Browse by Category: Appetizers | Beef | Breads - Biscuits & Muffins | Casseroles | Desserts & Snacks | Drinks and Libations | Egg Dishes | Fish & Seafood | Gluten-Free | Lamb | Legumes | Other | Other Meats | Other Sides | Pasta | Pork | Poultry | Rabbit | Rice & Grains | Salads | Sandwiches | Sauces, Dressings & Condiments | Soups, Stews & Chili | Vegetables | Vegetarian
Know what happens when you grow zucchini in the summer and go away for a few days?
You get zucchini.
Many many zucchinis.
Big monster zucchini.
So what to do? How about making a Chocolate Zucchini Cake? Well, I actually made Chocolate Zucchini Cupcakes, because they are more portable and easier to pack in a lunch box or picnic basket, and no worries, this is one way EVERYONE will enjoy eating their veggies.
My friend Christine was nice enough to send me this recipe. Everything is made in a food processor; but if you don’t have one, use a mixer, or even do it the old-fashioned way…by hand.
In a food processor, process the eggs, sugar and vanilla until fluffy, then add the butter. Process about 1 minute. With the machine running, add the milk and oil. Stop the machine and add the zucchini; plus until mixed; add the dry ingredients and process, with pulses, until the flour disappears. Do not over process.
Pour into greased and floured cake rounds (tip: use cocoa powder to flour your pan, it adds more flavor and better color) Or, ladle into muffin tin that has paper inserts; fill about 3/4 full.
Bake for 40 - 45 minutes (for the cake) or 25 minutes (for cupcakes); or until a toothpick inserted into the middle comes out clean. Allow to cool then frost.
LindySez: All Rights Reserved Meritage BLT Corp 2016
Site developed especially for LindySez by Chris Geirman