I don't use baseball bats zucchini, only young tender ones. IMO, zukes that size are fit only for compost.

I agree; not worth wasting the other ingredients on, esp if you don't know when they were harvested or stored.

I have used the baseball bat ones, I don't peel, but I do cut out the seeds. I read somewhere that seeds can make it bitter. I also press the zucchini in a towel, wringing as much moisture as I can out of it. That keeps it from being too moist.

BUTTER .. not oil. *grin*

Here's a very good recipe for zucchini bread. I made 6 large muffins and 1 small loaf pan with this recipe. Unsuspecting children/adults gobble them down ....

Ingredients/instructions

• 3 cups peeled/grated fresh zucchini about 4 zucchini .. or one baseball bat
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 1/2 teaspoons ground cinnamon (I used china cassia)
• 1 1/2 cup granulated sugar (I used less)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
• 3/4 cup butter (melted 30 seconds in microwave)
• 1 cup chopped pecans optional (I use sunflower seeds)

1. Oven to 350F. Grease two 8x4-inch loaf pans. nonstick spray works well. Set aside. I did 6 large muffins and a small loaf pan
2. Place the grated zucchini in colander in the sink whilst you continue.
3. Mix sugar, eggs, vanilla, salt, and butter in a large bowl.
4. Add flour, baking soda, and cinnamon; whisk until just combined.
5. Stir/fold in grated zucchini until just incorporated.
6. Add nuts, if using, and stir in until just combined.
7. Divide batter between prepared loaf pans.
8. Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.*** (25 min in my convection oven)
9. Cool in pans for 10 minutes.
10. Run a butter knife around the edges; remove zucchini bread onto wire racks. Wrap in foil or parchment paper when cool ... if they last that long.

Dave

I have the standard zucchini recipe but then this summer I made a lemon one that was absolutely fantastic and I've made a chocolate cake with zucchini as well that was good. I use the big ones and cut out the seeds as well and I do not peel -- I like the green specks in my breads or muffins. I have a large (not baseball bat size but big) YELLOW zucchini on my counter now and I'm contemplating what to do with it -- it won't have the pretty green specs that I like!

Here is the lemon one:

GLAZED LEMON ZUCCHINI CAKE

1 ¼ c. sugar

6 T. oil (I use olive)

2 eggs

⅓ c. milk

2 T. lemon juice

1 t. Vanilla or almond extract

2 c. cake flour (see note below)

1 ¼ t. Baking powder

½ t. Salt

1 ½ c. shredded zucchini, drained and squeezed dry

2 T. lemon zest

Glaze:

1 c. powdered sugar

1 - 2 T. lemon juice

Preheat oven to 350

Spray a loaf pan with baking spray and line with parchment.

Combine flour, baking powder and salt in a medium bowl and whisk together.

In a large bowl, combine the sugar and olive oil. Whisk. Add eggs and milk and whisk.

Add flour mixture and stir just until incorporated

Fold in zucchini and lemon zest.

Pour batter in prepared pan and bake for 45 to 55 minutes or until a toothpick comes out with moist crumbs.

Place the loaf on a cooling rack, cool for 15 minutes. Use the parchment paper to carefully lift the cake from the pan. Let cool completely on rack.

For glaze: In a small bowl, combine powderred sugar and lemon juice. Whisk until smooth. Drizzle glaze over cake.

NOTE: If you don’t have cake flour, use all-purpose. For every cup, take out 2 tablespoons and return it to the flour bin. Replace with 2 tablespoons of cornstarch. Whisk together before using.

And here is the cake -- you could make it in loaf pan and omit the frosting, I'm thinking:

CHOCOLATE ZUCCHINI CAKE WITH WHIPPED CREAM FROSTING

2 c. flour

3/4 c. cocoa

1 1/2 t. salt

1 1/4 t. soda

2 sticks unsalted butter, at room temperature

1 1/2 c. sugar

2 large eggs

1 t. vanilla

1 c. water

1 cup grated zucchini

WHIPPED CREAM FROSTING

1 c. whole milk

2 1/2 T. flour

2 sticks unsalted butter, at room temperature

1 c. sugar (regular granulated)

1/4 t. salt

1 t. vanilla

Preheat oven to 350. Butter and flour a 9 inch cake flour.

Whisk together the flour, cocoa powder, salt and soda in a medium bowl.

Beat together the butter and sugar with an electric mixer until pale and fluffy, about 4 minutes. Add the eggs, one at a time, beating well, then beat in the vanilla. Add half of the flour mixture, the water and then the remianing flour mixture and finally the zucchini, mixing well after each addition until just combined.

Pour the batter into the cake pan and smooth the top and then bake until a wooden pick inserted in the center comes out clean, 1 to 1 1/4 hours. Cool the cake in the pan on a rack for 1 hour.

Run a knife around the pan and invert the cake onto a plate, then invert onto a serving plate.

FROSTING: Whisk the milk and flour together in a small saucepan. Bring to a boil, whisking, then remove from heat and let cool to room temperature. Cover the surface with waxed paper to prevent a skin from forming.

Beat the butter, sugar and salt together with an electric mixer until the mixture is pale and fluffy. Beat in the milk mixture and beat until the frosting looks like whipped cream, at least 4 minutes. Beat in the vanilla.

Spread the frosting thickly over the cocoa-zucchini cake. You can dust with additional cocoa powder before serving.

And although both recipes are "cake", other than the frosting on the second one they're little different from a sweet bread.

