It’s Never Too Much Zucchini....

Zucchini plants are beginning their aggressive takeover of the garden. So I began a search for vintage Zucchini recipes. I selected just a few to share with you.

Zucchini Bread:
Shirley 1980
3 eggs                                                            
3 cups flour
1 cup cooking oil                                        
1 teaspoon salt
2 cups sugar                                                  
1 teaspoon baking soda
2 cups grated, peeled zucchini                    
1 teaspoon baking powder
2 teaspoons vanilla                                        
2 teaspoons cinnamon
1 cup chopped walnuts
Beat eggs until foamy; add oil, sugar, zucchini and vanilla and mix well. Add flour, salt, soda, baking powder, and cinnamon; mix well, fold in nuts. Bake in two loaf pans (greased) or at 350 degrees for 45 minutes. (A Bundt pan works too)
                                                         
Chocolate Zucchini Bread:
Very similar to zucchini bread but with more cake-like texture
3 eggs                                                            
2 1/2 cups flour
3/4 cup cooking oil                                        
1 teaspoon salt
2 cups sugar                                                  
1 1/2 teaspoon baking soda
2 cups grated, peeled                                    
2 1/2 teas. baking powder      
zucchini                                                          
½ cup milk
2 teaspoons vanilla                                        
1 teaspoon cinnamon
½ cup cocoa                                                  
Beat eggs, oil, and sugar; add zucchini and vanilla. Mix dry ingredients. Add alternately with milk to zucchini mixture. Blend well. Pour into greased loaf pans, Bundt pan or 10 inch tube. Bake at 350 degrees for 50-60 minutes.

Zucchini Casserole:
Enis
2-2 1/2 lbs. zucchini
1 cube butter-melted
1 cup bread crumbs
1 lb. shredded Jack Cheese
3 sm. cans diced Ortega chilies
4 beaten eggs
3Tbsp. flour
2 tsp. baking powder
Dash of garlic salt, parsley
Shred the zucchini – do not cook
½ cube of melted butter into the bottom of casserole dish
Sprinkle ½ cup of bread crumbs over melted butter
Mix Zucchini, cheese, chilies, eggs, flour, baking powder, garlic salt, parsley
Put mixture over bread crumbs
Use ½ cup of bread crumbs on top and drizzle rest of butter over the top
Bake at 350 for 30-40 minutes

Zucchini Fritters
(Zucchini Frittelli): Mary 1970
Along with salt & pepper, add your own touch to this recipe with the addition of any combination of herbs or seasonings, spicy or mild.
2 cups grated zucchini                        1 tablespoon Parmesan cheese
2 beaten eggs                                      salt and pepper to taste
1 tablespoon flour                               olive oil and butter
2 teaspoons chopped parsley
Blend all ingredients well. Drop by tablespoons into hot oil and butter. Turn and cook until golden brown.
Corn-on-the-Cob: to remove cornsilk; Dampen a toothbrush, and brush downward on the cob of corn. Every strand should come off.
Carrots: Remember, remove the tops of carrots before storing. Tops drain the carrots of moisture, making them limp and dry. Best of Helpful Kitchen Hints, 1980