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Zucchini Fritters & Orange Zucchini Bread

Zucchini Fritters

1 pound zucchini (about 2 medium)
1 tbsp fresh lemon zest
10 sprigs of fresh parsley, finely chopped
1 clove garlic, peeled and minced
1 tsp salt
1/4 tsp black pepper
2 large eggs, lightly beaten
1/2 cup flour
2 tbsp olive oil
Fresh lemon wedges (optional)

Grate zucchini in a medium bowl.  Add lemon zest, chopped parsley, garlic, salt, black pepper and eggs.  Mix well to combine.  Slowly add flour, stirring so no lumps form.  Heat olive oil in a nonstick skillet over medium heat.  Carefully drop 2 tbsp of zucchini mixture into the pan.  Repeat, spacing fritters a few inches apart.  Cook fritters until golden-brown on both sides, about 2-3 minutes on each side.  Repeat until mixture is gone.  Serve with fresh lemon wedges if desired.

Orange Zucchini Bread

3 eggs
1 cup vegetable oil
2 cups sugar
1 tsp cinnamon
1 11 oz can mandarin oranges – drained
2 cups shredded zucchini (unpeeled)
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp orange extract

Preheat oven to 350 degrees.  Grease and flour bread pans and set aside.  Mix eggs, oil and sugar well with mixer.  Add oranges.  Combine all dry ingredients in a separate bowl; add dry ingredients into oil mixture; mix well.  Stir in orange extract and zucchini, mix well.  Depending on pan size, fill pans up to 2/3 full; bake @ 350 degrees for 35 – 45 minutes depending on pan size, test with tooth pick or knife.