Over a Cup of Coffee: Zucchini recipes | CraigDailyPress.com

Over a Cup of Coffee: Zucchini recipes

Diane Prather

Diane Prather

My garden is just pitiful this year. I planted seeds too late and left bedding plants inside too long, all because I was worried about frost. Then when I did get the garden planted, the wind blew and dried everything out. So my zucchini plants are pretty small yet. However, I'll bet that some county residents are or will be harvesting zucchini soon.

While I was searching through my vegetable recipes this week, I found two neatly typed zucchini recipes. They were sent to me last season by Mary Burnett, of Craig. I think I may have featured them in a column last summer, but here they are again in case you missed them. Thanks, Mary!

Do you have recipes that you would like to share with readers? If you do, call 970-824-8809 or write to P.O. Box 415, Craig, CO 81626.

Zucchini Pie

1 baked pie shell, cooled

14-ounce can sweetened condensed milk

6-ounce can frozen lemonade concentrate

9-ounce carton Cool Whip

2 cups shredded raw unpeeled zucchini (drain on paper towels)

Combine sweetened condensed milk, lemonade concentrate and Cool Whip. Blend well. Gently fold in the zucchini. Pile into the pie shell. Refrigerate at least 1 hour before serving. Keeps well in the fridge.

Courtesy of Mary Burnett, of Craig

Chocolate Zucchini Cake

2 1/2 cups flour

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup margarine

2 cups sugar

3 eggs

2 teaspoons vanilla

2 teaspoons grated orange peel

2 cups chopped zucchini

1/2 cup milk

1 cup chopped nuts

Combine the flour, cocoa, baking powder, salt, soda and cinnamon. Set aside. Beat together margarine and sugar. Add eggs one at a time, beat well. Stir in the vanilla, orange peel and zucchini. Alternately stir in the dry ingredients and milk into the zucchini mixture. Include the nuts in the last addition. Pour into a bundt pan. Bake at 350 degrees for 40 minutes. Cool 10 minutes before removing to a cake pan (Place the cake pan on top of the bundt pan and invert.) Drizzle with a chocolate glaze made from 1/2 cup of chocolate chips and 1/2 teaspoon solid shortening. Melt together and stir until smooth. Add additional nuts to the top of the cake if desired.

Courtesy of Mary Burnett, of Craig