More recipes from the 2011 Zucchini Smackdown

You can never have too much zucchini -- only too few recipes.

Here are a few more from local cooks who participated in this year's Seville Farm Market Zucchini Smackdown. All three happen to be Seville Farm Market vendors, so you can enjoy their other great products each week.

Not Your Average Zucchini Pie
By Robin Williams

5 eggs
1/2 tsp. baking powder
3 cups grated zucchini
1/2 pound bacon
1 1/2 cups flour
1/2 tsp. salt
1 large onion, finely chopped
1 cup grated cheddar cheese

Cut bacon into small pieces and saute until two-thirds done. Drain and add onion. Cook until bacon is crisp and onions are browned.

Whisk eggs; add flour, baking powder, salt, zucchini and cheese, and mix well. Add cooled bacon / onion mixture. Pour into a 9- by 13-inch pan that has been sprayed with cooking spray.

Bake at 350 degrees for about 30 minutes or until done.

Chocolate Zucchini Muffins
By Terry Loyer

Cream together:
1/2 cup brown sugar
1/2 cup white sugar
2 eggs

Add and beat until smooth and fluffy:
1/2 cup softened butter
1 cup sour cream

Add and blend well:
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 cups flour
1/2 cup cocoa

Fold in:
2 cups grated zucchini

Spoon into muffin tins, about three-fourths full. (Could also be baked in a loaf pan.) Bake at 350 degrees for approximately 20 minutes or until top springs back when pressed.

Szarlotka Zucchini
By Karen Lucas

2 cups grated zucchini (peeled & seeded)
1 cup water

Cook for five minutes and drain well.

Mix together:
1/2 cup white sugar
1 heaping tbsp. cornstarch
1 tsp. vanilla
2 tsp. coconut flavoring
2 eggs
1 can evaporated milk
1/2 tsp. salt

Add zucchini.

Pour into pie crust and bake at 425 degrees for 15 minutes, then at 350 degrees for 30 minutes.