this post is chock full o' zucchini recipes

Thought I'd share my favorites (and soon-to-be favorites) with you, in case you're busting at the seams with zucchini.


Baked Zucchini Chips

INGREDIENTS
2 medium zucchini, cut into 1/4-inch slices (the thinner, the crispier)
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites

DIRECTIONS

Preheat the oven to 475 degrees F (245 degrees C). In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy. (Tip: Spray the tops w/Pam to ensure crispiness.) Serve with marinara sauce or Ranch dressing.

Martian Cookies

INGREDIENTS

1/2 cup butter
3/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick cooking oats
1 cup grated zucchini
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well. In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack.

Chocolate Zucchini Bread

INGREDIENTS

3 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 tablespoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

2 cups white sugar

3 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups shredded zucchini

1 cup chopped walnuts

1 cup semisweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

How about you? Any tried and true zucchini favorites? If so, please share them as a comment to this post.