This time of year there is often a plethora of zucchini. Our three now adult children, had birthdays in May, July and September. The latter was always a tough time for us financially as it is for many families. I once shopped at Costco for items to make school lunch making a bit easier. My check out tally came to $500 and then my cheque bounced! How embarrassing. Luckily for our household budget, J1 (our son) requested my Zucchini Chocolate Cake Recipe each and every year.

Ingredients:

2 c flour

2 t baking soda

1/2 t baking powder

1 t instant coffee (why? because cofee enhances the depth of the chocolate taste)

1/2 t salt

1 c canola oil

1 c sugar (I often substituted Stevia with good success)

3/4 c packed brown sugar

4 large eggs (room temperature)

1/3 c sour sour cream (or plain yoghurt or vinegar and milk)

2 t vanilla

3 c grated zucchini (don’t hand grate-use a food processor!)

1 c semi sweet chocolate chips

Directions

Preheat oven to 350 degrees. Spray a silicon bundt pan with canola oil. Whisk together all the dry ingredients, set aside. In a food machine beat oil, sugars, eggs, sour cream, zucchini and vanilla together. Pour in the dry ingredients and mix until moistened. Add the chocolate chips. Batter will be thick. Pour into bundt pan and bake for 35-45 minutes, testing with a toothpick after 35 minutes. Allow to cool, invert to a serving plate. I always iced mine with a chocolate cream cheese icing.

Hmm maybe that is why they liked my zucchini cake so much…

Sister #3 made a new zucchini treat this year.

If you would like the recipe for her zucchini cheese bread, leave a comment for us.

Have you ever tasted fried zucchini blossoms?

Kath’s quote: “The first zucchini I ever saw I killed it with a hoe“.— John Gould

Love never fails.

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