Zucchini Casserole

5 c. cubed Zucchini or Squash
1/2 c. shredded Carrots
1/4 c. diced Onions
1 can Cream of Celery Soup
1 c. sour cream
1 box of Stuffing Mix (I prefer pork)
1 cube of Butter
1 tbsp olive oil
1/2 c. shredded cheddar cheese
Salt and Pepper to taste

1. Preheat oven to 350* F.  Grease a 9x13 casserole dish.  Cube up zucchini and squash.  Peel carrots and shred, and dice onions. 
2. Saute'e zucchini, squash, and onion in olive oil.
3. Melt butter.  Then add in box of stuffing.  Let set for 3 minutes.  Spread 3/4 of mixture into bottom of pan. Spoon zucchini mixture on top.
4. Mix soup, sour cream, and cheese together. Add carrots, salt, and pepper.  Heat in microwave until sauce is smooth.  Spoon  on top zucchini.  Top with stuffing.
5. Bake for 30-45 mins.  Until top is golden brown and sides are bubbling.

(Can add meat to make a complete meal.  Italian Sausage is really good!)   

Double Chocolate Zucchini Bread

2 c. grated Zucchini
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking powder
3/4 tsp salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet mini chocolate chips

1. Preheat oven to 350* F.
2. Grease 2 lg. loaf pans
3. In a large bowl combine flour, cocoa, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
4. IN a mixer, mix together oil, eggs, milk, and vanilla. Add grated zucchini. When mixed well, gradually add dry ingredients to wet mixture. Mix until just blended. Add chocolate chips.
5. Split batter and pour into 2 pans.
6. Bake for about 1 hr & 15 mins. or until toothpick comes out clean from center of loaf. Cool on rack for 10 mins. Remove from pans and allow to cool completely.