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Nancy, with all the zucchini being harvested and all the associated recipes being posted lately using zucchini as an ingredient, I'd like to add a TNT recipe that I don't remember seeing yet.
Myron Drinkwater - Lake Forest, CA

Zucchini Chocolate Cake
1/2 cup butter or margarine
1-3/4 cups granulated sugar
2 cups grated zucchini
1/4 cup Hershey's cocoa powder
1 tsp salt
1 tsp vanilla (or vanilla extract)
2 large eggs (could use 3 small I guess)
1/2 cup cooking oil
2-1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 cup buttermilk (or sour milk)
3/4 cup chocolate chips (optional)
3/4 cup chopped walnuts or pecans (optional)

Sift the flour, baking soda, cocoa and salt into a large mixing bowl and set aside. In a separate bowl, cream together the butter, cooking and sugar.

Add the eggs one at a time beating well until thoroughly blended. Mix in alternately in small amounts the grated zucchini, the flour mixture and the buttermilk. Add the vanilla and stir until thoroughly combined. Pour the
batter into a greased and floured 13 x 9 x 2-inch baking dish or pan. If using, spread or sprinkle the chocolate chips and chopped nuts over the top. Bake, uncovered, in a preheated oven at 325° for 1 hour or until a wooden toothpick inserted in the center comes out clean. When cake is done, remove from oven and let cool before frosting.
Yield: 15 servings

Note: This cake is very moist and doesn't need to be frosted, unless desired.

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