Raspberry custard is a summertime favorite in our house! Get the recipe for this traditional dessert.Read More
Seriously. The zucchini thing is getting a bit out of hand. So, here is another creative recipe -this one I got from Meemaw!
Zucchini Mock Crab Cakes
2 cups zucchini, grated or shredded
1 medium onion, grated (I skip this part cause I don't care for onions so much)
1 tsp. Bay seafood seasoning
1 egg, beaten
1 Tbsp. mayonnaise
1 sleeve Ritz crackers, crushed
Mix well; shape into cakes. Fry in oil until golden brown.
The zucchini continues….
I am picking over two dozen a day! It is quite ridiculous!
So, today I give you, zucchini bread. Not an original idea for zucchini, but it is devoured quickly year-round in my house! When I have zucchini coming out of my ears like I do right now, I shred the zucchini and put it in freezer bags to freeze for later use. Just thaw and drain the water off when you make it.
1 cup sugar
1/2 cup vegetable oil
1 cup grated zucchini
1 tsp. vanilla
1 1/2 tsp. cinnamon
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. baking powder
(I don't have an 1/8 tsp. measuring spoon so I always guess or double the recipe)
Beat eggs. Beat in sugar. Stir in oil, vanilla, and zucchini. Mix well. Add dry ingredients. Pour into a greased loaf pan. Bake at 350 degrees for one hour.