1 lb. zucchini, yellow summer or both
¼ cup butter
¼ cup chopped green bell peppers (I don't do this)
1 Tbsp. sugar
½ cup pecans
1 egg
½ cup mayonnaise
salt and pepper to taste
½ cup shredded cheddar cheese
24 ritz crackers, crushed
½ cup bread crumbs

Preheat oven to 350 degrees. Bring large pot of water to boil. Add squash, and cook til tender. Drain well. Place squash in a large mixing bowl. Add butter to the squash and mash well (reserve ½ Tbsp. butter). Mix bell peppers, sugar onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1 quart casserole dish. Top with bread crumbs, crackers and cheese. Dot with the reserved butter. Bake at 350 degrees for 35–40 minutes.
In a mixing bowl cream the butter, oil, sugar, eggs, milk and vanilla mix well. Combine flour, cocoa, baking soda, salt and cinnamon. Add to the creamed mixture. Fold in zucchini and chocolate chips. Fill greased or paper lined muffin cups 2/3's full. Top with pecans. Bake @ 375 degrees for 20–25 minutes or until top of cupcakes spring back when lightly touched. Makes @ 2 dozen.