http://www.foodnetwork.com/recipes/sandra-lee/zucchini-cakes-recipe.html

These can be frosted and served for a healthier dessert option, or omit the frosting, and eat them for a snack or as breakfast muffins. Sometimes I will add remnants of dried fruit or coconut to the batter to really boost the flavors and add more vitamins.

PermaLink at: http://farmgirlfarerecipes.blogspot.com/2012/09/recipe-100-whole-wheat-coconut-zucchini.html
This coconut zucchini bread tastes great at room temperature, but toasting a slice does wonderful things to the coconut. A slather of butter is optional.

White whole wheat flour is 100% whole grain flour that is made from a lighter variety of wheat, so it works better in delicate baked goods than regular whole wheat flour. Look for it in large supermarkets and natural foods stores. As always, I urge you to seek out local and organic ingredients; they really do make a difference.

PermaLink at: http://www.alexandracooks.com/2013/04/18/soba-noodles-with-peanut-dressing/
Dressing adapted from Mollie Katzen’s The New Moosewood Cookbook
Yield = 1.5 cups
Notes: the first time you make this dressing it will likely taste a little flat. I find it hard to get the seasoning right because of the warm temperature of the mixture and often make adjustments the following day or after it has cooled in the fridge. I never find the 2 teaspoons of lime juice to be enough and almost always add the juice of a whole lime depending on its size. The dressing will feel really thin — too thin — but it works. I add the sesame oil for both flavor and body, but this is not in the original recipe, so feel free to leave it out if you don’t like that flavor. And I add a hefty dose of Sriracha, not only for heat but for flavor — it provides a nice bite in addition to heat. I like to make the dressing a day in advance to allow the flavors to meld and to let it cool down, but you can always stick it in the freezer to let it cool down faster. Alternatively, you can make the dressing in the food processor using cold water.

3/17/2013

21 Oct 2012 – Didn’t have zucchini so used an apple and a carrot. Used palm sugar, and apple butter instead of the agave. And I forgot the canola oil, but they still were quite tasty!

Permalink at: http://www.simplyrecipes.com/recipes/zucchini_bread_with_pineapple/ “The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.”

Permalink at: http://www.kalynskitchen.com/2010/08/recipe-for-grilled-zucchini-pizza.html