On Sun, 24 Jul 2011 15:34:51 -0700 (PDT), JeanineAlyse
> wrote:

>I've been enjoying this year's garden so far, and have enjoyed eating
>steamed crookneck squash for five nights in a row. I'm still on
>tomato worm watch for the three grape tomato plants that have set only
>three wee, pea size fruits, and I've kept careful watch on the two
>finger size zuchinni to be ready for puicking. Hah!
>
>This morning when I was through with worm checking, I saw two
>(different) zukes that are now in my refer to wait for decision on how
>to cook them stuffed. My only idea so far is to precook a well
>seasoned brown rice mix and halve a zuke, scrape a bit out to make a
>well, and stuff each half with the rice to foil wrap and bake.
>
>Any other additions or different suggestions will be appreciated,
>thanks.
>...PickyOnBetterSquashWatchNow

Almost every recipe that you find for baked goods using zucchini will
call for 2 cups of shredded zucchini. Shred all your spare zucchini
or extra large zucchini, portion out 2 cups and freeze in zip lock
bags. Save some as 1 cup portions. Then you are set for all winter
long.

I have so many zucchini recipes but the Zucchini Chocolate Cake with
Cream Cheese Frosting is really worth a try. I have another Zucchini
Chocolate Cake recipe, but I prefer this one.

ZUCCHINI CHOCOLATE CAKE
4 ounces unsweetened chocolate
1/2 cup vegetable oil
1/2 cup butter, at room temperature
2 cups sugar
3 eggs, beaten
1 tablespoon vanilla extract
2 cups sifted all-purpose unbleached flour
1/3 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1/3 cup buttermilk or sour cream
3 cups coarsely grated zucchini or summer squash
1/2 cup chopped nuts

Preheat the oven to 350F.

Melt the chocolate and oil in a small saucepan over very low heat.

Cream the butter until light; add the sugar, eggs and vanilla. Beat
well. Add the melted chocolate and mix well.

Sift together the dry ingredients and stir them into the batter with
the buttermilk. Mix the zucchini and nuts into the batter.

Grease and flour two 8-inch cake pans. Divide the batter between the
pans. Bake on the middle shelf of the oven for 40 minutes or until a
toothpick inserted into the center of the cake comes out clean.

Cool the cake completely before frosting .

CREAM CHEESE FROSTING
3 cups, enough to frost an 8 or 9-inch layer cake, 9x14 -inch cake, or
24 cupcakes

6 tablespoons butter, at room temperature
1 8-ounce package cream cheese, softened
1 teaspoon vanilla extract
4 cups (1 pound) confectioners' sugar
1 cup chopped nuts (optional)
2 to 4 tablespoons milk to make frosting spreadable

Combine the butter, cream cheese and vanilla in a medium-sized bowl
and beat them together until they're light and fluffy. Add the sugar
gradually, beating well. Stir in the nuts, then beat in the milk a
little at a time, until the frosting is spreadable.

Janet US