground cloves
1 t. nutmeg
1 t. cinnamon
1/2 t. salt
1 t. vanilla
1/2 c. chopped nuts (optional)
1 c. raisins (optional)

1. Beat eggs, add sugars, then oil.
2. Combine dry ingredients.
3. Add dry ingredients alternately with the zucchini.
4. Stir in vanilla, raisins, and nuts.
5. Pour into 2 greased and floured loaf pans.
6. Bake 1 hour at 325 degrees.
7. Let stand 10 minutes then turn onto a wire rack to cool.

ZUCCHINI BROWNIES

1 c. oil
2 c. sugar
4 c. peeled, shredded zucchini
4 c. flour
1 t. salt
3 t. soda
1/2 c. cocoa
4 t. vanilla
3 eggs
1 pkg. chocolate chips

1. Combine sugar, oil, eggs, and vanilla.
   
2. Combine dry ingredients.
3. Add dry ingredients alternately with zucchini.
4. Spread batter in a sprayed jelly roll pan.
5. Sprinkle raw batter with chocolate chips.
6. Bake at 350 degrees for 20 minutes or until toothpick inserted int he center comes out clean.