Zucchini

Have spent the past two weeks working on zucchini a friend shared with us. Zucchini is so versatile and can be used in so many ways. We chopped and froze several bags of it. Next, we made several batches of bread which we froze for later use. Last, we have made zucchini brownies, chocolate cake and carrot cake with it. YUM!

Our favorite way to eat it cooked is on the grill. We slice it thin and then Chuck marinates it while he is grilling it with Italian dressing. It is so good!

Here is the recipe we use for Zucchini Chocolate Cake that is a hit here. We put a few chocolate chips on top and do not frost this cake. It doesn't need it.

1 1/2 cups sugar
1/2 cup butter, softened
1/4 cup canola oil
3 eggs
1/2 cup milk (we use soy)
1 tsp vanilla
2 1/2 cups flour (we use 1/2 pastry whole wheat and white flour)
1/2 cup cocoa
1 tsp baking powder
1 tsp soda
1/2 tsp cinnamon
2 cups shredded zucchini
6 oz chocolate chips (opt)

Cream sugar, butter and oil. Beat in eggs, milk and vanilla. Combine dry ingredients and add. Stir in zucchini. Pour into a buttered 9x13 pan. If you choose, sprinkle chocolate chips evenly across top of batter. Bake at 350 degrees for about 40 minutes. Cool, cut and enjoy!