What to do with Zucchini…

Who the heck came up with naming a vegetable Zucchini and the spelling of it?  Every time I type this word, I have to look at it and double-check it to make sure I’ve spelled it correctly…I always just put one c and two n’s in the word!

At any rate, one of my sister’s best friends, Dee, gave me these two recipes for zucchini…they both sound delicious and because it seems to be the time of the summer when the zucchini is finally ready to be ripe out of the gardens, I decided to go ahead and post them even though I haven’t tried them yet.  They both sound delicious and I can’t wait to put these recipes to the test!

CHOCOLATE ZUCCHINI CAKE
4 eggs
1 ½ cup oil
3 cups sugar
3 cups finely grated raw zucchini
2 sq. unsweetened chocolate melted (or 6 T. cocoa powder plus 2 T oil)
3 cups flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp cinnamon
1 tsp. salt
1 cup nuts (optional)

Beat eggs until light yellow.  Add oil, sugar zucchini and melted chocolate.  Blend well.  In separate bowl; sift together flour, baking powder, baling soda, cinnamon and salt.  Add to first mixture and blend well.  Add nuts if desired. Bake in a well greased 9 x 13 inch pan for 1 hour at 350 degrees.

ZUCCHINNI BREAD
3 eggs
1 cup oil
1 ½ cup sugar
2 cups zucchini, grated and drained
2 tsp. vanilla
2 cups flour
2 tsp. baking soda
1 tsp. salt
¼ tsp baking powder
3 tsp. cinnamon
1 cup raisins and/or nuts (optional)

Combine eggs, oil, sugar, zucchini and vanilla in a large bowl.  Beat until well mixed.  In separate bowl; mix flour, baking soda, salt, baking powder and cinnamon.  Add to first mixture and blend well.  Add raisins or nuts if desired. Pour into a greased 9 x 13 pan.  Bake at 350 degrees for 40 minutes.

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