It's been a very busy and tiring we for me, so I am just getting around to puting my feet up and finishing this blog post. One thing that I love to grow in the garden is zucchini. I grow it for pretty much one reason: Chocolate Zucchini Cake! The best part about growing lots of zucchini is that you can shred it and freeze it in 2 cup portions and make this cake year round.
Chocolate Zucchini Cake
1/2 cup margarine (softened)
1/2 cup oil
1 3/4 cup sugar
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
4 tablespoons cocoa
1 teaspoon vanilla
1/2 cup sour milk (put a little vinegar in milk and it will turn sour)
2 cups shredded fresh zucchini
Topping: sprinkle with chocolate chips and nuts (nuts are optional)
Mix all ingredients together, I just do it in the order they are listed. Pour batter into a greased 9x13 pan and sprinkle the topping on (be generous :). Bake for 35-45 min. at 350 degrees.
Just a few notes about zucchini. If the zucchini is the size of a large cucumber like the kind you buy in the store, it is delicious sliced and sauted in a little oil. If you let your zucchini grow bigger like the size of your arm, they are great for shredding and using in cake and bread. To shred the zucchini, peal off the skin with a potato peeler, cut it length wise and scoop out all the seeds, then shred with a grater. If you freeze zucchini and want to use it in a recipe later, make sure you thaw the zucchini and include all the "water/zucchini juice" in the recipe.
I wish I was better at taking pictures while baking and cooking, but I'm not. Here is a picture of the cake - it doesn't last long in our house! Rebecca actually cried when I started eating the last piece. I reluctantly shared a little with her :)