Picked more zucchini last night, as well as some more wax beans and some broccoli. The cabbage has been decimated by slugs and the tomatoes are in need of re-staking. Also picked a bucket of blueberries off the bush

I'll add to the zucchini recipe collection. Made this this week and it's super-yummy! Better yet, you can freeze individual pieces so you're not tempted to eat the whole cake (well, you'll be tempted, but this will keep you from actually doing it). It even passed the office test, where there was lots of nose-scrunching and whining about zucchini - until they came back for second and third pieces

Zucchini Chocolate Cake (from Light&Tasty)
Prep: 30 min
Bake: 30 min +cooling
Yield: 18 servings

1 3/4 cups sugar
1/2 cup canola oil
2 eggs, lightly beaten
2/3 cup unsweetened applesauce
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/2 cup 1% buttermilk (I used skim milk)
2 cups shredded zucchini
1 cup miniature semisweet chocolate chips
1/2 cup chopped pecans, toasted

In a large bowl, beat sugar and oil on medium speed for 1 minute. Add the eggs, applesauce and vanilla; beat 1 minute longer. Combine the flour, cocoa, baking soda, and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.

Transfer to a 13x9x2" baking pan coated with nonstick cooking spray. Bake at 350 for 20 minutes. Sprinkle with chocolate chips and pecans. Bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

1 piece: 286 calories, 13g fat (3g sat), 24mg cholesterol, 152mg sodium, 42g carbs, 2g fiber, 4g protein.