Chocolate Zucchini Cake.

I'm at it again!

And this time it's healthy eating...

Ok, maybe not.

But it's gooood!

And it's the perfect way of getting rid of your abundance of zucchinis!

In the summer I shred my zucchinis and freeze them in 3 cup increments. That way

I'm ready to roll whenever I need to make this cake.

Before I proceed, you're going to need a Bundt pan.

I've never done it in cupcake form, but I assume it would work well.

It's a heavy cake and that's why it wouldn't work well in a regular

cake pan.  It takes forever to cook in a Bundt pan.

So here goes.

Chocolate Zucchini Cake

1/2 cup butter

1/2 cup oil

1 tsp vanilla

1/4 cup milk

2 1/2 cups flour

1/4 tsp baking soda

1 1/2 cup sugar

2 eggs

3 cups shredded and peeled zucchini

1/4 cup cocoa

1 tsp salt

Mix butter, sugar, oil, eggs, vanilla and milk in a bowl.

Sift flour, cocoa, baking soda and salt together.

Blend in together. Mix well.

Bake in Bundt pan at 350 degrees Fahrenheit for 50-60 minutes.

When you insert a toothpick and it comes out clean, it's ready.

Serve plain or with whipped cream.

Have a Blessed Evening

Lisa

Cinnamon Rhubarb Muffins

This is probably the most light and fluffy muffin recipe that I've come across in a long time.

It must be the sour cream.

Dunno but it's divine!

The recipe is a bit long but bear with me. 

It's worth it!

Muffins

2 cups flour

3/4 cup sugar

2 1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 salt

1 cup sour cream

8 Tbs (4 oz) butter melted and slightly cooled

2 large eggs

1 tsp vanilla extract

1 1/2 cups 1/4" diced rhubarb fresh or frozen

Topping

3 Tbs sugar

1/2 tsp ground cinnamon

Preheat oven to 400 degrees Fahrenheit

In a large bowl combine flour, sugar, baking powder, cinnamon, baking soda and salt.

Whisk to blend.

In a medium bowl whisk together sour cream, melted butter, eggs and vanilla till smooth

Lightly stir in wet ingredients into dry ingredients with a spatula until batter 

just comes together. DO NOT OVERMIX!!! 

Gently stir in rhubarb. Batter will be thick.

Spoon in muffin cups.

Mix the together topping ingredients and sprinkle  on each muffin.

Bake until they are golden brown and spring back to touch.

Around 18-22 minutes

Serve warm

The recipe says they only keep for one day.

But I kept them for 3 days (yes, they lasted that long)

and just reheated them when we wanted to eat them.

I found this recipe on the website Fine Cooking

Regular size muffins, it makes 12.

As Julia Child would say, "Bone Appetite!"

And yes, I do actually cook.  I don't always just bake.

I'll post my macaroni casserole recipe one day to prove that I can also cook.

Have a Blessed Evening

Lisa