The first part takes planning and is crucial – allowing the zucchini shreds to dry out between layers of paper towels in the fridge, at least overnight. This way your finished zucchini cake isn’t a soggy mess.
Mix the ingredients together in a bowl. I used cheddar chunks one time and cheddar shreds the second, both were equally tasty.
Fill 12 sprayed muffin cups.
Bake until golden – 15 – 20 minutes at 400 degrees. You should end up with a dozen ½ full muffins or cakes.
Part of our Labor Day weekend was spent in Iowa City – both Eric and I are Hawkeyes, so it was fun to get back to that town for a day.
We met my parents there and started off with a hearty and delicious breakfast at the Hamburg Inn No. 2. It is a well known spot for college students, locals, and travelers alike – also a common presidential stop. Their pie milkshakes are world-famous.
Greta loved the bridge over the river to the art building. So many treks were made across there in all kinds of weather.
We made a stop in the Macbride Hall Museum of Natural History. This museum is free and rivals the best museums in the biggest cities. The dioramas are superb, the giant sloth is frighteningly large, the mammal hall impressive, and the bird hall chock full of a dizzying array of all things feathered.
An afternoon fishing trip at my parents’ pond was the best end to a near-perfect weekend.
This photo sums up my love of a perfect summer, almost fall day. Does it get any more gorgeous than this?
Zucchini Cakes – makes 1 dozen
1. Shred 2 cups of zucchini. Spread in a plate, between layers of paper towels and refrigerate overnight.
2. In a mixing bowl, mix together 2 cups zucchini, 1 cup panko, ¼ cup shredded cheddar cheese, ¼ cup shredded Parmesan cheese, 2 cloves minced garlic, ground pepper, and 2 eggs.
3. Grease 12 standard muffin cups. Fill 12 cups with zucchini mixture – should be about ½ full. Bake in a 400 degree oven for 15- 20 minutes or until golden on top.
Bluebird Hill Art 