I am really surprised I haven't posted this recipe previously. I suppose it probably has something to do with the fact that it is consumed in such a short period of time or that it is made during a busy time of the year - both of which make for difficult picture-taking. Though I cheated on the picture taking anyway...iPhone pictures will have to do. There's a baby on the way and the regular camera is already packed!!
This year's garden makes me sad, but considering it's been 10 degrees hotter than usual nearly every day since July 1st combined with being 9 months pregnant - I'll take whatever I can and call it good. Thanks to the farmer's market and my mother-in-law, I've been able to enjoy some fresh produce - namely zucchini (which I can't get enough of!!).
The first thing I made with this year's zucchini: Zucchini Casserole. It's AMAZING!
The second thing I made with this year's zucchini:
Chocolate Zucchini Cake
(Adapted from Church Cookbook)
1/2 cup butter (softened)
1/2 cup oil
1 3/4 cup sugar
1 teaspoon vanilla
1/2 sour milk (add 1 tablespoon lemon juice to regular milk)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 1/2 cups flour
1/4 cup cocoa powder
2 cups shredded zucchini
1 cup chocolate chips
Cream butter, oil, and sugar. Add eggs, vanilla and milk - mix well. Add baking soda, powder, salt, flour, and cocoa - mixing until well combined (mixture will be thick). Stir in zucchini and pour into a greased 9x13 pan. Sprinkle with chocolate chips. Bake for 45-60 minutes in a 350 degree oven.
The top layer of this cake is my favorite part. My husband may or may not open the cake pan to find a piece of cake waiting for him with the top eaten off :)