In defense of zucchini..........

Zucchini!
I checked yesterday there was only 3 tiny ones. They are taking over my life. The wonder of the first small miracle of life that I harvested so lovingly and ate with such pleasure is dim in my mind. I've made zucchini bread, zucchini fritters, sliced it, diced it, shredded it, sauteed it. I even made an omelet with it (very good actually).

What other plant grows so lovingly for us? I have never saw a beginning gardener fail with zucchini. Here are some ideas for you who are stalked by the zucchini plant that took over your garden.

• pick it small, eat it raw. Zucchini is surprisingly good cut in slices like a cucumber and eaten raw with ranch dressing. Pair them with carrot sticks and other veggies and keep them ready in the fridge. They also are good in salads and recently I made a zucchini salad with cherry tomatoes and a vinaigrette.
• zucchini bread and butter pickles. My sister makes a refrigerator variety. Here is a recipe to get you started zucchini bread and butter pickles  I have also eaten, in the past, a surprisingly good zucchini hot dog relish  zucchini hot dog relish
• zucchini fritters, shredded zucchini in a light fritter batter. (corn also makes a good fritter)
• add shredded zucchini to your favorite muffin recipe.
• chocolate zucchini cake, amazingly rich and moist a chocolate lover's delight.
• freeze it. Shredded zucchini freezes well in baggies. When ready to use it, thaw, drain  and use.
• zucchini bread, everyone has a favorite recipe. I'm looking for a lower fat and sugar version. Do you have one? 

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Chocolate Zucchini Cake
1 cup oil (or 1/2 cup butter and 1/2 cup oil)

1 3/4 cups sugar

2 eggs

1 teaspoon vanilla

2 1/2 cup flour

1/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon baking powder

1 teaspoon salt

1/2 cup buttermilk or sour milk

2 cups of shredded zucchini
Topping:
3/4 cups chocolate chips
3/4 cups brown sugar

cream together sugar and oil (or butter/oil), add eggs and vanilla, mix dry ingredients, sift if desired, add to sugar mixture alternating with buttermilk or sour milk, stir in shredded zucchini. Spread in an ungreased 9x13 pan. Stir together chocolate chips and brown sugar and sprinkle dry over the unbaked cake batter. Bake at 350 for 40-45 minutes. Allow to cool and serve directly from cake pan.
Don't skip the brown sugar and chocolate chips. They melt down into the cake making the wonderful caramel/chocolate tunnels. If you love chocolate, I guarantee you will love this cake!