'Branstons' pickle if you are up to a bit of preserving. Wont use up all of them though, mebbe one of.
Also have a slight marrow issue at home, plus gluts of other stuff and the prissy domestic goddess in me wants to spend all my days at the cooker preserving and jamming and pickling. The 7 month pregnant side of me wants to sit in front of the tv with my face in the biscuit tin
Peel them and grate/shred the flesh (use a food processor to save tediousness). Freeze portions of approx. 250g each - you'll probably get enough for 2 or 3 cakes per marrow. Then when you want to make cake, just defrost and use - the prep time is really quick.
· 1 cup (150g) sifted pure icing sugar · 1 tsp finely grated lemon rind · 1-1 1/2 tbs lemon juice
1. Preheat oven to 180°C. Grease and line the base of a 25 x 10cm loaf pan.
2. Sift flour, sugar, cinnamon, baking powder, soda and a pinch of salt into a large bowl. Add zucchini, sultanas and pecans. Whisk together eggs, vanilla and oil, and stir into dry ingredients. Pour into prepared pan and bake for 1-1 1/4 hours or until a skewer inserted into cake comes out clean. Allow to cool slightly, then place on a wire rack to cool completely.
3. To make the icing, combine the icing sugar, rind and juice, and stir until the mixture is smooth. When the cake is cold, drizzle with icing, allowing it to run down the sides, and top with extra nuts.
This cake keeps well for 4-5 days in an airtight container.