Zucchini Bread and Chocolate Zucchini cake

This is what you do with the larger zucchini and squash you get in the summer.  So awesome and your KIDS WILL EAT IT!  My mom's zucchini bread recipe is the best you will find.  Important tip:

If you want to freeze your zukes for later use, use a course grater to grate it all up and put in a freezer bag to freeze.  A Qt. bag holds about 2 cups, enough for one batch of two loaves of bread.  VERY IMPORTANT:  when you thaw the shredded zucchini, the bag will be full of water rendered out from freezing---DO NOT drain this away, use it as part of the recipe.  Remember that this water would be present in the freshly grated zucchini, so you need it for the cake or bread to turn out right.

And, here's one from Tom's mom, Elaine Kumpf, of Alden, NY.

Mom's Zuchinni Bread

Dry Ingredients

3 1/2 Cups Flour
1 1/2 tsp Baking Soda
1 1/2 tsp Salt
1 tsp Cinnamon
3 tsp Baking Powder
2 Cups Sugar
-mix together in separate bowl

Wet ingredients

3 eggs, beaten
1 cup Oil
1 tsp vanilla
2 cups Grated (course) Zuchinni

-stir into dry ingredients, then fold in

1 Cup Walnuts (or nut of your choice--I like hulled sunflower seeds
1 Cup Raisins (optional)

-divide batch into 2 greased loaf pans, bake  both loaves at 350 for 55-60 minutes or until a toothpick comes out clean from the center of the loaf.

Double-Chocolate Zucchini Cake (courtesy of Danielle Pender)

2 1/2 c flour
1/2 c Cocoa
1 t. baking soda
1/2 t. salt
1/2 c butter
1 1/2 c sugar
1/2 c oil
2 eggs, beaten
1 t. vanilla
1/2 c milk
2 c grated zucchini
6 oz chocolate chips

Combine flour, cocoa, soda, and salt.  Cream butter and sugar, beat in oil, eggs, and vanilla.  Add the milk while alternating with dry ingredients to the butter mixture.  Mix in the zucchini.  Pour into greased 9x13 baking pan and sprinkle chips over top.  Bake at 350 degrees for 30 to 40 minutes.