During zucchini harvest there’s a bountiful never-ending process of picking and using it before the next few are ready. It’s common knowledge that the zucchini plant grows steady and hearty, unfaltering and even without constant care it continues to flourish. I happen to know that the devout gardener faces a challenge when the zucchini is ready. The first one or two is a blessing and exciting to use, but after that a surplus rages and time is ticking…when gardeners ask the question, what will I make with zucchini again? Stir fry? Stuffed? Lasagna? Bread? Chocolate Cake? Yes!
For many years I baked mini zucchini breads and froze them, mostly for Tom. They were the perfect size for a snack and easy to defrost. I’ve slowed down doing this, mostly because he couldn’t seem to eat all of them. Now I use the delicious squash for stir fry, feta and Calamata black olives appetizers, stuffed with hamburger and rice and many other recipes.
One of my favorite zucchini recipes was inspired by my husband’s former employer’s sister, Lois. Mrs. Geneen, Lois and their niece Stephanie would stay for the summer at the farm. One summer we discussed different scrumptious zucchini recipes to try. Lois told me of a zucchini party that she attended. The whole affair was devoted to unique zucchini recipes and everyone got to taste as much as they liked. She mentioned a chocolate zucchini cake, much to my disgust. Yuck, I thought. At that time I didn’t think or could even imagine chocolate and veggies going together.
Coincidentally the next day Good Morning America featured a baker who presented that very cake in a bundt form! I was intrigued enough to try it and the rest is history! In memory of dear Lois I share this delicious cake with you. All of the ladies have passed on since then, Lois and Stephie died last year. I think they may have liked this or maybe tried it at least.
It’s moist, sweet, and perfect for a summer dessert on the deck. Try it, despite your reservations, you may be pleasantly surprised like I was!
Chocolate Zucchini Cake
2 c. Shredded zucchini
1/2 c soft butter
1/2 c oil, I use Canola
1 1/2 c sugar
1 tap. vanilla
1/2 c sour milk
2 1/2 c. flour
4 heaping Tbs. Hershey’s cocoa
1/2 t. baking powder
1/2 tsp. salt
1 tsp baking soda
powdered sugar for dusting
1. Shred zucchini in a food processor. I have a little one and it works great, even though it takes a few times for 2 cups. I made extra here for zucchini carrot muffins.
2. Beat butter,oil, sugar,eggs and vanilla.
3. Next add milk, flour,cocoa,salt, baking powder and baking soda.
4. Mix together gently.
5. Fold in shredded zucchini.
6. Pour mixture into greased bundt cake pan. This also could be baked in a 13 x 9 pan or in a little bread loaf pan.
7. Bake at 350 F for 35- 45 minutes or until toothpick comes out clean.
8. Cool on rack.
9. When cool, take a butter knife and insert on edges to loosen cake from pan. Flip over on serving dish.
10. Dust with powdered sugar or add a chocolate glaze.
This is a delicious dessert and people may never know that the special ingredient is Zucchini.
Happy baking! Use up that endless zucchini in a cake!
All My Best,
Heart and Soul 💗