2 c. diced, peeled zucchini (2 or 3 med.)
1/2 c. water
1/2 tsp. salt
1 1/2 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. cocoa
1/4 tsp. salt
3 lg. eggs
2 c. sugar
1/2 c. vegetable oil
3/4 c. buttermilk or sour milk
1/2 c. bran
1 tsp. vanilla
1/2 c. chopped maraschino cherries
1 c. chopped nuts

Preheat oven to 350 degrees. Cook zucchini in 1/2 cup water and 1/2 teaspoon salt, until tender. Drain and mash or puree in blender until smooth. You should have 1 cup of puree. Sift dry ingredients together, omitting the bran. Beat eggs in large mixer bowl until very light.

Gradually beat in sugar and oil until mixture is pale and fluffy. Combine puree and buttermilk; add to eggs alternately with flour mixture. Add bran, blend at low speed until well mixed. Stir in vanilla, cherries, and nuts. Bake in 13 x 9 x 2 inch pan or 2 round 9 inch layer cake pans for 40 to 50 minutes or until cake shrinks slightly from sides and tester comes out clean. Cool on rack. Frost with your favorite chocolate frosting.