Overrun With Zucchini?

Here's a recipe from H:

Carrot and Zucchini Chocolate Cake

2 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp each nutmeg, allspice, and salt
1 1/2 cups shredded carrots (very fine)
1 1/2 cups shredded zucchini (very fine)
1 pkg semi-sweet chocolate baking chips (I used 1 cup)
1 cup vegetable oil
4 large eggs
powdered sugar

In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.

Stir in carrots, zucchini, and chocolate chips.

In a small bowl, beat oil to mix with eggs; add to dry mixture and stir to moisten well.

Spread batter in an oiled 9 by 13 baking dish.

Bake at 325 F until toothpick comes out clean, 50 to 55 minutes.

Cool on a rack. Sprinkle with powdered sugar, and cut into squares.

Yield: 12 servings.

Notes:
1 large zucchini = 4 cups finely shredded zucchini
1 1/3 recipe = 36 large muffins (325 F for 20 minutes for 2 pans of muffins)
1 recipe = 30 large muffins

I use only zucchini in this recipe --- that is, I substitute zucchini for the carrot and end up using 3 cups of shredded zucchini. And I freeze shredded zucchini in one cup blobs, so I can easily make this recipe at any time of the year.

Mmmmm! Disguise zucchini as chocolate cupcakes, and even I eat it! (I've taste tested this recipe, and it passes with flying colours!)