Recipes from our readers


This time of year, gardeners often have an overabundance of zucchini — so much so that Aug. 8 has been designated National Sneak Some Zucchini onto Your Neighbor’s Porch Day! Luckily, our readers have come through with an abundance of zucchini recipes that are sure to “produce” smiles.

Zucchini Appetizers
Makes about 4 dozen.

2 cups zucchini, thinly sliced
1 cup baking mix (like Bisquick)
2/3 cup onion, finely chopped
1 cup Parmesan cheese, grated
1 tablespoon parsley flakes
½  teaspoon salt 
Dash of pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 cup vegetable oil
1 teaspoon garlic powder
4 eggs, slightly beaten

Heat oven to 350. Grease 9×13 pan, and set aside.

In a large bowl, combine all ingredients. Spread in prepared pan, and bake about 25 minutes or until golden brown. Cut into squares, and serve.

Dana Morris, Tillar

Lemony Zucchini Bread 
Makes 2 loaves.

4 cups flour
1 1/2 cups sugar or 9 tablespoons Stevia
1 (3.4-ounce) package instant lemon pudding 
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 eggs
1 1/4 cups milk
1 cup melted coconut oil 
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups zucchini, shredded (water pressed out)
3 tablespoons poppy seeds
2 teaspoons lemon zest

Heat oven to 350. Grease two loaf pans, and set aside.

In a large bowl, combine flour, sugar or Stevia, pudding, baking soda, baking powder and salt. In a separate large bowl, whisk eggs, milk, coconut oil, lemon juice and lemon extract. Gradually add flour mixture to egg mixture until just combined. Stir in zucchini, poppy seeds and lemon zest. Evenly divide batter into prepared pans. 

Bake about 1 hour, or until knife comes out clean from center. Allow to cool in pans for several minutes before removing bread and transferring to wire racks. Cool before cutting.

Karen A. Barnes, Farmington 

Zucchini Brownies


Nonstick cooking spray
1/2 cup vegetable or canola oil
1/2 cup dark chocolate chips
2 tablespoons unsweetened cocoa powder
1 cup sugar
1 egg, plus 1 egg yolk
1 teaspoon vanilla extract
1 cup grated zucchini (water pressed out)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour


1/4 cup butter
2 tablespoons unsweetened cocoa powder
1/4 cup dark chocolate chips
2 tablespoons milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar

For brownies: Heat oven to 350. Line 9×13 baking pan with parchment paper; lightly spray with nonstick cooking spray, and set aside.

In medium saucepan, melt oil, chocolate chips and cocoa powder over medium-low heat. Remove from heat and stir in sugar, eggs, vanilla extract and zucchini. Stir in baking soda, salt and flour. Pour into prepared pan, spreading evenly, and bake 20-25 minutes or until toothpick comes out clean when inserted in middle. (A few moist crumbs are fine.)

For glaze: While brownies bake, melt butter, cocoa powder, chocolate chips and milk together in a small saucepan, and simmer gently 1 minute. Remove from heat; whisk in vanilla extract and powdered sugar.

Immediately after removing brownies from oven, pour on hot glaze, spreading to smooth as needed. Cool 5-10 minutes before cutting into pieces and serving.

This recipe is from my mom, Anna Eaton.

Karen Whipple, Eureka Springs