ready in about 45 minutes
You might need to buy:
  • ⅓ c. oil
  • ⅓ c. brown sugar
  • wheat flour
  • semi sweet chocolate chips
ready in about 40 minutes
You might need to buy:
  • rolled oats
  • all purpose flour
  • whole wheat flour
  • large eggs + 1 large egg white
  • grated zucchini
  • grated carrot
  • raisins

http://www.foodnetwork.com/recipes/sandra-lee/zucchini-cakes-recipe.html

You might need to buy:
  • Ingredients
  • zucchini
  • eggs
  • chopped garlic
  • Salt and freshly ground black pepper
  • canola oil
  • freshly chopped parsley leaves
  • All-Purpose Baking Mix:
  • all-purpose flour
  • baking powder
  • salt
  • shortening

These can be frosted and served for a healthier dessert option, or omit the frosting, and eat them for a snack or as breakfast muffins. Sometimes I will add remnants of dried fruit or coconut to the batter to really boost the flavors and add more vitamins.

serves 16
You might need to buy:
  • blueberries
  • carrots shredded
  • salt
  • baking soda
  • ground nutmeg
  • ground cinnamon
  • baking powder
  • all-purpose flour
  • vanilla extract
  • large local eggs
  • granulated sugar
  • confectioners’ sugar
  • lemon or almond extract
You might need to buy:
  • olive oil
  • basil pesto
  • fresh or frozen peas
  • salt and pepper

PermaLink at: http://farmgirlfarerecipes.blogspot.com/2012/09/recipe-100-whole-wheat-coconut-zucchini.html
This coconut zucchini bread tastes great at room temperature, but toasting a slice does wonderful things to the coconut. A slather of butter is optional.

White whole wheat flour is 100% whole grain flour that is made from a lighter variety of wheat, so it works better in delicate baked goods than regular whole wheat flour. Look for it in large supermarkets and natural foods stores. As always, I urge you to seek out local and organic ingredients; they really do make a difference.

You might need to buy:
  • organic white whole wheat flour
  • baking soda
  • baking powder
  • salt
  • cinnamon
  • unsweetened shredded coconut
  • brown sugar
  • granulated sugar
  • organic yogurt
  • large egg
  • vanilla extract
  • melted coconut oil
Belongs to oczufin Zucchini Fries 
You might need to buy:
  • zucchini
  • egg white
  • milk
  • shredded Parmesan cheese
  • seasoned breadcrumbs
  • Vegetable cooking spray
serves 6
You might need to buy:
  • vegetable oil
  • tomato paste
  • dried basil
  • dried oregano
  • salt
  • Freshly ground pepper to taste
  • chopped fresh parsley
  • grated mozzarella cheese
  • freshly grated Parmesan cheese
You might need to buy:
  • parmesan cheese
  • milk
  • bisquick
  • eggs
  • salt
  • pepper

PermaLink at: http://www.alexandracooks.com/2013/04/18/soba-noodles-with-peanut-dressing/
Dressing adapted from Mollie Katzen’s The New Moosewood Cookbook
Yield = 1.5 cups
Notes: the first time you make this dressing it will likely taste a little flat. I find it hard to get the seasoning right because of the warm temperature of the mixture and often make adjustments the following day or after it has cooled in the fridge. I never find the 2 teaspoons of lime juice to be enough and almost always add the juice of a whole lime depending on its size. The dressing will feel really thin — too thin — but it works. I add the sesame oil for both flavor and body, but this is not in the original recipe, so feel free to leave it out if you don’t like that flavor. And I add a hefty dose of Sriracha, not only for heat but for flavor — it provides a nice bite in addition to heat. I like to make the dressing a day in advance to allow the flavors to meld and to let it cool down, but you can always stick it in the freezer to let it cool down faster. Alternatively, you can make the dressing in the food processor using cold water.

You might need to buy:
  • cucumbers
  • scallions
  • Peanut Dressing::
  • boiling water
  • cider vinegar
  • Sriracha to taste