Another summer favorite -- a tasty way to use zucchini. I shred extra
zucchini, freeze it in appropriate amounts and use it to make cake and bread
or use in soups throughout the winter.

Zucchini Chocolate Cake -- From Irene C.

1/2 cup butter
1/2 shortening or lard
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour milk or buttermilk
2 1/2 cup unsifted flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 cups peeled and shredded zucchini (I don't bother to peel the zucchini)
1/2 cups chopped nuts
1/2 cups raisins
Topping:
1/2 cup chocolate chips
3 tablespoons granulated sugar

Beat shortening, sugar and eggs until fluffy, add sour milk, vanilla and
zucchini alternately with the dry ingredients. Stir in nuts and raisins.
Pour into a greased and floured 13 x 9 1/2 pan. Sprinkle with the chocolate
chips and then sprinkle with the granulated sugar. Bake 325F about 50-55
minutes.

Janet Bostwick