I just used my regular Bread & Butter Pickle recipe, but with thinly sliced zucchini instead :o) Zucchini has such limited flavoring on its own, it really takes up seasoning very well.
We also love zucchini brownies -- not too rich, and very moist!
2 gallons thin sliced zucchini
1 quart thin sliced onions
1/2 c. salt
2 quarts water
2 quarts vinegar
1 quart sugar
1 tsp turmeric
1/4 c. whole mustard seed
Cover zucchini and onion slices with salt and water. Let stand 3 hours then drain well. Put into large kettle. Mix remaining ingredients and pour over pickles. Heat just to boiling and pack in prepared jars. Cover and process in hot water bath for 10 minutes.
**what we did was use up the large zukes that seemed to grow overnight in the garden (how do they do that???). I also didn't bring the zuke/onion mix to a boil...just the seasoning mixture. I packed the drained zuke/onions directly into the heated canning jars (I keep them filled with hot water until ready to fill, then set them in a sink with some hot water to keep the jars warm so they don't crack when I add the boiling juices). I boiled the seasoning mix then spooned it over the zukes in the jars, capped them off and put them in the water bath.
The Brownies:
3 eggs
1 c sugar
1/2 c vegetable oil (we only use olive oil)
1 c grated zucchini
1 tsp vanilla
1 1/2 c flour
1/4 c cocoa
1 tsp soda
1/4 tsp salt
1/2 tsp cinnamon
Beat eggs, sugar and oil. Add zucchini and vanilla. Sift dry ingredients and add to wet mix, stirring to moisten all. Pour into buttered 9x13 pan and bake at 350 for 40 minutes.
**add 1 tsp grated orange peel to the batter; Make a glaze with 3/4 c powdered sugar, 1/2 tsp grated orange peel and 1 Tbs orange juice to drizzle over finished brownies.
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