Oh my...I can imagine how scary that must have been! I'm glad all is well!!
Zucchini - we LOVE zucchini fritters. Grated up and squeezed dry and mixed with some flour/egg/feta cheese/grated onion/spices and pan fried in a little oil. So good!
This is another one we really love. I'm dying to make it but I've been avoiding the oven so the house doesn't get hotter than it already is!
BLUEBERRY ZUCCHINI BREAD
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.