Zucchini Baked Goods

Both of these recipes use "finely shredded zucchini", so here is a picture of finely shredded zucchini. I used the smallest shred holes on a 4-sided cheese grater. If the pieces are too big, they'll sink to the bottom of the batter.

Zucchini Bread

This recipe is from my Better Homes & Gardens cookbook.

Ingredients:
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 beaten egg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans, toasted (optional)

Directions:
1. Grease the bottom and 1/2 inch up sides of an 8x4x2 inch loaf pan; set aside. In a medium bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
2. In another medium bowl combine egg, sugar, zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
3. Bake in 350F ovenfor 50-55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings)

Apple Bread (variation): Prepare as above, except substitute 1 1/2 cups finely shredded, peeled apple for the shredded zucchini.

Nutrition facts per serving: 147 cal, 6g total fat, 13mg chol, 123mg sodium, 21g carb, 1g fiber, 2g protein

Zucchini Chocolate Cake

The original recipe was actually to make "brownies" but the result I got was a moist chocolate cake so I changed the name.

Cake
Ingredients:
1/2 cup cooking oil
2 tsp vanilla
1 1/2 cup sugar
1 beaten egg
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
2 cups finely shredded zucchini

Directions: Preheat oven to 350F. Grease & flour a 9x13 pan. In a large bowl, mix oil, sugar, and vanilla until combined. Stir in zucchini. In another bowl, combine flour, cocoa powder, soda & salt. Stir into sugar mixture and mix until blended. Bake 25-30 minutes, until cake spring back when gently touched or knife comes out clean. Allow to cool before frosting.

Frosting
Ingredients:
6 tbs unsweetened cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla

Directions: Melt together cocoa powder & butter, set aside. Medium bowl, blend sugar, milk & vanilla. Stir in cocoa mixture. If it's too runny you can add more powdered sugar to your preferred thickness. Spread over cooled cake.