Tired of too much zucchini? When zucchini is in season, it takes over the season. If there ever there was too much of a good thing, it came in the form of a zucchini.
Perhaps, we take this most vigorous of vegetables for granted. Zucchini jokes abound and can really bite hard on the poor defenseless diminutive of zucca.
Seasonal Zucchini Overload
Zucchini takes the prize for everyday summer squash. Literally, we eat zucchini in some form or another every day during July and August.
During the peak of what always seems to be an abundant mid-summer harvest in Minnesota, zucchini can make for a rather unwelcome gift. This poor, all-too-common squash has an appeal all of its own.
A drawer full of zucchini in the refrigerator can be a daunting sight. Transforming raw zucchini into a finished palatable form takes creativity.
Daring Pairing – Chocolate and Zucchini
When all else fails, remember chocolate. What a great way to have zucchini – with chocolate!
Consider the possibilities chocolate zucchini cake offers — a few less zucchini and a homemade summer cake experience emerges. A stick to your ribs, super moist, heavy dense crumb of a cake bakes in a bit of down-home nostalgia. Chocolate zucchini cake is just the kind of dessert that would grace the crowded buffet table at a small town, summer church social like my Grandmother used to host.
Uncommonly Good Squash Dessert
For many summers, chocolate zucchini cake has made the best of my otherwise unwanted zucchini. This humble cake becomes a finished masterpiece with a generous mound of cream cheese frosting on top. How can a little chocolate cake slathered in a smooth blanket of creamy white frosting be anything but great — even if there is zucchini in it?
Chocolate Zucchini Cake Recipe2 medium zucchini 1 cup unsalted butter, room temperature 2 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon cinnamon 1 ¼ teaspoon baking soda 1 3/4 cups granulated sugar 2 eggs 1 teaspoon vanilla extract 3/4 cup buttermilk
Preheat oven to 325 degrees. Cut off ends, peel and finely grate zucchini. Set aside in a colander to drain. Grease and flour a 13 x 9 baking pan.
In large bowl sift flour, cocoa, cinnamon and baking soda. Set aside.
In another large bowl beat butter and sugar until fluffy. Add eggs one at a time and beat until light in color. Blend in vanilla. Reduce speed and mix in flour mixture, buttermilk and zucchini in three alternate batches then continue mixing just until smooth.
Pour batter into prepared pan and bake 45 minutes until a knife comes out clean. Set cake aside to cool.
Cream Cheese Frosting8 ounces of cream cheese, room temperature 1/4 cup butter, room temperature 1 teaspoon vanilla extract 2 ½ cups powdered sugar Heavy cream (optional)
In a large mixing bowl, beat cream cheese and butter until blended. Reduce speed and add vanilla extract and powdered sugar. Beat until light and fluffy. Add a few tablespoons of creamy if necessary to reach a smooth spreading consistency.
Generously frost completely cooled cake and serve.