Okay, well, it's not exactly the best breakfast but it is surely better than, oh, let's say chocolate puff cereal.
YUMMMM!
Zucchini recipes have been trickling my way and I'm trying them all but this Zucchini Chocolate Cake has my vote as the best so far.
Yesterday's baking experiment resulted in 4 more loafs of Zucchini bread and this delicious cake. Today's lunch will be a tasty zucchini and red onion salad.
Keep 'em coming, friends. Keep those recipes coming.
5 comments:
Good morning! The Elizabeth Zimmermann came from the library. I think I have the only copy. I'll try to return it today.
Love the pink sweater and I'm now off to make a chocolate zucchini cake for MY breakfast! YUM
Zucchini overload!
Well, that certainly looks delicious! How does it freeze?
That looks a lot like the one that Mommy Sheep used to make for me! She also did a chocolate chip version...it looked like a spice cake with nuts and stuff. I'll have to ask her about that one. If she still has it, I'll get back to you.
The Sheep parents were diligent and decidedly sneaky in their methods for getting the squash down my gullet. :)
OK. Strange Zuke weather. We've only gotten a few zucchini's but they are GIGANTIC! So tonight, we tried the chocolate cake recipe and LOVED IT!
Also, we made this up and it was so good: slice 1/4 inch thick and layer on bottom of buttered pan. Sprinkle with Lawry's Season Salt, handful of cheese (we used Mozzerella and Parmesan), another layer, just the same and topped with Italian Seasoned bread crumbs with melted butter and parmesan mixed in. Baked it for 40 minutes at 375. YUM! It went over very well.
ps. I'll be having chocolate zucchini cake for breakfast!
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