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Fiesta Zucchini

by Teri Foster
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

6 Small Zucchini sliced into ¼ inch thick rounds (about 3 Cups)
¼ Cup Grated Carrot
¼ Cup Red Bell Pepper, Minced
1-2 Scallions with Tops, Chopped Fine
¼ Cup Vinaigrette Salad Dressing

Steam zucchini about 5 minutes until just barely done. Mix with other ingredients and refrigerate overnight. Toss just before serving. Serves 4.

Zucchini Bread

by Adele Baldwin
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 Cup Grated Zucchini
1 Cup Oil
1 Cup Honey
2 Eggs
3 Cup Unbleached White Flour (can use ½ WW Flour)
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
2 Teaspoon Salt
½ Cup Chopped Walnuts (optional)

Sift the dry ingredients and set aside. Beat eggs in a big bowl. Add oil and sweetener and cream well. Mix in zucchini. Gradually add in dry ingredients. Fold in nuts, if desired. Put into two greased and floured loaf pans.
Bake at 325 for 1 hour.