Anyone with a garden or CSA share usually ends up with more zucchini then they know what to do with. Since I have both a CSA share – plug for Enterprise Farm in Wately MA here, and my own garden, here’s what I’ve worked out.
MY Zucchini Bread:
3 Cups flour (2 whole wheat pastry)
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cup turbinado (or maple )sugar (sub 2 Tbsp. organic molasses for 1/4 cup sugar for healthier version)
3 tsp. vanilla
1 Giant oversized garden zucchini OR 3-4 cups grated and pressed in a clean kitchen towel to remove moisture

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1 cups chopped nuts or raw pumpkin seeds(optional)
Grease and flour two 4×8 pans, oven 325.
Dry in one bowl, beat wet in another, add dry to wet.
Mix in zucchini and nuts/seeds, Bake 40-60 or until knife comes out clean.
Raw Zucchini Salad:
Zucchini rounds cut fine on a mandolin.
Mint Yogurt dressing: Fresh mint and any other green herbs you got. Love chives, basil, thyme and oregano works, as long as fresh. This dressing is a great way to use up your garden herbs that are over growing.
1 cup yogurt 1 clove garlic, some honey, salt, and pepper to taste. If you have a stick blender that’s the way to go. No need to chop anything!
Zucchini Cakes/Fritters:
2-4 cups grated zucchini with the moisture removed very thoroughly.
3-4 eggs depending on how much zucchini, you want it wetter for fritters.
1 finely diced small onion
Juice and zest from 1 lemon.
Instant mash potatoes until right consistency. The ones at Whole Foods are plain dehydrated potatoes and not full of additives and preservatives.
Serve with a garlic aioli.