Zucchini Treats

My absolute favorite item from our garden this year has been our zucchini.

This is the third year we have planted it but the first time we have actually gotten a return for our efforts!

I absolutely love walking out to the garden and seeing those beautiful green zucchini growing and I grow so excited knowing the mouth-watering treats I will be able to make once they are fully grown.

I have a confession to make.

I’m not a huge cake lover, sweets person, and definitely not a frosting gal. Gasp. I know. I was the weird one growing up that would turn my cakes upside down and eat the cake and leave the frosting.

Eventually, ice cream cakes became popular and I occasionally received one of those on my birthday but they were expensive so I didn’t get them every year.

There was one year where my grandma introduced a recipe that I will never forget.

Chocolate chip zucchini cake.

Mouth watering. Delectable. A moist chocolate cake filled with half melted chocolate chips. My favorite part…no frosting! Serve with vanilla ice cream or homemade whipped cream and you’re all set!

My mom made it for my birthday and I was hooked. I asked for it every year.

Now that I’m an adult, I get to make the recipe for fun (not just for the occasional birthday celebration) and I take FULL advantage of that when zucchini is in season!

Here is a recipe passed down to me from my mom and then my grandma before that. I make zucchini bread and zucchini cake at the same time because the bread uses the shredded outside of the zucchini and the cake will use the inside of the zucchini. It works out well!

The bread is even better than the cake in my opinion and a dairy-free option for a treat!

Zucchini Bread

(Makes 2 small loaves or 1 large loaf)

3 eggs beaten

1 cup oil

2 cups sugar

2 tsp vanila

2 cups zucchini shredded (unpeeled)

3 cups flour

2 1/2 tsp cinnamon

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 cup nuts (optional)

1. Preheat oven to 325.

2. Mix all dry ingredients in medium size bowl and set aside (flour, cinnamon, salt, baking soda, baking powder).

3. Shred zucchini – use smallest side of cheese grater – you want really fine pieces.

4. Combine sugar and wet ingredients in large bowl – eggs, oil, sugar, vanilla – and beat well. Add zucchini.

5. Slowly pour dry ingredients into wet ingredients. Fold in nuts if desired.

6. Pour into greased and floured loaf pan and bake for approx. 55 minutes. Check with toothpick to confirm if done. If using smaller loaf pans, adjust time – check at 45 minutes.

Chocolate Chip Zucchini Cake

(Serves 12)

1/2 cup oil

1/2 cup Oleo (or butter)

1 3/4 cup sugar

2 eggs

1 tsp vanilla

Peeled zucchini (amount varies – use whatever is left over from bread recipe)

1/2 cup sour milk (1/2 tbspn vinegar + milk to fill up to 1/2 cup line)

2 1/2 cups flour

1/2 tsp baking powder

1 tsp baking soda

1/4 cup cocoa

1/2 tsp cinnamon

1 + 1/2 cup chocolate chips, divided

1. Preheat oven to 325.

2. Put oil in blender, cut peeled zucchini into chunks and keep adding until blended together, you have 2 cups.

3. Cream Oleo/butter and sugar in bowl. Add eggs and beat well. Stir in zucchini mix and vanilla.

4. Alternate pouring dry sifted ingredients and sour milk into bowl with wet ingredients. Fold in 1 cup chocolate chips.

5. Pour into greased and floured 9×13 pan and sprinkle with remaining 1/2 cup of chocolate chips.

6. Bake for 40 minutes and check with toothpick.