We have a bounty of zucchini here at the Casa de Enchanted Seashell garden, and the dilemma becomes what the heck does one do with all of this summer squash?
I made a few loaves of zucchini bread because they freeze well.
I’ll pickle a few jars like I’ve done with cucumbers and then I got the brilliant idea to add shredded zucchini to my favorite chocolate cake to boost the nutritional value and keep it super moist, not that it lasts more than a day or two, ‘cos it’s the best chocolate cake EVER, vegan or not.
Best of all, the zucchini magically disappears during baking, so if you have children who are recalcitrant and don’t like veggies (how is that even possible?) this is a great way to TRICK them, although I don’t really approve of deceit as a parenting technique.
Son and DIL are coming down for a brief visit so that’s the perfect
excuse reason to experiment PLUS they’re bringing a friend that Angel Boy was in graduate school with at Yale (bad sentence structure, I know), so it’s just like the “old days” when the house was filled with kids for me to stuff with food.
I old-school shredded the zucchini…
All dry ingredients go into the mixing bowl.
And the zucchini. So simple, now beat for a couple of minutes to incorporate all the goodness.
When it’s out of the oven and still hot, place about 1/2 cup of vegan chocolate chips on top. When they melt… Take an offset spatula and spread to make a delicious and easy topping.
It’s always nice to garnish with garden blooms. I plucked a nasturtium, mint, and lemon verbena.
It’s as yummy as it is GORGEOUS!
Dark Chocolate and Zucchini Vegan Cake
Grease a nine-inch pan. Bake on middle rack of oven for approximately twenty-five to thirty-five minutes. Check with toothpick to make sure it comes out clean. Don’t over bake or it’ll dry out. Cool and frost.