I immediately set out to put it to good use. So far I've made zucchini brownies, zucchini pineapple bread, zucchini and squash on grilled pizza and the zucchini blueberry pancakes. Aaron and I were suspicious of the pancakes at first because the batter was green, but we ended up really liking them. Aaron asked for seconds and even had the rest for breakfast this morning. Here is the recipe:
Number of Servings: 4
Ingredients
2 cups diced zucchini
1/3 cup nonfat milk
3 eggs
1/4 tsp salt
1/4 c sugar
1 Tbsp cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1 1/2 cup whole wheat flour
blueberries, fresh or frozenFree Coupons!
1/3 cup nonfat milk
3 eggs
1/4 tsp salt
1/4 c sugar
1 Tbsp cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1 1/2 cup whole wheat flour
blueberries, fresh or frozenFree Coupons!
Directions
Place zucchini, eggs, and milk in blender. Blend until liquified. Put in large bowl.
Add salt, sugar, cinnamon, nutmeg, baking powder and whole wheat flour. Mix.
Pour batter onto hot griddle. Sprinkle blueberries on top. Cook until bubbles appear on upper surface (these take longer than conventional pancakes).
Flip and cook until done. Makes 8 6" pancakes.
Number of Servings: 4
Add salt, sugar, cinnamon, nutmeg, baking powder and whole wheat flour. Mix.
Pour batter onto hot griddle. Sprinkle blueberries on top. Cook until bubbles appear on upper surface (these take longer than conventional pancakes).
Flip and cook until done. Makes 8 6" pancakes.
Number of Servings: 4
I also added a little bit of flax seed.
This week's menu includes summertime pasta with tons of fresh veggies and a white lasagna stuffed with zucchini and squash.
