My zucchini hater Libby (age 10) apparently said I would tell you my zucchini fritter and zucchini bread recipes, so here they are (I also have my two very favorite zucchini recipes, whole-wheat zucchini pitas and zucchini carpaccio, in my $7.95 collection):
3 eggs, beaten — 1 Tbsp. vanilla — 1 cup coconut oil –2 cups Sucanat (natural sweetener) — 2 1/2 cups grated zucchini — 3 cups whole-wheat flour (soft white wheat, finely ground) –1 Tbsp. cinamon — 1 tsp. sea salt –1/2 tsp. allspice — 1 tsp. soda — 1/2 tsp. nutmeg –1 tsp. baking powder — 1/2 tsp. cloves
Blend wet ingredients well, add dry ingredients and blend well. Pour in two oiled bread pans and bake at 325 degrees for 45 mins. or until done.
2 eggs (organic, free range) — 2 cups grated squash (zucchini or summer) — 1/4 cup whole-wheat flour — 1 Tbsp. coconut or olive oil — sea salt and freshly grated pepper — 1 tsp. mint or dill –2 Tbsp. finely crumbled feta cheese or parmesan (optional) — 2 Tbsp. grated/finely chopped onion (optional)
Beat eggs, combine with all ingredients except oil, fry in hot coconut or olive oil until browned on both sides. Serve hot.