It’s that time of year.  You know, the one where zucchini starts taking over the garden and crazy neighbors put it in your mailbox.  (This actually happened yesterday, but since I watched him pick it, I know the identity of the culprit and will be considering reprisals.)  Here is a zucchini recipe the whole family agrees on.  Tim is actually feeling mighty grateful because I’ve made this twice.  It freezes nicely so I think I will do that with about 1/2 of it.


  • 1/2 cup butter or Earth Balance
  • 1/2 cup vegetable oil
  • 1 3/4 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or milk alternative w/ 1/2 tsp. vinegar
  • 1 cup sifted all-purpose flour
  • 1 1/4 whole wheat pastry flour (you can use all white)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups grated zucchini
  • 6 oz. semisweet chocolate chips


  1. Cream together butter or margarine, vegetable oil and sugar.
  2. Add eggs. Blend well.
  3. Add vanilla. Blend well.
  4. In a separate bowl, sift dry ingredients together.
  5. Alternate buttermilk and dry ingredients blending into the butter mixture.
  6. Add grated zucchini, and mix well.
  7. Spread in a greased floured 9 x 13 inch pan. Sprinkle chocolate chips on top.
  8. Bake in a preheated 325 degrees F (165 degrees C) oven for 50 minutes.

I also made these Lemon Blueberry Zucchini Muffins.  Most delicious, though I will probably cut the oil back a little on the next go.  Piper feels the lemon zest is an absolute necessity on these so no skipping.  🙂


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