Basic Zucchini Mixture (BZM)

Make up a big batch and freeze it in 2 or 3 cup packages and use in cakes, breads, soups, meatloaf, etc. See the article cited below for 50 uses for BZM!
(based on a recipe at http://articles.philly.com/1990-09-02/food/25878500_1_zucchini-bread-dessert-recipes-onion)
1 c finely chopped onion1 clove garlic, minced1 T butter1 T oil5 lb grated zucchini (about 2 great big ones)
Cook the onion and garlic in the butter and oil until soft. Add the grated zucchini and stir for 4 to 5 minutes. Cool and drain. Squeeze through a clean towel to remove most of the moisture before using. Yields about 8 cups of drained BZM. The onion and garlic will not affect the taste of cakes, breads, etc. made with the BZM.

Note - Kayte came up with a wonderful idea! Instead of squeezing the zucchini mixture in a towel, she put it in a salad spinner and spun away. She got about a quart of liquid out of the zucchini which she's going to use a base for making veggie stock. It would be great in any kind of soup.