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One of my guests couldn't eat onions, which are the staple of flavoring in my
potato kugels, so I use a carrot and some zucchini, and it came out great:

6 med. potatoes...grated by hand or in food processor or blender. I use
baking potatoes.
2 large eggs
about a half of a tablespoon of baking powder
salt and pepper...generous, but to your liking
a couple of cloves of peeled, smushed and diced garlic
and...two small or one large peeled, grated green zucchini and 1 medium
grated carrot.
Mix, then pour into a greased 9 inch square or one cake pan.
Bake at 350 until done. I baked this for 45 minutes and it wasn't done. When
I reheated it for the seder, I baked it another 15 minutes...and it was still
moist...but delicious.
Most recipes call for draining out the liquid of the grated potatoes, but I
never do this, so that could be why the kugel was still dampish inside.
Lin

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