Zucchini Cakes

One of our recent goals has been to only eat foods that are in season. Our zucchini are here and we have a lot more coming. I wanted to make something that was a zucchini main dish. These are similar to hashbrowns or crab cakes. Nice and crunchy on the outside soft in the middle and amazing with some ketchup for dipping sauce. We'll definitely be using this often during zucchini harvest! They were even good the next day AND our toddler ate them.

Mix in bowl:
3 cups grated zucchini
2 cups grated potato
4 beaten egg
2 tbsp melted butter

Stir in:
2 cups bread crumbs
1/3 cup minced onion
1/4 tsp celery salt
3/4 tsp salt
1/8 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp minced garlic

Heat 1/2 cup oil in griddle over med to high heat. Make into VERY thin patties. Place into hot oil. Let cook on each side until brown. Lay on paper towel to drain.

**You could easily add some shrimp or crab to these. I even thought about adding corn or beans to this. I'll try something new next time and see how they are, but as is they were great!

Zucchini Bread

Makes 2 Loaves

Beat 3 eggs until foamy

Add and beat:
1 cup oil
2 cups sugar
2 cups grated zucchini
1 tbsp vanilla

Add and mix:
3 cup flour
1 tsp salt
1 tsp soda
1 tbsp cinnamon
1/4 tsp baking powder

Chopped nuts (if desired)

Pour into greased loaf pans (9x13 pan works too if you don't have loaf pans OR muffin pans). Bake at 325 for 1 hour.

OPT: Sprinkle 1 cup chocolate chips onto top of batter after poured into pan.