I am terribly sorry, I have been enjoying my summer far too much and thinking about you far too little. Having surgery, logging embarrassing pinterest hours, and enjoying some beautiful weather have taken your place. I apologize. I made you cake. Are we friends again? Good.
Oh, zucchini. Everyone who has ever grown zucchini has a love-hate relationship with the club-like vegetable. First comes the “oh! my zucchini is growing! Yay!”, then “there are so many blossoms, where is the vegetable already?” finally, “Good freaking heavens! Why is there so MUCH!” You know how it is. And then all the food bloggers who have been trying to stay no-bake throughout the summer turn on their ovens and give you some delicious zucchini recipes to use up your bumper crop.
And you make them. You make them all. And, guess what? You still have zucchini. Oh, well. Hopefully you have obliging neighbors!
Here is my contribution to the zucchini-vaccum food-blogging world. Yeah, that’s a thing.
One-bowl Chocolate Zucchini Cake
Source: la receta De La felicidad
2 c. (300 g.) shredded zucchini
¼ c. white sugar
¾ c. brown sugar
2 c. flour
¾ c. canola or vegetable oil
5 T. cocoa powder
½ t. vanilla
½ t. baking powder
Preheat oven to 350o F. Line a 8×8 in. pan with parchment paper. Set aside.
Add all ingredients to a large mixing bowl and mix thoroughly. Pour into prepared pan. Bake for 20-25 minutes. Cool thoroughly. Frost as desired.