Our zucchini yield this year is plentiful. I'm trying to use all of what we've grown by baking, cooking, freezing and preserving in any way that I can. My friend Susan Foster's Chocolate Zucchini Bread has been our favorite, although Burl would rather try to feed his to the dogs.
Chocolate Almond Zucchini Bread
3 eggs, 3 c. flour
2 c. sugar 1 tsp. salt
1 c. oil 1 tsp. cinnamon
2 squares unsweetened chocolate ¼ tsp. baking powder
1 tsp. vanilla 1 tsp. baking soda
2 c. grated/shredded zucchini 1 c. almonds, chopped
Next on our list to make, Curried Zucchini soup, Zucchini muffins, and Zucchini Creole. And we still have plenty shredded and chopped in the freezer for use during this winter.