We have made our share of zucchini bread and eaten our fill of grilled zucchini. I was ready to try something new. Here's what I found:
Lemon Zucchini Cookies (recipe follows)
Not Your Mother's Zucchini Bread ( recipe follows)
This recipe is from my mom's cousin. It won the best bread category of the Linn County (Oregon) Master Gardeners' Great Zucchini Challenge. It is a savory zucchini bread, similar to making a homemade beer bread. It has pepper jack cheese and diced green chillies so it has a slight kick to it. It was the perfect companion alongside Quinoa Stuffed Peppers.
If you've got a great zucchini recipe, I'd love to hear it. I've got plenty more zucchini that needs to be used.
Lemon Zucchini Cookies
1 C. grated unpeeled zucchini
2 C. flour
1/2 tsp. salt
1 tsp. baking powder
1 C. chopped nuts (I used pecans)
3/4 C. sugar
1 egg, beaten
1 tsp. grated fresh lemon rind
3/4 C. butter or margarine
1/3 C. powdered sugar
2-3 tsp. fresh lemon juice
Sift flour together with salt and baking powder. In another bowl cream together butter and sugar. Beat in egg and lemon peel. Mix in flour until dough is smooth, then add zucchini and nuts. Drop by rounded teaspoonfuls on greased cookie sheet. Bake at 375 degrees for 15-20 minutes. Brown only lightly. While hot, drizzle with frosting. Makes 6-7 dozen.
(Recipe note: When I made them, I only ended up with about 4 dozen and they were still small cookies. Also, mine were lightly browned in only 12 minutes, so keep an eye on your first batch.)
Not Your Mother's Zucchini Bread
3 C. self rising flour
3 T. sugar
3/4 C. shredded pepper jack cheese
3/4 C. shredded zucchini
1 (4-oz) can chopped green chilies
1 (12-oz) beer, at room temperature
Mix all ingredients and pour into a greased bread pan. Bake 75 minutes at 350 degrees. Makes one large loaf.