Zucchini

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.

IMG_8188

  • 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

DIRECTIONS

  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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