Chocolate Zucchini Cake
Large Cake that is very moist and light almost like a sponge don't be shy with the amount of zucchini I often used 3 cups.
Ingredients
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)
 
Method
Preheat the oven to 350°F or 175°C.
 
Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
 
With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
 
Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
 
Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
 
Drizzle glaze over cake. Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth, or as you can see in the photo I just drizzle a runny chocolate icing over the cake with chocolate bits on top

Frosted Zucchini Cookies
A cream cheese frosting makes them especially delicious."
Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves (optional)
1 cup finely shredded zucchini
1 cup raisins
1 cup chopped walnuts

FROSTING:
1/4 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Method
In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini. Stir in raisins and walnuts, Cover and refrigerate for 2 hours. Drop by heaping teaspoonfuls 5cm apart onto lightly greased baking sheets. Bake at 375 degrees F or 175 degrees C for 12-15 minutes or until lightly browned. Remove to wire racks. In a small mixing bowl, cream butter, cream cheese and vanilla. Gradually beat in confectioners' sugar. Frost the cooled cookies.

Zucchini Nut Cookies
This recipe makes a soft, spicy cookie with a nutty crunch! 
Ingredients
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup shortening
1 egg
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup grated zucchini
1 cup raisins
1/2 cup chopped walnuts
Method
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
Cream together shortening, brown sugar, and white sugar until smooth. Beat in egg. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture. Mix in zucchini, raisins, and walnuts. Drop by rounded tablespoons onto the prepared baking sheets. Bake 15 minutes in the preheated oven, or until lightly browned. Cool on the cookie sheets for a few minutes before removing to wire racks to cool completely.