Eggplant-Ziti Parmesan

Ingredients

1 medium eggplant, peeled and thinly sliced
1 (16 ounce) package dry ziti pasta
1 (15 ounce) container ricotta cheese
2 eggs, beaten
1 pound mozzarella cheese, shredded
1/2 cup grated Pecorino Romano cheese
1 (26 ounce) jar spaghetti sauce, or your favorite recipe
1 pinch salt and pepper to taste

Directions

1. Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
2. Preheat the oven to 350 degrees F. Bring a large pot of lightly salted water to a boil.
3. Add ziti pasta, and cook for about 6 minutes, or until almost tender.
4. It will cook the rest of the way in the oven. Drain.
5. Mix together the ricotta cheese and eggs in a small bowl.
6. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
7. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish.
8. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan.
9. Top with remaining mozzarella cheese.
10. Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

Fried Eggplant Balls

Ingredients

1 3/4 teaspoons salt
1 large eggplant, peeled and cubed
1/4 cup chopped onion
3/4 cup chopped green bell pepper
1 1/2 cups bread crumbs
2 eggs
1/2 ounce shredded Cheddar cheese
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
1 quart vegetable oil for frying

Directions

1. In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
2. Chop the cooked eggplant.
3. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt.
4. Cool and chill 2 to 3 hours or overnight.
5. Place flour in a bowl.
6. Beat the remaining egg in a separate small bowl.
7. Drop mixture by heaping teaspoonfuls into the flour and coat completely.
8. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
9. In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.

Eggplant Snack Sticks

Ingredients

1 medium eggplant
1/2 cup toasted wheat germ
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
3/4 teaspoon garlic salt
1/2 cup egg substitute
1 cup meatless spaghetti sauce, warmed

Directions

1. Cut eggplant lengthwise into 1/2-in.-thick slices, then cut each slice lengthwise into 1/2-in. strips.
2. In a shallow dish, combine the wheat germ, Parmesan cheese, Italian seasoning and garlic salt.
3. Dip eggplant sticks in egg substitute, then coat with wheat germ mixture.
4. Arrange in a single layer on a baking sheet coated with nonstick cooking spray.
5. Spritz eggplant with cooking spray.
6. Broil 4 in. from the heat for 3 minutes. Remove from the oven.
7. Turn sticks and spritz with cooking spray. Broil 2 minutes longer or until golden brown.
8. Serve immediately with spaghetti sauce.

Tater-dipped Baked Eggplant

Ingredients

1/4 cup butter
1 medium eggplant, peeled and cut into 3/4 inch slices
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 cup instant mashed potato flakes

Directions

1. Preheat the oven to 450 degrees F. Melt butter in a shallow baking dish in the oven while it is preheating.
2. In a small bowl, mix together the egg, salt and pepper.
3. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat.
4. Place the coated slices of eggplant into the hot buttered dish.
5. Bake for about 20 minutes, or until tender, turning once after 10 minutes.

Olive Oil Roasted Eggplant with Lemon

Ingredients

1 large eggplant
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons fresh lemon juice

Directions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease.
2. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters.
3. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
4. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes.
5. Remove from the oven and sprinkle with lemon juice. Serve hot.

Easy Fried Eggplant

Ingredients

2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Dip eggplant slices in egg, then in crumbs, and place in hot oil.
3. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

Eggplant Zucchini Casserole

Ingredients
2 cups water
4 tablespoons butter
8 ounces dry bread stuffing mix
1 large eggplant, diced
2 large zucchini, diced
1 onion, chopped
1 tomato, chopped
1 teaspoon dried thyme
2 cups shredded Colby cheese
salt to taste
ground black pepper to taste

Directions

1. In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.
2. Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.
3. Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
4. Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
5. Bake for 30 to 40 minutes.

Eggplant Rollatini

Ingredients

1 eggplant, peeled and cut lengthwise into 1/4 inch slices
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons olive oil
1 cup ricotta cheese
10 slices prosciutto
1 (14 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese
1 (8 ounce) package angel hair pasta

Directions

1. Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
2. Preheat the oven to 350 degrees F.
3. Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
4. Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
5. While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil.
6. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain.
7. Serve eggplant rolls and sauce over pasta.

Eggplant Bake

Ingredients


1 tablespoon olive oil
2 eggs, lightly beaten
1 cup Italian seasoned dry bread crumbs
1 eggplant, sliced into 1/2 inch rounds
salt to taste
1 medium onion, sliced
2 tomatoes, sliced
1 cup grated Parmesan cheese
1 cup crumbled feta cheese
4 slices Muenster cheese, torn into strips

Directions

1. Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.
2. Heat the oil in a skillet over medium heat.
3. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat.
4. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.
5. In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
6. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

Spicy Eggplant

Ingredients

• 2 tablespoons vegetable oil
• 4 eggplants, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 onions, thinly sliced
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon chili garlic sauce
• 1 teaspoon white sugar
• ground black pepper to taste
• 1/2 teaspoon Asian (toasted) sesame oil

Directions

1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
2. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

Eggplant French Fries

Ingredients

2 Medium Eggplants, peeled and sliced into 3/4-inch sticks, 4-inches long Salt 1 cup Milk 2 Eggs 3/4 cup Flour 3/4 cup Self-Rising Cornmeal ½ teaspoon Salt Vegetable or Canola Oil for deep frying 3 teaspoons Ranch Salad Dressing & Seasoning Mix Ranch Dressing

Method:

1. Salt surfaces of eggplant sticks. Place eggplant in colander 30 minutes. 2. Rinse and pat dry with paper towels. 3. In medium bowl, mix milk and eggs until well blended. 4. In shallow bowl, combine flour, self-rising cornmeal, ½ teaspoon salt and seasoning mix. 5. Heat oil in frying pan on high heat. 6. Dredge eggplant fries in egg mixture and then dredge in cornmeal mix. 7. Carefully place fries in hot oil. Fry 3 minutes or until golden brown. 8. Drain on paper towels. 9. Serve hot with ranch dressing.

Roasted Eggplant & Feta Dip

Ingredients

1 medium eggplant, (about 1 pound)
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta cheese, preferably Greek
1/2 cup finely chopped red onion
1 small red bell pepper, finely chopped
1 small chile pepper, such as jalapeño, seeded and minced (optional)
2 tablespoons chopped fresh basil
1 tablespoon finely chopped flat-leaf parsley
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt
Pinch of sugar, (optional)

Method:
1. Position oven rack about 6 inches from the heat source; preheat broiler.
2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam.
3. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes.
4. Transfer to a cutting board until cool enough to handle.
5. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring.
6. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.)
7. Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.

Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.


*You can also use this as a topping for chicken breasts - spoon dip over the raw boneless/skinless chicken breasts and bake for 30-45 minutes at 350 degrees.

Eggplant

Our garden is bountiful with purple eggplant.

Mimi's Zucchini Pie

Ingredients
4 eggs
1/4 cup vegetable oil
salt and pepper to taste
1 teaspoon baking powder
1 cup all-purpose baking mix
1 1/2 cups sliced zucchini (can shred too)
1 1/2 cups sliced yellow squash (can shred too)

1/4 cup chopped onion
1 large ripe tomato, sliced
1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.
2. Whisk together eggs and oil in a bowl with salt and pepper.
3. Stir in baking powder and baking mix until moistened.
4. Gently fold in zucchini, summer squash, and onion.
5. Pour into prepared pie plate, and arrange sliced tomato over top.
6. Sprinkle with Parmesan cheese to taste.
7. Bake in preheated oven until puffed and golden brown, about 35 minutes.

Avocado & Zucchini Pizza

Ingredients:
Cornmeal; as needed
3 cups of grated zucchini or crookneck squash
2 Serrano chiles, minced
Salt, to taste
Freshly−ground black pepper, to taste
5 Garlic cloves, minced
1 tablespoon of fresh lime juice
Kosher salt, to taste
Black pepper
1 Twelve−inch pizza shell
1/4 cup of Extra virgin olive oil
2 cups of grated or shredded cheese(such as Monterey Jack; St George, Fontina or mozzarella)
2 tablespoons of Minced Italian parsley or cilantro
1 Ripe avocado
Crushed red pepper; to taste
1 Lime; cut into wedges

Directons:

1. Preheat the oven to 475ºF.
2. Place a baking stone in the oven or sprinkle a baking sheet or pizza pan with cornmeal.
3. Toss together the zucchini, chiles, garlic, and lime juice in a small bowl. Taste, and season with salt and pepper.
4. Dust a work surface with cornmeal, and place the pizza shell on it.
5. Drizzle the olive oil over the shell, then spread the zucchini mixture on top.
6. Top with the cheese, spreading it evenly over the zucchini.
7. Scatter the parsley or cilantro over the cheese. If you are using a baking stone, sprinkle it with cornmeal. Transfer the pizza to the baking sheet, pizza pan, or baking stone.
8. Bake the pizza until the crust is lightly golden and the cheese bubbly, 15 to 20 minutes.
9. Meanwhile, cut the avocado in half, pit and peel it, and cut it lengthwise into thin slices.
10. Remove the pizza from the oven, and let it rest for 5 minutes.
11. Cut it into 8 slices, and top each one with avocado slices.
12. Sprinkle salt, pepper and crushed red pepper .
13. Serve with a wedge of lime.

