Friday, September 10, 2010


"What do I do with all this friggin' zucchini," is a question you may have asked yourself.. perhaps not...maybe you don't even know what a zucchini looks like! In late summer, these squashy behemoths are popping up everywhere and people have to come up with creative ways to get rid of it all! Personally, I love the stuff. I saute them with S and P in a little olive oil, or pop slices straight on the grill- But like I said- there is a ton of it... you need to find new ways to cook it. Here is one of my favourites.

Also, making his Blog debut, is Felix! He didn't help cook, or even eat. But, instead, he helped demonstrate how monster the Zucchini are.

Wicked awesome zucchini cake

1/2 cup butter
1-1/2 cup chocolate chips
1t vanilla
3 eggs
2 cups flour
1t baking soda
1t baking powder
1t salt
1 cup brown sugar
2 1/2 cups grated zucchini (leave the skin on)

Put the stick of butter, and 1/2 cup of the chocolate chips into a bowl and microwave for 1 minute (you can also do this on the stove.) Stir until the butter and chocolate chips are melted, and the mixture is nice and glossy. You may need to heat it a bit longer- do this in 15 second increments. Add the sugar, and mix until smooth. Add the vanilla and eggs. Mix.

In a separate bowl, mix together the flour, baking soda, baking powder and salt. Add to the butter mixture. Stir just until mixed. Add the zucchini and remaining cup of chocolate chips.

Spread into a greased 9 -inch cake pan, or my persona favourite, 4-4-inch round springforms.

Put into a 350 degree oven for 45 minutes (cake pan) or 35 (small springforms,) it is done when a toothpick comes out clean.

Flip on to a cooling rack, and let it cool off a bit!

This is great with fresh fruit! the topping I made was,

1 cup fresh strawberries
1 cup fresh blueberries
1T maple syrup

Cook on the stove until boiling, Let it cool for a few minutes, then serve on top of a slice of cake. You should probably put whipped cream on it too. Thats what I just ate......for breakfast.

No comments:

Post a Comment