More Zucchini!!

I promised my Mom’s fabulous recipe for Double Chocolate Zucchini cake, but I figured I would go ahead and post both of the recipes I’ve used in attempt to use up all of this zucchini.  Enjoy!

Lemon Zucchini Bread

Original recipe is from Allrecipes and I only changed one thing. 

1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

Preheat oven to 325 degrees F (165 degrees C). Grease an 8×4 inch loaf pan. *You can also make this recipe in a mini-cupcake tin – bake 10-15 minutes depending on your oven.

In a bowl, beat together the sugar, egg, applesauce, lemon zest, and oil. Fold in shredded zucchini.

In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon. Add the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.

Bake 45 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Double Chocolate Zucchini Cake

1 1/2 cups sugar
1 cup margarine
1 teaspoon vanilla
2 large eggs
2 1/2 cups flour
1/2 cup sour cream
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded zucchini
1 cup chocolate chips
1 cup chopped walnuts
Powdered sugar, optional
Frosting, optional

Preheat oven to 350 F.  Grease and flour a 9 x 13 baking pan.

In a large bowl, beat sugar, margarine, vanilla, and eggs on low speed until blended.  Increase to high speed and beat until light and fluffy, about 3-4 minutes.  Reduce mixer speed to low and add flour, sour cream, cocoa, baking soda, and salt.  Mix until blended, scraping the bowl as it mixes.  Beat on high for one additional minute.

Fold in zucchini, chocolate chips, and nuts with a spatula.  Spread into the prepared baking pan.

Bake 40-45 minutes or until a toothpick comes out clean.  Cool completely.  Dust with powdered sugar or frost, if desired.

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