Have you had a zucchini “orphan” left on your doorstep yet this year? Keep this recipe handy if you anticipate inheriting a baseball-bat-size squash that you are tempted to throw away. Zucchini never turned out so good (and never stayed undercover so deliciously) Equally yummy frosted, or plain.
I’m not even a child of the Great Depression, yet I can’t bring myself to throw away free produce of any kind. (I’ll at least keep it around long enough to shrivel up and spoil before I toss it...) My only zucchini plant curled up and died in all the spring rain we had, and we decided to see if we could still experience a normal summer without an over-producing plant.
I didn’t even miss squash until I saw this recipe. It looked so.... moist? not green? chocolate-laden? I did the unthinkable, and took an “orphan” baseball-bat-size zucchini from my daughter’s back home with me a few weeks ago. I just couldn’t have summer end without trying a new zucchini recipe - it’s tradition you know.
This recipe uses dutch-process cocoa - and YES - it really should be dutch-process for the best result. I think the mixture of butter and oil made it extra moist as well. The recipe mentioned that it isn’t necessary to peel and de-seed the squash, but I did - and it made a big difference not to see tell-tale flecks of green.
I used a mixture of semi-sweet and milk chocolate chips, and loved it. That makes both chocolate camps happy. I made this early in the morning, and by evening the cake had mellowed and taken on a wonderful, moist texture - unbelievable.
Then it got even better when topped with an old-fashioned boiled milk chocolate frosting. Wow. I just can’t describe it. (I’ll post that recipe next)
But if you’re too busy basking in the last rays of summer, I know it would be equally great dusted with powdered sugar or topped with whipped cream.
For this great cake recipe, go to: