Bread In A Jar​
I got the recipe from the Kerr Canning Book (Titled "Pumpkin Bread") and it's SO SIMPLE. The jars I put up last fall, I just opened one early this week and it's still as moist as when I made it. Everyone loves it. Great gift for the holidays too.
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2/3 cup shortening
2 2/3 cup sugar
4 eggs
2 cups grated zucchini
2/3 cup water
3 1/3 cup flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
2/3 cup nuts (optional)

Cream shortening & sugar. Beat in eggs, pumpkin or zucchini and water. Sift together flour, baking powder, soda, salt & spices. Add to mixture. Stir in nuts. Pour into GREASED WIDE MOUTH pint jars filling them half full of batter (slightly less if using new soda & powder). Bake at 325 F for about 45 minutes. When done, remove 1 jar at a time from the oven, clean sealing edge & screw-on cap FIRMLY TIGHT. Yields approximately 8 pints. I used store-bought canned pumpkin because we can't seem to grow pumpkins here. Also, I use the whole zucchini only cutting off the stem and grating skin and all.
Dragonfly Ranch found these variations at http://www.cooks.com/. Just take out the zucchini & insert one of these options instead:

2 cups shredded apples or carrots
1 3/4 cups applesauce plus 1/4 cup pineapple
1 can whole cranberry sauce
1 bag whole ground cranberries (not sure what size bag - but would assume smaller)
2 cups canned pumpkin
2 cups mashed bananas
1 3/4 applesauce plus 1/4 cups raisins
2 cups fresh peaches

Chocolate Zucchini Cakesters​
This started as a pumpkin recipe so I just changed out the pumpkin for zucchini and added cocoa to make it chocolate. Hope you like it.
2 cups finely shredded zucchini
1/2 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup unsweetened cocoa
1/2 teaspoon salt
1 teaspoon ground cinnamon

DIRECTIONS
Preheat oven to 350 degrees F (190 degrees C). Line baking sheets with parchment paper.
Cream the butter or margarine with the sugar. Beat in the zucchini, egg, and vanilla.
Stir the flour, baking soda, baking powder, salt, and ground cinnamon into the mixture. Blend until combined.
Drop teaspoonfuls of dough onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 14 minutes. Let cookies cool completely then sandwich two cookies together with icing.