Our 8-ball (or roly poly or ronde de nice) zucchini plants have been producing like crazy for at least a month, and the fruits are growing very fast. The last few I picked went from baseball-sized to small pumpkin-sized in just a couple of days. Mr. Ken has decided that, even though he wanted to grow this variety, it still reminds him of zucchini and he doesn't really like zucchini.
Short of leaving them on doorsteps in the middle of the night, I'm pulling out all my recipes for the trusty ones that people really like. Sunday night we had dinner with Joan and Will, Will's mom and her husband of 3 weeks, the new husband's grandson and his bride of a month and Will's daughter. I made Chocolate Zucchini Cake for dessert, and it was very well received. (Joan - Shirley asked me to have you email this to her.) It was suggested that this is good enough to enter in the Zucchini Festival Cooking Contest, but I'm never sure about wanting to subject myself to that much scrutiny.
Here's the recipe, because I think good recipes are meant to be shared (and because I thought my copy was lost forever - it was hiding in my favorite Italian cookbook, Cooking From An Italian Garden).
I'll start with the original recipe, then I'll list the changes I always make.
Chocolate Zucchini Cake (from the San Jose Mercury-News, September 6, 1989, no attribution)
Cream together the butter, sugar, oil, eggs, sour cream and vanilla. Then stir in remaining ingredients, except the zucchini and chocolate chips.
Fold in zucchini. Pour into greased cake pan, 13 x 9 x 2. Sprinkle chocolate chips over top. Bake at 325* for 40 to 45 minutes. Do not preheat oven.
Now, for the changes: