Zucchini Fritters

vegetable oil for frying...
3 cups grated zucchini
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Dipping sauce:
1 cup prepared mayo
juice of half a lime
1/2 tsp chili powder

 Pour the vegetable oil in the skillet so that it's half an inch deep, turn the heat to medium.  In a large bowl, combine the zucchini, onion, and eggs. It will get all frothy.

Next, combine the flour, baking powder, 1/2 tsp. of chili powder, salt, and pepper in a small mixing bowl, stir to combine. To finish the batter, add the dry ingredients to the zucchini mixture and fold together until well blended.

To test the oil, dip a spoon into the batter then dip the spoon into the oil. Once the oil bubbles when it comes in contact with the batter, it's hot enough.

Drop the batter into the oil by the heaping tablespoon, frying about six fritters at a time. Cook for 2-3 minutes a side. Once the centers were firm, remove fritters from the oil and let them drain on a paper towel.

To make the dip, simply combined the prepared mayo, lime juice, and chili powder in a small bowl and whisk together until well blended.

Fresh Zucchini Cookies

1/2 cup (1 stick) butter, softened
1 cup sugar...
1 egg, beaten
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup grated zucchini
1 cup chocolate chips or raisins
1 cup nuts (optional)

Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.

In a large bowl, cream together butter & sugar until light and fluffy. Gradually add eggs, floor and other dry ingredients.

Bake 15-17 minutes or until golden

Zucchini Bread #2

3 Cups Flour                                                      
1 tsp salt                                                         
1 tsp baking soda                                               
1 1/2 Tbsp Cinnamon                                   
1/2 tsp Nutmeg                                           
2-3 ripe bananas, mashed                             
3 eggs        
1/2 C oil
1/2 C unsweetened applesauce   
1 C Sugar      
1 C Brown Sugar packed
2 tsp vanilla      
2 1/2 C grated zucchini
1 C walnuts, chopped  (optional)
1/2 C Coconut shredded

Combine flour, salt, baking soda, baking powder, cinnamon and nutmeg.  Set aside.   In another bowl combine bananas, eggs, oil, applesauce, sugars and vanilla.   Stir in flour mixture.   Stir in zucchini, nuts and coconut until evenly combined.   Pour into two 9x5 greased and floured loaf pans.  Bake at 325 for 40-50 minutes or until toothpick comes out clean.  Cool in the pans for 15-20 minutes before removing to wire rack

Zucchini Bread

3 Eggs
2 C Sugar
2 C Grated Zucchini
1 C Oil
1 Tbls Vanilla
3 C Flour
1 Tbls Cinnamon
1/4 Tsp Baking Powder
1 Tsp Salt
1 Tsp Baking Soda
1/2 C Chopped Nuts (Opt)

Beat eggs until foamy. Stir in sugar, zucchini, vanilla and oil. Mix well. Add flour, cinnamon, baking powder, salt, baking soda and nuts. Mix well. Pour into greased loaf pans. Bake at 350 for one hour. Let rest about 20 minutes before removing from pans. Yield: 2 regular size loafs or approx 6 small.