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 🙂
All.
Summer.
Long.
Chocolate Zucchini Cake
Ingredients
Cream:
- ½ cup butter
- ½ cup vegetable oil
- 1 ¾ cup sugar
Add:
- 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
Add:
- 2 cups zucchini peeled, seeded, and grated
- ½ cup buttermilk
Fold in:
- 1 cup milk chocolate chips
Instructions
-
-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.
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Me ha llamado la atención que uno de los ingredientes sean los calabacines, con tu permiso me copio la receta que me ha encantado.
saludos
Gracias por sus palabras amables. No hay problema se quiere copiar la receta. Buenas suerte!
Si, I have zucchini in my fridge right now.
Big surprise, huh? I'm going to give this recipe a try.
hello…
how would i be able to convert this recipe into cupcakes?
thank you! 🙂
Help!?!? Am I reading this wrong or did I miss something? I can’t find the actual baking instructions…pan size, temp, & time. And what is the whipped topping?