Zucchini Casserole

Zucchini Casserole                                                    Susan Jensen

6 Cups grated zucchini                                 1 cup grated carrots

1 med onion, grated                                     1 cup grated cheese

1 can cream of chicken soup                        ½ cup butter

1 cup sour cream                                          1 8 oz pkg seasoned stuffing

Cook zucchini, onions, and carrots until tender, drain.   Spread ½ in bottom of pan.

Mix sour cream, soup, and cheese together, then add to  remaining zucchini mixture.  Put in pan with stuffing then top with remaining stuffing.  Bake at 350 degrees  for 40-45 min. 

Zucchini cake

Chocolate Zucchini cake                                           Susan Jensen

½ Cup butter                                                            4 Tbsp cocoa

½ cup veg. oil                                                            1 tsp baking soda

1 ¾ Cup sugar                                               ½ tsp baking powder

2 eggs                                                             ½ tsp cinnamon

1 tsp vanilla                                                   ½ tsp salt

½ cup sour milk (buttermilk)                     2 cups grated zucchini

2 ½ cups flour

Cream shortening, sugar.  Add eggs and vanilla and beat.   Add dry ingredients then sour milk, mix in zucchini. 

Spread in 9X13 pan. 

Sprinkle on topping:  ½ Cup chocolate chips, ¼ Cup brown sugar,  and ¼ Cup nuts

Bake at 350 degrees for 40-45 min.  Check center with a toothpick.