I have procrastinated all week regarding an invitation to a Potluck/Barn Dance. It sounded fun, but the thought of coming up with a recipe for the potluck was where I was stuck. It’s been a long week with lots going on and so the procrastination happily continued until this afternoon when I either had to commit and get on with it, or beg out. I decided to get online and buy my ticket. That was the bait. I hate paying for something I won’t use. Ticket bought (or you could say hook firmly in mouth) I started thinking about what I was going to make. I really wanted to do something with ingredients I have on hand, with one of those ingredients being zucchini. I thought about a squash casserole but only for a minute. Since it is more like a quiche, and folks are a little edgy about eggs right now, I decided to think up something else. And then it came to me; Chocolate Zucchini Cake. Who doesn’t love chocolate cake?
Off to the kitchen to check ingredients. Yes sir eeeee! I have everything. Chocolate Zucchini Cake it is.
This recipe is from a 1974 Sunset Magazine clipping.
Chocolate Zucchini Cake
2 ½ cups all-purpose flour, unsifted
½ cup cocoa
2 ½ teaspoons baking powder
1 ½ teaspoons soda
1 teaspoon each salt and cinnamon
¾ cup soft butter
2 cups sugar
3 eggs (mine were from a local grower who’s chickens run loose in his garden by day and sleep in a coop at night so the critters don’t get em)
2 teaspoons each vanilla and grated orange peel (I didn’t have a fresh orange so I omitted the peel)
2 cups coarsely shredded zucchini (any summer squash, yellow or green, will work)
½ cup milk
1 cup chopped pecans or walnuts (I used the pecans)
Glaze. Mix together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla;
Beat until smooth.
Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside. With a rotary mixer beat together the butter and sugar until they are smoothly blended.
Add the eggs one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir the dry ingredients and the milk into zucchini mixture, including the nuts with last addition.
Pourbatter into a greased and flour-dusted 10” tube pan or bundt pan. Bake in a 350° oven for about 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. Drizzle glaze over cake. Cut in thin slices to serve. Makes 10 to 12 servings.