2 Zucchini Recipes

Zucchini Spice Cake

2 cups all-purpose flour*
2 cups finely chopped zucchini (about 3 medium)
1-1/4 cups sugar
1 cup chopped nuts
1/2 cup vegetable oil
1/3 cup water
1-1/4 ts. baking soda
1 ts. salt
1 ts. ground cinnamon
1 ts. ground cloves
1 ts. ground nutmeg
1 ts. vanilla
3 eggs

Heat oven to 350°. Greast and flour rectangular pan, 13x9x2 inches. Beat all ingredients on low speed, scraping bowl constantly, until blended, about 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Frost with your favorite cream cheese frosting if desired.

*If using self-rising flour, decrease baking soda to 1/2 teaspoon and omit salt.

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This one is in a QC. I need to get some eggs and then we'll try this one.

Peanut Butter Drops

INGREDIENTS

* 1 cup shortening
* 1 cup chunky peanut butter
* 1 cup packed brown sugar
* 1/2 cup sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup shredded peeled zucchini
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda

DIRECTIONS

1. In a mixing bowl, cream the shortening, peanut butter and sugar. Beat in eggs and vanilla. Stir in zucchini. Combine dry ingredients; add to the zucchini mixture. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Cool on wire rack.