Chocolate Chip Zucchini Snake Cake

3 cups grated un-peeled zucchini

1 cup un-sweeten applesauce

2 cups sugar

3 eggs

3 cups all-purpose flour

½ tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 tsp. ground cinnamon

1 ½ cups semi-sweet chocolate chips

Whisk together the flour, baking powder, baking soda, salt and cinnamon. Add zucchini, applesauce, sugar, and eggs. Mix until ingredients combined. Stir in chocolate chips. Place in greased & floured 9X13 baking pan and bake for 35 minutes on 350 degrees. Top of cake should look moist, but bounce back when lightly touched. I usually serve this warm with a little dab of butter over the top. Tightly cover any leftovers. Can store on counter for 2 -3 days or the refrigerator for 5 days. This cake also freezes well. You can also make this into zucchini bread by placing in a loaf pan. My favorite is the Pampered Chef Mini Loaf Pan. Makes 6 mini loaves.

Zucchini Bacon & Tomato Pancakes

3 cups grated zucchini
1/2 tsp. salt

2 eggs

1 clove garlic, crushed

1/3 cup all-purpose flour

¼ cup grated Parmesan cheese

1 T/ finely chopped onion

1/8 tsp. ground black pepper

Dairy sour cream; fresh garden tomatoes chopped, and cooked bacon crumbled for toppings.

Trim and coarsely shred zucchini. In a bowl, toss zucchini with salt. Place in colander. Drain for 15 minutes. Discard liquid. In a bowl, beat eggs and crushed garlic. Stir in flour, cheese, onion and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined. For each pancake, spoon 1 heaping tablespoon batter on hot griddle, spread to 2-inch circle. Cook over medium heat 2 to 3 minutes on each side or until pancake is golden brown. Keep pancakes warm while cooking other pancakes. Serve topped with sour cream, tomatoes and bacon.

Good 4 You Zucchini Carrot Muffins

2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds or walnuts
3/4 cup raisins
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup coconut or vegetable oil
1 teaspoon pure vanilla extract

Gently toss together carrot, zucchini, apple, coconut, nuts and raisins; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased or paper-lined muffins cups (I recommend Pampered Chef Stoneware Muffin Pans) two-thirds full. Bake at 375 for 18-20 minutes or until a toothpick comes out clean. Cool a few minutes before removing to wire rack.