ZUCCHINI - LIME BREAD AND PANCAKES

Ahhh, the end of summer looms near and here are two ways to use your lingering zucchini!  Enjoy!

ZUCCHINI LIME BREAD
3/4 cup oil
1 1/2 cups sugar
3 eggs
1  tsp vanilla extract
3 cups shredded raw zucchini
1 lime, zest and  juice
2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt

Preheat the oven to 350 degrees.  Beat or whisk the oil and sugar until well mixed and creamy-looking.  Add the eggs and zucchini and lime zest and juice.

Combine the flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl and mix well.  Add to zucchini mixture and mix well.

Spoon the batter into a greased loaf pan or three greased mini loaf pans.  Bake for 40 minutes (small loaves) to 1  hour 15 minutes (large loaf).  Cool in the pan for 10 minutes, then remove and cool completely.  Loaves freeze well.  Makes 1 large or 3 small loaves.

ZUCCHINI PARMESAN PANCAKES
2 cups grated zucchini
1/3 cup flour
1/2 tsp baking powder
2 eggs, beaten
1/2 tsp salt
1/4 tsp pepper
1/4 cup grated Parmesan cheese
Butter for cooking

Combine the zucchini, flour, baking powder, eggs, salt, pepper, and cheese in a bowl and mix well.

Heat 1 T of butter in a large skillet or griddle on medium heat.  For each pancake, pour 1/4 cup of the batter into the skillet.  Cook for 3 to 5 minutes until the bottom is light brown.  Turn the pancakes, cover the skillet, and cook until bottom is browned and the pancakes seem cooked through.  Makes 12 to 16 pancakes.