A to Zucchini

We don't grow zucchini for two reasons: 1) our garden is small and zucchini takes up a lot of room and 2) someone is always giving zucchini away. Having been the recipient of said abundant green vegetable, I thought I would share with you what I did with them.

The first endeavor was zucchini crab cakes. Don't be fooled, no seafood necessary.

Zucchini Crab Cakes

Ingredients:
2 c. grated zucchini
1 Tbsp. grated onion
2 eggs
1/2 tsp. celery seed
1/2 tsp. Worcestershire
1 1/2 tsp. Old Bay seasoning
1 c. Italian seasoned breadcrumbs
grated carrot (optional)

Mix all ingredients together and shape into patties. Fry or bake.

I find one recipe makes about 6 patties and I prefer to fry them on the electric griddle. I made a quadruple batch and froze them to eat later.

The second way I used up our gifted zucchini was in a cake. Yes, that's right. Zucchini in a cake. And a chocolate one at that.

Chocolate Zucchini Cake

Ingredients:
1/2 c. margarine or butter
1/2 c. vegetable oil
1 3/4 c. sugar
1 tsp. vanilla
1/2 c. sour milk
2 eggs
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
4 Tbsp. cocoa
2 c. shredded zucchini
Optional: 1/2 tsp. cinnamon and 1/2 tsp. cloves
Chocolate chips

Cream margarine, oil, and sugar. Add eggs, vanilla, and milk.

Mix dry ingredients and add to the creamed mixture.

Stir in zucchini.

Sprinkle with chocolate chips. Pour into 9 x 12 pan and bake at 350 degrees for 40-45 minutes.

I like to sprinkle the chocolate chips on top.