Got zucchini? This quick and easy cake recipe is a great way to use up the zucchini, add veg to your diet, and enjoy your cake, too.
Zucchini is an amazing vegetable. It must be the most efficient vegetable on the planet! It grows so quickly. Overnight pencil size veggies bloom into submarine size zukes. And it you’ve got friends who grow zucchini, prepare yourself for some gifts. (Thanks, Suzanne!)
I was very optimistic this morning that I would successfully transform all four zucchinis into a ton of baked goods. It started with a batch of Apricot-Zucchini muffins. I used this recipe, making a few adjustments. (I substituted apricot jam for the mashed apricots and omitted the dates completely. Blech. Instead of microwaving them, I baked them at 375 degrees for 20 minutes.) I’m pleased to report that they were excellent.
Next I baked a chocolate zucchini cake. I couldn’t find the recipe card from FishGramma, so I was going to try this one which seems very close to hers and because I love epicurious. But, alas, there have been no sales or coupons for cocoa, so I didn’t have enough. I did have, however, a Duncan Hines cake mix. So I did what all women since the invention of the monster zucchini have done – make something up! Here is the result.
If you’d like to try this at home, you will need:
- 1 devil's food cake mix
- 1 cup sour cream
- 1/4 cup oil
- 1/2 cup water
- 1 teaspoon cinnamon
- 4 eggs
- 2 cups grated zucchini
- 1 cup chocolate chips
Preheat the oven to 350 degrees. Spray a bundt cake pan with nonstick cooking spray.
In a large bowl, combine the cake mix, sour cream, oil, water, cinnamon, and eggs. Beat until well blended, about two minutes.
Fold in the zucchini and chocolate chips. Pour the batter into the prepared cake pan.
Bake for about an hour. Cool for about 20 minutes in pan and then remove from pan and cool completely.
Nutritional information is approximate. Values may vary by cake mix.
A couple FishBoys balked at the idea of sour cream and zucchini. Had a fit is more like it. But, half the cake is gone already — ten minutes into the eating. We’ve put an end to their naysaying. Yes, we have.
Later I made two loaves of zucchini bread. I still have 2 1/2 jumbo zukes left.
Anybody with more ideas? Anyone? Anyone?
Pumpkin Cupcakes with Cream Cheese Frosting
Who wants a Chocolate Butterhorn?
Chocolate Crescents
Mint Chocolate Crinkle Cookies
Homemade Chocolate Cream Pie
I don’t know if this is the most kid friendly, but it tastes great to me…slice the zuchini and saute with garlic and onions then add tomatoes and some mozzarella cheese. I don’t have an exact recipe, but just threw it together and I loved it!
That cake looks yummy! will have to try that. 🙂
if our garden is any sign, we are about to BURST with zucchini. I am hoping you get a lot of good recipes that I can borrow
I shred zucchini and freeze in portions to use for zucchini bread later on. You just thaw it and dump it in as fresh; liquid and all since that is part of the zucchini.
I’ve been making zucchini quiche this summer using shredded zucchini. Basically put some cheese, shredded zucchini, some meat if desired(I’ve been using a little bacon or sausage and it is delicious), some onion or whatever in a greased pie plate. Beat 6 eggs and add some milk(probably one cup or so,maybe a little less) and seasonings. Pour over veggie mixture in pie pan. Cover with foil and bake at 350 until set in the middle. Check after 45 minutes.
There are lots of recipes out there for zucchini. I have a whole post of recipes on my blog from last summer. It is a Frugal Friday post and is from July ’07 if you are interested.
Hope this helps!
zuchinni does freeze well. But so does the batter. So several times I have made up the batter and then froze it and popped it in the oven when a friend might need a pick-me-up or something like that.
Also try zuchinni fritters. There is a good recipe on Allrecipes.
we’re big zuchinni fans here, too. I just received a couple large ones from my sister and am going to be trying to use it up tomorrow myself. I also shred mine and freeze if I don’t have time to use it up right away. I then make either zuchinnin brownies or more often, bread, during the winter.
With the smaller zukes, I slice and throw into a pan to saute w/ olive oil, salt, pepper. We love it that way. My mom throws parm cheese on top of that.
I have a wonderful zuchinni herb casserole recipe (by DebiMcG), too…look that one up on allrecipes. I think I got it from there.
And to think I thought I knew everything there was to know about freezing. I had no idea I could just freeze. That is a freeing idea! Thanks!
If there’s another sale on eggs next week, I may just have to do the quiche thing, too.
Wow! Thanks, ladies! Who knew you could do SO much with a zuke?!
I put in my homemade mac and cheese – that and cauliflower all mashed up (the cauliflower is steamed, the zucchini is not, just shredded). I have a 2 year old who doesn’t like his veggies, but loves his mac and cheese. I’m going to try that chocolate cake though cause he loves his chocolate!
I love zucchini. I grew up picking fresh ones from our backyard garden. I need to seriously start my own.
We got a smaller zucchini (gift from a neighbor), chopped it into 1-inch pieces, tossed with olive oil and italian seasoning, and roasted it on the grill next to the burgers. Delicious!
The larger ones may be too tough for that.
Also: we put a layer of foil on the grates, so we didn’t have to worry about the zukes calling through the space between the grates.
Another option (less healthy) for small tender zucchini: pan frying it. A favorite when I was growing up: Coat zucchini 1/4-1/2 inch thick slices of zucchini in seasoned flour (Lawry’s salt, pepper) and place in hot butter. Turn over after 2-3 minutes, cook ’til lightly browned on both sides.
I just adore chocolate zucchini cake! I’ve gotten it for the past two years for my birthday, one each from my mom and my grandmother.
You’ve got to stop this making me hungry thing. 😉
I always liked my zucchini sliced thick [1″ or so] marinated in italian dressing, then grilled…