Last year, I mentioned that I would share my recipe for chocolate zucchini cake. I made one again the other day and it reminded me to do just that. I did not get much zucchini this year, but the yellow squash plants gave us their very best, so I substituted them for the zukes.
chocolate zucchini bundt cake
2 1/2 cups flour (1 1/2 C white flour, 1 C white whole wheat flour)
1/2 cup baking cocoa (I use Ghiradelli cocoa)
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoons salt
1-2 teaspoons ground cinnamon
1 cup chopped pecans or walnuts
3/4 cup cooking oil
1 cup white sugar (I use Splenda)
1 cup brown sugar
2 teaspoons vanilla
2 teaspoons grated orange rind
2 cups coarsely grated unpeeled Zucchini,(2 medium sized) (I used yellow squash)
1/2 cup milk
1 cup icing sugar
1/2 teaspoon vanilla
1-2 tablespoons milk
Grease generously a 10 inch tube or Bundt pan. Dust with flour. Blend dry ingredients and nuts. In large bowl, beat oil and sugars. Beat in eggs one at a time. Add vanilla, orange peel and zucchini. Add dry ingredients to creamed mixture alternately with milk. Pour batter into prepared pan. Bake at 350 for 1 hour. Cool cake 15 minutes before removing from pan.
Ice with glaze: Blend 1 cup icing sugar, 1/2 teaspoon vanilla and 1 to 2 tablespoons milk, just till you get the consistency that you like. Drizzle over the top of the cake.
As long as I'm talking about food, we got a great bargain at our local grocery the other day. Chicken tenders were on sale for $1.89 a pound, so we bought 10 lbs and froze them individually. Last night, I made Chicken Parmesan, and along with my homemade marinara sauce, it was really tasty. The green beans were fresh from the garden, sauteed gently with onion and red pepper in olive oil. Yum!
I've been watching every day now for the hummingbirds. So far, we still have two hanging around the feeder, but according to my journal, they usually leave somewhere between the second and third week of September.
Life is tasty!