Chocolate Zucchini Cake

Rebecca had us over yesterday for BBQ. Her house is looking great and we had a nice time. It was drizzling rain (which NEVER happens) and a nice breeze was blowing through her windows. Ahhhh!

Doug barbecued the burgers, brats, and hotdogs. He also got out the fish fryer and made some of Rebecca's favorite fries (which are nothing more than frozen, crinkle-cut fries, but when fried outside seem to be something super special). Rebecca made her famous RANCH DIP (recipe coming soon) and I brought this Chocolate Zucchini Cake.

Yea... yea...you can tell in the picture that I kind of like Real Whipped Cream! LOL. This is one of my favorite cakes to serve unfrosted. My mom started making this cake when we moved to Missouri. We had never had zucchini squash in any form until we moved here. I'm not sure where she got the recipe but I remember eating this cake often during summers in Missouri. We only ate yellow summer squash in Florida and we served those as Stewed Squash. We were missing out because there are some great desserts to be made with zucchini (like Zucchini Cobbler, zucchini cake, zucchini bread).

This cake was a great, not-too-heavy dessert, and used up some of the fabulous zucchini that my sister-in-law shared with me (since I can't seem to get any squash from my garden thanks to the deer, the groundhog, and the turtle).

Here's how I made Chocolate Zucchini Cake AT HOME MY WAY - it seems like lots of ingredients but... it's so worth it:

Chocolate Zucchini Cake

1 cup brown sugar
1/2 cup white sugar
1/2 cup butter/margarine (softened)
1/2 cup oil
3 eggs
1 teaspoon vanilla
1/2 cup buttermilk (or combination of 1 teaspoon lemon juice + milk to equal 1/2 cup)
2 1/2 cups flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking SODA
4 Tablespoons cocoa
3 (6-inch) zucchini (grated) (peeling on)
1 cup chocolate chips
1/2 cup nuts

Cream sugar, butter & oil in large bowl (I use a mixer). Add eggs, vanilla & buttermilk. Blend well with a mixer. Add allspice, cinnamon, salt, baking soda, cocoa. Blend well. Add flour. Blend well. With a spoon, stir in the zucchini. Then stir in the nuts.

Pour into a sprayed (or greased/floured) 9 x 13 pan. Sprinkle with chocolate chips. Bake at 325 for 45 minutes.

NOTE: I baked one-half of this recipe (using two eggs) in a square 8 X 8 pan since there are only a few of us who eat dessert.

Adding the zucchini. The batter should look nice and creamy before you add the zucchini.

Here is the cake I baked. Nothing fancy, but DELICIOUS!

Comments

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out? I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs 1/4 cup of parmesan cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella (shredded) (Serve with cooked pasta. We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs). (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...

CLICK HERE TO SEE HOW I DO IT

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world? I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles. Those are the best anyway, right? That crunch, the dill and the garlic... and oh yea , the crunch! This recipe is super easy because you don't have to process these pickles which means there is no canning needed. You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings. Let it sit on the counter for three days, and then refrigerate. After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning. (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen? YOU BET YOUR PRETTY PICKLE THEY DID! We were all SO ex...

CLICK HERE TO SEE HOW I DO IT

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening (cold real butter also works here) 1 1/4 cup buttermilk* *NOTE: (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag; Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups). Measure 2 cups SELF RISING flour into a mixing bowl. Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...

CLICK HERE TO SEE HOW I DO IT

At Home My Way

Search This Blog