Zucchini… it’s been the word of the kitchen the last several months. Our zucchini plants have done amazing this year. It’s the first year since we’ve moved here that our zucchini plants have stayed alive all summer and haven’t been killed off by squash bugs. We’ve enjoyed having a nice supply of it to eat through out the summer.
But lately, let me tell ya, its been a little hard to come up with creative ways to use it all up. I’ve snuck it in everything I can. Even then, we still had more of it than I could keep up with so I’ve been cutting it up and feeding it to the chickens. I thought I was doing good sneaking it in recipes until the kids informed me the other day that they were getting a little tired of having zucchini in everything. Even the chickens seem to be turning their beaks up at it lately.
I decided i better kick it up a few notches and make something that everyone would love even if there was zucchini in it. I dug out an old recipe book and found an all time favorite of ours…
Chocolate Zucchini Cake
I mixed up a double recipe and made 24 cupcakes plus a small cake. I put the cupcakes in the freezer so we have a quick and easy way to get that chocolate fix when we need it. The cake… well, it didn’t last too long. It was so good. And the best part is… I managed to get more of that zucchini used up with no complaints.
- 2 1/2 c sifted flour
- 1/4 c cocoa
- 1 tsp baking soda
- 1 tsp salt
- 1/2 c butter
- 1/2 c cooking oil
- 1 3/4 c sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 c buttermilk
- 2 c grated zucchini, drained
- 1 (6 oz) pkg semi-sweet chocolate chips
- 3/4 c chopped nuts
- Sift flour, cocoa, salt and baking soda together and set aside. Cream butter, oil and sugar in mixing bowl with mixer until light and fluffy. Beat eggs, one at a time, into mixture, beating well after each addition. Blend in vanilla. Add dry ingredients alternately with butter milk, beating well after each addition. Stir in zucchini. Pour in a lightly greased 13 x 9 inch pan. Sprinkle with chocolate chips and chopped nuts. Bake at 325° for 55 minutes or until done.
Shelly, I have a Zucchini Bread recipe that is really good. It’s a recipe from your Grandmother Humble. If you don’t have it, let me know and I will send it to you.
Sure, I’d love to have it. Would definitely like to try making it. Thanks!