When : August 8th

Sneak Some Zucchini Onto Your Neighbor's Porch Day . Now that's nasty! But hey, what are you going to do with an endless supply of zucchini fruit?

Experienced gardener's know that Zucchini is one of the most prolific plants in all of the gardening world. A single plant produces a seemingly endless supply of Zucchini. A small row of zucchini has the potential to end world hunger.

By the time August arrives, gardeners are reaping far more zucchini than they can possibly use. They use it daily in an untold number of recipes, from soups and stews, to breads and dips. Still, the fruit matures on the vine faster than anyone can even pick it. Zucchini growers become desperate, as they try to give zucchini away to family, friends and everyone they encounter. By August, even non-gardeners have had enough. Everyone avoids you, with your arms laden with giveaway fruit.

Desperate times calls for desperate measure. It's time to sneak over, under the cover of darkness, to your neighbors porch, and unload some zucchini. Today is that day. This may solve your problem for today. But, what will you do with the harvest tomorrow!?!

ZUCCHINI BROWNIES

1/2 cup butter
2 1/2 cups flour
1/2 cups cooking oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cups cocoa
2 cups zucchini (drained)

Preheat oven to 350F degrees.

Cream together butter, oil, and sugar. add eggs one at a time. Blend in vanilla and buttermilk. In another bowl, mix dry ingredients. Add to batter, mix thoroughly, add zucchini by hand until zucchini is mixed in well.

Spread in 11 x 16" pan.

Bake at 350 for 15-20 min.

Turn off oven- if more baking time is needed, leave brownies in oven for 5 more min.

Cool, frost and add nuts (optional).

CHOCOLATE CHIP ZUCCHINI MUFFINS OR
BREAD

3 eggs
1 c. vegetable oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
1 (1 1/4 c. crushed pineapple, drained)
3 c. all purpose flour
2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. chocolate chips
1 c. chopped walnuts

Combine eggs, oil, sugar, vanilla; beat until smooth and thickened. Stir in zucchini and well drained pineapple, flour, soda, baking powder, salt, spices. Fold in chocolate chips and nuts.

Spread batter in 2 greased 9 x 5 x 3 loaf pans or in muffin cups, filling cups to about 1/2 full. Bake loaves at 350 degrees 1 hour or until wooden toothpick comes out clean. Bake muffins at 350 degrees for 20 minutes.

ZUCCHINI BREAD

2 eggs, beaten
2 1/2 c. sugar
1 c. oil
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1/4 tsp. baking powder
1 c. nuts

Preheat oven to 350 degrees. Beat eggs; add sugar, oil and vanilla; beat until creamy. Stir in zucchini. Stir together dry ingredients and add to zucchini mixture; mix well. Stir in nuts. Pour into 2 greased and lightly floured pans. Bake 1 hour or until done.