|Carving of zucchini for the annual Zucchini Regatta|
My sister and I worked one summer in my grandpa's garden weeding, but we always helped with something or other with the garden. I remember sitting for hours as my mom and grandma would shell peas, or the times my grandpa would get pitchfork loads of pea vines and throw them on the back of a trailer and haul us around as we ate peas, by the load. I also remember the trunk loads of zucchini my grandpa would pick and then drop off to practically everyone in Pleasant View.
|Happy kids ready to float their boats.|
I've found the best use of zucchini now is for the annual Zucchini Regatta, and now this Chocolate Zucchini Cake. Truth be told, the cake is fantastic!! We loved it. I stumbled across the recipe here on the internet, and the recipe will be a staple. So I'm sure you have loads of zucchini, so make some cake right before you use them all for the zucchini regatta:)
Chocolate Zucchini Cake
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups vegetable oil
3 cups grated zucchini
1 c chocolate chips
1 c. chocolate chips
1/2 c. brown sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. With the second cup of chips add the brown sugar and sprinkle on top of the cake.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean.