It’s that time of summer when every backyard gardener marvels at those four little zucchini plants they diligently nurtured in spring. Having survived the rambunctious days of hyperactive kids, these once-tiny plants have transformed into thriving, prolific producers. No matter how many zucchini harvests we’ve experienced, we still look on in wonder at their impressive size and contemplate how they spread so far beyond their intended patch. In mere moments, it becomes clear that the charming wicker basket you brought out for your harvest will need to be replaced by a bushel basket—or perhaps even two.
It's safe to say that many backyard gardeners develop a love-hate relationship with their zucchini come harvest time. Indeed, those four little zucchini plants yield enough to feed not just your family, but likely your entire neighborhood.
Fortunately, zucchini is one of the most versatile vegetables around. It can shine as an appetizer, find its way into bread, take center stage in a main course, or serve as a delightful side dish. Incorporating zucchini into desserts elevates those sweet treats to an entirely new level! And if your family is feeling a bit overwhelmed by the zucchini bounty, freezing it is a perfect way to preserve this tasty squash for cooking throughout the year.
I’m sure that if I were so inclined, I could craft an entire cookbook or two filled with zucchini recipes. But for now, I’d like to share one of my favorites with you. I encourage you to visit our FB page or send me an email to share your own favorite zucchini recipe, and I’ll feature them on the KeukaRoots FB page. Who knows, if we gather enough submissions, we might even publish a collaborative cookbook, “Zucchini Around Keuka!”
I discovered this particular recipe a few years back on The Farmwife Cooks. She has a wealth of incredible recipes, and this one is a true mouthwatering delight. Enjoy!
Double Chocolate Zucchini Cake
Ingredients:
2 1/4 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup butter soft
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup of buttermilk
2 cups grated unpeeled zucchini
1 cup chocolate chips
Instructions:
Preheat oven to 325F.
Butter and flour 13 x 9 x 2-inch pan.
Sift flour, cocoa powder, soda and salt into medium bowl.
Beat sugar, butter and oil in large bowl until well blended.
Add eggs 1 at a time, beating well after each addition.
Beat in vanilla extract.
Mix in dry ingredients alternately with buttermilk.
Mix in zucchini.
Pour batter into pan.
Sprinkle chocolate chips over.
Bake cake for about 50 minutes (or until cake tester comes out clean).
Cool cake completely in pan.
