Squash has taken over the back corner of our yard and I love it. Not only do we have the yellow summer squash and zucchini that I planted, we also have a couple butternut squash plants that just came up by themselves!

I decided to make some zucchini bread today and I had a bit of shredded zucchini left over so I made fritters for lunch.

Adapted from Aaron's recipe

I used 2 tablespoons of homemade vanilla extract because it's not as strongly flavored (yet) as store bought. I also used white whole wheat flour.

3 eggs
2 cup sugar
2/3 cup plain yogurt
1/3 cup canola oil
1 tbsp vanilla extract
2 cups shredded zucchini
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon

Preheat oven to 350. Spray 2 loaf pans with cooking spray.

In a large bowl, whisk together eggs, sugar, yogurt, oil, and vanilla. Add zucchini and mix well.

In another large bowl, whisk together the remaining ingredients. Gradually mix the dry ingredients into the wet ingredients and pour into the prepared pans.

Bake about 55 minutes, or until a tester inserted in the center comes out clean. Cool in pans on a wire rack about 10 minutes, then remove from pans to cool completely.

Makes 1 serving

One egg was really too much for this amount of zucchini, so if you double the recipe, just use one egg. Also, these probably could have used a couple more tablespoons of flour.

1 egg
1 cup shredded zucchini
1/4 cup chopped red onion
2 tbsp flour
fat pinch salt
black pepper
1 large basil leaf, chopped
sprig fresh dill, chopped
olive oil
sour cream or plain yogurt to serve

Beat egg in a medium bowl with a fork. Add remaining ingredients and stir until combined.

Heat olive oil in a large skillet. Drop spoonfuls of batter onto the hot oil and fry on both sides until golden.

Serve with sour cream or plain yogurt.