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Chocolate Zucchini Cake

So yesterday when I was googling whether or not I could freeze shredded zucchini, I read a post from a mom who was raving about chocolate zucchini cake. I was telling Matthew, and he asked me to make it. I was a little hesitant b/c he doesn’t really like cake, but I thought it was worth a try. I could always take to school and someone would eat it, right?! Especially because I didn’t think it sounded good AT all!

Boy, was I wrong! I love it when that happens That never happens!

The cake is chocolaty, but not too much, and moist…oh so moist! So good with a big glass of skim milk. You can’t even tell that zucchini is in it. And it doesn’t taste anything at all like the zucchini muffins I made  yesterday.

Here’s the recipe I adapted from mommysavers.com thanks to mommy2mercedes:

1/2 c butter
1/2 c applesauce
1 3/4 c sugar
2 large eggs
1/2 c buttermilk
1 tsp vanilla
1/4 c cocoa
2 1/2 c flour
1 tsp baking soda
1 tsp salt
c zucchini, grated
3/4 c
chocolate chips

Cream butter,add applesauce and sugar,mix.

Add next 8 ingredients; mix well.

Fold in the chips.

Put in a greased and floured 9 x 13 pan.

Bake at 325 for 1 hour or til done.

I still have 2 cups of the zucchini left from the one I shredded yesterday…what will I do with that? Not to mention the other two HUGE zucchini that I picked yesterday!


Zucchini Bread or Muffins…Whatever!

Who would have thought that the zucchini plants we planted would grow such humongous zucchini! The one I shredded today ended up producing six cups of shredded zucchini. I have two even bigger ones on my counter waiting for their turn!

Tony and I love zucchini bread–or boys still haven’t quite decided. Anyway, since I’m back at school I thought that making muffins would be easier to eat and travel with then loaves of bread. I started shredding one of them and couldn’t believe how much it produced. Good thing you can freeze shredded zucchini!

The recipe I used was from Paula Dean, gotta love her. I didn’t add the walnuts though–not a fan of nuts in my muffins! It takes a lot of flour, sugar, and eggs and requires getting  quite a bit of dishes dirty, but the end result is worth it. I think her secret is just the right combination of nutmeg and cinnamon. The muffins taste almost like Amish Friendship Bread. Out of the 36 muffins I finished making 30 minutes ago, we’re already down to 30. So much for not overeating!

I’m definitely going to freeze the shredded zucchini though. Homemade zucchini muffins sure do taste better with the zucchini that you grew in your own garden!  Okay, I’m proud of my garden. Give a girl credit! I’ll stop harping soon.