Zucchini. Here are my questions regarding Zucchini:
Where did that name come from?
Why is it when you plant one, you have enough for a village (or at least your whole cul-de-sac)?
Why is it always priced $1.79 a lb at the grocery, even in the summer, when it seems like zucchini are more plentiful than mosquito’s?
I know you have probably read a hundred “Best zucchini recipe ever!!” Most of those are bleehck. My vote goes to this one. This is the best thing I have ever made or eaten using zucchini (with or without the fresh whipped cream topping). Oh, and if you are still wondering if you should give this one a go, it’s one of Laurie’s recipes, yes, that Laurie.
Special thanks to our neighbors the Farr fam who keep us in zucchini 🙂
Chocolate Zucchini Cake
- ½ cup butter
- ½ cup vegetable oil
- 1 ¾ cup sugar
- 2 eggs
- 1 t. vanilla
- Add and then beat for 2 minutes:
- 2 ½ cups flour
- 3 T. cocoa
- ½ t. cloves
- ½ t. cinnamon
- 1 t. soda
- ½ t. salt
- 2 cups zucchini peeled, seeded, and grated
- ½ cup buttermilk
- 1 cup milk chocolate chips
-This recipe works fine without peeling and seeding the zucchini. Just grate or blend the zucchini before adding to the cake mixture.
-Semi sweet chips are great in this recipe.