Most days, I feel like there is so much on my plate that when something…
This time of year everyone I know seems to have zucchini coming out of their ears! What to do with all of it? I have been asking myself that questions often lately and I have two wonderful suggestions – the first being this delicious chocolate zucchini cake (which can also be made with summer squash) and the second being the recipe that follows this one, curried summer squash soup!
1/2 cup oil (I usually use safflower oil or olive oil, which I know seems funny for a cake but it is yummy)
1/2 cup melted butter
1 1/2 cups raw cane sugar
Stir well and add:
3 eggs (beaten)
1 Tbs. vanilla extract
1/3 cup buttermilk, sour cream or coconut milk
In a separate bowl, mix together:
2 cups flour (I have used rice flour before with great results, it’s just a little more grainy)
1/2 cup cocoa powder (dark chocolate is the best)
2 tsp baking soda
2 tsp. baking powder
1 tsp. salt
Slowly add flour mixture to liquid ingredients.
Once well mixed, stir in:
3 cups grated zucchini or summer squash
1/2 cup chopped nuts (optional)
Pour batter into a greased 13 x 9″ baking pan or two 6″ round cake pans. Bake at 350 degrees for 40-50 minutes or until a tooth pick inserted into the middle of the cake comes out clean.
This cake turns out fabulously moist, light and fluffy. I like to eat it with plain yogurt, preferably strained yogurt that is thick and creamy. It is also good served with freshly whipped cream and fruit or topped with a lemon frosting.