Zucchini Bread

The zucchini continues….
I am picking over two dozen a day! It is quite ridiculous!
So, today I give you, zucchini bread. Not an original idea for zucchini, but it is devoured quickly year-round in my house! When I have zucchini coming out of my ears like I do right now, I shred the zucchini and put it in freezer bags to freeze for later use. Just thaw and drain the water off when you make it.

Zucchini Bread

2 eggs
1 cup sugar
1/2 cup vegetable oil
1 cup grated zucchini
1 tsp. vanilla
1 1/2 tsp. cinnamon
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. baking powder
(I don't have an 1/8 tsp. measuring spoon so I always guess or double the recipe)

Beat eggs. Beat in sugar. Stir in oil, vanilla, and zucchini. Mix well. Add dry ingredients. Pour into a greased loaf pan. Bake at 350 degrees for one hour.

Zucchini Chocolate Cake

We are currently experiencing zucchini overload here! So, I will be bombarding you with zucchini recipes! First up, this yummy, extra-moist cake is a delicious way to sneak kids their vegetables! Of course, my kids love their vegetables so much they fight over them!

Zucchini Chocolate Cake

1/2 cup of margarine

1/2 cup of vegetable oil

1 1/2 cups granulated sugar

1 egg

1 tsp. vanilla

1/2 cup sour milk (can make this by adding vinegar to milk)

2 tsp. baking soda

2 1/2 cups flour

4 Tbsp. baking cocoa

2 cups shredded zucchini

12 oz. package semi-sweet chocolate chips

Cream first three ingredients. Add egg and vanilla. Mix. Add sour milk. Mix well. Add dry ingredients and stir. Mix zucchini in last. Pour into pan and sprinkle chocolate chips all over the top. Bake at 325 degrees for 40-50 minutes.