Canfan, I used the food processor too, but I used the grating disc instead of the regular blade. They looked like spaghetti noodles, and then I just gave them a couple of chops with a knife to make them into smaller pieces. Grating that much zucchini by hand is a workout! I just finished making a batch of grape jelly, but didn't take a picture, as it was not an attractive color. These were Reliance red seedless grapes, but I didn't cook and strain them, I used the fruit/vegetable strainer on the stand mixer, and the juice came out an unattractive green color. I wonder if I had cooked the grapes first if the skins would have imparted some of their red color to the juice? I know that when I have bought red grape juice at the store, it is a pretty ruby red color, and since it's labeled 100% juice, I'm assuming they didn't add any food coloring.

I have roasted the seeds out of squashes, like acorn and butternut, and they were excellent. Haven't tried it with zucchinis.

I can't get my pics to download from the camera (the kids have been using it to take pics of the new baby, and must have changed some setting), but the candy is finished. It was in the dehydrator all night, so tastes like Kool-aid flavored fruit leather. Something kids would like, but I'd rather have the real thing. The color isn't so bad now--just kind of brown, but purple-ish if you hold a pieces up to the light. My grandson learned how to use an ulu and a vegetable peeler, so it was a good experience. I just finished a late lunch salad of cherry tomatoes, zucchini slices, and shredded cheddar cheese. Yum. ETA, pic. It tastes better than it looks, lol.

Lars, when I have zucchini that "hides" and I don't find it until it's too big to make a nice vegetable dish, then I make zucchini candy, zucchini pickles or relish or zucchini bread or muffins. I only have zucchini that big, though, for about a month or two in the summer, the rest of the time it's just too expensive to buy enough zucchini to make bread! This recipe takes 4 cups grated, and makes two loaves. Seagrass, I knew I'd like the addition of mocha, as well as the almond extract in this recipe, but I didn't read the recipe carefully, melted the butter and just stirred everything together in the bowl. It worked for me, sometimes I just get lucky! You can use a mixer, with that shoulder. I do hope you are feeling better... Mocha Zucchini Bread 4 cups grated zucchini (from about a pound and a half of zucchini) 2 1/2 cups all purpose flour 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed) 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 1/2 cups granulated white sugar 2 eggs 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted 1/2 teaspoon instant coffee granules 1/2 teaspoon almond extract 1 Drain excess moisture from grated zucchini: Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe. 2 Preheat oven, prepare loaf pans: Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter. 3 Whisk together flour, cocoa, baking soda, salt, cinnamon: Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined. 4 Beat sugar and eggs, add melted butter, instant coffee granules, almond extract: In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.)Add the melted butter, instant coffee granules, and almond extract and beat until smooth. 5 Stir zucchini into sugar egg mixture, add flour mixture: Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition. 6 Divide batter into pans and bake: Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. 7 Cool: Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack. Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife. Martha, my next loaf is orange chocolate chip zucchini bread! Annie