Squash Tots

Another zucchini recipe this week since our refrigerator runs over with it! These are quick, easy and delicious. Yellow squash works just as well.

Grate 2 medium zucchini in a bowl. Pat dry with a paper towel. Add about 1/4 cup of grated onion (or more to taste). Toss in a handful of Parmesan cheese, 1 egg and 2 tablespoons of flour. Mix well and put into 2 greased mini muffin pans. Bake at 350* for about 30 minutes or until nice and brown. Makes 24 tots.

Zucchini Bread

Haven't posted in a while but it's not because we aren't cooking around here. Summer is upon us and with that comes zucchini. Lots of zucchini! We have been eating it almost daily off the grill, in stir fries and today I made this bread. Slightly sweet and delicious, it will be a perfect snack or breakfast for the week.

                                                                          Zucchini Bread

1 1/2 c. whole wheat flour
1 1/2 c. white flour
2 c. sugar
1 tbsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
2 c. shredded zucchini
1/2 c. applesauce
1/2 c. melted butter
4 eggs, slightly beaten
1 tbsp. vanilla
1/2 c. chopped pecans

Grease 2 8 x 4 inch pans. preheat oven to 350*. Combine dry ingredients in a bowl. Add wet ingredients and mix well. Pour into pans and bake about an hour. Cool for 10 minutes and turn out of pans. Store in the refrigerator. Enjoy!