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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.

Back in the Kitchen Again with Items from Our Garden

School started on the 17th. I headed back to my classroom the week prior.  Getting the room ready + lesson plans + first week of school = no cooking for two weeks. Burgers, pb and j sandwiches, easy mac, and eating out don’t count!! But tonight I went back to what I love doing–cooking! And it feels good! Especially cooking next to my husband (thank goodness for fenced in backyards)!

I’m sure I’ve mentioned that Tony, me, and the boys planted our first garden this spring. Well, the tomatoes are starting to get ripe so we decided to make a tomato sauce for pasta. Not as thick as we would have liked, but besides the white wine, olive oil, salt, pepper, garlic, and an onion from my aunt Terri’s garden, everything in the sauce was from our home grown, organic garden!! And it tasted DELISH!

Using my new favorite tool, the alligator, we chopped two of our green peppers and three of Aunt Terri’s onions. Tony sauteed them before adding them to some olive oil, six or seven home-grown tomatoes, garlic, white wine, salt and pepper, and chopped up rosemary, basil, and oregano from our herb garden. We brought it to a boil then covered and simmered for about a half hour.

Meanwhile, we decided to also make pork sausage meatballs with the left over pork sausage from our morning breakfast, biscuits and gravy (a recipe I’ll never reveal!). I added some more basil, a handful of bread crumbs, and an egg before Tony lightly fried them in olive oil. For an after thought of an idea, they were really good!

Penne pasta, topped with meatballs, and homemade tomato sauce made for a great meal. One that Matthew said, “Oooohhh, I don’t like it. It smells really good but looks bad!” Of course, after his first bite he immediately liked it and only ate three servings!

Man, does it feel good to eat something that you grew in your own garden! Rewarding as well as delicious! YUM-O!