Chocolate Zucchini Cake

Chocolate Zuchini Cake

A quick cake to keep handy for all that zucchini you’re planting.

Chocolate Zucchini Cake

1 cup (120g) grated Zucchini
1/2 cup (118ml) Buttermilk
1/2 cup (118ml) Canola or Vegetable Oil
1 teaspoon Vanilla Extract
2 large Eggs
1 1/4 cup (156g) Flour
3/4 cup (143g) Sugar
1/4 cup (27g) Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup (120g) chopped Pecans
1/2 cup (60g) Chocolate Chunks

Pre-heat oven to 350F/176C
Spray a 9×4 inch loaf pan with cooking spray and set aside.

In a bowl, whisk together the zucchini, buttermilk, oil, vanilla, and eggs.
In another bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt.
Stir the wet ingredients into the dry ingredients and mix until just combined.

Fold in 3/4 cup of the pecans and the chocolate chunks.
Pour the batter into the prepared pan and decorate the top with the remaining pecans.
Bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean.

Cool the cake in the pan for about 30 minutes then turn it out and cool it completely on a wire rack.

Print this recipe? Chocolate Zucchini Cake

Original Version

Zucchini Noodles with Pesto

Z Spa2

I can’t get over what a hit this recipe was! My meat loving family really enjoyed this. Well, I did serve it as a side to grilled chicken. But they confessed that they would have eaten the dish as an entree!

Zucchini Noodles with Pesto

1 medium Zucchini
1 medium Summer Squash
2 tablespoons Garlic Olive Oil
3 tablespoons prepared Pesto
3 tablespoons Crème fraîche
2 medium size Tomatoes

Using a mandoline or one of these julienne your squash into long thin strands and set aside.
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De-seed the tomatoes by cutting them in half around the “waist” and scooping out the seeds with a teaspoon or, your finger.
Chop into a large dice.
Heat the olive oil in a saute pan over medium high heat. Add the tomatoes and cook briefly.
Add the zucchini and toss with the olive oil and tomato.
Mix the pesto and crème fraîche add it into the pan with the zucchini and toss around until everything is well coated and just warmed through.
Top with parmesan cheese.
Makes two dinner size portions or 4 side servings.

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