Zucchini Galore

I'm sure you'll all be able to relate to the too many zucchini thing.  This year we are no different, as you can see...

I've decided that one family needs only one plant. Or maybe one neighborhood needs only one plant?  I'm amazed by their colossal size.  We found a few yummy recipes.  This one is a hit with Ben and me (from my mom's old Mormon Country Cooking)...

...though the kids prefer things like chocolate zucchini cake or double chocolate zucchini bread from Lion House. Oh, and my friend said she liked Zucchini Chili Nachos. I'm sure there are an endless amount of recipes.  I would LOVE your comments and you can share your favorite way to use zucchini!

Raspberry Squares

I found this in my pile of recipes.  Originally it came from a Family Fun "Our Readers' Best Bake Sale Recipes."  I finally got around to trying them and they are awesome.

Crust:
1/4 cup butter
1/4 cup vegetable shortening
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 tablespoon milk

Topping:
3/4 cup raspberry jam
1 1/2 cups shredded coconut
1/2 cup sugar
1/4 cup all-purpose flour
1 egg
1 teaspoon vanilla extract
1 tablespoon melted butter

Preheat oven 350º.

In a medium-size bowl, use a pastry cutter to blend the butter, shortening, flour, baking powder and salt together until crumbly.  Pour in the milk and mix until the dough holds together (it doesn't hold much, but can be pressed into the pan).  Press the crust into an 8-inch greased pan.

Carefully spread raspberry jam on top of the crust.  in a small bowl, combine the coconut, sugar, flour, egg, vanilla extract, and butter.  Spoon it on top of the jam.

Bake for 30-40 minutes or until the topping is brown and the jam bubbles along the edges.  Cool completely before cutting into squares.