Before it goes bad...

No, but someone once gave me a good zucchini relish recipe if you are interested.

Tara

I've got chocolate cake ... bread in a Marie Antoinette-ish sort of way. Fom what I remember it was really moist.

CHOCOLATE ZUCCHINI CAKE

One-half cup soft margarine One-half cup oil One and three-quarters cup sugar two eggs one tsp. vanilla one-half cup buttermilk two and one-half cups flour four Tbls cocoa one tsp baking soda one-half tsp cinnamon one-half tsp salt one-half tsp cloves (ground) two cups shredded zucchini one-half cup semi-sweet chocolate chips one-half cup chopped walnuts Heat oven to 325 degrees. Grease and flour 9x13 baking pan.

Cream margarine, oil and sugar. Add eggs, vanilla, and buttermilk. Beat on high until light and fluffy. Add flour, cocoa, soda, salt, cinnamon, and cloves. Beat until well blended. Stir in zucchini. Spoon into prepared pan. Sprinkle with chocolate chips and nuts.

Bake for 45 minutes or until cake springs back when touched

My Granny's recipe:

Zucchini Bread

3 Eggs 1 cup oil 1 Tbs vanilla 2 cups sugar 2 cups unpeeled zucchini, finely chopped 2 1/2 cups self-rising flour, sifted 1 Tbs ground cinnamon 1/2 tsp ginger 1 cup nuts, lightly roasted (She used different types and blends of nuts, depending on the recipient) 1 cup raisins

Mix eggs, oil, vanilla, sugar and zucchini together; set aside. Mix flour, cinnamon, ginger and nuts together. Add dry mix into wet mix in stages. Divide mixed ingredients into two greased and floured loaf pans. Bake in preheated 350F oven for 50 minutes. Adjust time for oven.

Granny chopped and froze her zucchini in two cup packs and made the bread throughout winter and spring.

Enjoy,