Garden Gifts

Garden Gifts

Last week, my garden buddy Chariti calls telling me our garden neighbor gave her some hybrid zucchinis that are humongous. I’ve seen my fair share of those garden shows on tv, but my imagination couldn’t fathom the thing she would hand me that Sunday. Seriously, it weighed more than my child when she was born (and she took two extra days to bake!). Needless to say, I knew much zucchini was in our future. And after grilling and sauteing, I needed something else to do with all these zukes! I googled and found a few recipes for chocolate zucchini cake… I know what you’re thinking–veggies in my dessert–no, thank you! But I promise the zucchini only adds moisture, not any sort of weird flavor. Try it! Plus, it has veggies in it, so that totally makes it healthy, right?

Chocolate Zucchini Cake

adapted from

3 eggs

1 cup sugar

1 cup light brown sugar

1 cup vegetable oil

2 cups peeled and grated zucchini

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 cup dark chocolate chips

Preheat oven to 350 degrees. Grease a bundt cake pan. In a large bowl combine eggs, sugar, oil, zucchini and vanilla. Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips. Pour into your greased bundt pan and bake for around one hour or until a toothpick comes out clean.

I made a little glaze to go on top mixing powdered sugar and milk until it reached a consistency I liked. Then, I drizzled the glaze on top of the cooled cake. (Well, it was almost cooled. Okay, not very cool at all, but I couldn’t wait any longer.) I hope someone also gifts you a zuke so large you want to file for its social security card. 🙂 I’m still eating on that thing!


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