Fool your children with Zucchini Chocolate cake


My friend Karen and I were talking today about how to use up all the zucchini that is coming in the garden with a vengeance.  This is a recipe of hers that I am making tonight.  Will freeze it and pull it out about Thanksgiving when zucchini are scarce.


½ cup margarine, softened

½ t ground cloves

½ cup vegetable oil 1 t baking soda

1 ¾ cup sugar

2 cups finely diced zucchini (don’t peel or shred)

2 eggs

1 t vanilla

chocolate chips

½ cup sour milk

2 ½ cups flour

4 T cocoa

½ t baking powder

½ t cinnamon

Cream margarine, oil and sugar. Add eggs, vanilla, and sour milk and beat with mixer. Mix dry ingredients (except chocolate chips), add to creamed mixture and beat well. Stir in zucchini. Spoon batter into greased and floured 9 x 13” pan. Sprinkle chocolate chips over batter. Bake 40 –45 minutes at 325 degrees.

Sounds delightful.  I’m also trying a new zucchini recipe I overheard Martha Stewart discussing the other day. Will serve it at my Father’s Day bash.  It was for oven fried zucchini – I picked a zucchini the size of a baseball bat today – I’m going to try this recipe and if it doesn’t work out well, won’t matter.

friend zucchini


3 med. zucchini (or one baseball bat)
1/4 c. egg whites (or a whole egg mixed with water will work too)
2 tbsp. commercial reduced-calorie Italian dressing
1/2 c. fine, dry bread crumbs
2 tbsp. grated Parmesan cheese
1/8 tsp. freshly ground pepper
Vegetable cooking spray

Cut zucchini into 1/4 inch thick slices; set aside. Combine egg white and Italian dressing in a small bowl; stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a baking sheet coated with cooking spray. Bake at 475 degrees for 5 minutes; turn and bake an additional 5 minutes or until golden. Serve immediately.

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