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Sunday, September 11, 2011

Chocolate-Chip Zucchini Cake



This is my Oma's recipe.

She always grates her zucchini. My Mum makes the cake cheap, with margarine.

We use up our gargantuan zucchinis this way. The ones Opas and neighborly neighbors press on us. The homesteader in them wants to grow and eat these giants - never mind that they don't taste good past six inches, and spoil quiches and stir-frys at every opportunity. The sheer bulk.

(The homesteader in me wants to make them into something gourmet, and unrecognizable above all. A kind of vegetal mock duck.)

It is always delicious. The first time I tried to serve it to Tim, he was dubious. No longer.



Cream together

1/2 cup butter
1 and 1/2 cups sugar
1 teaspoon vanilla

Add

2 eggs
1/2 cup soured milk

Stir in together

2 and 1/2 cups flour
4 tablespoons cocoa
1/ teaspoon baking soda
1/2 teaspoon cloves or allspice
1/2 teaspoon cinnamon

Add

2 cups pureed zucchini
1 cup chocolate chips

Bake in a greased 9 x 12-inch pan, or cupcake tins, at 350 degrees F, until a fork comes out clean (40-50 minutes for cake, 15-30 minutes for cupcakes)

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