August is that time of year, if you are lucky enough, when the zucchini run amuck. Here is one of our favorite ways to use up some of summer’s bounty.
Elsie’s Chocolate Chip Zucchini Cake
Elsie was a friend to so many people, a good cook, avid knitter, mountain climber, and seamstress. Enjoy this cake beside a cold NH stream with a big glass of fresh local milk!
Wash and seed (if necessary) then shred one pound of zucchini, let shreds rest on a cooling rack, squeeze out excess moisture. Measure 2 cups of shredded zucchini, set aside.
Prepared (butter and flour) a tube pan, Bundt pan, angle cake pan, or two loaf pans. Preheat oven to 325’F
Cream together:
1/2 cup butter
1/2 cup vegetable oil (canola or sunflower)
1 3/4 cup sugar
Add into batter:
2 eggs
1 tsp vanilla extract
1/2 cup milk + 1 tsp vinegar
Sift together then mix into batter:
2 1/2 cup flour
1 tsp salt
1 tsp baking soda
4 Tbsp baking cocoa
Fold in 2 cups shredded zucchini.
Pour batter into prepared pans.
Generously sprinkle chocolate chips on the top of the cake batter.
Bake 50 minutes at 325’F, less for two loaf pans.
Let cool before removing from pan. Serve with ice cream and/or whipped cream