Chocolate Almond Zucchini Bread

3 Eggs
1 C sugar (or 3/4 C)
1 C brown sugar (or 3/4 C)
1 C oil (or part applesauce and part oil)
1 t vanilla or 1/2 t almond extract
2 C grated zucchini
2 C flour (use some whole wheat flour)
2 oz unsweetened chocolate squares (or 6 T cocoa powder + 2 T oil)
1 t salt
1 t cinnamon
1/2 t baking powder
1 t baking soda
1 C slivered or sliced almonds (I leave these out if I don't have them)

In a large bowl, mix the 3 eggs until smooth & lemon colored.  Beat in sugars and oil.  Melt chocolate; cool slightly.  Add zucchini & flavoring to the eggs; add chocolate.  Preheat oven to 350.  Sift together dry ingredients and stir into zucchini mixture.  Fold in almonds.  Bake in 2 well greased 9 x 5 loaf pans or a bundt pan for 50-60 minutes.  Cool in pan 15-20 minutes, remove and cool on rack.  From A Pinch of Salt Lake.

Zucchini Brownies

2 C grated zucchini, packed
2 C flour
1 1/2 C sugar
1 t salt
1 1/2 t baking soda
1/2 C vegetable oil
1/4 C cocoa

Sift ingredients, add oil and the zucchini, spread in greased, but not floured 9x13. 350, 25 min.

The canned chocolate frosting is so good on these, but if you don't have any, this is a good fudgey recipe from my BHG book:

4 3/4 C sifted powdered sugar
1/2 C cocoa powder
1/2 C butter/marg softened
1/3 C boiling water
1 t vanilla

Combine the sugar & cocoa.  Add butter, boiling water, and vanilla.  Beat with mixer on low until combined.  Beat for 1 more minute on medium.  Cool 20-30 min. or until spreadable consistency (I think it takes less time).

Zucchini Alfredo

This is one of my favorite zucchini recipes. From BHG Magazine.

5 large zucchini (2.5 lb. total)
1 t salt
2 to 3 cloves garlic, minced
2 T olive oil
1 8 0z package cream cheese cubed and softened
3/4 C half and half or light cream (I use milk)
1/2 C finely shredded Parmesan cheese
Coarsely ground black pepper
Ground nutmeg
Finely shredded Parmesan cheese

1. Cut zucchini in half crosswise. Cut lengthwise into 1/4 in. slices, and then lengthwise into long, thin strips about 1/4 in. wide (resembling strips of fettuccine). You should have about 8 cups. In a large colander toss the zucchini with the salt. Allow to drain for an hour. Rinse and drain. Pat dry.*

2. In a 12-inch skillet cook the zucchini and garlic in hot oil over medium-high heat for 2-4 minutes or until crisp-tender. Transfer mixture from skillet to a large bowl.

3. In the skillet heat the cream cheese and half-and-half over medium-low heat until smooth. Stir in the 1/2 C Parmesan cheese. Stir in zucchini, heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg, and additional Parmesan cheese. Makes 8 side-dish servings.

*I usually grate the zucchini on my "big" grater and completely skip the salt/drain part.