Talk about being exasperated with myself. Tonight I made chocolate zucchini cake from my first cookbook. It was good, but I thought it needed something. Then I sat down to write my column and there right in front of me is my newest adaption for chocolate zucchini cake, written just a few years ago. The changes were pretty significant. You will definitely like this chocolate zucchini cake over the one in my first cookbook, ‘Simply Yours’, published in 2008.
I recently froze a few bundles of zucchini for winter baking. I used fresh today while I was baking. But the frozen is certainly great for the winter months.
This past Saturday we grabbed my dad, Jerry, close friend, Lucy, and hit several local Farmer’s Markets in Forsyth and Hollister. It was a fun morning. We even nabbed a few fresh donuts in Forsyth. I got the usual fair, a melon, tomatoes, zucchini and something very unique, lion’s mane mushrooms. They were delicious fried with fresh zucchini, a plate of tomatoes and garlic bread. Our dinner Saturday night didn’t contain any meat, just fresh produce. Our watermelon is also ‘yellow’ not red, that’s for a little later in the week. Yep, it was a fun morning. After all that early morning shopping we returned home for naps.
This week isn’t supposed to be too busy on the homefront, I would like to get a batch of cherry jam made, but it may have to wait until the following week. I’m still looking for a few more peaches as there’s more I would like to can.
The summer feels like it’s slipped through rather quickly. It’s been one of the hottest I can remember since moving to the Ozarks in 2008. And because of the high temperatures it’s kept us inside more than usual.
I was ready to share my new recipe this week for peach, pecan & amaretto jam. I don’t know what I titled the document, but I cannot locate it. The outcome was marvelous, and hopefully I can pin it down by next week.
We’ve had my dad with us for a week and I’ve spent time visiting with him this week versus doing chores. Which is totally a good thing.
Go forth and do good things my friends. Simply Yours, The Covered Dish.
Chocolate Zucchini Cake
1/2 cup canola oil or oil of your choice
1/2 cup very soft butter, almost melted
1 1/2 cups granulated sugar
3 large eggs, whisked
1 teaspoon vanilla
3/4 cup buttermilk or (1/2 cup half/half with 1/4 cup vinegar)
2 1/2 cups flour
1/4 cup cocoa, (use good brand)
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups grated zucchini, (skin left on)
1 cup mini chocolate chips
1/2 cup Pecans or English Walnuts, optional
This recipe is a culmination of several of my favorite cake ingredients. So easy to prepare. Set oven at 325 or even 300 degrees if desired. For baking I used a Bundt pan. The recipe will also fit in a 9 x 13 nicely. Spray Bundt pans with vegetable spray that includes flour, or dust by adding flour. Make sure to do a good job covering the bottom of the pan.
Start at the top of the recipe and cream the oil, butter and sugar together. Bring in whisked eggs, vanilla and buttermilk, combining all ingredients. Make a ‘well’ in center, as best as you can and add all dry ingredients. Stir mixture by hand to blend. Lastly; stir in the grated zucchini, chocolate chips and nuts, if you’re using them.
Once ingredients are well blended pour into prepared bakeware. Set timer for about 40 minutes in a 325 degree oven and begin monitoring for doneness. Sometimes a Bundt pan can be a ‘fooler’ making you think it’s done, when it is not. Use a toothpick to test besides the pulling from the sides of the pan.
Allow to cool about 20-25 minutes before inverting the cake. My family does not care for icing so I usually create a simple glaze and pour over the entire cake just to help hold the moisture. A white glaze or a chocolate glaze works on this baked good. Enjoy!