We grow zucchini in our garden. We then shred and freeze it to make breads and cakes. I know @ikililian has already provided a recipe that is like the zucchini bread we make, so I thought I'd offer something different.

You can omit the cocoa and chocolate chips if you don't like chocolate. I got this recipe from my Pillsbury Complete Book of Baking recipe book. I really like this recipe.

1 1/2 cups of sugar
1/2 cup of butter, softened
1/4 cup of vegetable oil
1 teaspoon of vanilla extract
2 eggs
2 1/2 cups of all purpose flour
1/4 cup of cocoa
1 teaspoon of baking soda
1/2 cup of buttermilk
2 cups of shredded zucchini
1/2 cup of chocolate chips
1/2 cup of chopped nuts

Preheat the oven at 350 degrees F.
Mix the sugar, butter, oil, vanilla extract and eggs together in a large mixing bowl.
Blend in the flour, cocoa, baking soda and buttermilk.
Gentling stir in the chocolate chips, nuts and zucchini.
Pour evenly into a grease and floured 13X9 inch cake pan.
Bake for about 30 to 45 minutes.
Enjoy alone as a cake like bread or frost for a cake. For a cross, you can sprinkle the top with a finely sifted powdered sugar.

Hi @ shewolfsilver, this is one of my favorite zucchini bread recipes. I started making it two months ago and love the taste. I hope you like it too. This is how to prepare it

*Zucchini Bread recipe

Ingredients

• 4 cups all-purpose flour
• 4 eggs
• 2 1/2 cups granulated white sugar]
• 1 1/4 teaspoon
• 1 1/4 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 2 1/2 cups zucchini, grated
• 1 cup chopped walnuts
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 1 teaspoon salt

Directions

* Preheat oven to 165 degrees C (325 degrees F) and Grease two 8 x 4 inch pans and flour them well.

*Sift the flour, the salt, baking powder, baking soda, and the cinnamon together in a medium bowl.

*In a large bowl, Beat the eggs, vegetable oil, vanilla extract, and sugar together .

*Next, Add the sifted ingredients to the egg mixture, and beat thoroughly.

*Then Stir in the zucchini and the walnuts until well incorporated. Pour out the batter into the prepared pans and Bake for 45 to 60 minutes.

*When a fork inserted into the center of the loaf comes out clean, the bread is ready.

*Cool the bread pans on a rack for about 20 minutes.

*Remove the bread from the pan, cool and serve.

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Here is one of my favorite recipes which incorporates zucchini and carrot. It has great flavor and "ups" the nutrition level! This recipe can also be made into a bread instead of muffins.

Zucchini and Carrot Muffins (from "The Essential Vegetarian Cookbook" Whitecap Books)

2 medium zucchinis
2 carrots, peeled
2 cups self-rising flour
pinch of salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans
2 eggs
1 cup milk
3 ounces butter. melted

1. Prehea oven to 350 degrees. Brush muffin tin with melted butter or spray with nonstick baking spray. Grate zucchinis and carrots. Sift flour,salt, cinnamon and nutmeg into a large bowl. Add carrot, zucchini and chopped pecans. Stir thoroughly until all the ingredients are well combined.

2. Combine eggs, milk and melted butter in a separate bowl and whisk well until combined.

3. Make well in center of flour mixture; add egg mixture all at once. Mix quickly with a fork or rubber spatula until all ingredients are just moistened. (Do no overmix; the batter should be quite lumpy.)

4. Spoon batter evenly into the prepared tin. Bake for 15-20 minutes or until golden. Loosen the muffins with a flat bladed knife or spatula and leave in the tin for 2 minutes before turning out onto a wire rack to cool.