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Zucchini Bread
1 A? cups all purpose flour
A? t. salt
A? t. baking powder
A? t. baking soda
1 A? t. cinnamon
A? c. chopped pecans
1 large zucchini, shredded (peeled if desired)
1 egg, slightly beaten
A? c. sugar
A? c. vegetable oil
1 t. vanilla extract
A? c. honey
Combine first 6 ingredients. Combine zucchini and remaining ingredients. Add to flour mixture and stir until moistened. Spoon batter into greased and floured 9x5x3 loaf pan. Bake at 350A? for 50-60 minutes until wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes, let cool on wire racks.
Fried Zucchini
1 c. freshly grated parmesan
1 c. panko breadcrumbs
A? - A? t. salt
1 egg
1 medium zucchini, sliced
Olive oil for frying
Pour enough olive oil in frying pan to reach a depth of 2 inches and heat to 350A?.
Blend parmesan, breadcrumbs and salt. Whisk egg in another bowl. Dip zucchini slices in egg then coat with bread crumb mixture. Fry zucchini in hot oil for about 2 minutes on each side until golden. Transfer fried zucchini to paper towels or wire rack to drain. Sprinkle with parmesan and serve warm.