Tuesday, July 29, 2008

Too much....

Ok, ok that was a little dramatic, but seriously, my fridge is like so full for a single person. Well, unless you factor in that I'm a huge food dork. And that's not even all of it.
No, my counter has peppers, squash, and cucumbers on them too. I don't know what to do with them all. I keep on telling myself, I'll make this and that, but I procastinate and it never gets done.
Why am I in abundance? I do not know how to say no. You may laugh, but when it comes to people giving me food, I feel bad saying no. But then again, I also, feel bad when people around the world are starving and I throw out what was once perfectly edible vegetable.
So, I promise myself that this time, I won't. The cucumbers will become pickles. The peppers..... I think I can pickle those too? The squash?
A chocolate zucchini cake. I know, I know, its odd. But strangely enough its really really good! You never taste the zucchini in it. All the vegetable does is keep the cake very moist and gooey. Trust me I know.
I have already made it for pot luck dinner this week. And I even converted a seven-year-old, who said she didn't like squash. I believe she even ate most of it, well her and her father.
So next time you have too many vegetables think outside the box.

Chocolate Zucchini Cake
(adapted from Epicurious.com)
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips

Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini and chocolate chips. Pour batter into prepared pan.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

1 comment:

Kevin said...

My fridge is always packed full as well. The chocolate zucchini bread sounds good.