Thread: Well aint crappie but figgered the cooks would see it here.

When the zucchini get big, I make zucchini bread and zucchini chocolate cake. Both are seriously good. I shred/grate the zuc. down, put in colander and let the moisture drain out, then freeze in 2 cup quantities in freezer bags.

For the cake, just add 2 cups shredded zuc to a Duncan Hines dark choc. fudge cake mix. The zuc just melts into the cake, you'll never see it in there and it's so moist you don't need icing.


For the bread:
3 eggs
1 cup oil
2 cups sugar
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups shredded zucchini

If you like nuts and/or raisins, throw in 1/2 - 3/4 cup or so each.

Divide batter between 2 greased loaf pans and bake at 350 degrees for 45 to 50 minutes.

Cut up into bite sized pieces along with tomaters. Add Onion and Garlic if you like it. Season with salt, pepper, and Italian seasoning. Cook covered till tender on the stove top.