Yesterday, Logan and I went out to check the garden and came out with a bunch of yummies. The zucchini finally decided to get busy and we picked 8 huge ones. We also harvested a few onions, rhubarb, and one tiny little squash for pureesSince we had such a bounty we decided to make a chocolate zucchini cake for dessert. After eating 5 pieces of this yummy cake I thought I better share it with you. I found this recipe on food.com (used to be recipezaar) and the lady that posted it is named Opal Fitzgerald. Isn't that the cutest name. You know that a recipe coming from someone with that name is going to be yummy. So here we go. Just a warning, the recipe does make a ton. You can either use 4 round pans, or two 9x13 pans. Make one for your family and give one away.
Chocolate Zucchini Cake
4 eggs
2 1/4 cups sugar
2 teaspoons vanilla extract
3/4 cup butter, softened
3 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
3 cups zucchini, coarsely shredded and unpeeled
1 cup walnuts, chopped
Directions
In a large bowl, beat eggs until fluffy. Add sugar gradually, beating until mixture is thick and lemon-colored. Beat in vanilla and butter. Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk. Beat until smooth. Fold in zucchini and walnuts.
Divide batter into four greased and floured 8 or 9-in. round pans, or two 9x13 pans.
Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed.
Cool in pans 10 minutes; remove to wire wracks and cool completely. Frost with your favorite frosting. A frosting glaze would be super yummy.
4 eggs
2 1/4 cups sugar
2 teaspoons vanilla extract
3/4 cup butter, softened
3 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
3 cups zucchini, coarsely shredded and unpeeled
1 cup walnuts, chopped
Directions
In a large bowl, beat eggs until fluffy. Add sugar gradually, beating until mixture is thick and lemon-colored. Beat in vanilla and butter. Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk. Beat until smooth. Fold in zucchini and walnuts.
Divide batter into four greased and floured 8 or 9-in. round pans, or two 9x13 pans.
Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed.
Cool in pans 10 minutes; remove to wire wracks and cool completely. Frost with your favorite frosting. A frosting glaze would be super yummy.
Hope you enjoy this very moist and delicious cake. Happy Fall 
3 comments:
GOOD NIGHT.. that looks moist and delicious.. MMm...
Looks good - thanks for the recipe!
Looks like your garden did wonderfully. We attempted one this year but it was a FLOP. It was just a bad year. I don't know if you ever remember mom and dads garden but this year they had to till under 2 50 ft rows of beans and about 10 50ft rows of corn....like I said, it was a bad year. I had been so excited I'd gotten about 90 jars for canning for FREE off of craigslist! Oh well, they get to sit around for another year
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