You know it's time to make bread when you discover a zucchini that got away from you!!! We love chocolate zucchini bread. I substitute unsweetened CHEAP (store brand) applesauce for the fat. Never peel, but I did cut out the middle seed area before shredding. There are a million recipes to be found. They are all so similar you can't go wrong with any of them. I bake away this time of year and freeze for the holidays when I have company and need a quick breakfast offering.

Thanks! Now I just have to wait for the weather to cool down before I bake. It's been over 90 degrees last few days.

I love these new-to-me zucchini recipes, but I think Martha's Glazed Lemon Zucchini Cake is speaking directly to me!

I agree with arcy. Apple sauce instead of oil/butter. I think they come out more moist!

I've also made zucchini brownies and I have a recipe for zucchini bread with pineapple that I like a lot. Amanda likes me to add coconut to that one.

I use the big zucchini, don't peel, do remove the seeds. I squeeze out the liquid, but the big ones often aren't that juicy. I've also been known to grate zucchini and just freeze it in a ziplock bag to use later, although I have some in the garage that are at least four days old and they are still fine, not refrigerated.

My favorite use for zucchini, though, is Sol's zucchini pancakes, they're savory instead of sweet and good with a lot of things:

Zucchini Pancakes
==================
Sol's recipe

2 cups grated zucchini
3 eggs, lightly beaten
3 tablespoons melted butter (more for greasing the pan)
3/4 cup AP flour
1-1/2 tablespoons water
1/3 cup grated parmesan cheese
Black Pepper and Salt to taste *
1/2 teaspoon grated nutmeg

Serve with:

6-1/2 ounces double cream brie
Roasted tomatoes
2 tablespoons chopped chives

Preheat a frying pan over medium heat. Combine all pancake ingredients in a bowl, except for the water. Mix until smooth, then add enough water to make a thin batter (you shouldn't need more than 1 to 1 1/2 tablespoons). Mix until just combined. For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side.

Serve with double cream brie (or your favorite melting cheese), roasted tomatoes and chives.

*Add all the black pepper you like, but use a light hand with the salt, as parmesan provides some saltiness. I normally add 1/8 teaspoon salt, and find it's plenty. Enjoy.

Pineapple Zucchini Bread

1 cup packed brown sugar

1/2 cup butter or margarine, softened

1 cup shredded zucchini (1 small)

1 can (8 oz) crushed pineapple in juice, undrained, reserving 1 tablespoon liquid

2 eggs, slightly beaten

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/2 cup chopped walnuts or pecans

Glaze:

1/2 cup powdered sugar

reserved 1 tbls pineapple liquid

1 tsp corn syrup

1/4 tsp ground cinnamon

Heat oven to 350°F. Grease and flour bottom only of 9x5-inch loaf pan. In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 teaspoon cinnamon, the salt and allspice until well blended. Fold in walnuts. Spread evenly in pan.

Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes.

In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator.

Zucchini Brownies from King Arthur Flour

Brownies

• 8 ounces zucchini (about one 8" fresh zucchini, trimmed), cut into chunks. If you don't have a scale, 8 ounces is about 1 1/2 cups shredded zucchini, lightly tamped down.
• 3 tablespoons butter, melted
• 3 large eggs
• 1 teaspoon vanilla
• 3/4 cup sugar
• 2/3 cup unsweetened cocoa powder, Dutch processed preferred
• 1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor
• 1/2 teaspoon baking powder
• heaping 1/4 teaspoon salt
• 1/2 cup all purpose or White Whole Wheat Flour
• 3/4 cup semisweet or bittersweet chocolate chips

Frosting

• 3/4 cup semisweet or bittersweet chocolate chips
• 1/4 cup heavy cream or 3 tablespoons milk

Directions

1. Preheat your oven to 350°F. Lightly grease a 9" square pan.
2. To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth.
3. Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined.
4. Add the chips, and pulse several times, to break up the chips just a bit.
5. Pour the batter into the prepared pan.
6. Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting.
7. To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth.
8. Spread the frosting atop the brownies. Place them in the refrigerator for an hour or so, to set; then store them at room temperature, covered, for several days.
9. Yield: 16 brownies.

Tips from our bakers

• If you don't have a food processor, use a blender to blend the zucchini, melted butter, eggs, and vanilla until smooth; then transfer the mixture to a mixing bowl before proceeding with the recipe

  There are lots of goodies to be made with zucchini, I'll have to try Martha's lemon version, I love lemon. Enjoy your zucchini.

  Annie

There's not enough zucchini left to try all these ... wait, another mystery batch just showed up on my deck. Yay.

I already made sheilajoyce's version posted above. I decided to try a basic recipe first, see if I even liked it. It was delicious! But even the less-than-baseball bat zucchini I used made a LOT of shreds! I made 4 loaves, froze 2 cups, saved 2 more to try the zucchini fritters tomorrow, as soon as I buy some cornmeal. And I have an even bigger zucchini still unused.

Since I don't grow them and none of my neighbors garden, I have never been gifted before. I have already been wondering how I would get more, to try more recipes????

linnea, here in my neighborhood if you want more zucchini, you just leave your car locked. People dressed in dark trench coats slip about at night, trying to unload all their excess, LOL.

I have a crate of it in the garage right now, and made Sol's zucchini pancakes for supper. I made chili yesterday and added a couple of zucchini and I think I'll make the brownies this weekend while Madi and Maci are here.

Annie