Tuesday, August 8, 2017


I've written previously about August 8 being NATIONAL SNEAK SOME ZUCCHINI INTO YOUR NEIGHBOR'S PORCH DAY, an amusing suggestion of how to get rid of excess zucchinis.

Because of the generosity of family and friends, I have long been the fortunate recipient of zucchinis.  I have made zucchini bread, zucchini boats, zucchini rings, zucchini appetizers, fried zucchini, stewed zucchini, but the piece de resistance is THE CHOCOLATE ZUCCHINI CAKE which I have been making for several years.


                    CHOCOLATE ZUCCHINI CAKE

2 1/2 cups all-purpose flour
1/2 cup Hershey's Unsweetened Cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft unsalted butter 
1 cup granulated sugar
1 cup brown sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
3 cups shredded zucchini
1/2 cup milk
1 cup chopped walnuts

Preheat oven to 325 degrees.  Apply cooking spray to a 10-inch Bundt cake pan.
Drain zucchini.  Sift together flour, cocoa, baking powder, baking soda, salt, and cinnamon.  Set aside.  Mix butter and sugars together. Add eggs, one at a time, beating well after each addition. Stir in vanilla, orange peel, and zucchini.  Alternately stir in dry mixture and milk into zucchini mixture, with nuts as the last addition.  Pour batter into pan and level top of batter with a spatula.  Bake 50-55 minutes, or until a toothpick inserted comes out clean.  Cool in pan 15 minutes.  Turn out onto a wire rack;  cool completely.  Set on cake stand and drizzle with glaze.


2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
Mix together and drizzle over cake

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