Zucchini-Parmesan Muffins

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Amount Measure Ingredient -- Preparation Method
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3 cups flour
1 cup shredded zucchini
1/3 cup sugar
3 Tablespoons grated parmesan cheese
5 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1/3 cup margarine
1 cup buttermilk
2 eggs
2 Tablespoons grated onion

Mix flour, zucchini, sugar, cheese, baking powder, baking soda and salt in large bowl. Set aside..

Melt margarine; stir in buttermilk, eggs and onion until mixed smooth, then stir into flour mixture just until mixed. (the mixture
may seem dry.)

Spoon into greased muffin cups, and bake at 375 degrees for 20-25 minutes, until browned.

(You can bake this as loaf breads, Spread batter into a greased 9x5x3inch loaf pan, and bake in 350 degree oven for
55 to 60 minutes, or until pick inserted in center comes out clean and loaf pulls away from side of pan. Cool on rack.)

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* Exported from MasterCook *

Zucchini Relish

Recipe By :

Amount Measure Ingredient -- Preparation Method
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10 cups ground zucchini
4 cups ground onion
4 tsp salt

2 1/2 cups white vinegar
2 teaspoons celery seed
1 tablespoon dry mustard
1 tsp black pepper
6 cups sugar
1 tablespoon nutmeg
1 tablespoon turmeric

2 cups ground celery
1 cup ground bell pepper
4 pods hot peppers, if desired -- ground

Put first three ingredients in bowl, and let stand 6 hours. Drain and rinse, and drain again.

Add next seven ingredients, mix and cook slowly for 25 minutes.

Add celery, bell pepper and hot pepper. Pour into jars and seal, and process. Makes 6 pints.

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