Acorn Squash with Tomato and Feta

Ingredients

2 cups peeled and cubed acorn squash

2 eggs

1/3 cup heavy cream
2 green onions, chopped
1/4 green bell pepper, diced
1 cup dry bread stuffing mix (or breadcrumbs)
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 sprig fresh rosemary
2 tablespoons crumbled feta cheese
2 roma (plum) tomatoes, thinly sliced
cracked black pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
3. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese.
4. Season with salt and pepper. Transfer to the prepared casserole dish.
5. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
6. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.

Summer Squash Slaw

Ingredients


2 small yellow summer squash, julienned
2 small zucchini, julienned
1 small sweet red pepper, julienned
1/3 cup sliced onion
3 tablespoons vegetable oil
2 tablespoons cider or white wine vinegar
1 tablespoon mayonnaise
1 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon pepper

Directions

1. In a large bowl, combine squash, zucchini, red pepper and onion.
2. In a small bowl, combine remaining ingredients; mix well.
3. Pour over squash mixture and toss to coat.
4. Cover and refrigerate. Serve with a slotted spoon.

Summer Squash Pizza Crust

Ingredients

4 cups finely shredded zucchini or yellow summer squash
3/4 cup all-purpose flour
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
salt to taste
garlic and oregano to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Once zucchini or summer squash has been shredded lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.
3. In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper, salt, garlic and oregano. Mix well.
4. Spread the mixture into 2 greased and floured jelly roll pans (or use parchment paper). Press out to about 1/4'' thick.
5. Bake for 25 minutes in the preheated oven.
6. Remove the crust from the oven and change the oven's temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.
7. Allow the crust to cool slightly and slide spatula underneath all edges and under the middle.
8. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards. (Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust. If you want to omit the flipping stage, that is okay, but the crust won't be as crunchy.)
9. Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.

It's important to squeeze as much as the water out of the squash as possible.

Summerly Squash

Ingredients

2 tablespoons olive oil
1 small onion, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
1/4 teaspoon pepper
2 small zucchini, cut into 1/2 inch slices
2 small yellow summer squash, cut into 1/2-inch slices
1 bay leaf
1/2 teaspoon dried basil

Directions

1. Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender.
2. Mix in the tomatoes, and season with salt and pepper.
3. Continue to cook and stir about 5 minutes.
4. Mix in the zucchini, yellow squash, bay leaf, and basil.
5. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally.
6. Remove bay leaf before serving.

Summer Squash Puffs

Ingredients

1 quart oil for frying
4 summer squash, cut into chunks.
1 medium onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon garlic salt
3/4 cup shredded cheddar cheese

Directions

1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F.
2. Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
3. In a bowl, mix 2 cups squash, onion, and eggs.
4. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt.
5. Thoroughly blend the squash mixture into the flour mixture.
6. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp.
7. Drain on paper towels.

Keep them small. If they are too big, they may still be "wet" in the middle.

Zucchini Lemon Drops

Ingredients

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon grated lemon peel
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts

LEMON GLAZE:
2 cups confectioners' sugar
3 tablespoons lemon juice

Directions

1. In a mixing bowl, cream butter and sugar.
2. Beat in egg, zucchini and lemon peel.
3. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture.
4. Stir in raisins and walnuts.
5. Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets.
6. Bake at 375 degrees F for 8-10 minutes or until lightly browned.
7. Remove to wire racks to cool.
8. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies.

Zucchini Alfredo

Ingredients

1 (12 ounce) package uncooked egg noodles
3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
grated Parmesan cheese (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat. Stir in garlic and onion, and cook 2 minutes.
3. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
4. Pour the milk into the skillet, and stir in cream cheese until melted.
5. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese.
6. Serve over the cooked pasta.

