As I’m working on a few new autumn posts, I want to repost this from last August. It’s the best chocolate cake recipe I have. It can be made into bundt form, with a rectangular pan or mini loaf pans. Enjoy!
I’ve made this dessert recipe for years and it never disappoints.
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…
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