It's that time of year again. Thanks to another bumper crop of squash, each evening at dinner we play the game "Where's the hidden zucchini?" Although I've tried to keep up with picking them before they become mammoth, as seen in this post, I'm slipping it in wherever I can just to use it up.
Yesterday I made this for dessert, and as of yet, Matt hasn't shown any suspicion as to its contents (guess he'll find out when he reads this heh heh). Not that any of us dislike it, but there's only so many ways you can cook it up as a side dish for every meal, you know? The recipe says zucchini bars so I expected it to be like bar cookies, but it's more like a cake. If you put the batter in a jelly roll pan maybe they'd be more like bars. The secret is to peel the zucchini so there aren't little flecks of green. I cut the oil in half and added more zucchini for moisture. And I added lots more lemon because I love it! I zested a whole large lemon and used all of its juice. It's yummy, especially since I added a 1/2 package of white chocolate chips I found in the pantry. What's your favorite zucchini (in plain sight or strategically hidden) recipe? I'd love to know.