Another summer favorite -- a tasty way to use zucchini. I shred extra
zucchini, freeze it in appropriate amounts and use it to make cake and bread
or use in soups throughout the winter.

Zucchini Chocolate Cake -- From Irene C.

1/2 cup butter
1/2 shortening or lard
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour milk or buttermilk
2 1/2 cup unsifted flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 cups peeled and shredded zucchini (I don't bother to peel the zucchini)
1/2 cups chopped nuts
1/2 cups raisins
Topping:
1/2 cup chocolate chips
3 tablespoons granulated sugar

Beat shortening, sugar and eggs until fluffy, add sour milk, vanilla and
zucchini alternately with the dry ingredients. Stir in nuts and raisins.
Pour into a greased and floured 13 x 9 1/2 pan. Sprinkle with the chocolate
chips and then sprinkle with the granulated sugar. Bake 325F about 50-55
minutes.

Janet Bostwick

Janet B. wrote:
> Another summer favorite -- a tasty way to use zucchini. I shred extra
> zucchini, freeze it in appropriate amounts and use it to make cake and bread
> or use in soups throughout the winter.

I tried that once and only ended up with wet soggy mess once it thawed.
Do you do anything special to it?

"Goomba38" > wrote in message
...
> Janet B. wrote:
>> Another summer favorite -- a tasty way to use zucchini. I shred extra
>> zucchini, freeze it in appropriate amounts and use it to make cake and
>> bread or use in soups throughout the winter.
>
> I tried that once and only ended up with wet soggy mess once it thawed. Do
> you do anything special to it?
>
It does become watery when thawed, but the recipe takes into account the
liquid content of the zucchini. I just use the entire contents of the
package. The recipe itself doesn't suffer and whether you make the cake
with fresh zucchini or frozen, the zucchini becomes invisible when baked.
This cake batter is very, very thick when prepared (not dry), just thick.
Janet