Some good recipes.
Zucchini Chocolate Fudge Snack Cake
Source: Horked from my Grandmother's recipe box; though I'm not sure where she got it from.
Servings: Makes a 9 in x 13 in pan.
Prep Time: 15 minutesCook Time: 45 minutes
Instructions: Preheat oven to 350F. In a stand mixer, cream butter and sugar for a couple of minutes on medium speed. Add eggs and vanilla and continue beating for a couple more minutes, or until creamy-smooth. Add cinnamon, coffee, salt, baking soda, and cocoa; continue beating until integrated into the mix. Slowly add in flour. Once it's all in, stir in the grated zucchini. Pour the whole mess into a 9x13" casserole and top with nuts, chocolate chips & vanilla sugar. Bake for 40-45 minutes or until a toothpick comes out clean from the center.
Notes: You'll need about a 1.5 lb zucchini with the pith and seeds removed to garner a processed pound of squash. If you're lacking vanilla sugar, plain ol' sugar is fine, or demerara is good too. Want more chocolate? Add a half cup of chips to the batter as well.