Panko Parmesan Fried Zucchini

4 cups vegetable oil for frying
1/2 cup all-purpose flour
salt and pepper
1 egg, lightly beaten
1 cup panko bread crumbs
1/2 cup shredded parmesan cheese
1 large zucchini cut in 3/4 inch disks

Method:
1. Heat oil in a heavy sided saucepan to 350 degrees.
2. Meanwhile, toss flour with a generous pinch of salt and pepper. Place in a dish.
3. Place beaten egg in another dish, and toss panko and parmesan in another dish.
4. Dip each piece of zucchini in flour mixture and tap off excess. Dip in egg, and finally in panko mixture. Place all prepared zucchini slices on a platter until oil reaches 350 degrees.
5. Add two pieces of zucchini at a time to hot oil and cook for about 1-2 minutes per side, until the breadcrumbs turn a nice golden brown.
6. Remove to a cooling rack or a platter lined with paper towels.
7. Sprinkle with more salt and pepper.
8.Repeat with remaining zucchini slices. Serve warm.

Prize winning popcorn

This popcorn recipe just now won the "John Payne tasty popcorn" award...

1. Stack a paper plate on a folded over paper towel on another paper plate
2. Fill paper plate with frozen pepperoni
3. cover with paper towel
4. microwave for 1 minute
5. pepperoni should have rendered it's fat into the plate and paper towel. If pepperoni does not look a little dry and crispy, daub grease with paper towel and nuke for 20-30 more seconds
6. pepperoni will be very hot. Set aside to cool a little
7. pop your popcorn
8. You may consider removing the kernels at this point, but it's not an insurmountable problem if you don't.
   
9. crumble pepperoni into the popcorn
10. Add pepper, if desired
11. Enjoy!
    

Zucchini Chicken Nuggets

The addition of mild-tasting zucchini to this kid classic is a welcome surprise. The zucchini lends a slight moistness, without altering the chicken flavor. Served with a spoonful of homemade ranch dressing, this is a quick, easy meal that is sure to please everyone at your family dinner table.

1 1/2 c. zucchini, grated
1 lb. ground chicken
1 egg
1 tsp. onion salt
2 c. crushed corn flakes or bread crumbs

Method:
1. In a large bowl, mix together the zucchini, chicken, egg, and onion salt until well combined.
2. Form 1-2 tablespoons of the chicken mixture into small balls, then press flat (until about 1/2 inch thick), and coat in bread crumbs.
3. Transfer to a lightly greased cookie sheet. Once all nuggets have been formed and breaded, spray a light layer of nonstick cooking spray over the nuggets.
4. Cook in an oven preheated to 400 degrees for 13-15 minutes, or just until nuggets have cooked thoroughly.

Perfect Zucchini Bread

One of the reasons I love this recipe (and you will, too!) is that the batter is so versatile. Below, you’ll find cook times for muffins, mini bread loaves, or standard bread loaves. If you are so inclined, toss in an extra 1/4 c. of flour and turn the batter into beautiful, soft zucchini cookies. The recipe is sweet enough without the glaze, but I’ve included the glaze recipe just in case you’re like me–a believer in all things properly frosted. Enjoy! Enjoy!

1/2 c. butter
3/4 c. brown sugar
2 eggs
2 c. zucchini, grated
1 t. salt
1 T. cinnamon
1/2 t. baking powder
2 1/4 c. white flour (or half white, half whole wheat flours)
1 tsp. vanilla extract
1/2 tsp. almond extract

Simple Icing Glaze
1 c. powdered sugar
1-2 T. heavy whipping cream

Method:
1. In a large bowl, beat together the butter, brown sugar, and eggs until light and fluffy.
2. Add all remaining ingredients and mix together well.
3. In a second, smaller bowl, stir together the ingredients for the glaze until smooth (it should be fairly runny, but not too thin a glaze.)

To make muffins: Spoon batter into muffin tins lined with cupcake wrappers. Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the muffins spring back to the touch. Cool before glazing. Makes about 18 muffins.

To make mini bread loaves: Spoon batter into mini bread tins that have been generously greased and floured. Bake in an oven preheated to 350 degrees for 25-27 minutes, or until the top of the bread springs back to the touch. Cool before glazing. Makes 4-6 mini breads.

To make full-sized bread loaves: Spoon batter into a large bread tin that has been lined with parchment paper, or generously greased and floured. Bake in an oven preheated to 350 degrees for 42-45 minutes, or until the top of the bread springs back when pressed lightly with the finger. Cool before glazing. Makes 1 large loaf.