My friend Judith gave me the recipe but I am not sure which cook book it is from. When there are lots of zucchinis coming from your vegetable garden, it's time to make this cake. In the peak zucchinis season, I shred the zucchinis and freeze them in the zip lock bags so I can make this cake in the winter time. I like to use the frozen zucchini to make this cake. I think freezing the zucchini release water and this make the cake moist and delicious.
1/4 cup butter
1 cup vegetable oil (or 1/2 cup apple sauce + 1/2 cup oil)
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup sour milk (or milk with a little vinegar)
5 tablespoons cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups grated zucchini (I tend to use very over heaping cups or should I just say 3 cups)
3 cups of flour (whole white wheat)
Mix all ingredients together, place in a 9 x 13 pan, sprinkle chocolate chips and nuts (1 cup chocolate chips and 1 cup chopped nuts) on top and bake for 40-45 minutes in 325F oven.
Jun 30, 2010
Jun 15, 2010
Baja Mexico 2009
We went to Grandpa J's Baja beach house in June 2009; these pictures really make me want to visit there again!
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