When zucchini is at it's peak, grind a freeze about 2 1/2 cup portions. During winter when you want to bake zucchini cake or zucchini bread; defrost; drain off excess moisture and you end up with 2 cups of zucchini called for in most recipes.
Ingredients
- 2 cups sugar
- 3/4 cup butter or margarine
- 3 eggs
- 2 cups grated zucchini
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 1/2 cocoa
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup milk
Directions
Cream butter and sugar. Beat in eggs one at a time. Stir in zucchini and vanilla. Combine dry ingredients; add alternately with milk. Beat until well combined. Pour into greased and floured 9 x 13-inch pan. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool; frost as desired.
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Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
joybow@mtaonline.net
Chocolate Zucchini Cake