At this time of year, my refrigerator begins to overflow with produce. My husband’s folks have a beautiful and immensely productive garden, which I enjoy the benefits of very much.
Last week, I came to realize that the zucchini were multiplying in the produce drawer of my icebox. It was apparent I needed to do something about it. So, what did I do? I baked a cake.
Yes. That’s right – a chocolate zucchini cake. In my world that means I’ve made something completely healthy for my consumption. Since it has fresh produce in it, I should eat several pieces every day. I’m kidding. sort of.
Okay. So, you deserve to have this recipe too, since you may be looking for ways to use your overflowing zucchini. The recipe I made is absolutely wonderful. It is moist and delicious and I have no doubt that I will make it again and again.
Here it is – you should get on this right away while the zucchini is fresh and abundant.
Chocolate Zucchini Cake:
1 C. brown sugar
1/2 C. sugar
1/2 C. butter
1/2 C. oil
Add & blend:
1 t. vanilla
1/2 C. buttermilk
2 C. shredded zucchini
Sift together & add, blending to smooth:
2 1/2 C. flour
1/2 t. salt
2 t. soda
1/4 C. cocoa
Bake in greased/floured tube pan at 325 for 45-55 min. Let cool in pan 10 min and remove.
When completely cool, sprinkle with confectioner’s sugar and serve.
Happy summer! and I hope you enjoy this recipe, if you get a chance to try it!