4 tbsp butter
1/4 c vegetable oil
1/2 c sugar
1/3 c brown sugar
1/2 tsp cinnamon
1 egg
1 tsp vanilla
1/2 tsp baking soda
1.5 tsp baking powder
1/2 tsp salt
1/4 c buttermilk
1 1/4 c flour
1/3 c cocoa
1/2 c chocolate chips mixed (milk, dark and semi-sweet)
2 c zucchini shredded with the water squeezed out
For the icing:
2/3 c chocolate chips
1/3 c heavy cream
1 tbsp corn syrup
1 tsp vanilla
pinch salt
1. Preheat oven to 350.
2. Beat together butter, oil, sugars, vanilla, cinnamon, baking soda, baking powder and salt
3. Beat in egg, buttermilk, and cocoa
4. Beat in flour.
5. Fold in zucchini and chocolate chips.
6. Bake in a 9x9 pan for 35 minutes.
For the icing: Melt the chocolate chips over a double boiler or by microwaving for 20 second bursts until they are melted. Stir in the cream until completely incorporated. Add the corn syrup, vanilla and salt. Pour over the still warm cake.
Note: At our house we have one garden just for my three kids and one for me. Each child gets to choose which crops they want for their garden. Every year my son chooses lots of zucchini just so he can make this cake. It's his favorite crop. As he says, how else can you grow chocolate cake?
-- Recipe by Skye Rollings
"You can never have too much zucchini" Piecrust
About 2 cups grated zucchini - medium or small sized
1 Egg
Salt
Filling of your choice
Grate enough zucchini to fill about 2 cups measured, packed. Leftover grated zucchini can be frozen in a plastic bag (don't forget to label it with contents and date). Use a box grater or food processor. Place grated zucchini in a colander, sprinkle with salt (about 2 tsp), mix with your hands and let sit about 15 minutes.
Heat oven to 350 degrees. Oil a standard pie pan. Take out grated zucchini by the handful and squeeze out as much water as you can easily remove. Place squeezed zucchini in a bowl, adding to it until you've used all the zucchini in the colander.
Add one egg and mix thoroughly. Hands are still the easiest utensil. Add a bit of cheese and fresh ground black pepper if you'd like, or other seasoning. Heap the eggy grated zucchini into the oiled pie pan. Spread out evenly over the bottom and up the sides.
Lightly brush surface with oil; olive oil works well.
Bake for about 10-15 minutes until slightly firm. Use the crust for your favorite quiche ingredients, or other savory pot pie. Top with lots of cheese, sharp cheddar or parmesan, etc. Baking time for the completed pie will be similar to most quiches. Replaces a traditional flour crust with more flavor, quicker assembly, and adds the great flavor of zucchini!
If you use frozen grated zucchini later in the year, just let it thaw first, about 30-60 minutes.
-- Recipe by Linda Diane Feldt